Special “K” isn’t really so Special anymore because there is more than One


Special K Cereal used to be special because it use to be just one variety of cereal that was plain. It was almost like rice krispies for adults. Special “K” seemed like an adult cereal. It wasn’t too sweet and the commercials made it sound healthy. They were known for something about if you ate it for a week or so with the Special “K” plan that you’d lose weight.

These days you have many varieties of special K to choose. Maybe you need to get more protein in your diet? I wonder what kind of protein is in your box? Could it be kidneys or forking liver from an unidentified animal? (seriously vitamin B2 riboflavin is Kidneys and or Liver that might be an unidentified animal source most likely beef or pork)


Maybe you need cinnamon and sugar to cover up the forking protein taste and want your cereal to be a different shape and not look like special K?


Mmmmm this Special K is made with real berries.


I don’t see a mention of real berries in this box but it is also chocolatey!


These are BOTH forking fruit and yogurt. I didn’t read the fine print to see how they differ.


Cinnamon Pecan Special K does sound tasty.


Some sort of brown little nuggets in that bowl that forking look like rabbit turds called Chocolatey Delight!


Oats and Honey are good for when you feel like eating like a forking horse.


Chocolate Almond for those times you feel like a nut with a little chocolate.


Vanilla Almond sounds good unless you find out that the vitamin D3 in it is made from forking sheep’s wool! BAHHHHHHH Bah!


Special “K” isn’t so special because there’s more than one variety now.

Forking Truth

Forking Truth


Polenta Lasagna is Forking Easy to Prepare


Polenta Lasagna is forking easy to prepare!

You start by boiling 9 cups of water with a heaping teaspoon of kosher salt. You add two cups of real polenta (not THAT FORKING INSTANT) and reduce your heat to simmer and stir very often for about 45 minutes. The more you stir the creamier your polenta will come out. Cover the pot with aluminum foil for when your not stirring. No need for cream, butter or cheese this is what you want.

Pour your polenta into lightly oiled pans.


Cover with plastic wrap and let cool and harden over night.

Set your oven to 350 degrees.

Lightly oil your baking dish and by placing the polenta pan up-side down you can drop one sheet into the pan.


Here is where your forking on your own.

You can spread whatever forking toppings you like.

I added a small amount of sauce, some drained cooked spinach with onion and mixed them with one beaten egg and a cup of shredded parmesan cheese.


Added some more parmesan cheese.


Then I added another polenta sheet.


I topped this polenta sheet with provolone, fresh mozzarella, basil, fresh ground sea salt, fresh ground black pepper and some oregano.


Then I added another polenta sheet and squished it down a little and added more provolone, fresh mozzarella,  some home made sauce, heirloom tomatoes, fresh basil, fresh ground sea salt, fresh ground black pepper, and a drizzle of extra virgin olive oil.


Covered it with foil that was lightly coated with oil and baked at 350 degrees for an hour.


I whipped up a sauce to use with this and 6 cleaned up roasted red peppers and used their juice. Half cup of home made mascarpone that I had in the freezer.


I blended it up and just added,one minced garlic clove, about a teaspoon of kosher salt and a half teaspoon of Aleppo Pepper. I like the fruity and mild heat of Aleppo and think it goes well with the roasted peppers.




The sauce has a nice roasted red pepper taste.


It came out nicely flavored and seems lighter than a regular lasagna. This is a small cube I portioned them out in sizes not much bigger than my thumb. You can fill your polenta sheets with anything you like.


Forking Good!

Forking Good!


The FORKING TRUTH is that YOU’VE Been eating Sheep’s Wool (bah..)


The FORKING TRUTH is that you’ve eaten sheep’s wool most of your life without even knowing it.


This is Forked Up!

This is Forked Up!

Many packaged cereals and other products have vitamin D3 added.

Vitamin D3 is extracted from lanolin from sheep’s wool.

A material called cholesterol is extracted from wool grease and then other materials are extracted from the cleaned wool and then those materials go threw a four step process that includes radiation. So in my words it sounds like forking wool dirt and forking wool juice somehow forking turn into forking vitamin D3.

Vitamin D3 is used as a rodenticide. Well they don’t forking call it vitamin D3 they use it’s forking chemical name but I’m calling it vitamin D3 because that IS WHAT it is and I can’t forking pronounce the chemical name cholecalciferol.


Vitamin D3 is also a HAZARD to DOGS and CATS and can cause renal failure to them and to other creatures.

Is vitamin D3 good for us? I don’t forking know.

I found out it’s in many Kellogg’s Foods.

Kellogg’s and Wikipedia are my references.

The Forking Truth is that you’ve been eating Sheep’s Wool. BAH baHhh

Forking Truth

Forking Truth

Some of My Food Pictures of my food are more popular than my Forking Blog


I took this picture of the forking breakfast I prepared for my husband and put it up on twitter today. All of a sudden a bunch of foodies from all over were favoriting and retweeting my photo.

