Author Archives: Laura A.

My Lunch at Stock & Stable in Phoenix AZ


Stock & Stable is an American Gastropub located in Restaurant Row on North 7TH Street in Phoenix. The menu is mostly casual, with some elegant accents and a slight Italian slant. The interior is masculine with leather, wood and mostly pictures of cows. It looks like it could be a steakhouse to me. They have comfortable chairs and benches. They offer traditional table seating, a large bar, high tops and patio dining.

We shared the Fermented Beets.

A tasty mix of red, golden beets and carrots tossed in a fresh herb almond butter sauce with crunchy breaded goat cheese curds. It was delicious all together. The beets were tasty. There were a lot of very thin very crispy carrots that were the texture of the salad.The sauce was rich nutty and a little minty . I thought it was flavored nicely.

I had the tuna sandwich.

This is an ENORMOUS Sandwich. (be prepared to bring half home) I can see it’s made on local Noble Bread that’s Grilled. This sandwich isn’t for the faint of heart. It’s WILDLY Flavorful and SPICY and FORKING DELICIOUS!!!!!!! I don’t Forking care if the tuna came from a can or not…because it is eye-opening delicious! It’s a very elevated tuna salad. It got the gambit of flavors going on…..and it’s dressed with Calabrian Aioli and also has Muenster Cheese. My husband was raised not to eat mayonnaise but he took a bite anyway and he also was surprised that the sandwich was as delicious as it was. When I eat the other half I’ll have to try to figure out why it’s so yummy. Not only was the sandwich unusually delicious but the Calabrian Vinaigrette on my mixed green salad was killer too! So delicious! Not for everyone and not for the masses. Very delicious to those who enjoy bold flavors and heat.

My husband tried the No Baloney Mortadella Sandwich with Frites.

My husband asked for the sauces to be served on the side. The sauces on the side were an unusual combination that we weren’t sure about. One was maple mustard and the other was a herb chipotle. We both like the taste of the herb chipotle but neither of us thought it mixed with the maple mustard…who knows maybe it does with the sandwich?????  The mortadella wasn’t caramelized like we hoped it would be like and was more like lightly grilled and steamed lunch meat. Still an OK sandwich………with tasty fries. The Frites were nicely seasoned and had a little fresh chopped herbs and Italian grated cheese on them.

We decided to share a dessert and tried the Key Lime Pie.

The Key Lime Pie is a nicely made tart. The crust is a tasty tender graham crust. Not too sweet and not too heavy. It tasted very natural. The filling is nice and creamy and a little limey. The cream on top taste fresh made.

Like at most restaurants out there some things seemed better than other things.

That was my lunch experience at Stock & Stable.

Every Forking Thing is subject to change and your experience may or may not differ.

The Forking Truth

Spicy Tomato Jam Recipe



Spicy Tomato Jam

I had a bunch of tomatoes that weren’t the best and I thought they’d be great as jam and they are. The two fried serrano peppers I added turned out absolutely perfect. I got heat but not too much and can taste all the flavors. You can alter the amount of heat for your taste. This jam will be delicious on burgers, sandwiches, cheeses and turkey.

Ingredients for somewhere around 30 servings

3 1/2 lb tomatoes – top button and skin removed, rough chopped

1 apple – peeled, cored and chopped

1 cup dark brown sugar

1 cup white sugar

2 serrano peppers – fried and finely chopped

1 cup apple cider vinegar

1 teaspoon yellow mustard seeds

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon cayenne

1/4 teaspoon black pepper

1 teaspoon course sea salt


All the ingredients go in a sauce pot. Put the pot on medium high heat and when it starts to boil turn it down to medium heat. Stir occasionally. Turn the heat down again so it simmers. Let it go till it reduces till it’s thick or to your liking.

Spicy Tomato Jam

Mighty Forking Tasty!

