WINNER WINNER Spelt and Rolled Oats DOG Biscuit Recipe


I thought my dogs might enjoy a home made Biscuit made with Spelt Flour and Rolled Oats. I used a small amount of Chicken Fat from yesterday’s roasted chicken to add flavor to them and a little stock. The only other ingredients are Spelt Flour, Rolled Oats, and an Egg. They must be good because both dogs wanted to keep eating them and my Human Companion ate one and said it was very tasty.


Set your oven for 300 degrees and you need either parchment paper or a silicone mat to line your baking sheet.


1 Cup Spelt Flour

1 Cup Rolled Oats

2 Tablespoons Chicken Fat from your just roasted Chicken

1 Egg

1/4 Cup of Chicken Stock



I  hand molded them into 24  Shaped Bones


and cooked them for 30 minutes on one side and another 30 minutes on the other side at 300 degrees.














“WINNER WINNER Spelt and Rolled Oats Dog Biscuits” (Refrigeration is recommend and please feed in moderation also to use within a week as no chemicals or preservatives were used)

Forking Truth
Forking Truth

Summer Rolls can be more fun to eat than a Salad


These “Summer Rolls” are forking made with, Spaghetti Squash, Red  Cabbage, Sweet Onions, Red Bell Peppers, Carrots, Radish, Cilantro, Hatch Chiles, and HIBISCUS Flowers. It would have been easy to put all these ingredients into a Forking Salad but it’s more fun to eat as a Summer Roll. Some of the ingredients I used are a little forking unusual in a Summer Roll like the Hibiscus Flowers, Spaghetti Squash and Hatch Chili’s.

Sweet Hibiscus Flowers really cut the Forking Spicy Hatch Chili’s and together they are sweet and spicy.  The Spaghetti Squash was a fun and Healthy Alternative to More Noodles in the Roll and all the other forking vegetables are fresh and crunchy filler but taste good together.



After briefly soaking the rice paper in warm water I just forking rolled them up in rice paper-


and made a simple forking dipping sauce out of Hibiscus syrup, minced Hatch Chiles, minced Cilantro and a small amount of Peanut Butter. It’s not really Ethnic but it came out tasty.  Everything was just what I forking had around the house that I thought would be fun to eat as a Summer Roll.

A Fun Appetizer or Snack made from an odd bunch of what I had around the house. Summer Rolls can be More fun to eat than a Salad.

Forking Truth
Forking Truth

Watermelon, Radish, Cabbage Salad with Balsamic Sage Mustard Vinaigrette

Watermelon, Radish and Cabbage Salad with Balsamic Sage Vinaigrette
Watermelon, Radish, Cabbage Salad with Balsamic Sage Mustard Vinaigrette

Most people think of Sage as that taste you save for Thanksgiving but Sage is Forking delicious in salads too! This salad is very light, has texture to it and is full of flavor.  The peppery common Red Radishes go really well with the watermelon and dressing. For BEST results eat right away. The more the watermelon sits in the salad the texture and taste disappear.

Ingredients for Balsamic Sage Mustard Vinaigrette.

1 Tablespoon Whipped Roasted Garlic

4 Tablespoons Mustard (I used 2 Tablespoons my own recipe of Mild Mustard (back a few recipes) and 2 Tablespoons Dijon)

1/3 Cup Canola Oil

3 Tablespoons Balsamic Vinegar

2 Tablespoons Ground Sage

1/2 teaspoon Ground Black Pepper

1/2 teaspoon Cayenne Pepper

1 teaspoon Kosher Salt

2 Tablespoons Sugar

Mix the garlic real well with the mustard and slowly add the oil and emulsify slowly stir in other ingredients.


Watermelon, Radish,  Cabbage Salad


About 2 Cups Watermelon in the shape you want

About 1 1/2 Cup Shredded Radish


About 1 Cup Shredded Cabbage


About 1/3 Cup thin Sliced Sweet Onion

a Handful of Flat Leaf Parsley Leaves

Combine all ingredients with the Balsamic Sage Mustard Vinaigrette

Watermelon, Radish and Cabbage Salad with Balsamic Sage Vinaigrette
Watermelon, Radish, Cabbage Salad with Balsamic Sage  Mustard Vinaigrette

A light but full flavored salad. Perfect for anytime of year.

Forking Good!
Forking Good!


You don’t have to be a Master Baker to Bake Rye Flat Bread


Rye Flat Bread
Rye Flat Bread

You almost need to be a Forking Master Baker to bake a “real Delicious Rye Bread” because it truly isn’t the easiest bread to bake. Luckily you can bake some forking delicious Rye Flat Bread if you know what to put in it. My recipe produces a soft Rye Flatbread that taste like the crust part of Rye Bread.

