No Time Like the Present

Dear Readers,

I could have put it off forever. But here we are. Me writing. You reading.

After many months' contemplation, a little coercion from my husband, and a couple weeks of debating over a name, I am starting my very own food blog!

I chose the name Pappardella for a couple of reasons.
1) Pappardelle is my favorite pasta shape. Not that these wide noodles taste exceptionally different from other shapes. But the most exquisite and savory pasta dishes I have eaten featured Pappardelle. And so...I've developed a fondness for the name.
2) Pappardella...being singular...refers to me. My maiden name is Papp...and the ella at the end was a coincidental perk.

I had some extra time tonight since my husband, Ryan, took a little longer at work. Completely understandable as it's his third day on the job! So I made a little dinner and took what pictures I could manage with his camera.

First up. Irish Soda Bread. Partly because I wanted something quick, but mostly because I hadn't made it before. I'm all for trying new recipes!

But of course I didn't follow it exactly. I rarely do nowadays. Life is too short.

Besides, I didn't have buttermilk.

So I substituted it with milk and lemon juice and used some whole-wheat flour instead of white..and all in all it was really easy! And it turned out beautifully if I may say so myself.

Here's the recipe:

Irish Soda Bread
Makes 1 loaf

2 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1 tsp salt
1 tsp baking soda
1 3/4 cups milk
1 Tbsp lemon juice

Preheat oven to 425. Coat cookie sheet with baking spray.

Put lemon juice and milk into bowl and let sit for 2 minutes.

Whisk flour, salt, and baking soda together in a bowl. Make a well in the center and pour in most of the milk mixture. Mix well, first with wooden spoon and then with your hands. The dough should be a little soft. If necessary, add the rest of the milk.

Knead dough lightly and briefly on a floured counter. (I just gave mine a few turns in the bowl and it turned out fine.) Shape into an 8" round. Put onto cookie sheet and slash the top.

Bake for 25-30 minutes, until golden brown. Transfer to wire rack to cool. Serve warm.

Nutrition Information:
Serving Size: 1/10 loaf
Calories: 194
Fat: 1.1 g
Sodium: 378 mg
Total Carbohydrate: 39.3
Protein: 7.1 g

Smear avocado and tuna atop a slice and it turns into a deliciously satisfying late-night meal.

I also made an orange mint salad with sweet reduced balsamic vinegar dressing. That didn't photograph very well in the final stages...but here are the orange slices waiting to be dressed.