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Most Memorable Food served to me In Metro Phoenix 2017


Memorable is something that’s not forgettable. It’s something that you think about from time to time. It’s been a tradition here on The Forking Truth to do Memorable Food Lists…..I’ve been doing them since 2014. Here is a list in no particular order of the most memorable foods I tried in Metro Phoenix in 2017…….Above was an individual Chicago Pizza I tried from a restaurant on the West Side. I hated the hard as a rock, inedible burnt crust and it was filled with so much cheese I actually felt sick from it. I know not all chicago style pizzas are like this one but I can’t stomach trying another Chicago Style Pizza for maybe another year yet.

On my first visit to Mora in Phoenix the Gnudi and the Sea Bream were Amazing. They were very memorable. The Gnudi were light as air and melted in the mouth. The fish (sea bream) tasted like it was just caught.

I’m not much of a wings person…but the Crispy Wings from Great Wall in Phoenix were quite good and very crispy!

Oh this was a bad memory…….They gave me a very large portion of steak that didn’t taste great and was chewy with a weird slimy sauce.  I remember some things on my plate tasted sour. I thought this food could also make my dogs sick. I ate the potato cakes and the tortillas. The waitress wasn’t even surprised that I didn’t want to take the meat home. This restaurant is located right by or in Carefree.

Chicken Rice Bowl

This Saffron Chicken and Rice Bowl from Saffron Jak in Phoenix was Delicious! It was different…extra tasty with tahini under the chicken.

This Pizza was from Lamp Pizza in North Scottsdale was maybe the best pizza I had this whole year. The crust and very flavorful toppings were really great and this pizza had THE PERFECT CHAR….char is delicious until it taste burnt…This was really great char. Really great flavors here…This pizza was memorable and delicious!

This pasta was served to me at Bottega Pizzeria Ristorante in Glendale. Absolutely perfect in a delicious perfect sauce.

Corned Beef and Cabbage Pierogis from The Twisted Italian in Peoria are memorable! Have you ever had corned beef and cabbage pirogies before? I don’t think I’ll ever forget corned beef and cabbage pierogis.

The Fiery Hot Catfish was something to reckon with from Original Cuisine in Mesa. I usually don’t care for the muddy taste and slightly jelled texture catfish has sometimes. In the right hands and with enough spices and heat Catfish can be Forking Delicious! I piece I pulled off was almost like eating super spicy fried chicken. Also at Original Cuisine they made these little Rice Dumplings with a RICH sweet sesame filling that were so new and different to me…They also seemed like a tahini treat to me.

I had a Smoked Brisket Sandwich with Asian Slaw from Ocotillo in Phoenix. It might have been the most delicious sandwich I had this year.

My pictures and words could never do the Tomato Dinner from Cafe Bink in Carefree AZ Justice.  It was the most incredible dinner I had in Metro Phoenix this year.

The Tuna Lollipops from Nona Cafe in Old Town Scottsdale were truly amazing. If you see them on the menu you must get them.

The food from this particular restaurant in Phoenix is good but this Apple Pie they serve here SHOCKINGLY FORKING AWFUL. It’s not sweet. It lacks spice. The apples are hard. The dough taste raw and the ice cream taste like some sort of government surplus budget confection. I think a pie from the .99 cent shop would taste a whole hell of a lot better than this pie.

This Tuna Sandwich is from Stock and Stable in Phoenix. It’s only a simple tuna sandwich but it surprisingly taste elevated. It was very good!

This restaurant in Phoenix served me a very large grilled Chicken Sandwich on a delicious fresh baked bun. They also made with an enormous side of slaw. This sandwich would have been two meals if the chicken wasn’t like just like chewing on a steel belted tire. So it wasn’t even one meal.

Crispy Eggplant from Cafe Bink

Would like to enjoy the Crispy Eggplant from Cafe Bink again!

$13.99 Salad from a Mexican Restaurant in Phoenix AZ

This was one of the most uninspired things I ever had anywhere. The chips and salsas were even worst. This is what nightmares are made of. Instead of me paying for this salad…This restaurant should have Forking PAID ME to eat it.

The sandwiches from Pasto di Forno in Scottsdale are made on unusually great house made bread. They are very memorable. The Bread is so FORKING GOOD! Everything was really good actually.

