food | Piks Clicks & Fabulous Funtography

Today lets talk Cheese. I talk a lot of cheese, it is one of my most favorite food groups!!! So let’s talk Mac N Cheese and homemade like pretty much from scratch!!! I went to the work of making homemade macaroni noodles! It is a little time consuming (ok pretty much a lot of time consuming but it is cold out so I had time!) but the bite that you get from homemade macaroni noodles so much better than the boxed. Boxed works just fine as well though. I won’t bore you with the details of how to make those, that can be for a new day but they were made! So on to the meat (so to speak for this vegan…….actually I’m not sure if it is actually considered vegan……I’m not real versed on what constitutes a vegan dish) of this hearty, feel good food! I began by assembling the ingredients for the Roo, no no not that but a ROUX! A roux is typically a...

French Dips aren’t French afterall, but damn they are GOOD!!!

in cooking, Families, Still Life

Probably why they are an American thing not a French. I read that French Dips originated in Los Angeles . There are two restaurants that claim they were the birth place of the first French Dip. Theory is that they are named French Dip after the style of bread they were originally served on. Now that would not always be the case. French Dips can and have been served on a variety of breads, buns and even tortillas and fry bread! So lets get down to business and I will walk you through how I made my French Dip. As I’ve said time and time again, it is hard to put down a firm recipe, I’m that person that takes and idea and twists it to fit what I want. I’ve been pretty successful over time, but don’t try my French (I’m not sure if that is French either) Onion soup. I begin my sandwich with making sure I have wonderful flavored beef to go in it. ...

Pineapple Upside Down cake with a twist!

in cooking, Families, Lifestyle

Yesterday was a very pleasant mid fall day. The sun shone bright, the wind was lite and the temps managed to squeak up higher than the predicted 38F. I decided it was a perfect day to make a pineapple upside down cake in my favorite vessel for this. My trusty Cast Iron Skillet. I remember the first time I made an upside down cake in the skillet. I was terrified that it would get stuck. I’m pleased to report that has never been an issue. I have lost a couple pieces of pineapple on occasion but it is an easy fix to pat them back in. My problem on this particular Saturday, I did not have sliced pineapple but I did have a 20 oz can of crushed pineapple. OK so hmmmmmmmmmmm….well we have google these days and sure as I’m a Packer Fan, there is a recipe for that! I took said recipe and tweaked it for my own tastes! And this is how we do it!!! First I assembled what...

Wildrice Cranberry YUM YUM Bread

in cooking, Families, Lifestyle, Uncategorized

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ― James Beard The bread shown in the above picture is not actually Cranberry Wildrice Loaf, my bad. Actually, it is my good! Earlier this fall, I started playing with Wildrice Cranberry bread and figured it was such a GREAT recipe, I’d like to see what it does with blueberries instead of the cranberries. I remembered to grab the camera and I’d been promising to blog about that recipe so here it is………this time with blueberries in place of the cranberries. They both work equally well, the cranberries have a little bit more of a tang than the blueberries but both serve a great purpose in our cooking! It all begins with the gathering of the ingredients. Most recipes call for bread flour but I’m not holding anyone to that. I’ve...

Fall calls ya’ll and ya’ll call for Tomato Soup

in Families, Lifestyle, Still Life

“A tomato may be a fruit, but it is a singular fruit. A savory fruit. A fruit that has ambitions far beyond the ambitions of other fruits. E. Lockhart ” I’m not someone who lives and breathes soup. I think it definitely has its place in the culinary world but soup is rarely my top choice for a meal (unless we are talking chili of course). Fall days in Northern MN call for comfort food and on the particular day I made this soup, comfort was in high demand! I started out with the ultimate food. Bacon (because it really is a pork fat thing!). I took about six slices of bacon and cut and fried them all in my All Clad stock pot. .While the bacon was cooking, I chopped up a few pretty red, orange and yellow peppers. I’m not sure the exact difference between them and green peppers but I like their flavor and they add pretty color to almost all...

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