The Forking Truth




Novel Handcrafted Artisan Ice-Cream Downtown Phoenix – Worth a Fork


Ummmm Dougnuts……Hot Toasted Doughnut Sandwiches stuffed with small batch handcrafted artisan Ice-Cream. Ummmmmmmmmm! Novel Ice Cream is a very small Ice-Cream Shack located in Down Town Phoenix AZ.

It really is a shack…surrounded by other small shacks!

The inside is very small…small like a really big closet or master bath.

Here are some of the Ice-Creams.

Here is the whimsical fun wall behind us. The owner Brandon told us a local Mexican Artist painted the wall with the anthropomorphic cones.

You should treat yourself to delicious creamy ice-cream that you can enjoy in a variety of ways. In a fresh made waffle, maybe topped with cereal topping? Maybe your favorite flavor of ice-cream stuffed into a fresh hot glazed doughnut!

The shack is very small and there is no room for indoor seating.

The Doughnut Sandwiches are mighty delicious. Creamy flavorful ice-cream. I had the Panna Cream with imported Italian Cherries and my husband had Quality Chocolate stuffed into Hot Toasted Doughnuts. Totally worth the calories…delicious! Good thing this place is pretty far for me so I can’t indulge as often as I want.

The only seating is outside on the deck patio.

I see something strange from the patio.


I’ll get a better look on my way out.


No website but you can find Novel Ice-Cream on Facebook.

Novel Ice-Cream is Worth a Fork!

Great ice-cream if you happen to be in the area but no restroom and no escape from the 120 degree dry heat.

Everything is subject to change and your experience may or may not Forking differ.

The Forking Truth



Forking Delicious Baked Crispy Cheddar Cauliflower Recipe


Forking Delicious Baked Crispy Cheddar Cauliflower

I came up with an easy and lighter way to prepare a crispy cheesy cauliflower that everyone will love! It’s a little sharp, a little tangy with a mild heat. It’s very tasty.. I used white cheese but with the seasonings I used it looks like orange cheese. Six servings only contain a total of 4 ounces of sharp cheddar cheese. No other fat is added and no other salt because it’s salty enough from the cheese and pepper sauce.

Ingredients for about 6 servings

1 medium size head of cauliflower – broken down into florets

4 oz sharp cheddar cheese – shredded

3/4 cup panko

3 Tablespoons cayenne pepper sauce – Franks Red Hot is Preferred

1 teaspoon paprika

1/4 teaspoon cayenne pepper

non-stick spray – neutral flavor is preferred – canola or vegetable


Set oven to 375 degrees F

In a medium bowl add the cheese, bread crumbs and all the dry seasonings and mix well. Then set to the side.

In a large bowl add the cauliflower. Drizzle the pepper sauce all over the cauliflower and mix it well so the cauliflower is coated all over with the sauce.

Spread the cauliflower on a baking sheet in one layer that was sprayed with non-stick spray.

Top the cauliflower with the cheese crumb mixture and place in the oven.

It will be done in 30 – 45 minutes. Remove when it looks like this to you and the cauliflower is cooked all the way.

“I Forking want some Cauliflower”

Forking Delicious Baked Crispy Cheddar Cauliflower

It not heavy but tasty. Just about everyone will enjoy this dish!

The Forking Truth



My Visit to El Alboroto Mexican Seafood Restaurant in Peoria AZ


Without a navigation system you might pass El Alboroto Mexican Seafood Restaurant by.  One year after opening they still don’t have an outside sign on the building. When you get closer you can see that you are at the right place.

What does El Alboroto mean?  According to the dictionary Alboroto translates to an uproar, a  disturbance or a riot. Maybe it translates to riotous seafood?

This isn’t a fancy place and Mexican TV is on. Our waitress speaks Spanish to most of the guest but switched up to English for us.

The menu is in Spanish with English but lacks descriptions.


I asked what the Pescado Relleno was like.

The waitress said the fish is stuffed with octopus.

I ordered the Shaken Grilled Fish. I asked what it was and was told it was fish that comes with peppers.

I received this.

