Reduced Fat Potato Green Pepper & Eggplant with Black Garlic Recipe


Reduced Fat Potato Green Pepper & Eggplant

This Chinese INSPIRED recipe is based on a Chinese Recipe vegetable recipe where all the vegetables are fried separately and then combined quickly in a stir fry. I tried this similar dish at Miu’s Cuisine that used to be in business in Tempe AZ. On Miu’s menu the dish was named #102 Triple Delicacy. All these years latter I keep remembering how delicious the combination of potatoes, eggplants and green bell peppers are. I do fry eggplants sometimes but I know that eggplants can absorb a great amount of oil so I opted to roast all the vegetables till I got them brown like fried. I then made the sauce and tossed them all together. The potatoes and bell pepper brown up very easy but the eggplant is a lot of work and would have been easier and much quicker to just fry. If you have a few hours you might want to give this recipe a try. After I whipped up this dish my husband ran into the kitchen and said the house smells like a Chinese Restaurant. What I came up with isn’t  Miu’s but it’s not oily  and does taste great!

Ingredients for about 4 servings

2 medium sized eggplants (I used regular eggplants) – peeled and cut into stir fry size pieces.

1 1/2 cups water

2 green bell peppers – core and stem removed – rough cut to bite size pieces

3 potatoes (I used 3 very large red potatoes) sliced about 1/4 in. thick big pieces cut in half

fresh ground sea salt ( a light sprinkle)

fresh ground black pepper ( a light sprinkle)

neutral non stick spray I used canola

2 Tablespoons toasted sesame seed oil

1 inch ginger – grated

4 garlic cloves – ground to paste

1 teaspoon asian chili sauce

2 Tablespoons soy sauce

2 Tablespoons rice wine vinegar

2 Tablespoons dark brown sugar

1 Tablespoon corn starch

1 1/2 cups water

2 Tablespoons black vinegar

2 heads black garlic – peeled – cloves chopped.

1/2 cup scallions – chopped


set oven to 400 degrees F

Spray baking sheets with non stick spray.

The sheet with eggplant needs to be covered and water needs to be added to the pan about 1/2 way up the eggplant. This pan needs to be cooked covered for about an hour before it’s browned.

Put the eggplant, green pepper and potato sheet pans in the middle and lower racks of oven.

Check oven in 30 minutes. Green peppers are either done or close to done. Potatoes might need to be turned over to brown on other side for at least 15 minutes or so.

Take the potatoes and green peppers out when they look like this and give them a light hit of salt and pepper.

After an hour remove the cover on the eggplant and it should have brown water in the pan. The water is bitter and you need to dispose.

Now place the eggplant on the top rack and get it to brown slightly.

Flip them over and brown the other side.

Cover the vegetables and leave in a 200 degree oven till needed.

With a large fry pan on medium heat. In a small bowl combine 1 1/2 cups water and the corn starch. Mix well and put to the side. To the fry pan add the sesame oil. Once hot add ginger and garlic. then add chili sauce, soy sauce, rice wine vinegar, sugar, black vinegar now mix the cornstarch water and add to pan stirring. The sauce should thicken slightly and smell very aromatic. Turn down heat to low and add black garlic. Stir well leave on low heat a few minutes. Stir in the the vegetables. Add scallions and serve.

Reduced Fat Potato Green Pepper & Eggplant with Black Garlic

The Forking Truth




My Trip to The Spotted Donkey at Pedregal in Scottsdale AZ NWAF :(


Part of the Pedregal Mall that is part of the Boulders Resort that is now (2017) owned by Hilton

The Spotted Donkey is located at Pedregal, the deserted South West Style Shopping Plaza in North Scottsdale that borders Beautiful Care Free Arizona. Pedregal is part of the Boulders Resort that is owned by Hilton.

A few years back there were around 50 luxury shops and cafes. Pedregal hosted special events like live music and salsa and wine tastings that used to bring in crowds of people. This was at one time not to long back a happy fun upscale place to visit that happens to be in a gorgeous area. I used to enjoy the kitchen store, the rock shop and the upscale footware  store and the special events….

Currently (2017) Pedregal is next to deserted since Hilton’s purchase. Even the goldfish and koi have left the Pedregal Pond.

As we stroll the once lively mall it seems that we are living the twilight zone. The episode were there was one last man on earth by himself.

