I had some tofu and some white miso hanging around and I was thinking about a marinade I might use on chicken and that’s how I came up with these Miso Glazed Marinated Tofu Skewers. Somehow they came out delicious! The whole house smelled delicious when I made them. My husband ran out from the other end of the house and said what smells so good? Well here are tasty Miso Glazed Marinated Tofu Skewers. The vegetables you use can differ because I would have used mushrooms if I had them…Use whatever vegetables you have in your kitchen. Today I used zucchini and bell pepper because that’s what I had.
Ingredients for about 4 servings
1 18oz pack of soft tofu – cut in cubes (about 1 inch cubes)
1/4 cup sriracha (I used shark brand) (marinade)
1/4 cup tamari (marinaide)
1 teaspoon honey (marinade)
1/4 cup reduced sodium miso (looks like white miso but doesn’t note on package I used marukome brand that notes all natural)
1 Tablespoon rice wine vinegar
1 Tablespoon shaohsine cooking wine
1 Tablespoon black vinegar
1 teaspoon honey
1 garlic clove – either ground to paste or microplane
1/4 teaspoon sesame oil
1 teaspoon mirin
pinch crushed red pepper
pinch ground ginger
1 teaspoon toasted sesame seeds (to finish)
1/4 teaspoon furikake (to finish)
2 teaspoons scallions – thinly sliced (to finish)
1 teaspoon fresh cilantro leaves – torn
some vegetables for your skewers a large bell pepper and a zucchini. Other vegetables that would be good are onions, tiny tomatoes, asparagus, mushrooms and eggplant. You don’t want any vegetable that is too hard. The vegetables get cut to be put on skewers.
Directions
In a small mixing bowl add the sriracha, tamari and the honey and mix well. Get a gallon ziplock bag and add the small bowl mixture and the tofu cubes. Let the bag marinate in the refrigerator for two hours. Turn the bag over ever 1/2 hour so all the tofu gets seasoned well.
Now make the miso glaze. In a small bowl mix together the miso, rice wine vinegar, cooking wine, black vinegar, honey, garlic, sesame oil, mirin, red pepper and ginger. Refrigerate until the tofu is ready.
Set oven to 400 degrees F
After the tofu has marinated for two hours they get put on skewers that you alternate with vegetables. When you are finished brush the skewers with the miso mixture on all sides. Place on baking sheet(s) and then place in the oven until done and slightly browned. (about 25 minutes)
Finish the skewers with toasted sesame seeds, furikake, a little cilantro and scallions.
D&Y Chinese Restaurant is located in an older strip mall in Glendale.
They serve Chinese Take Out Food and also a Chinese Menu of Canton and Mandarin Foods that include fresh live fish. It’s not a fancy place. On both of my visits the dining room is partially used for a storage room.
On my last visit I enjoyed a fresh killed tilapia. It was prepared to perfection and it was so fresh it melted in my mouth. It didn’t even seem like tilapia and even seemed like a more expensive fish. We also had a Black Pepper Beef Dish that was ok but chewy. On my last visit the fresh fish was the sweet spot here.
Tilapia Black Pepper Beef
I decided to try fish again….I remembered from my last visit all the fish offered were extremely reasonable in price and varied from under ten dollars a pound to $15.99 a pound so I didn’t even question the price when I ordered the rock fish. Last years fish prices were crab $15.99 lb, tilapia $8.99lb. striped bass $10.99lb and red grouper $15.99lb. Last year I had to go with tilapia because it was the only live fish left. I was so thrilled to get rock fish because it’s a general name for fish that hide in rocks. Many different fish are considered to be rock fish….I know that grouper and striped bass can go as rock fish.
The fish price board wasn’t posted this time. (insert shark music like from the movie Jaws here)
I thought that it was odd that after I ordered the owner steps out from the kitchen at just stares at me………for a few seconds……and doesn’t say anything. Did he want to say something to me? ….. Then he goes back into the kitchen……
In reasonable time our vegetable dish comes out……The Shiitake with Asian Greens.
Shiitake with Asian Greens
This dish looks GREAT until I try to eat some………..The vegetables are in a sauce that is unusual in texture……….actually frightening in texture…….This is not a dish that we can eat because of the sauce………This might be a food that most Americans won’t eat……….and perhaps is for an inquired taste………It’s slimier than I can ever describe………..It might be great dish if you are accustomed to eating this sort of food…..But to me and my husband it was like snot mixed with a rubbery glue…..it has a frightful amount of boing to it like it’s shapeshifting………maybe Odo from Deep Space 9 is in here.