My fish is fried crispy. I don’t know if it was grilled too? And yes there are some peppers there. Looks like Ranchero Fish? ….anyway….It’s tasty and is a large portion. It’s like someone’s  Mexican Mom made it for you. It’s very home style.

My husband had the Diablo Shrimp. He said the shrimp were a little bbq like in the taste.

Last time I had the wrapped fish (sea bass). It was very good and maybe better than a similar plate I had in Mexico. At the time it was the best Mexican fish dish I had in Metro Phoenix.

This dish had a great presentation.  It appears and taste like they had a different chef then.

My husband had the same shrimp dish and it also differs in appearance and taste.

Still good but a little more home style now.

El Alboroto doesn’t have a website but you can find them on Facebook.

Not big on atmosphere.  if your in the neighborhood and you don’t want the usual Sonoran Stuff and  if you don’t feel like trekking to downtown Phoenix for Mexican Style Seafood…….here it is!

The Forking Truth is that EVERY FORKING THING is subject to change and your experience may or may not differ!

The Forking Truth

First Taste at Camp Social Restaurant in Phoenix AZ



A Camping Themed Restaurant has opened in Phoenix AZ called Camp Social. You walk in and see the hostess coming out of a camper to greet you. You see some nostalgia all over related to camping.

One of the booths is IN A FORKING CAMPER.

In the bar you can sit on tire swings.

The menu is pretty casual American and some unusual pizzas with lots of variety.

My husband got the house made sausage and crispy potato salad.

I got the Walleye Sandwich on Tin baked Bread.

The Fish was moist mild and meaty. Crust was crispy and seemed free of oil. The fresh baked bread was really light in a good way. The bread was sturdy enough to hold the sandwich and tasted light and natural. I’m not a big fan of crinkle fries but they certainly fit in with the camping theme because after all you’d take crinkle fries with you for camping.

Cute casual Restaurant with a fun camping theme.

Most people might leave as happy campers.

The restroom was rustic with tree trunk sinks but I was hoping for bushes so I could say I peed behind a bush at Camp Social.

Fun atmosphere!

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

The Forking Truth

Forking Delicious Focaccia Bread Recipe


Focaccia with Artichokes, Zucchini, Peppers, Onion, Garlic, Goat Cheese and Fresh Marjoram

Focaccia is similar to pizza but you are suppose to taste the olive oil in the crust. Focaccia also differs because when the dough is stretched out they are allow to rise again unlike pizzas that go in the oven after stretching. Real Neapolitan Pizzas do not contain olive oil in the crust because it will burn under the high temperature of a pizza oven. Very traditional Focaccia Breads are very scant with toppings and often only contain an herb and salt. Focaccia is easy to prepare in a home oven. Top it however you like! This recipe will make TWO Focaccia Breads that are about 8 x 12 inches each and will serve about 8 each or 16 servings all together.

Ingredients for about 16 servings

1 packet active dry yeast (2 1/4 teaspoons or 1/4 oz.)

1 1/2 Tablespoon sugar

1 1/2 cup water (100-110 degrees F )

3 cups bread flour

1/4 (scant) cup extra virgin olive oil

1 Tablespoon course sea salt

1 cup bread flour (knead in what you need and the rest is for the dough ball to sit in)

1 teaspoon extra virgin olive oil – for the pan

2 teaspoon semolina flour (or substitute corn meal) – for the pan

2 big pinches semolina flour – for the top of dough for when you are spreading it out

Toppings of your choice


In a large mixing bowl add the yeast, sugar and water. Mix and cover with plastic wrap and leave in a warm place for a half an hour till it gets foamy.

When it’s foamy add 3 cups flour and hand mix. Mix in the oil and salt. Dough will be too wet. Now add the remaining cup and knead in the flour till the dough feels smooth and together. Make it into a dough ball and have it sit in the flour. Cover the bowl with plastic wrap and leave in a warm place for about an hour.