Is this a precursor of things to come?

The only life left is one small shop that sells interesting trinkets and The Spotted Donkey Restaurant of Pedregal.

We enter and it’s pretty quiet but the restaurant has an interesting kind of charm to it. The walls and floors are inlayed with interesting vintage tiles. The ceiling holds detailed beautiful vintage looking fixtures.

The interior is a mix of Mexican, South West, Leather and Wood.

Our waitress seems chipper and friendly. Our orders arrive in reasonable time.

I decided to try the Mexico City Carne Asada.

I look at my plate and my eyes zoom in on old looking picco.

I see a large side of cow with a side of pond scum…What did I order????? This place is owned by Hilton….This plate looks unappetizing……I’m thinking.

My husband sees the look on my face and suggest that we leave and eat out someplace else. I look at him and I say I’ll try the food…….

Maybe it taste better than it looks?

First I taste a piece of steak. It’s chewy….and doesn’t taste delicious…I’m hoping that it might be aged..?……..There are a few poblano pepper strips and onions…I taste them….um…..I don’t know if the chef added too much vinegar and lime juice because they have a sour taste to them…I asked my husband to taste the poblano peppers and onions…he said, “they are weird”….”they taste funky.” I bravely taste the green that looks similar to something that reminds me of the movie Poltergeist. It taste like a blend of honey, lime juice, avocado and tomatillo….it’s on the sweet side…and it needs something….It doesn’t seem seasoned enough and has an off-putting  texture similar to pond slime…….(possibly left behind from the goldfish and koi that vacated Pedregal)………..Off to the side I had some potato cakes that were suppose to contain chile. These were the best things on my plate and I am thankful I had something to eat…. Oh JOY!…… I don’t mean to stick it to the Donkey but the potatoes in the cakes are gluey. However the cakes are fried to perfection and seem oil free with a nice clean panko crunch. The chile is missing but maybe it’s for the better.

My husband tried the Poblano Chile Relleno.

He said his Poblano Pepper contained mushy pork mixed with greasy rice that was topped with weird tasting tomato sauce. He said as mediocre as it was that it wasn’t as bad as my plate.

Donkey Chow………


The Forking Truth is that your opinion may or may not differ and everything is subject to change.

The Forking Truth


Saffron Jak Stone Bread Bakery and Cafe in Phoenix AZ is Worth a Fork!


Saffron Jak Stone Bread Bakery and Cafe recently opened in North Phoenix AZ. This is a small not too fancy but comfortable cafe and stone bread bakery.

Saffron Jak serves Persian Food with a twist or two. They offer Persian Rice Bowls, Tacos and Pizza and they all include or are on Persian Stone Bread called Sangak Bread. The Stone bread is a sort of thin and tasty flat bread that is cooked over hot stones or a hot stone like material. Not all but most of the menu revolves on the delicious Sangak bread.

I had the Saffron Chicken Rice Bowl.

Chicken thigh meat was marinated with lemon and saffron but what made it POP was the creamy tahini sauce under the chicken. It was very good…..the chicken was also very  tender and flavorful. My platter came with stone bread, sweet peppers, fluffy rice, onions and a side of my choice that was creamy feta whip. The Feta Whip is very unique and special. It’s almost like sweet whipped feta butter and isn’t tangy…just a creamy delight!

My husband tried two meals……since the prices were low and he couldn’t decide.

He had the Tri Tip Rice Bowl and the meat from the Koobideh Taco.

The Tri Tip Rice Bowl was tender Persian Spiced Beef with chopped herbs and kidney beans over fluffy rice. On the side he had very flavorful fresh Shiaazi Salad of Persian Cucumbers, tomato, onions, parsley and lemon and of course some stone bread.

The Koobideh Taco is sort of an elongated Persian Meatball Sandwich in Stonebread served with mast o khiar that’s basically a yogurt based sauce with cucumber, shallots and mint.

All the food was incredibly delicious! Prices are low and portions were large.

The staff was also very engaging and efficient.

Saffron Jak Bakery and Cafe is Worth a Fork!

Worth a Fork!

The Forking Truth is that everything is subject to change and your experience may or may not differ.