Now to the fish…….
Rock Fish…that didn’t rock my world.
I have no idea what went wrong here……..because anytime I ever ordered fresh killed fish anywhere the fish always came out really awesome……..The rock fish they served me came out very rubbery and tough……It was next to impossible to eat…..I think I pulled off maybe two ounces of flesh…..It didn’t taste so good either….It didn’t seem spoiled….but it also wasn’t sweet and mild either….and certainly didn’t flake at all………it was like rubber……..So sad….This fish died in vain…..I thought my husband might lose it as he gets very grumpy when he is hungry……..We also were having our meal extra late today and he was starving when we got here….. I was going to tell the owner how it was when he came around… Even though I do have a very strong fear of doing that because I have worked in restaurants and witnessed things that cooks do to food on re-fires…………When the man that I’m guessing was the owner walked by our table to ask how things were- ………… I couldn’t help it and made a face and probably rolled my eyes when he asked……………I was about to say something…….But my husband wanted him to leave, spoke up and just said, “ok” and the owner left real fast………………..
Our server didn’t ask how things were…..Our plates she removed were full of most of the food she served. She did ask if we wanted boxes but we declined.
When my husband got the bill he almost exploded.
Now be real people………From a place like this…..
Would you expect them to charge you $89.10 for a plate of rubbery tough fish that doesn’t even come with rice?
It was before tax and tip $116.13 all we ordered was fish, a vegetable plate and an iced tea and $89.10 was for the rubbery tough fish. I felt FORKING Bamboozled.
My husband would have complained about the fish if he knew how much they’d charge us for it…..He later was sorry that he didn’t complain. But on the other side it is expected that a meal that you pay for should be executed to at least technically passable.
I know now that in the end it is MY FAULT for not asking for the price of the fish.
We left hungry and with a much lighter wallet now.
I’m not a writer I just tell The Forking Truth.
My 2nd trip to D&Y Chinese was not Fintastic this time.
My 2nd Trip to D&Y Chinese in Glendale AZ was also NOT Worth a Fork!
NOT WORTH A FORK!
Every THING is subject to change and your experience may or may not differ.
The 2019 Persian New Year Festival took place on the Scottsdale Waterfront in Scottsdale Arizona March 9th. Around forty venders participated. What you could find here was food, music, dancing, Persian Tea, jewelry, crafts, Persian Rugs, clothing, fortune telling and more. This was a free event with proceeds that benefit brain tumor research.
ZK GrillZK Grill Combo PlateWhite Orchid Persian Pastry1001 Nights1001 Nights Chicken Kabab PlateLive MusicReadings and Custom SpellsPersian TeaSaffron Jak and Killer BurgersFood Food Trucks
Believe it or not each pepper contains a whole zucchini that was spiral cut, salted, drained, mixed with a few vegetables and a small amount of Bomba……… Bomba Calabrese is an Italian spicy pepper condiment that is a POWERFUL BOMB of flavor. Only a very small amount of Bomba transforms zucchini into something delicious. It’s next to impossible to find Bomba Calabrese at any store so you have to mail away for it. I prefer the brands that are made with multiple vegetables but I do find that Bomba is a very inconsistent product. It goes from a little over mild to HOTTER THAN HELL even if you buy the same brand over and over but in general it is suppose to be spicy and it’s always delicious. You only need to use a small amount to make sauces and various dishes delicious.
Ingredients for about 6 side orders or 4 vegetarian meals
4 mild peppers for stuffing (today I used Anaheim Peppers…I note that when you use a thick skin pepper like a bell you might want to pre-cook it a little)
1 cup corn kernels
1 medium/large sweet onion – sliced up very thin on mandolin
1 Tablespoon course sea salt
1/2 teaspoon ground black pepper
1 teaspoon (or to taste) Bomba Calabrese
10 grape tomatoes – cut in quarters
1/2 cup parmesan cheese – grated
1/2 cup panko unseasoned bread crumbs
1/2 teaspoon dried basil
non stick spray
Directions
Set oven to 350 degrees F and spray a baking sheet with non stick spray.
In a large mixing bowl combine zucchini, onion, corn, salt and pepper. Let the mixture sit for around a 1/2 an hour. Lots of water will come out of the zucchini so dump the zucchini mixture in a colander and squeeze the water out. Now you can mix in the Bomba Calabrese and the tomatoes. Set to the side.