After an hour it should have doubled and punch it down and make it into a ball again. Cover it with plastic wrap and leave it in a warm place for an hour again.

Take your time and when your ready get out two pans and sprinkle each with about a 1/2 teaspoon of olive oil and sprinkle each pan with about a teaspoon of semolina flour.

Spread out the dough and leave it covered with plastic wrap for about an hour till it rises again.

Set your oven to 450 degrees F

OK here you need to decide what kind of topping you want.

what ever topping you pick you need to in-dent  the dough with your fingers or a tool handle all over the surface and sprinkle with extra virgin olive oil. Add a fresh herb of your choice (either now or 5 minutes before the end of cooking and finish with sea salt.

For the Focaccia I made in the picture I added small pieces of artichokes, zucchini, peppers, onions, garlic, goat cheese and fresh marjoram and finished with salt and pepper. The delicate marjoram I added at the end. I also gave mine an extra drizzle of olive oil for flavor and also to prevent my vegetables from burning.

It really came out FORKING DELICIOUS!


The Forking Truth






New WEIRD diFferent and Special Edition Foods Out There June 2017


There is always something NEW, WEIRD, Different or Special Edition out there in the wonderful world of food! I never know what I’ll come across when I go to store. Here are some Cannoli Chips in two different varieties. A Cannoli Shell traditionally holds sweetened ricotta type of cheese….These Cannoli Chips might be like Cannoli’s without the filling….

It’s kind of odd that Cooking Light Magazine sells food to me. It is even more interesting that Cooking LIGHT sells fried chips…..But they are multi grain I noticed….

Wow! I’ve never seen Irish Potato Crisp. Bag on the left is Shamrock and Sour Cream Flavored and bag on the right is Irish Farmhouse Cheese and Onion.

They are flavoring Macadamia Nuts now. Here is Maui Onion Flavored Macadamia Nuts.

I’ll go out on a limb here and put something food related here.

Ice Pop Molds of Monsters! Forking Cool!

Could go a little nuts for Creme Brûlée and Italian Black Truffle Almonds…..

Jammit Brand Jam in Apple Cinnamon Bourbon and Strawberry Chili Shiraz…..Yes Please! Dammit Jammit that might be good!

Twinkies has invaded the Ice Cream Section with Sponge Cake Crumbles and Cream Flavored Frozen Cones.

Latte Flavored Puddings……maybe these pudding are “X” rated and for adults only???

Welch’s the Jelly People now put Chia Seeds in the Grape and Strawberry Jelly….This I don’t understand…..If I wanted Chia Seeds with my Jelly I would just sprinkle the Chia Seeds on….

I note that I am a Dog Enthusiast but even I think this is Forking Strange.

A kit to decorate Dog Bones for your Dog’s Birthday.

It’s a little strange even if you are lonely and have nothing else to celebrate.

Here is a decorated Happy Birthday Pup – Pie for a Male Dog. This is also a little strange.

Birthday Cake Bites for Dogs…..?

Maybe this one s the most Forked up?

Peanut Butter Pie in different packaging…

Pink for female Dogs and Blue for male dogs.


 I’m only one year old and I know that’s Forked up.”

Here we are back to people food and here is something different I never thought I’d ever come across.

Figgy Pops…….I wonder how these would go over if I gave them out on Halloween?

Spicy Sweet Beef Trail Mix??????

Chocolate Bar with added Olive Oil??????

Pumpkin Flat Bread sounds kind of tasty….

These Vegan Burgers look like they went MOO at one time!

Maybe this is the weirdest of all?……..Seedless Cantaloupes…..I never have seen them before. I didn’t purchase one so I don’t know what it looks like inside. That was the New, Weird, Different and Special Edition Foods for June 2017. Who the FORK knows what I’ll come across next month.

The Forking Truth

Dining Out with DOGS in Metro Phoenix AZ June 2017


Where the Fork are we going?”

