Lasagna is Forking Easy to Make

 Pomodoro Pizza Lasagna

Pomodoro Pizza Lasagna

Lasagna is forking easy to make. It’s so easy you don’t even need a recipe.


I start by making the ricotta cheese.

It’s just a combination of milk, cream, fresh squeezed lemon juice(from one lemon) and a pinch of salt. This batch was actually made with a nonfat dry milk (enough to make a quart) and a pint of whipping cream (less fat than heavy cream) and it still forking came out. It was much better tasting than most ricotta cheese I can buy from most Arizona Supermarkets but comes out velvety smooth when cream, whole milk and heavy cream are used. Bring the milk, cream and salt it a slow boil for a few minutes and slowly add the lemon juice to make it curdle.


Now drain with paper towel lined colander.


I season the cheese with a small amount of fresh ground sea salt, fresh ground black pepper, a pinch of ground white pepper, a pinch of oregano, small amount of fresh ground nutmeg, about a cup of grated parmesan cheese and one beaten egg and mix to combine.



Either make fresh pasta sheets (about 1  cup semolina, 1  cup all purpose flour, one egg and salt)

or Boil lasagna noodles

Or use no boil noodles

Or Forking PURCHASE already made Pasta Sheets.

Use your own home made pasta sauce or your favorite jarred sauce.

Coat your lasagna pan with oil.

Start the laying process with sauce in the pan.


Know lay down some pasta sheets and top them with some sauce.


Add about a third of your ricotta mixture and just a little sauce.


Cover with more pasta sheets going in the other direction.



Top with more sauce and make a different layer.

I cooked up and seasoned up fresh sprigarella but you can use anything like spinach, broccoli, mushrooms or sausage and mix that up with maybe less than a third of your ricotta mixture and top with a delicious blend of mozzarella, provolone and sharp provolone. (my signature blend of cheese is 1 1/2 lb. mozzarella, 1 lb. provolone, 8oz. sharp provolone) That much cheese usually makes two pizzas and one lasagna. leftover shredded cheese stores well in the freezer.)



Season the cheese with fresh ground sea salt, fresh ground black pepper, oregano and basil and then top with pasta sheets and more sauce, and the rest of your ricotta mixture.

Top the top with sauce and more shredded cheese blend, fresh ground pepper, fresh ground sea salt, oregano, basil  and more sauce, a light drizzle of extra virgin olive oil and cover with aluminum foil that has been oiled lightly. (oiled side goes down and faces lasagna) bake at 350 degrees for an hour. Let cool over night cut, serve and reheat the next day.



Lasagna is Forking easy to make!

Forking Truth

Forking Truth

Latest WEIRD Foods I saw at the Markets


There’s a never ending supply of forking weird foods out there! I actually decided to try these crispy crunchy broccoli florets. They seemed a little oily and salty but they still were crisp. They sort of tasted like broccoli but were seasoned sort of weird.

I don’t know who the fork would ever buy a Hot Sauce called Gringo Bandido? This one is just a WTFork.


Some people will make the “TRIP” to the store for Grateful Red Sauce. I wonder if it comes in “Shroom Flavored”?



I noticed many forking flavors of cream cheese are out there.

Bacon is like Jesus…..It’s everywhere even in forking cream cheese.


I guess you don’t dip White Chocolate Pringles in forking sour cream.


Maybe the forking weirdest food I’ve seen recently was roasted and salted cucumber chips.


I was excepting a nice refreshing cucumber flavor. The chips are light textured, crisp and airy but forking flavorless. I don’t know why the fork I thought these would be good. Lots of forking weird foods are out there. I don’t know WTFork I’ll see next.

Forking Truth

Forking Truth

Donuts seem to be on the Forking RISE in the Metro Phoenix Area

Glazed Donut from Bosa Donuts Phoenix AZ

Glazed Donut from Bosa Donuts Phoenix AZ

There’s a forking HOLE World of Donuts in the Metro Phoenix Area. All kinds of Donut Shops seem to be to be suddenly rising up everywhere all over the Metro Phoenix Area. Springing up in a similar way that the YOGURT Shops did only a few years back.

