When I first created this blog it was intentionally supposed to be a little journal for myself, holding all of the pictures and quotes I tried not to flood my Facebook with. It was going to be a virtual diary filled with my two favorite things: adventures and writings. After a while, I felt the urge to pursue more with my blog- to make it interesting for other people as well. I spent endless nights researching silly ideas and tips for making a successful site, all of which pointed in one direction: constantly posting. Submitting at least one post per day; giving your readers something to keep coming back to. I tried to maintain the fast pace, taking pictures of every small little thing I was doing, jotting down different ideas and quotes I thought of throughout the day, hoping that by the evening time I would have something substantial to give to my readers.
One thing I’ve learned from this is that life isn’t always exciting… especially my own. Writing something every single day would never work for me. I know that now. That’s not because I’m not capable or interesting enough (although, that could be argued), but because different things work for different people. I give kudos to the bloggers out there that can find enough time each day to sit down in front of their screens and pour their hearts out, but I’m not one of those people. Making extra money through a website isn’t as important to me as I once thought. I prefer to come on my own time, whenever I feel inspired. This isn’t a breakup, guys, don’t worry. This is me admitting that I don’t know what I’m doing here just yet and that it may take some time for me to figure out exactly which directions I want to head.
These moments of confusion keep me humble. They are necessary. Embrace your skipped beats. Life is nothing, boring at best, without them.
SO… let’s cook!
1 tsp instant dry yeast
3 cups flour
2 tsp coarse kosher salt
1 cup water
2 tbsp olive oil
dough (see above)
1 large butternut squash, diced
1 sweet onion, chopped
3 gala apples, cubed
For the dough: Combine yeast, flour, and salt into mixing bowl. Add water and oil. Mix, adding more water if necessary, until mixture forms a slightly sticky ball. Move dough to a floured surface and knead for a few minutes. Transfer dough into a bowl, covering with plastic wrap and setting aside for about an hour or two to rise.
Preheat oven for 500°F (this high temperature can produce a little smoke so don’t be worried). Combine diced squash and onions on a pan covered with parchment paper, drizzling a small amount of olive oil over the top. Cook about 8-10 minutes. Toss in the apples and sprinkle with sea salt. Cook an additional 3 minutes. Remove from heat.
Prepare the dough on a well-floured surface by pressing the dough out into a large-ish rectangle shape. Cut into 6 separate squares. Add a heaping spoonful of apple-squash mixture into the middle of each square, sprinkle with rosemary, lemon juice and cheese. Stretch one corner to the other side and press the edges to seal it up. Brush sealed calzones with olive oil and a bit of coarse salt. Bake for 13-14 minutes or until slightly browned. Devour!