Dining with Dogs in Metro Phoenix is just a “fluff” story about taking my dogs out to eat. We usually go to most of the same casual places that aren’t too far from home but we do hit a new places now and then. You do need to know that there are some rules for dining with dogs. Many restaurants here in the Metro Phoenix Area do have patios but not all patios are dog friendly. It’s always best to call a restaurant first before you decide to dine there with your dog because the patio could be booked already for a party or closed for another reason. Once you decide on a dog friendly patio you must make sure to keep your dog(s) by your side at all times. Dogs are NOT to sit on restaurant furniture or eat off of restaurant plates. It is always suggested to dine at off times to avoid as many people as possible because some people other diners don’t want to dine around dogs and it’s best to avoid screaming children as they tend to spook dogs. You also need to be aware that most of the foods you eat can be harmful or toxic to your dog. You should get a list of these foods from your veterinarian. Basically it’s usually safe to feed your dog a few small pieces of plain meat with any sauce removed. You might consider purchasing a collapsible bowl for water for your dog.

For our first Dining with Dogs Adventure with our new member we decide to try out Banh Mi Bistro Vietnamese Eatery in Phoenix AZ. This is a Pho Free Vietnamese Restaurant that specializes in the Banh Mi Sandwich. A Banh Mi Sandwich is served on a rice and wheat flour Vietnamese Style Baguette that has a crisp exterior and a soft interior and is filled with pickled Daikon & Carrot, jalapeños, house made aioli, cucumbers and your choices of around 10 fillings. The sandwich is a mix of savory, spicy, sour and sweet. They also serve a variety of tasty appetizers, noodle bowls, really good rice plates and MORE!

“My first Dining with Dogs in Metro Phoenix….I’m on TOP OF THE WORRRRRRLD”!

“I’m so FORKING GLAD these people adopted me!”

I decided to get the Chicken Curry with Rice and my husband gets a Pulled Pork Banh Mi.

The curry is a nice light and aromatic with good flavoring and tender chicken. The pulled pork is tasty and satisfying.


“We couldn’t be more pleased!”

“Hey Big Mama!” “Where are we off too?” “Don’t you FORKING call me Mama you RUNT!” “We’re off to Salad and Go in Phoenix AZ”

Salad and Go is a small local chain that serves a variety of about ten kinds of quick packaged salads, breakfast items, wraps, soups, smoothies and more! Salad and Go is only a Drive Threw Restaurant without a Dining Room but they do have a Dog Friendly Patio and Usually hand out Dog Biscuits to Dogs.

I Forgot to Photo our salads but they both looked similar to this one.

It’s a pretty good sized salad with lots of seasoned moist chicken. This time I got the seasonal salad that included Quinoa, Roasted Beets and Candied Walnuts. My husband got a Greek Style Salad with Chicken and Shrimp.

“My first time at Salad and Go!”   “Yum!”

“I better get up as close as I can to get the most food!”

“Your playing DIRTY you FORKING runt!”

“This food is pretty tasty isn’t it!”

“We did alright at Salad and Go!”

“Woo Hoo where am I going?’

It’s been mighty hot in Phoenix but we had one day the next week where the high was only 94 degrees F and it was still comfortable and cool at lunch time so we sneaked out for Lunch again at Banh Mi Bistro Vietnamese Eatery in Phoenix.

Banh Mi Bistro Vietnamese Eatery is a Pho Free Vietnamese Restaurant and they recently expanded the menu slightly with a few newer offerings. A Cheeseburger Banh Mi, Coconut Curry, small Chicken Cabbage Salad and Asian Flavors of Ice Cream. This time I got a Chicken Banh Mi because I haven’t had one in a while.

“Hey Runt, you only get to eat after I eat first.”

My husband got a BBQ Pork Banh Mi.

There was more than enough to go around for everyone. I even got to take half of mine home with sharing.

“We FORKING ENJOY Banh Mi Bistro Vietnamese Eatery in Phoenix.