The wine, the bread, the food the dessert were all AMAZING from Christopher’s in Phoenix. Up there for one of the best dinners I had this year. Everything was perfect and mouth watering. It’s always a joy to experience really perfect food.

Zabari Mediterranean in Phoenix was the best overall Mediterranean Restaurant I’ve been to this year. The Chicken Shawarma is to die for as well as the Tomato Salad and outstanding falafels.

The Food was really great from Mowry & Cotton in a Scottsdale Resort but it was this incredible Dessert that was the most memorable. Look at the apple…It’s Ice Cream!

The Barrio Gran Reserva was pretty darn Forking Amazing. Tried many things I never had before that were all delicious and had no idea some sort of smoked yam could be amazing! This was really very special!

This should have been a good memory but sadly it’s just another nightmare. I hit this restaurant in Scottsdale when they were in-between chefs. I can only imagine they let the dishwasher take a swing at cooking this night. I got crappy fishy tasting fish topped with sour tomato paste and surrounded with yellow splats that resemble vomit and gooey pierogis that didn’t taste right. I know they got a new chef since but I’m still frightened to try them again.

The Spinach Raviolis in Walnut Sauce and the Strawberry Gelato are PHENOMENAL  from Fabio on Fire in Peoria AZ.

So Happy that Nagoya Sushi opened on the West Side (Peoria). They serve the best tasting sushi on the west side. The sushi is very good here. You sure won’t find better tasting spicy tuna rolls ANYWHERE!


Spiciest thing I ate this year came from Famous 48 in Old Town Scottsdale. The Nashville Style Hot Chicken Sandwich is FORKING HOT!

FnB makes the most incredibly crafted vegetable plates I ever had. The plate on the left is a Hungarian fried bread topped with garlic aioli, potato chips radishes and cured egg. The plate on the right is Butterkin Squash in a sort of mole made with pumpkin and sesame seeds and topped with quinoa.

I went to this small little hole in the wall kind of restaurant that has a 5 STAR rating on a popular review site. Maybe my expectations were too high ?…..263 reviews a 5 star rating and this was the Cole Slaw from this restaurant.

Isn’t this strange? It Forking Looks like a Big Frog Threw up on my Cole Slaw. I don’t think I’ll forget it anytime soon. The rest of the food was another story you might hear latter.

That was the most memorable food from Metro Phoenix that was served to me in 2017. Happy New Year and Take Care. I don’t know WTFork will be served to me next year!

The Forking Truth

Some of the Forking Food I Prepared in 2017


Here’s some of the Forking Food I prepared in 2017. Of course this isn’t everything. I did most of the meats I prepared the same as in past years so there isn’t much meat pictured here today. This above photo was pickled vegetables and some pickled and hard boiled eggs.

Chef Vivian Howard’s “Best Picked Beets I Ever Ate”

Pickled Jalapeños

Nigel Slater’s Extremely Moist Chocolate Beet Cake Simplified

Crispy Roasted Potatoes

Pastrami Style Brisket

Romaine dressed with Avocado Caesar Dressing

Eggs in Spicy Eggplant Sauce

Bavarian Inspired Potato Dumplings

Pastrami Potato Plank Sliders

Not Too Sour Delicious Spaghetti Squash “Faux” Sauerkraut

Crispy Poultry Skin

Lemon Verbena Water Ice

Lidia’s Marinated Winter Squash

Italian Style Eggplant White Bean Dip

Reduced Fat Potato Green Pepper & Eggplant

Kabocha Squash Pie with Coconut Crust

Modern Reduced Fat Avocado Green Goddess Dressing

Forking Awesome Kicked UP Waldorf Inspired Salad

Latin Inspired Red Lentils, Rainbow Chard, Dates and Almonds

South West Style Vegetable Stuffed Pepper

Fat Free Beet Horseradish Dip or Spread

Eggplant Tahini and Roasted Pepper Bread

Hatch Chile and Cheddar Mashed Potatoes

Forking Delicious Hatch Chile Macaroni and Cheese

Really Terrific Sweet Banana Bread

Hatch Chili and Roasted Red Pepper Challah Bread

Chicken Rosemary Meatballs

Butternut Squash Risotto

Bread and Butter Pickle Recipe

Levant Inspired Butternut Squash and Israeli Couscous

Portuguese Inspired Meatloaf and Sauce

Buffalo Blue Cheese Topping For Potato Pancakes

Sweet and Spicy Hatch Chili Corn Cakes

Carrot and Toasted Coconut Salad


Spinach and Cheese Scaccia Bread

Moroccan Inspired Potato Salad with Harissa and Preserved Lemons

The Ultimate Cauliflower Dish

Arugula Balsamic and Tellegio Pizza


Spicy Tomato Jam

Potato Cakes so easy you don’t need a recipe recipe

Spicy White Bean Green Chili (Vegetarian or with Chicken)