In just a matter of only a couple minutes this photo was retweeted to OVER a FORKING @#$%^&*()_ TWENTY FIVE THOUSAND people. So I thought it was worthy to post on my blog.

Last year my most popular photo on twitter was the one of my signature pizza with heirloom tomatoes.


Not sure but somewhere around fifty five thousand people got this photo retweeted to them. Even Chef Emeril Lagasse favorited some of my pictures and favorited my forking pizza twice.


My food photos of my food are more popular than my Forking Blog.

Forking Truth

Forking Truth




Weird, DIFFERENT and Limited Edition Foods I Saw at the Stores.


I never forking thought I’d ever see pepperoncini potato chips. The next one reads Finger Lick’n Ribs potato chips. Does that include the forking spit taste from someone’s Finger?


Hot and Honey Cheese Doodles.


Honey BBQ Potato Chips.


Glazed Donut Flavored Frosting. Look at the forking picture!


That isn’t a forking Glazed Donut!



White Bean CRACKERS!


Forking beans in crackers!

They might be good in soup?


Cocoa puffs that are forking Limited Edition Stars.


Dulce de Leche Cheerios.


Chocolatey Crunch.


Touch Down M&M’s.



Swedish Pearl sugar.


Cloudberry Preserves. Never forking heard of a cloudberry! Could it be related to the snozberry?


Chocolate Chip Pancakes stuffed with sausage on a forking stick.


I don’t know what the fork I’ll see next!

Forking Truth

Forking Truth





My Wolfgang Puck Pot is still a favorite Pot after 10 FORKING years!


I have been using this pot several times a week for over ten forking years.

Many of the forking recipes on this site were made with this pot.


The pot somehow magically stays clean even around the handle area.

I purchased it on clearance from either Marshall’s or Home Goods for only $10. so my pot was also forking cheap.


Thanks Wolfgang! This is a great forking pot!

 Worth a Fork!

Worth a Fork!



Forking Truth

Forking Truth


Healthier Kabocha Squash Gnocchi with Healthier Saffron Squash Sauce Recipe

One cup of ricotta cheese has around 428 calories and around 31.93 g fat


One cup of potatoes is nearly fat free but has around 280 calories.

Potato Salad

Potato Salad

One cup of kabocha squash is only 40 calories a cup and is fat free.


Gnocchi are little dumpling that are most often made from potato or cheese or a combination of both.

Ricotta Gnocchi

Ricotta Gnocchi (That I made, recipe on this site)

I decided I’d make Kabocha Squash Gnocchi similar to the way I make ricotta gnocchi but I will go even another step healthy and use 1/2 spelt flour to half all-purpose flour.

The recipe is forking simple.


1 cup of cooked kabocha squash blended or mashed well. (from whole squash you cook…you need the rest of squash for sauce)

1/2 cup spelt flour (slightly scant)

1/2 cup all-purpose flour (slightly scant)

1 egg (beaten)

about 1 teaspoon kosher salt

pinch saffron

Put on a pot of water to boil with a tablespoon or so of kosher salt. Combine ingredients and insert in a pastry bag with an open end. Squeeze out mixture from bag into the boiling water and break the gnocchi off with your finger.


When the gnocchi float to the top let them cook a few minutes and then remove them with a slotted spoon and place in a bowl and drizzle lightly with extra virgin olive oil to prevent sticking.


When I went to forking photo my water was a little too hot and almost forking boiled over but I turned it down in time.


I let my water reduce a little and I added some vegetable base to the water and a pinch of saffron. Next I added the rest of the pureed kabocha squash to the liquid to thicken it a little. I also added one shredded carrot.



This soup-like sauce is good and does have a natural creamy texture.  I thought I’d make it more interesting with other flavors and textures. The additions were, apple, onion, garlic, almonds and roasted sweet tomatoes.

If you want a richer “Weekend” version add about 2 Tablespoons of butter and a splash of cream. You might want to reduce slightly further.

Set oven to 350 roast.

I roasted up everything on a slightly oiled pan being careful not to burn the almonds pushing the onions and apples over them.

1/4 cup lightly crushed almonds.


One apple small chopped.

About 1/4 sweet onion small chopped,

One garlic clove minced.

Fresh ground sea salt, fresh ground black pepper and I

lightly sprayed them all on one pan with extra virgin olive oil.


I took the pan out in 14 minutes.


Added this mixture to my soup like sauce and poured some over the gnocchi.

I roasted a few tiny sweet tomatoes. The tomatoes are the perfect accent for this dish and make the flavors pop.





Forking Good!

Forking Good!


East Coast Style No-Mayo Cole Slaw Recipe


Where I grew up the cole slaw that my parents brought home was always a no-mayo kind of cole slaw called, “Health Salad.” It had a slight sweetness, some small pieces of deli pickles in it, and a slight lingering taste of celery seeds, and a mild slight heat.

This cole slaw is forking easy to make. You just shred, chop and mince the vegetables and then just sprinkle them with salt and sugar, let sit maybe 1/2 hour and then add the vinegar and oil. It a forking easy recipe that’s forking good and maybe forking healthy too!