Ingredients (set oven to 400 degrees)

1 Cup Rye Flour

1/4 Cup Corn Meal

1/4 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/4 teaspoon Kosher Salt

1 Tablespoon Canola Oil

Maybe a Tablespoon or two of Caraway Seeds

1/2 Cup Dill Pickle Brine (preferably home made)

Fresh Crushed Sea Salt

a small amount of Semolina Flour

and More Caraway Seeds about 1-2 Tablespoons

Combine all ingredients except for Fresh Crushed Sea Salt, Semolina Four, and maybe 1-2 Tablespoons Caraway Seeds. Mix well and Form in a thick log shape



and place on parchment paper and use more parchment paper so the dough doesn’t stick to your rolling pin.


Roll real thin like a Tortilla and remove the above Parchment Paper. Place lower parchment Paper with Flat Dough on a baking sheet.


Now sprinkle with Fresh Crushed Sea Salt, a small amount of Semolina Flour, and More Caraway Seeds. Press them into dough so they stay.



After about 10 minutes in a 400 degree oven you will have this.

Rye Flat Bread
Rye Flat Bread

Forking Good and Forking Easy! You don’t have to be a Master Baker to Bake Rye Flatbread.

Forking Good!
Forking Good!

Lay’s Mango Salsa Potato Chips are many things!


Real Mango Salsa is Delicious as it’s Sweet, Savory and Herbaceous and Lay’s Mango Salsa Potato Chips are also sweet and savory BUT ARE NOT delicious to me and also to everyone I know who forking tried them.

This is Forked Up!
This is Forked Up!

They tasted like something oddly fruity when you first try them and then the flavor turns into a forking indescribable unpleasantness of confusion. They taste sort of like Forking Fruity Pebbles and then the flavor changes in an unpleasant way.  It sort of turns to something like Salty Ranch Potato Chips Mixed Together but not as good and actually really horrible leaving a sort of FORKING Chewing gum aftertaste. This is the kind of food you feed to criminals in jail not the public! These Chips tasted like punishment.


I was disappointed with the Lay’s Wasabi Ginger Chips.


But these Mango Salsa Chips made me want to Forking vomit and now my trash can is full of FORKING Lay’s Mango Salsa Chips.

I don’t understand how these Forkers made it out of the Lab.

I also feel forking bad for the poor sap Julia who came up with this flavor because I KNOW her Mango Salsa Idea wasn’t FORKING THIS!



Two of the Four Flavors Down (sort of) and the other two I think I might avoid. This has been a bumpy ride.



Forking Truth
Forking Truth

Asian inspired Chicken Salad Recipe (very LOW fat)

Asian Inspired Chicken Salad
Asian Inspired Chicken Salad

Asian Inspired Chicken Salad happens to be a very low fat recipe because instead of Mayo or Oil we are using White Miso as the base for the dressing. White Miso is made from Soybeans that are nearly forking fat free.


Ingredients (for two meals)


Around 6 oz. of fresh roasted cleaned up Chicken (I used cleaned whole legs)

1 Shredded Radish

1/2 or one small Shredded Carrot

About 3 Tablespoons Fine Chopped Onions (or Scallions)

About 3 Tablespoons Shredded Cabbage

About 2 Tablespoons Fresh Chopped Cilantro

Juice from one small but very juicy Lime

1 Tablespoon Minced Ginger Root

1 teaspoon Roasted Whipped Garlic

1 teaspoon low sodium Soy Sauce

2 teaspoons Rice Vinegar

1/2 or a very small Thai Chili Minced

1 Tablespoon White Miso


1 teaspoon sugar


In one bowl combine the Chicken, Radish, Carrot, Onion, Cabbage, and Cilantro and mix well.

In another bowl Combine all the remaining ingredients the liquids, Garlic, Ginger, Thai Chili, Miso and Sugar.

Mix them both together and the salad is ready to serve.



This Asian Inspired Chicken Salad goes forking well with the previous recipe “Asian Inspired Flatbread”

Forking Truth
Forking Truth


Asian Inspired Flatbread Recipe

Asian Inspired Crispy Flatbread
Asian Inspired Crispy Flatbread

I was thinking about the Wasabi and Ginger Flavors and thought they’d be good in a crispy style bread. The Wasabi flavor and Ginger flavor just mellow and turn tasty with the sesame seed topping. The recipe is very quick and very easy to prepare.

Set your oven at 375 degrees the recipe makes one  Tasty flatbread.


1 Cup All Purpose Flour

1/4 Cup Corn meal

1/4 teaspoon Baking Soda

1/4 teaspoon salt

1 teaspoon sugar

1/4 teaspoon granulated garlic

about 1 1/2 long Ginger grated

2 teaspoons Wasabi Powder


1/2 Cup Water

About 4 Tablespoons Sesame Seeds

Fresh Crushed Sea Salt



Mix well and roll all ingredients (except for sesame seeds and sea salt) in a ball.


Now sprinkle with your sesame seeds and make it into an oblong


and place on a slightly oiled silicone mat topped with slightly oiled parchment paper and with your rolling pin try to make it into a rectangle shape to fit your pan. It will come out best if you roll it as thin as a tortilla. Lift off the parchment paper and sprinkle with fresh crushed Sea Salt.