Forking Delicious Baked Crispy Cheddar Cauliflower

Quinoa Butternut Squash Salad with Pine-nuts and Barberries

Slow Roasted Crispy Sunchokes with Seafood Mushrooms, Green Garlic & Jalapeños

Summer Time Lemon Verbena White Chocolate Chip Cookies

Onion Rolls

Spicy Potato Salad with Fennel, Calabrain Chili Peppers and Toasted Pine Nuts

Spicy Turkey Meatballs Stuffed with Raisins and Pine Nuts

Asian Inspired Meatball Stuffed Wontons

Alla Norma topped with home made fresh ricotta

Eye Roast

Alla Norma

Spicy Thai Basil Potatoes

Macaroni and Cheese Style Casserole

Spicy Hatch Chili and Peach Brownies

Korean Style Pickled Cauliflower

No Oil No Mayo Mexican Inspired Potato Salad

Masa Potato Dumplings

Carla Hall Inspired Hot Fried Cauliflower

Kobocha Squash no churn Ice-Cream

Spicy Mexican Style Cole Slaw

Mediterranean Style Lemony Cucumber Salad

Baked Cod Cake

Fresh Ricotta Gnocchi with Pesto

Socca Bread

Asian Slaw

Indian Inspired Spicy Cauliflower with Pistachios and Grapes

Pimento Cheese Stuffed Potatoes

Pimento Cheese Potato topped Oven Fried Green Tomatoes

Mild provolone on top of the crust and then topped with sauce (so the cheese doesn’t burn) also better for re-heating….I note this isn’t my normal recipe for pizza……here was 00 flour and I used recipe on package….someone was mad at me for not doing my regular pizza.

Home made ricotta, seasoned spinach with onion, walnuts, evoo and parmesan on 00 recipe for pizza…not my normal pizza.

Purple Sweet Potato Blackberry Pie with Coconut/Almond Crust

Brussels Sprouts Baba Ganoush

Oven Fried Turkey Wing also did Sous Vide Breast, Steam Roasted Legs, Gravy, Mashed, Sweet Potatoes with Cherry Peppers, Onions and Balsamic, cranberry mango habanero sauce and other stuff.

Cornbread Stuffing

Regular Stuffing


Stuffed Tomatoes with Israeli Couscous, Feta and Harissa Vinaigrette

Duchess Potatoes (The Special Occasion Potato)

Baked Stuffed Zucchini Blossoms & Baby Zucchini

Crispy Cheese Stuffed Red Corn Grit Cakes over Seasoned Spinach & Chestnuts and Topped with Italian Style Sweet Tomatoes

That was some of the Forking Food I made in 2017 I don’t know WTFork I’ll prepare in 2018!

The Forking Truth


Forking Thoughts on Ecuadorian Kiwa Native Andean Potato Chips


I have a special interest in unusual produce and flavors so when I came across these South American Potato Chips I was very excited to try them. South America is known for countess varieties of potatoes and these black hearts and red heart potatoes for sure are one I’ve never heard of or came across before.

I start by opening the bag and take a whiff.

The chips are pretty but I don’t smell much of anything. If I keep trying I can detect a fried kind of smell. Like anything that’s fried.

I spill some chips out of the bag.

The chips are very small and must come from tiny potatoes.

They are very light or delicate in texture. Half-way between a real potato chip and a formed Pringles kind of potato chip-like product.

The flavor is natural but not real strong. They taste sort of like instant potato flakes and are almost sweet. There is another taste like a slight bitterness in the background…… Like the way east coast wet fall leaves smell…….It’s the same in taste in these chips….. These chips almost lack salt….maybe if more salt was used I wouldn’t be able to taste the flavor of the chips?

Very interesting layers of flavors here. Delicate natural sweet potato flavor that’s edgy with a delicate earthy bitterness.

They do leave an oily taste and greasy finish in the mouth.

