Chasing Your Dreams + Red-Onion Flatbread
This below was dug up by my schoolmate when cleaning out things from High School and I have to say I'm really surprised and pleased to see that my future dream over a decade ago actually came true. :)
I'm a Product Development Manger in the fashion/design field and really love how my dream has come true. When I was really little, I remember I wanted to be a weather woman, veterinarian, and then architect, before finally deciding to be ambiguous and go with a goal that I knew would be attainable and vague enough to make happen. I actually wavered right between my sister's profession of being a pharmacist and being in the design field but decided to go with my heart and proceeded in that direction for college. I feel really lucky to have been able to accomplish this and hope everyone can end up successfully chasing their dreams as well. :)
Here's a delicious recipe for Red-Onion Flatbread, which is a healthier alternative to pizza:
Leaving you with the quote of the day, "There are no shortcuts to any place worth going." -Beverly Sills
I'm a Product Development Manger in the fashion/design field and really love how my dream has come true. When I was really little, I remember I wanted to be a weather woman, veterinarian, and then architect, before finally deciding to be ambiguous and go with a goal that I knew would be attainable and vague enough to make happen. I actually wavered right between my sister's profession of being a pharmacist and being in the design field but decided to go with my heart and proceeded in that direction for college. I feel really lucky to have been able to accomplish this and hope everyone can end up successfully chasing their dreams as well. :)
Here's a delicious recipe for Red-Onion Flatbread, which is a healthier alternative to pizza:
BRIETTA'S RED-ONION FLATBREAD |
Active Time: 30 min. |
Total Time: 1 hour 40 min. |
Ingredients: |
1 envelope (2-1/4 teaspoons) active dry yeast |
2 tablespoons sugar |
1 cup warm water (110 degrees) |
2-1/4 cups all-purpose flour, plus more for dusting |
1-1/4 teaspooons coarse salt |
2 tablespoons extra-virgin olive oil, plus more for bowl and drizzling |
1 large red onion, cup into 1/4 inch rounds |
Flaky sea sat, such as Maldon, for sprinkling |
Directions: |
1. Preheat oven to 450 degrees, with a pizza stone or baking sheet (or an inverted rimmed baking sheet) on lowest rack. |
2. Sprinkly yeast and sugar over warm water in a large bowl. Let stand until foamy, about 5 minutes. |
3. Stir in flour, coarse salt, and oil. |
4. Transfer dough to a lightly floured work surface. |
5. Knead, dusting hands and surface with more flour as needed, until smooth and elastic, about 5 minutes. |
6. Shape into a ball. |
7. Transfer to a large oiled bowl, turning to coat. |
8. Cover and let rise in a warm spot until doubled in size, about 45 minutes. |
9. Punch down dough and form into a ball, then turn out onto a lightly floured surface. |
10. Divide into 2 pieces. |
11. Gently stretch each into a rough 16-by-6 oval or any shape you want and place on a parchment-lined baking sheet or inverted rimmed baking sheet (not the one in oven). |
12. Divide onion between ovals, leaving a 1-inch border; lightly press into dough. Let rise, 10 minutes. |
13. Drizzle with oil and sprinkly with flaky sea salt. |
14. Transfer ovals on parchment onto preheated pizza stone or baking sheet. |
15. Bake until crust is golden and crisp, 15-20 minutes. Serve warm. |
Serves 8-12 |
Leaving you with the quote of the day, "There are no shortcuts to any place worth going." -Beverly Sills
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