The Forking Truth

Forking Delicious Hatch Chile Macaroni and Cheese Recipe


Forking Delicious Hatch Chile Macaroni and Cheese

Macaroni and Cheese is pretty easy to prepare. I do some things different so I have a nice cheese sauce that doesn’t break. Some of the secrets to not breaking the sauce is to cook over medium – low heat most of the time. But it’s more about the ingredients. Most of the fat in the recipe should come from the cheese. You also have to use half or more mild cheese and slightly less than half xtra sharp cheese. This recipe contains delicious fired roasted Hatch Chile for a delicious kick! Don’t you dare use canned Hatch Chile……… because it will not taste similar. If you are in the Phoenix Area I do know that Fry’s and Walmart do sell frozen Hatch Chile. I haven’t tried them but they are recommended over canned.  I do note that you have to wing the amount of * Hatch Chile you add to the sauce because your peppers may not have the same heat and flavor as mine and your love of Hatch Chile may differ. I’m using these fire roasted Hatch Chile Peppers after they’ve been in my freezer since the fall and I think they are much more mellow now but still delicious. I note that when you make this kind of macaroni and cheese you add ONLY ABOUT HALF of the macaroni that you think you need because the pasta will drink up the sauce and the next day this will be very dry. I suggest to serve half a day latter or the next day after.

Ingredients for about 8 servings

2 cups cooked macaroni****** (or more) 2 cups is prefect if you are serving this latter or the next day because the pasta absorbs the liquid. Boil more if you are serving right away. – ( boil pasta for three minutes less than box suggest in salted water add the one Tablespoon of butter to the hot macaroni so it doesn’t stick)

1 1/2 cup xtra sharp aged cheddar cheese – shredded – packed really tight

1 1/2 cup Colby jack cheese  – shredded – packed really tight

4 oz fontina cheese – shredded

2 Tablespoons sweet butter – one Tablespoon for pasta so it doesn’t stick and the other for the cheese sauce

1/3 cup nonfat dry milk

1/3 cup flour

1 cup cold water

2 Tablespoons cayenne pepper sauce (Frank’s Red Hot is preferred)

1/2 teaspoon sweet paprika

1/4 teaspoon cayenne pepper

1/8 teaspoon white pepper

1 lb *hatch chile peppers – fire roasted, seeds, stem and most of skin removed – chopped (* amount of hatch chile may differ depending on heat and your love for hatch chile)

2 tablespoons of i’itoi;s onions – green parts – chopped fine or you can substitute scallions – the i’itoi’s have a slightly shallot taste to them but are similar to scallions.


In a small mixing bowl combine dry milk and flour. Add water and mix well till the mixture is lump free.

In your sauce pot on medium high heat add the remaining one tablespoon butter and let it melt. After the butter is melted whip in the contents of the small bowl. Mix well and bring it to  bubble, let it bubble a little and then add the cheeses and TURN DOWN the heat to medium low. Stir and add in the hot sauce, paprika, cayenne and white pepper.

By this time turn the heat down again to low.

Now you add the hatch chile to your liking. I used around a pound that were very hot when I froze them. So you might want to start with a cup of chopped hatch and then taste and see what you think and add maybe a half cup more at a time till you think you have the hatch chile taste you like.

Shut the heat off and add the scallion or i’itoi’s onions and lastly add the macaroni. I prefer to let the macaroni set and to reheat latter.

Forking Delicious Hatch Chile Macaroni and Cheese

Comes out Forking Delicious! I didn’t get to eat much of this one. My husband kept running back for more and was bummed when it was gone.

The Forking Truth




Forking Delicious Potato Chips – Terra Brand Adirondack Reds


I never come across the Adirondack Red Potato. The Adirondack Red Potato is Ruby Red inside and out. I read that they are usually only found at Farmer’s Markets or sold by purveyors of specialty produce. These Potato Chips were only sold at Whole Foods Market for around $4.00 a bag……..well…..until I found them at the .99cent store for 99 cents a bag. They don’t even expire for 6 months!

I open the bag and it smells very much just like potatoes.

I do notice that the chips are on the small side. Perhaps Adirondack Red Potatoes are small?

They taste earthier and more potato like than any other potato chip I ever tasted. They also have a nice light texture.

They don’t leave grease on my hand or in my mouth like most chips and the sea salt on them is just right….Not too much and not too little.

They are Forking Delicious Good. One of the best (or best) potato chips I have ever eaten.

Manufactured and Distributed by Hain Celestial Group Inc.