You have to put slits in the peppers for stuffing. Make the slit with a slight “T” shape towards the stem part of the pepper so they are easier to stuff. Pull out the seed core.
It’s easier to fill the peppers if you squish the filling down to the bottom first and work your way up.
Repeat till you’re done and place peppers on sprayed baking sheet.
In a small bowl mix together the cheese, panko and dried basil. Sprinkle over the top.
“This smells FORKING GOOD!”
I put them in a 350 F oven and after 20 minutes They smelled done but I wanted them to cook more so after 20 minutes I loosely covered with foil so they wouldn’t burn and let them cook another 20 minutes.
Zucchini Bomba Calabrese Stuffed Peppers
They are very tasty with a cheese crisp bottom and top.
Three NEW Internationally natural and artificially flavored peanut M&M’s have just come out. Here are Thai Coconut, Mexican Jalapeño and English Toffee Peanut M&M’s. It reads on the bags that if you vote for your favorite that it is a possibility that you might win a trip around the world.
I opened them all up and tried them all. The one really weird thing about all of them is that after trying all the flavors I noticed all the peanuts break down the middle in your mouth….M&M’s are one of the few candies I’ve eaten all my life. It’s been decades since I was a child but I remember decades back the peanuts never separated…….This might sound gross but as a child when we had a dinner I didn’t like at home I’d eat M&M’s instead for dinner( as a child remember)……..I ate them very slowly and saved the peanuts for last sometimes…..so I do indeed REMEMBER!…………..it seems like they use peanuts that are more dry……..or maybe older these days?
I’ll start with my least favorite….It’s the most unattractive one the English Toffee in colors that I’ll be nice and not describe…..I open the bag and it sort of smells something like butterscotch. Then I go to taste one and I almost gaged. It taste like a spoonful of bitter instant coffee followed by other taste like maybe artificial butterscotch and maybe artificial caramel all there….This has the usual chocolate with a peanut center but this one leaves an unpleasant chemical aftertaste……..This one I don’t like at all
NOT WORTH A FORK!
For me it’s a bit of a toss up between the Thai Coconut Peanut and the Mexican Jalapeño. After my first taste of them I thought the Mexican Jalapeño had a slight edge because it tasted more like a Peanut M&M but with a burn…..When you open the bag it just smells like chocolatey M&M’s…….The Mexican Jalapeño M&M’s come in colors of yellow, red and green. They taste mostly like regular peanut M&M’s with a slight burn. Slightly disappointed because the burn doesn’t taste like jalapeño……….it just burns…….there is a very slight other flavor that might be something like cinnamon…..Not bad but not great.
1/2 a Fork…OK
The Thai Coconut package smells like coconut when you take a whiff. These Peanut M&M’s come in blue, lime green and yellow. The candy shells taste slightly different to me. Like the inside is coated with something that taste similar to saccharine mixed with coconut……but much more coconut to saccharine. It’s easy to taste the chocolate with this one. There is a slight other taste with the coconut but so slight and maybe too artificial for me to tell what it is suppose to be…….A few more Thai Coconut M&M’s later these M&M’s build up and remind me of coconut Easter Eggs. These Thai Coconut M&M’s are OK…not great..They differ from the Coconut M&M’s that were out years ago…..These are not as strong with coconut and also not as sweet. They don’t take me to anything Thai Food…….They are OK….like Easter eggs….kind of tasty……the peanut goes very well with these flavors…….not bad…not great.
1/2 a Fork…OK
Those were my thoughts on the International Flavor M&M’s of English Toffee, Mexican Jalapeño and Thai Coconut.
I do note your opinion and experience may indeed differ.
fresh ground sea salt to taste – you don’t need much
fresh ground black pepper to taste – you don’t need much
1 meyer lemon – just the fresh squeezed juice
1 cup Italian Hard Cheese (preferably Fiore Sardo…Sardinian Sheeps Milk cheese…)
Directions
In a sauce pot bring the vegetable stock to a boil add lentils and reduce to simmer for 40 minutes. Turn up the heat to medium and when it gets to a slow boil add the rice and bay leaves, stir and then reduce to simmer and cover pot. The rice needs to cook for 30 minutes.
Either while the rice is cooking or afterwards (rice/lentil mixture stays hot a long time). Prepare the Spigarello.