But for sure are a far better chip than most I’ve tried.

Your experience may or may not differ.

The Forking Truth


Every FORKING THING is Subject to Change


I recently went to a new Korean Restaurant that was fabulous on my first visit.

On my first visit they started us off with 17 delicious side dishes. Our server also told us what each of the side dishes were.

This time we received 8 side dishes that were just delivered without a mention of what they were and some old brown salad.

We came back to try the BBQ and ordered Bulgogi and Short Rib.

The Bulgogi is tasty and was prepared with a delicious marinade but the meat never got to develop any caramelization and came out almost braised. It was still good………..

By now the BBQ was a little hotter and the Short Rib developed a little caramelization. The meat was a little chewy with a small amount of grizzle. My husband finished the Short Ribs for us.

They also served us a Vegetable Tofu Soup that was like a Asian Tomato Vegetable Soup with lots of soft tofu….I never had soup like this before. It tasted like Tomato soup goes Korean. It wasn’t really spicy just tasty.

Last time they cleared our plates.

This time they let the plates all pile up.

I really enjoyed my first visit to Seoul BBQ & Sushi. This second visit was still ok but not GREAT like the last visit. It might be partially due to the server I had this time………..I’ll still go back to try the off the menu items and see how that goes again sometime.

The FORKING Truth is the EVERY FORKING THING is subject to change and YOUR or MY Forking Experience may or may NOT differ.

The Forking Truth

The Forking TRUTH is that Honest reviews get Filtered Out on a Popular Review Site.


The Forking Truth is that I happened to notice on a popular review site (that begins with a “Y”) that honest updates to reviews by this site’s advertisers get filtered out.

It is a fact that the last two reviews I tried to update by this particular site’s advertisers got filtered out. I was very surprised because I have a high activity writing reviews on this site. It’s also very hard to tell if your review got filtered out on this site because if you are signed in it appears that your review is still there. You actually have to do some fishing around by signing out and search the filtered reviews to find out if your review was filtered out.

It’s a fact that in both the reviews I tried to update that my more current experience wasn’t as great. This site will not let me tell the truth about my experience possibly because these businesses are both ADVERTISERS on this site.

The Forking Truth is that honest reviews get filtered out on a popular review site.

I randomly stumbled on to this when I was reviewing filtered out reviews. (These are two updated filtered out reviews)


I also tried to contact this review site on this matter on their website, on twitter and on Facebook and didn’t receive any reply. I found that it is impossible to communicate with this particular website.

I DO UNDERSTAND that any review site can remove what ever they want. It’s their website and they can do whatever they want.

On this particular review site they do note that they use automated software to determine the helpful reviews. They also note that they also determine what they want to post by the reviewers activity on this particular website AND they also note that Paid Advertisers get no special treatment.

My personal experience seems to have differed………..

Well any who…..

Here you go!

Now that was THE FORKING TRUTH……………..

The Forking Truth

Most Viewed and Pinned Recipe of 2017


Cook’s Country Potato Cheddar Pierogi

On PBS TV they featured Cook’s Country Recipe for Pierogi. My site has gained a massive amount of followers since. I noticed on days that the Pierogi recipe is aired on PBS I always get 100 to over 200 views on the Pierogi. It was a no brainer…….. I had to prepare the Pierogi recipe as soon as I noticed it in the Cook’s Country magazine over a year ago. I thought the dough was amazing…It was so easy and came out so well….You don’t even need a pasta maker…just roll the dough out easily. I did my own few minor tricks to the filling to add a little more flavor….My trick of just boiling the potatoes with onion, garlic and a hot pepper do make a difference…I also know that pierogis are just boiled the first day and the leftovers are usually fried with some onions. I know that hundreds of people a week have searched for this recipe….on The Forking Truth… here it is again because everybody loves this recipe. I do note that I didn’t change Cook’s Country Recipe but I am only telling you that I boiled the potatoes with onion, garlic and a hot pepper to add more flavor to the filling.