It seems that Dining Out with Dogs in Metro Phoenix will be more like Dining IN with dogs in Metro Phoenix because it is Forking Hot Here Already. We took the dogs to the Burger King Drive Threw for a Breakfast Sandwich.

“I just started dining out in Metro Phoenix and it’s already so FORKING HOT” The cement burns our paws and we can fry in the heat!”  “Where are we going?”

“We’re going to Burger King.” “Get used to it Runt….this is about as good as dining out gets for us because it so hot outside.”

“It Forking looks like food comes out the window”…..”My Big Beautiful Aussie Queen!”

“That’s all Folks!”

It’s very hot in Phoenix now. We had some record breaking heat already. It already got up to 120 degrees F. We can only hope for a monsoon to cool things down.

We’ll see you when we can!

That was Dining Out with Dogs in Metro Phoenix for June 2017…take care and we hope to see you next month.

The Forking Truth

In Memory of Louie 5-5-2001 – 3-3-2017



My Visit to Pizzeria Bianco at Town & Country Phoenix AZ

The owner is James Beard Award Wining Chef Chris Bianco. He might be the only chef that has won a James Beard Award for Pizza. His pizza is legionary. It’s Arizona fused with Italy and the East Coast. Bianco’s Pizzas are considered to be the very best pizzas in the country by many publications and food TV shows. Oprah Winfrey herself and many other celebrities have dined at Pizzeria Bianco announcing to the world that this pizza to be the best.

What are Pizzeria Bianco Pizzas?

The pizzas are Neapolitan in style with a thin crust that’s blistered and charred with a wet middle. They dough is made with special Arizona Heirloom grains that are ground fresh for Chef Bianco. The milky cheese is Bianco house made and the sauce is made from tomatoes that are authentic in style specially grown in California for Chef Bianco.

Between me and my husband we had all the pizzas a number of times.

I do apologies for not indulging in pizza today after I might have wet your appetite for a slice.

I’ve been to this restaurant several times and had many different experiences here.

Here’s a little bit of the history and hopefully I am recalling it correctly.

If I recall correctly this restaurant opened as Italian Restaurant and offered a more involved menu. Somehow the name of the restaurant didn’t quite fit and latter the restaurant was split in half as two restaurants and the front dining room was called Pizzeria Bianco and the back dining room stayed more formal and was know for a short time as Trattoria Bianco serving pastas and dinners.

Now this restaurant is just known as Pizzeria Bianco. It’s not a fancy place. It sort of has the look that it’s been here forever.

Here is the current menu.

They started us off with complimentary house baked crusty bread and high quality extra virgin olive oil.

I soon received my Two Wash Farms Chicken Salad served with AZ Creamer Potatoes and Local Greens.

The greens are simple and very plain. The chicken is a mix white and dark meat. It is extremely tender, moist and very lightly dressed but flavorful. The salad contains some sweet chunks of apple, fresh herbs and crispy celery. The potatoes are cooked till they are very creamy and are tossed in a fresh tasting sweet whole grain mustard and mixed with bread and butter pickles, onions and seasoning. Pretty darn tasty!

My husband had the Francesca’s Meatball Sandwich.

Well my husband didn’t have any trouble finishing this off so I guess it was good!

The Italian Ice is like no other….it truly is Amazing so we had to have it!

On the left is nutmeg and on the right is chocolate. The Italian Ice is slightly creamy….I grew up on the East Coast were Italian Ice is very popular and I have never come across Italian Ice like this before but it is also delicious. Today they served the Italian Ice with very rich but also delicious shortbread cookies.

Pizzaria Bianco is Worth a Fork!

Worth a Fork! The Food is simple but good and is made of local and quality ingredients. The Pizza is legendary…..It’s up to you to decide on the Pizza!

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

The Forking Truth

Dishes from the past we had here.

Swiss Chard Lasagna

Beef Bolognese Pappardelle

Market Salad


Chicken Salad

Grilled Mortadella and Cabbage Sandwich

Pasta E Fagioli