1 head of cabbage – sliced very thin

2 carrots – shredded

1 red bell pepper – chopped into small pieces

1/2 large sweet onion – sliced very thin – cut slices in half

1/4—-1 (depending on size)- good quality deli pickle or home made pickle –  cut in small pieces, you don’t need a lot of pickle just a little through out. No more than 1/4 cup.

1 garlic clove minced

1/4 cup sugar

1 Tablespoon kosher salt

1/2 teaspoon ground black pepper

pinch-1/4 teaspoon cayenne pepper (pinch if your forking wimpy or 1/4t. if you can take a small amount of heat.

1/4 teaspoon celery seeds

1/2 cup apple cider vinegar

2 Tablespoons canola oil


Combine all the ingredients EXCEPT for the oil and vinegar and stir and let sit at least 1/2 an hour. At this time you might or might not want to drain the natural liquid. Drain if you want a stronger vinegar flavor or leave the liquid if you want it mild tasting. After the half hour passes mix in the oil and vinegar. let rest at least an hour in the refrigerator and when ready to serve adjust seasonings if necessary.


Forking Good!

Forking Good!

Forking Dangerous levels of ARSENIC You might be Consuming


White wine, beer, rice, brussels sprouts, dark meat fish, and unfiltered tap water all have possibly dangerous levels of arsenic. Possibly dangerous levels of arsenic are considered low levels because it’s the forking HIGH levels that kill you!

We don’t know all the effects of arsenic yet. We also don’t know exactly how the arsenic gets in these things we consume. We know that plants absorb arsenic. We also know that arsenic is found in soil, water, fertilizer, pesticide, pressure treated wood, and clay soil.

A study showed that people who drank one and a half beers a day or one glass of white wine a day had THIRTY Forking percent more arsenic in their bodies than from people who didn’t drink alcohol.

Arsenic is also found in apple juice, grape juice, and rice cereals.

References-Men’s Journal & News.Discovery.com

Forking Truth

Forking Truth

Lighter and Healthier Cabbage Rolls Version #1- 93%Beef and Kamut



There are many forking ways to make cabbage rolls. I thought today I’d make them very reasonably light and healthy. I used 93% lean beef and instead of rice I used kamut. I used next to no oil at all and no butter. Whole wheat panko was also used instead of bread crumbs. Instead of sautéing the onions I left them raw so the liquid would come out in the lean meat to help keep it moist and add flavor to the beef instead of just being onions that taste good.

Cabbage rolls are suppose to be a little sweet and sour and for a little sweet I used Hot and sweet cherry peppers in the meat and for a little sweet and sour in the sauce my secret ingredient was date syrup that’s also sweet and a little sour. My recipe isn’t traditional but it is close to the way that I think cabbage rolls should taste like.

Set your oven to 350 degrees. This recipe makes 25 cabbage rolls with 4 oz. portion of meat filling  (you can freeze them for an instant meal)


2 Cabbage Heads- (one at a time Microwave with a little water in a covered bowl for about 9 minutes while you work on your meat filling)

3.5 lbs of 93% lean ground beef

4 whole eggs beaten

2 Cups of raw chopped onion (fine chop)

1 shredded carrot

2 cups cooked kamut

10 hot and sweet jarred cherry peppers (fine chopped)


1 cup whole wheat panko


2 teaspoons thyme

1/2 teaspoon paprika

1 Tablespoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne

3 cups vegetable broth

For the sauce….

2-28oz. cans tomatoes (I used whole pears pealed and blended but crushed would be fine)

4 cups more vegetable broth

about 3/4 cup date syrup


Combine beef, eggs, onion, carrot, kamut, cherry peppers, panko, thyme, paprika, salt, black and cayenne peppers.



Your cabbage heads are cool enough for you to handle now.


Insert a knife by the core and cut the core out so you can pull off leaves as you need them. I used about 3/4 of each cabbage and found the center leaves just too small. I kept them for a latter use as a vegetable or for soup.

Now measure out 4 oz. of your meat mixture. You will need a lightly sprayed baking pan to roast  your cabbage rolls.


Place the meat mixture about two thirds down and near the thick stem of leaf.



Roll up the bottom.


Roll up the sides.


Roll up till your finished like a burrito. Keep going and loading up your pans till your out of meat.


Now you want to pour vegetable broth over the rolls. Cover the pan with foil and roast 1/2 hour at 350 degrees. You forking need to use a deeper pan than I did or you will have to cook your extra sauce on the side.

Now make your sauce.

I just blended up 2-28oz. cans of tomatoes with about 4 cups of vegetable broth and about 3/4 cup of date syrup. This simple sauce has a similar flavor to what I remember on cabbage rolls.

After a 1/2 hour I pull out the cabbage rolls and drain the liquid. I pour the tomato sauce on the cabbage rolls and cover again with foil and roast another 1/2 hour.

The next day these cabbage rolls were awesome!






Now you have Cabbage Rolls.

Forking Good!

Forking Good!