Ingredients for about 33-44 pierogi….about 8 servings. (leftovers freeze well and don’t get soggy)

1 lb russet potatoes cooked and pealed (I added onion,a hot pepper (I used a banana pepper) , and garlic to boil with potatoes for more flavor…then threw them out)

4 oz sharp cheddar cheese shredded

2 Tablespoons butter

salt and pepper to taste

2 1/2 cups bread flour

1 teaspoon baking powder

1 cup sour cream

1 large egg

1 large yolk



Sift dry ingredients together. Use stand mixer with dough hook and mix on medium high for 8 minutes. Transfer dough to a floured board. Cover with plastic wrap and refrigerate.  Once dough is chilled roll dough 1/8 inch thick in 3rds. use 3 inch cutter and add a spoonful of filling and shut and seal with water.


The potatoes, cheese, butter salt and pepper get mashed together and set to the side.

Boil the pierogis in salted water.

Fry leftovers with onion and butter.

Everyone will FORKING Love this recipe! A great big THANKS to Cook’s Country for coming up with this FABULOUS Recipe!

This was the most viewed and pinned recipe on The Forking Truth in 2017.

The Forking Truth



Be a GOOD Guest and not a FORKING Turkey at Thanksgiving


Some people have been raised by wolves and don’t know how to act like normal people at Thanksgiving. Here are just a few things some people need to know.

Be a good guest and if you came down with a bug BE CONSIDERATE to others and politely decline Thanksgiving. DON’t FORKING be a TURKEY and make other people sick!

If you are bringing kids with you don’t be a TURKEY and let the kids walk in like Zombies totally ignoring the host that are generously feeding you and yours Thanksgiving Dinner.

Don’t be a TURKEY and set the alarm on the washer and dryer at the house of your host.

Don’t start screaming something like, “I HATE Profiteroles!” at the table if you see some there. Only a Turkey would be that rude.

YOU are a Forking TURKEY when you bring your host something that you already ate and put back and refilled and re-gifted to your Thanksgiving host that isn’t good. (What kind of person does this?……)

If you make a mess or break something in someone’s home you should let your host know. Only a TURKEY doesn’t say anything.

Only a FORKING TURKEY would stand up and say, “I would rate Your Thanksgiving  Dinner at TWO STARS!”

Don’t act like you are trying to be helpful and offer to clean up and then just throw out the serving ware. Only a Turkey does such a thing.

Be a Good Guest and DON’T BE A FORKING TURKEY on Thanksgiving.

Happy Thanksgiving Everyone! Gobble gobble.

I hope the only turkey at your table is the one you eat!

The Forking Truth

A few Secrets to Serving the MOST FORKING AMAZING TURKEY


The BEST FORKING Turkey should be prepared in separate preparations. I note that I do start with a brined turkey. With a few herbs and things the SousVide oven will guarantee perfect moist delicious breast meat. You can also brown the Sous Vide Breast if you care to and you crisp the breast skin in the oven. Wings can be easily oven fried relatively fast. Then legs always come out amazing being oven steam roasted.

Every time I did Turkey breast I set the Sous Vide at 140 degrees…and a few hours latter always perfect…not messing with that…


Forking Tasty Sous Vide and Browned 1/2 Turkey Breast

I prefer the leg quarters to be roasted….I do them at 350 in a pan with vegetables, herbs and fruit. The produce and herbs are a big bed that is a natural rack and produces flavorful steam. Then the pan gets a tight cover and in about 3 1/2 hours the legs are full of flavor and are very juicy.

The wings to be oven fried at 425 F for about 50 minutes on a rack. I like preparing the oven fried wings the most because it is very little work and comes out wildly flavorful with a crisp skin.

Oven Fried Turkey Wing 425 degrees F at around 50 minutes. Wing was lightly coated with vegetable oil and lightly sprinkled with seasoning. Leave it rest for about an hour. Very Juicy with a crisp skin and very flavorful with moist flesh.

I like to crisp up the skin separately. This can be done a few different ways. Sometimes I just throw the skin on a pan in a 350 degree F oven. After 30 minutes I turn the skins over and loosely cover them and within 30 minutes they will be done.

Another way is to set the oven at 375 F and line a sheet tray with parchment and the towel blotted skins. Then COVER the skins with parchment and set ANOTHER tray on top for about 45 minutes in the oven. This way you get nice flat crisp perfect skins but I warn you that this way it makes a big mess.

Well that’s what I do you do what you want!

Those were a few Secrets for serving the most FORKING Amazing Turkey.