Just lift up your silicone mat and place on a pan lined with parchment paper to catch anything that flows.

Bake about 18 minutes till it looks like this.


Then flip it and brown the underside for about 3 minutes.

When cool break and you will have this.



This turned out to be a very delicious tasty flatbread that anybody would like. The Ginger and Wasabi flavors mellowed very much and just turned tasty. The sesame seeds and sea salt just tie it all together.

Forking Truth
Forking Truth

I never ate a Twinkie but Twinkies remind me of my Childhood


I never ate a forking Twinkie but they remind me of my Childhood because I think about the local bakeries from my childhood where we’d  buy “real” Baked Goods and not Twinkies.

As an adult Twinkies also sort of grossed me out something about the 37 ingredients that are mostly forking chemicals always nauseated me.

This flavor reminds me of a Dog's Butt.
This flavor reminds me of a Dog’s Butt.

I grew up in an area where we had many bakeries. These days we don’t forking have  as many bakeries. Not all but many people just for convenience just pick up whatever chemically laden baked goods their local supermarket sells. I grew up were we had many German Bakeries, Jewish Bakeries and Italian Bakeries. All these bakeries made “REAL” baked goods using Fresh Cream, Butter and Eggs. They all made delicious baked goods that were like what you’d make at home only if you were a Master Baker. When you walked into any of these bakeries you’d be hit with the appetizing aromas of fresh baked breads and sweet smelling sweets.  You would hear the loud clunky roar of the Electric Bread Slicer with a long line of people purchasing their “real” bread for the week.


None of the Bakeries would make anything that looked like the Blue Forking Cow Fat filled Twinkie.

I think most people from my time might have grown up like me. You’d go with your parents to a local Bakery and they’d buy Fresh Baked Breads for the week and your parents would let you pick out a sweet to eat. If you were like me the Old Woman working at the bakery would hand you a fresh baked cookie or two just because you were a kid.

I don’t think kids today have the same simple pleasures.

I think today a baked good might be a Twinkie for a kid today.

I never ate a Twinkie but Twinkies remind me of my Childhood.

Forking Truth
Forking Truth

White Sonora Berries Salad in Dijon Sage Vinaigrette Recipe

White Sonora Berries Salad in Dijon Sage Vinaigrette
White Sonora Berries Salad in Dijon Sage Vinaigrette

I got some beautiful LOCAL Sonora Berries (1.5 lb. bag) so I thought I’d make a tasty salad.  I think Dijon Sage Vinaigrette goes really well with sun dried tomatoes. I have made other salads with these flavors and most people seem to like it.



First I soaked the berries over night and the next day I drained and rinsed them.

Before I cooked the White Sonora Berries I made the Dijon Sage Vinaigrette.

1 Tablespoon Roasted Whipped Garlic

4 Tablespoons Dijon Mustard

1/3 C. Extra Virgin Olive Oil

3 Tablespoons Red Wine Vinegar

2 Tablespoons Ground Sage

1/2 teaspoon ground black pepper

1/2 teaspoon Cayenne Pepper

1 teaspoon Kosher Salt

1 Tablespoon Sugar

Mix the garlic and mustard really well and then add the oil slowly till it emulsifies. Slowly stir in the rest and mix it up as best as you can.


Cover and set in refrigerator.

Now take your soaked Sonora Berries and rinse.


Then I put them in my sauce pot and added maybe twice as much water, maybe a tablespoon of Kosher Salt, about 15 twist of fresh ground black pepper, 1/2 teaspoon of thyme, one sweet onion and one carrot both cut in half to flavor the berries. (the onion and carrot get tossed out after the berries are cooked. The vegetables are only used to add flavor to the Sonora Berries.


I brought this pot to a boil, then covered and turned down to a simmer. I think it took 45 minutes to be done. When it’s done remove and throw out the onion and carrot. when it’s still warm add the Dijon Sage Vinaigrette so the flavor can soak in.

Now add.


about 1/2 Cup Sweet Onions Chopped

1 1/2 Cup Beans

3.5 oz. Sun dried  Tomatoes Chopped (only if they are soft)

1 red bell pepper chopped fine

1 handful chopped parsley (add last after everything else or just before serving)

Mix and then Taste and adjust seasonings if necessary.


Forking Good!
Forking Good!

LEAD could be in your Balsamic Vinegar


Before you forking toss your Balsamic Vinegar out you need to know.

Not ALL Balsamic Vinegars contain lead and some contain more lead than others but MANY Balsamic Vinegars contain trace amounts of lead.

(according to Forking research is beginning to show that vinegars that are aged for the longest amounts of time in wooden barrels are the ones that contain dangerously high levels of lead.

Some people believe the lead is from grapes that absorb lead from the soil they grow in.

Nobody’s going around saying don’t eat forking raisins or grapes.

So forking buy the cheap stuff when it comes to Balsamic Vinegar.

Forking Truth
Forking Truth