Peanut Butter and Jelly Donut Rollover Donuts Phoenix AZ

Peanut Butter and Jelly Donut Rollover Donuts Phoenix AZ

Donuts might be baked or fried and might have a hole or be filled. They are usually iced and are often sweet. Donuts are eaten in almost every culture out there and there’s a lot of love for Donuts in the Metro Phoenix area.

When I did a search for Donuts I found a listing of 651 locations of donuts listed for the metro Phoenix area.

Beyond Donuts and Cafe Glendale AZ

Beyond Donuts and Cafe Glendale AZ

Besides the bigger chains donut shops  like Dunkin’ and Krispy Cream, only JUST a few of the other Donut Shops we have are –  Bosa Donuts, Rainbow Donuts, Lamar’s Donuts, Desert Donuts, Arizona Donuts, Lil Orbit Donuts, Good Donuts, Beyond Donuts & Cafe.

Some off the hook gourmet kind of Donut Places we have areWelcome Donuts and Rollover Donuts that feature forking uncommon flavors of Donuts. These are “Not your Grandmothers Kind of Donuts” These days you might be eating forking Donuts that are SPICY, Bacon, Thai Flavored, Spiced Pear with Balsamic Drizzle, Rose Water Meringue, Apple Fritter with forking Pork Rinds and Amaretto with Cherry Glaze and Spicy Thai Coconut Curry Donuts.

I heard about the Donut Shop called Fractured Prune. It’s some sort of interactive forking Donut Shop where they make Donuts Fresh to Order from a menu you pick from.

Orange Pistachio  Rollover Donuts Phoenix AZ

Orange Pistachio Rollover Donuts Phoenix AZ

These Donut Shop donuts are priced higher than your regular pedestrian supermarket donuts.

Supermarket donuts are usually 2 for a dollar.

Donut Shop Donuts run about $1 up to about $3.00 each.

Donut Shops seem to forking be on the Rise in Metro Phoenix AZ

Forking Truth

Forking Truth

WTFork is Gastrique and Grapefruit Saffron Gastrique Recipe


Gastrique is basically a sweet and sour sauce that’s usually made with fruit. Gastrique is sometimes added to other sauces to give the tart element. Gastrique often is also used as a visual effect on a plate.



Fresh Squeezed juice from 1 red grapefruit


1 c. sugar

1 c. white vinegar

2 Tablespoons butter

pinch saffron

pinch kosher salt


Melt butter in fry pan on medium heat and then add sugar and let it melt till it just starts to get color. You don’t want it to bubble too much so you might need to turn heat down a little.


Then add vinegar, stir and then add grapefruit juice and sir and lately add the saffron and salt.


Reduce the sauce slightly on medium low heat.



Grapefruit Saffron Gastrique

Forking Good!

Forking Good!



WTFork is Kaniwa


Kaniwa (Kah-nyee-wah) is grain- like but is actually a seed that’s smaller than quinoa.  It’s a little easier to cook than quinoa because you don’t need to rinse it before cooking. To prepare Kaniwa you need two parts water to one part kana and a little salt. Bring to boil and then simmer covered for about 15 minutes and your done.



It’s kind of earthy and a little crunchier than quinoa. It has the texture of wet coffee grinds.

To eat it you need to add a lot of texture to it.


I made a salad out of it.

Forking Truth

Forking Truth

The Forking Truth that Fish Bladder Might be in Your Beer and Wine


Isinglass is the forking name for fish bladder that has been dried and turned into a powder.

That powder is used to filter out particles in some forking beers…


And some forking wines.


Therefor this process leaves these beers and wines forking unsuitable for vegetarians.

The Huffington Post reported that Fish Bladders are used in the production process for Guinness.

It’s the Forking Truth that FISH BLADDER Might be in your wine or beer!