Worth a Fork!

Of Course your Forking Opinion may differ.

The Forking Truth


Chopped Beet, Apple and Chestnut Salad with Green Garlic Vinaigrette Recipe


Chopped Beet, Apple and Chestnut Salad with Green Garlic Vinaigrette

I picked up some really nice beets from the farmer’s market and I roasted them this time like the way you do carrots…but with the stems and part of the leaves on. (I used the bigger parts of the leaves for salads). A little water in the pan covered in a 350 degree F oven for about an hour.  I saw on a cooking show that the beets keep more flavor in if you leave the tops on when you cook them. I also heard that beets keep in more flavor when you roast them. These beets did come out very flavorful and very earthy. I read that Chestnuts pair with earthy flavors like mushrooms so I thought why isn’t anyone pairing beets with chestnuts?  I found out that beets do indeed pair very well with chestnuts…so I decided to make some sort of salad of the two together. I made a green garlic vinaigrette…(light on the e.v.o.o…..because that’s how I roll) and added other ingredients that I thought went together. The salad looked prettier on a dish or in bigger pieces more layered but I thought it was best tasting as a chopped salad so that’s how I prepared it.

Ingredients for about 6 servings

1 bunch green garlic – (washed cut in half and chopped. Place in water to remove dirt. Repeat as many times as necessary. Remove with a mesh ladle and put to the side)

2 Tablespoons extra virgin olive oil

1/2 teaspoon sea salt

1 Tablespoon dijon mustard

1 teaspoon honey

1/4 cup extra virgin olive oil (or more if desired)

1/4 cup white vinegar

1/8 teaspoon white pepper

1 bunch  beets (don’t use golden unless you boil them soft)

1 apple – chopped

1/2 oz fresh basil – chopped

7 oz vacuumed packed chestnuts (hard ingredient that’s only fresh one week a year here) – chopped (not too small)

1/4 sweet onion – chopped

3/4 oz fresh sage

2 oz sweet butter

2 Tablespoons canola oil

2 oz sharp hard Italian Cheese – shaved


Set oven to 350 degrees F.

Wash your beets (yellow beets are not recommended for roasting because they oxidize from roasting and need to be boiled)  really well and if they are very large cut them in half. You can leave the leaves on if your not putting them in a salad. Place beets in pan with about a half inch of water and cover the pan. Roast till fork tender. (about an hour)

Allow to cool. When cool enough to handle peel beets and cut in desired shape. (something bite size)

In a large bowl combine the beets, basil, chestnuts and onion and put to the side.

In a small fry pan on medium heat add butter and 2 Tablespoons canola oil. When hot add the sage leaves. They crisp up fast. Remove leaves and place on paper towel to drain. Put to the side when done.

Add the apple to the flavored oil and quickly sauté the apple just for less than a minute just to pick up a little flavor. remove the apple pieces with a slotted or mesh spoon and add to the big bowl with beets.

Use the oil and add green garlic till soft about four minutes.

When the green garlic is cooler or just warm blend together the green garlic, sea salt, dijon, 1/4 cup olive oil, white vinegar, white pepper till smooth.

Add desired amount of dressing to portion of beet salad you are having and finish with sharp cheese and crisp sage leaves.

Chopped Beet, Apple and Chestnut Salad with Green Garlic Vinaigrette

I thought of a better presentation. I should have presented on a flat plate and just made rows of everything. It taste delicious the way I made it in photo. You will be pleasantly surprised. Something different and original to do with beets.

The Forking Truth





International Bistro in Glendale AZ at Westgate is Worth a Fork!


Should you happen to visit Westgate for either Outlet Mall Shopping or more likely something Sports Related you might want to consider the International Bistro for your dining pleasure. It’s conveniently located right in Westgate. As the name implies your in for an International Feast. The menu is a MIX of Persian, Mexican, Italian, Chinese, Sushi,  American, Pizza and MORE!

They have wait service and offer indoor and outdoor seating.

They started us out with Complimentary Chips and a delicious but different and unique salsa. The salsa was laced with celery flavor.

The menu is vast so of course I don’t know how everything is but we did try a Persian Plate and a Mexican Style Plate.