The Forking Truth

My Trip to the SW Veg Fest Phoenix AZ 2017


The SW Veg Fest took place November 19th at Steele Indian School Park in Phoenix AZ. This was a FREE family friendly event. Besides FOOD Vendors they also had merchandise venders, think tank discussions and live music. I found that the festival was vegan from what I saw….

The discussion panels were all ran by Vegans and it seemed almost religious to me. Some of the discussion topics were-

How to raise a Vegan child in a non Vegan world.

How to transfer to a Vegan lifestyle.

Vegans of Color Group.

Veganisim in politics.

Well now to the FOOD! Here’s not everything but a lot of what I saw and I did a little tasting.

Vegan Jerkee Vendor was offering all kinds of Vegan Jerky to try.

La Pupusarita offered some sort of Jack Fruit filling and a Chorizo-Like filling on Columbian Corn Meal Cakes.

Simons Hot Dogs were offering a small menu of a couple of Vegan Hot Dogs and sides. I actually had them on my long list of places to visit so I wanted to give them a try because I wondered what a Columbian Style Hot Dog was.

We decided to try a Columbian Vegan Calafornian Plant Based Hot Dog and Potato Salad.

The Columbian Hot Dog is topped with Pineapple, Vegan Mozzarella, Ketchup mixed with homemade Veganaise and crushed potato chips.

We both really liked the Potato Salad. It really was better than most Potato salad you get at places.

The Vegan Hot Dog really wasn’t bad. It had a nice texture similar to a real hotdog. It was somewhat on the mild side and could have used a little char for my taste. The rest I wasn’t too found of but the long line of fans there would disagree.

I went on to a Vendor where I have been a customer many times before…..but at their Brick and Mortar Store in Tempe. Hummus Xpress.

I found that the Food Truck version of Humus Xpress differs some from their Brick and Mortar store.

We shared a Spicy Falafel Pita Plate. The Falafel was very good and was just like from their restaurant. Tahini was good….Jalapeño Hummus was unusually thin and watery. It tasted similar but MORE spicy than the way it normally does but the hummus isn’t normally watery from the restaurant. The loose texture grossed out my husband and he wouldn’t eat it. I think they thinned it down because they accidentally made it too spicy. They garnished the pita chips with some chopped vegetables and used a hot chili sauce instead of the spicy green herby Shrug sauce they normally offer in their restaurant.

Then we walked around a bit and considered trying more food. This is some of what I came across.

Freak Brother Pizza had a sign that they will be opening a brick and mortar restaurant soon.

This was the first year of the SW Veg Fest.

Parking was somewhat difficult. Signs were not posted for the event and I feared I was in the wrong place. We were very early and got the last available parking space. If you plan to attend next year your best bet is to arrive extra early. Also free water was available but you needed to bring your own sipping container.

The Forking Truth




My Forking Thoughts on Peanut Brrr-ittle M&M’s


I love normal M&M’s and I used to love Peanut Brittle….I remember back when I was a youngster….The Planter’s Peanut Brittle Bar that used to be on candy shelves….I used to enjoy that……gosh I haven’t come across the Planters Peanut Brittle Bar in decades…..This new flavor of M&M’s seemed like a flavor I would want to try……Maybe it’s a chocolate coved peanut with the peanut incased in brittle with a nice crunch?……… (exquisitely sold at Target Stores). It sounds like it could taste good.

This is what it looks like when I open the zipper topped bag.

Kind of Chistmas-ee with different shape M&M’s just like how peanut M&M’s are.

This is what it looks like when you cut one open.


I take a whiff from the bag.

It smells sort of like a pecan pie…..? (oh nooooooooooooo the pecan pie M&M’s were horrible…)

I try one..

It’s oddly sweet with a weird bitter chemical flavor. It’s like a peanut M&M with something wrong with it.

But the peanut in it is more noticeable …the peanuts might be be bigger and also might be with more texture than from current peanut M&M’s. These peanuts inside seem more fresh. More like a fresh peanut.

Sorry I can’t eat anymore for more description. These taste tainted to me. It’s like they took really nice fresh peanut M&M’s and inserted the weird Pecan Pie Flavor into the M&M’s that’s been lying around getting old in the factory for a year or two…… I don’t know but that is what it seems like to me.

I would never purchase these again.

I’ll throw them out…they suck! Not worth the calories.



I note that you might feel different about these Brrr-Ittle M&M’s.

I note that everything is subject to change and your Forking Experience may differ.

The Forking Truth