Forking Truth

Forking Truth

First Forking Awful Meal of the Year

One would never FORKING guess that you can get awful food with not so great service at one of the finest  resorts in Phoenix. We entered a winding road of lush greens and beautiful manicured gardens and past by the valet and then garage parked ourselves. When I entered the restaurant I was taken with how airy the restaurant was and it had this groovy kind of masculine vintage look that I liked. I sort of ignored the crumbs I saw on the floor and I noticed bowls of tortilla chips sitting out on the open kitchen line just out in the open thinking that was forking odd. Don’t they get dusty and stale sitting out?    WTFork!

I usually order something like a salad for lunch but the house made corned beef seemed much more interesting to me so I went with that.

Frank & Alberts at the Biltmore Phoenix AZ House Made Corned Beef

Frank & Alberts at the Biltmore Phoenix AZ House Made Corned Beef around $16.00

The sandwich looked OK. I kind of thought it might come with a forking pickle but it didn’t. I took a bite and it was very lacking in flavor with a mushy texture. The bread was old people rye, the kind without seeds that almost taste like rye (whatever). I took a piece of meat out to taste and found that it was mostly just FORKING Fat.


Then I sawed off the fat part and tasted the meat by it’s self. It was oddly almost flavorless with a slimey texture. I give a piece to my husband to try and he says the same forking thing I just said. Then I go eat some fries and found they are cold. I was going to add pepper to the forking cold fries but the salt and pepper shakers were filthy. I was hoping our waitress would stop by so I could tell her how my forking sandwich was…..

My husband got the pork belly BLT.

F&A BLT from Frank & Alberts at the Biltmore Phoenix AZ

F&A BLT from Frank & Alberts at the Biltmore Phoenix AZ

I thought the Pork Belly BLT looked OK and I asked my husband how it was. Then he started pulling out the tomatoes.


He said the tomatoes seemed about three days old and the roll was hard and the pork belly was very dry. He did say the bacon was OK. Wow one would think in a nice place like this someone could actually cut a tomato fresh to order? And how can you make pork belly dry?

This is Forked Up!

This is Forked Up!

We were never asked how our forking meals were. Even when the waitress stopped by to drop off the bill, she just dropped off the bill. At that point I had to tell her I had a Scottsdale preferred Card and then she had to remove one meal from our bill.

I know I should have said something to the manager but I just was so bummed out I didn’t feel like making the effort. Besides I got one meal off the bill and didn’t want anything more from this place.

I didn’t know how dry the forking pork belly was till I got home. My husband bagged some up for the dogs. Honest it was the driest meat I ever felt. It was so dry that if you were boarding an airplane they might take it away from you because it was hard and sharp and you could forking cut someone with it.

Not Worth a Fork

Not Worth a Fork


All the Presidents have forking been here except President Obama (as of 1-18-14) Say what you want about him but I think he heard about the forking corned beef and pork belly from here and that’s why he might have skipped this place on his recent visit.

Forking Truth

Forking Truth




The Forking Truth about Potato Salad & other Mayo based Salad Spoilage

Potato Salad

Potato Salad

According to commercially -made mayonnaise is completely safe as it doesn’t really even need refrigeration. The PH in mayo is set at a point were bacteria can not forking survive.

The Forking Truth is that the first question asked to victims of food poisoning is… when did they last eat onions.


Onions are a magnet to forking bacteria especially RAW ones. Even raw wrapped onions kept in a refrigerator are already contaminated just from being cut.

Both onions and potatoes from potato salad will attract bacteria faster than any commercial mayonnaise will break down.

And that was the Forking Truth about Potato Salad and other Mayo Based Salad Spoilage.

Forking Truth

Forking Truth

Levantine Inspired Lentil Dip with 3 Hour Crispy Melty Onions

Levantine Inspired Lentil Dip with 3 Hour Crispy Melty Onions

Levantine Inspired Lentil Dip with 3 Hour Crispy Melty Onions

This dip is a loose interpretation of the Levantine Dish Called Mujadara also spelled Mejadra.

Mujadara is basically a pilaf of regular lentils, long grain rice and Crispy onions.