The Persian Plate was called Chicken Barg Sultani. It contained Fire Grilled all natural tender white meat seasoned chicken. Next to the chicken was a Beef Koobideh. Juicy Ground Beef mixed with seasonings and onion. The meats were prepared very well and were both very juicy and flavorful. The platter came with a very generous serving of saffron topped fluffy rice. I was surprised at how large all the portions were. This is an extremely large plate of food. I warn you that you better be pretty hungry and that it’s a very good possibility that you will bring leftovers back with you.

We also shared the Chicken Picado.

The Chicken came on a sizzling skillet with tomatoes, onions, green chile, jack cheese, fluffy rice, refried beans and house made corn tortillas.

The chicken seemed like very good quality chicken and was prepared perfect. It was very flavorful and juicy! YEH!

I do note that at the time of this review this restaurant is newly opened. I note that it did take a while for the food to come out but it was worth the wait.

This was a positive experience. I’d say that International Bistro is Worth a Fork!

Worth a Fork!

The Forking Truth is that your experience may or may not differ and EVERYTHING is subject to change.

The Forking Truth


Bottega Pizzeria Ristorante of Glendale AZ is Worth a Fork!


Bottega Pizzeria Ristorante is located in Citadelle Plaza in Glendale. Prior to BPR this location housed Pomo Pizzeria and Prior to Pomo this was at one time the Glendale Location of Tutti Santi. The Good News is that if you were a fan of Pomo than it’s likely you will be a fan of Bottega Pizzeria Ristorante because it’s pretty much the same. The pizza is certified and the dough is made by Pomo. Currently the hand made pastas are made by Pomo but that will change when BPR gets the equipment they need.

Bottega Pizzeria Ristorante serves a variety of appetizers, salads, hand made pastas and certified neapolitan pizzas. They have wait service, bar, indoor and covered outdoor seating in a modern crisp environment.

We shared a pasta and a pizza.

I was sort of blown away by the Trofie al Pesto hand made Pasta. It was so to the tooth. It was like getting pasta from a fine restaurant like in New York or Las Vegas. There is only a small handful of restaurants in Arizona that put out quality like this so this is really special to get a great dish like this in Glendale.

The Margherita Pizza was made with the certified ingredients so you know it’s a high quality pizza for sure. The milky melted mozzarella over the certified sweet tomatoes is always delicious and the fresh basil makes the flavors pop. The crust is very light and the crust is slightly wet in the middle. They offer quality extra virgin olive oils and condiments to dress the pizza to your liking.

This is a newly opened restaurant and may be in the process of changing things up.

Food, Service, Atmosphere was all very good on my visit.

View from Patio

I’d say Bottega Pizzeria Ristorante is Worth a Fork!

Worth a Fork!

The Forking Truth is that EVERYTHING is subject to change and your experience may..or may not differ.

The Forking Truth


Kabocha Squash and Chestnut Gnocchi Recipe


Kabocha Squash and Chestnut Gnocchi with Fried Sage and Browned Butter

These Kabocha Squash and Chestnut Gnocchi and Forking Delicious…….The Kabocha Squash is so sweet and chestnut- like tasting that they are meant to go together. So I combined some chestnut flour into the squash gnocchi and had some chestnuts cooking in the browning butter and the flavor really is off the charts great. I MUST ADMIT that this recipe is not recommended for people who are beginners at gnocchi making because these are harder to make than regular potato or cheese gnocchi. The squash doesn’t work as well with the flour and you might have trouble if your squash is too watery for this recipe to come out right. My squash was too hard for me to cut so I pierced it all over with a knife. Threw it on a pan with maybe 1/3rd of an inch of water at 400 degrees F. Covered the squash checked it at 45 minutes and it was still rock hard. It was a big kabocha. Checked every 15 minutes and it was “knife tender” not fork tender. At 90 minutes I got a knife tender kabocha.

The Squash should be cooked like this dry and not too moist or you have to make something else with it.

Ingredients for about 4 servings

1 cup mashed kabocha squash.

1 XL egg – slightly beaten

1 teaspoon balsamic vinegar

1 1/2 oz chestnut flour

3/4 cup ap  flour ( only up to 3/4 cup should start with 1/2 cup do a tester and work up if necessary )*

2 Tablespoons dark brown sugar

1 teaspoon sea salt

pinch nutmeg

pinch white pepper

1 Tablespoon kosher or sea salt – for boiling the gnocchi

4 oz sweet butter ( for sauce )

2 Tablespoons extra virgin olive oil ( for sauce )

5 oz chestnuts – roasted, peeled ( for sauce )

one bunch sage leaves – cleaned  ( to flavor butter and to top gnocchi with )

4 heaping Tablespoons ricotta cheese -preferably home made ( to finish plate of gnocchi )


In a large bowl with a for mix together the squash, egg and chestnut flour and let it sit on a counter for about thirty minutes.