I came up with this dish because my husband doesn’t like the texture of lentils and will only eat them mushy or in a soup.

First start off your onions

You need a baking pan drizzled with extra virgin olive oil,

Drizzle of balsamic vinegar

a few bay leaves

a few black peppercorns

4 pealed red onions cut in halves sliced thin and also drizzle the tops with extra virgin olive oil.


Place pan in a 325 degree oven on your middle rack and roast 3 hours.

For your lentils

I used 3 1/2 cups of lentils that were 1/2 the regular brown ones and half pink lentils. The pink ones turn mushy and the brown ones give a little texture. You cover the washed and rinsed lentils with a good cover of water. Add your spices.

2 teaspoons coriander

1 teaspoon black pepper

1 teaspoon kosher salt

1 teaspoon cumin

1/2-1/4 teaspoon caynee (if you eat this the same day the 1/2 t. taste almost too hot but the next day it’s more mellow)

1 cinnamon stick

Bring this mixture up to a boil and then reduce to a simmer and then cover the pot. Your lentils will be done in 15-20 minutes. You might need to add one cup of water for the texture you want. (when the lentils are done remove the cinnamon stick)

When your onions are done they will look like this.


Pull the crispy ones off and set to the side of the pan.



Mix all those melty sweet onions into the lentils.


Mix and serve topped with the crispier onions and optional chopped scallions and sour cream or yogurt.

Levantine Inspired Lentil Dip with 3 Hour Crispy Melty Onions

Levantine Inspired Lentil Dip with 3 Hour Crispy Melty Onions

Forking Good!

Forking Good!


It takes some time but Beef Osso Bucco is easy to fix if you forking Botch it.


I had 4 beef shanks and thought they’d turn out forking great in the Sous Vide. I read many blogs from others doing Osso Bucco in the Sous Vide and not all but most mentioned a texture problem with the meat being a little tough. I thought I could do better because I added apple to break down the meat but forking didn’t do better. No matter how your doing your Osso Bucco you start by making cuts in the fat ring.


Then you want to sprinkle them with kosher salt and fresh ground black pepper and let them sit in your refrigerator uncovered for about two hours.


If you can find thicker cuts you flour them and fry till brown before you bag them up. Some people also wrap them in kitchen twine if they are very thick pieces. These Shanks are very thin and I don’t want to accidentally forking burn them up so they are forking going in the bags this way.


I used celery, carrot, onion, garlic, apple, rosemary, thyme, bay leaves, frozen rendered beef fat*, kosher salt and fresh ground black pepper. (*fats and liquids must be solid for using in my vacuum sealer)

Added beef shanks to bags and vacuum sealed.


Made a sauce.

Used home made beef stock.


I used about 40 oz. beef stock and

about a 1/2 bottle of leftover red wine.


Brought to boil and then simmered for several hours until reduced to about to 1/3 -1/4…..added


about 2 Tablespoons Tomato Paste




garlic clove and two small tomatoes

about 1/2 grated orange rind

I threw them all in the sauce pot.



After about two minutes fished out the tomatoes and pealed them.


Just touched it and the skin fell off and threw tomatoes back into pot.

This mixture got cooked down till about 1/4 and at this time removed and threw out the carrot, celery, onion and garlic clove.



Made Gremolata to top the Osso Buccos.

About one cup of chopped parsley

zest from one lemon

one grated or minced garlic clove

about 1/4 cup toasted crushed pine nuts




It was edible but not great I admit as I needed a knife to cut it. So for the other two pieces I made I was able to fix them by just throwing them back in a pan with the wine sauce and I wanted to bump up the flavor and add more rosemary and another onion.


I put the two shanks go in this covered pan for around 5 hours starting at 325 degrees and threw out the day eventually turning it down to 250 degrees.

The fixed Osso Buccos taste perfect.


They are falling apart tender and the flavor is what it’s suppose to be. The shank pictured had a really big marrow that also came out well.

It takes some time but Osso Bucco is forking easy to fix if you botch it.

Forking Truth

Forking Truth