While the squash mixture is sitting prepare the sauce.

In a sauce pan add the butter and olive oil. Once melted turn to medium high. let it go a few minutes and then add the chestnuts on one half of the pan . You can break them down a little with a spoon here if you want too.  Place the sage leaves on the other half of the pan. When sage leaves are crisp remove and let drain on a towel. When the chestnuts are lightly browned remove them. Let the butter go till it looks a little lighter than caramel. Take off heat and leave to the side.

Put on a sauce pot to medium boil with a tablespoon of water. Tie some kitchen string to a handle. The string cuts the gnocchi like so. But be careful not to catch the string on fire.

In the squash mixture bowl you need to add the remaining ingredients of balsamic, *flour (read note at flour ingredients), 1 teaspoon sea salt, nutmeg, white pepper and brown sugar. Mix well.

Snip disposable pastry bag, fold and fill like picture.

Twist end.

Apply pressure and cut gnocchi off with string.

Gnocchi will float in about a minute. Let them cook about a minute after floating.

Scoop them out with a slotted spoon into a dish and top with a little bit of the butter from the pan and shake the dish so the gnocchi get buttered. Don’t worry about pasta water getting mixed in because you want that! It’s better that way.

Refill pastry bag and repeat.

Add the chestnuts. Top with sage and a dab of ricotta.

Kabocha Squash and Chestnut Gnocchi

Forking Delicious!

The Forking Truth




A Glendale AZ PHENOMENON Popo’s Fiesta Del Sol Mexican Restaurant



Popo’s in Glendale AZ at 4:30pm…already packed.

My husband is a fan of Popo’s Fiesta Del Sol Mexican Restaurant. This family friendly restaurant serves Sonoran Style Mexican Food. I like that this restaurant is close to home and we don’t “Paso Much” here. It seems that all of Glendale AZ LOVES Popo’s because a Phenomenon has been going on here for the past several weeks. We also have a lot of tourist here this time of year since it was spring training time so it may be that some of the crowd are tourist. Anyway Popo’s is always the busiest restaurant that I know of in the immediate area. This is the only restaurant that I know of in these parts of Glendale (North Glendale) that goes on an hour wait before 4:30pm. Over the past few weeks we’ve been trying to get in around 5:00pm and they were on an hour wait so we left and went some place else so this week we tried to get in extra early at 4:30 and they were already packed and on an hour wait.

Also Packed at Bar at 4:30

One of the best things that Popo’s offers are the complimentary Hot Basket of Chips and delicious…and usually very spicy salsa.

The salsa is the best that I know of in these parts of town.

The $3.75 margaritas are incredibly strong. You might not be able to finish more than one. If you finish two of these margaritas I do warn you that you might see Forking Pink Elephants. Believe me…It’s truly impossible to drink more than two….

Over the years I tried several things on the menu and I concluded the only thing I enjoy is the Chicken Fajita Salad. Don’t get the wrong impression about the food. I am not a big fan of Sonoran Style Food and there is nothing wrong about enjoying Sonoran Style Food. I’m just keeping it real because after all it’s The Forking Truth…….  I do note that I do usually find this salad tasty and satisfying. It doesn’t contain all the grease, rice, beans and sauces I don’t care for in Sonoran Style Food.

The Fajita Salad is a simply a tasty hefty salad. It’s a bowl of romaine topped with olives avocado tomato and sautéed onions, (sometimes peppers) Cheese, and nicely seasoned chicken.

My husband enjoys several dishes on the Popo’s Menu.

For this dinner he got the Carnitas’s Fajitas. Sorry for the blurred picture.

Lots of tender meat on a sizzling hot skillet with a side plate of refried beans, Mexican Style sour cream (it’s thicker than regular sour cream), pico, guacamole and tortillas. (corn or flour)

“Popo’s is a Glendale AZ Phenomenon.” ” Most times of the year they are usually on an hour wait by 5:pm.”

The Forking Truth