Serve over hot lentil/rice mixture and top with Spigarello mixture and finely grated cheese. I do note that the next day the lentils and rice absorb liquid so it will be dryer the next day. You might or might not want to add a small amount of water to bring it back to what it was.
Singh Meadows is an actual farm with a little cafe that serves breakfast/lunch on Fridays, Saturdays and Sundays. They serve a weekly changing limited menu that is about eighty percent vegetarian.
You wait in line to order.
There are a few tables inside and a long high top table with a window that views a kitchen.
On the day of my visit they offered eleven menu items that are mostly vegetarian. One menu meat offering is masala spiced pork sausage and the other meat offering is Korean Style stew beef.
At the end of the line we pay and are told it will be around a twenty minute wait for our name to be called.
There are many seating options. It’s a very nice day today and nobody is sitting inside today. There’s a patio.
There’s lots of outside options. You also have the option of borrowing a blanket and finding your own spot in the meadow or by a duck pond.
I picked this charming table.
Around twenty minutes or so our name is called so we go to the pick up table.
We decided to share three plates and they all are very large. We start with the one that needs to be eaten hot….The Korean Beef Stew.
It’s a colorful bowl filled with all kinds of things. It’s mostly assorted vegetables and potatoes that are topped with sunny side up crisp edged eggs. The bowl is garnished with very crunchy rice crackers and underneath everything is a good amount of tender like butter stew beef. It’s slightly spicy and much more delicate with flavors than I imagined it would be. It’s a perfect beef stew.
Next we share the Swiss Chard Falafel Sandwich.
It’s a very large sandwich on a high quality crusty bun. It’s made with a very tasty sweet heirloom tomato, lacy greens, feta cheese, carrot raita and it’s served with a detailed grain salad. Everything is delicious! This vegetarian sandwich is also very hardy and can please a meat eater.
The Beet Toast was maybe the most stunning plate.
It’s pretty enough to be a picture!
All kinds of beets here. Raw, cooked, pickled and in cream cheese. It’s topped with what I believe to be fruity raisin-ee slightly spicy urfa pepper. The almonds and avocado go surprisingly well with beets. The plate is garnished with a couple fresh green beans. The green beans are unlike any green bean I’ve ever tasted before…they are so tender and so Forking sweet….Nothing like the woody ones I buy from the supermarket. This all rest on top of high quality grilled country bread.
Finish up by packing up a few things and walking around the market.
Lots of beautiful beets and farm eggs.
Beautiful assortment of breads.
Beans, dukkah seasoning, pastas.
All kinds of goodies here…pickled vegetables, hot sauces, desserts and more.
Hierloom vegetables.
There was so much to see and taste.
It all was just so beautiful and stunning. What a perfect place to entertain out of town guest…..or to celebrate a special occasion lunch….Or just have a nice day out….
That was my trip to Singh Meadows in Tempe AZ.
Worth a Fork!
Worth a Fork!
www.SinghMeadowsTempe.com
Everything is subject to change and your experience may or may not differ.
Confluence is a small casual but upscale restaurant located in beautiful Carefree Arizona. They offer Painstakingly detailed farm to table elevated modern cuisine.
The atmosphere is classic with modern touches.
Seating is available at traditional tables, the bar or on the patio with mountain views.
Tonight they started us off with delicious crusty complimentary house made country bread with house made black pepper and lemon ricotta cheese.
We picked a cold appetizer of Ceviche.
The Ceviche was very unique and full of delicious changing flavors with different textures. It was made with a mild New Zealand Fish with black garlic, yucca, black beans, cilantro, onions that were turned into crisps, avocado, tomato and guajillo chili.
Next we shared the Sweet Potato Ravioli.
Wow! What an amazing dish. Even the radicchio is ridiculously DELICIOUS….I really had no idea how it was made to taste so good..The waitress told me that the radicchio was cooked with red wine and brown sugar….who knew…? Same thing with the leeks….they taste better than leeks…I should have asked how they make leeks taste that good. Everything on the plate was better than very good…it astonishingly spectacular food………This plate was pure bliss.
I had the Red Sea Bream with moscato raisin, turnip, jicama, haricot vert, meyer lemon and gnocchi.
Not only is this a stunning plate visually……..The Flavors are mind-blowing. The fish is perfect and seasoned perfect. The little green things are the green beans…….They aren’t like anything I can describe…….They almost pop or burst in the mouth with this most amazing slightly sweet pickled kind of taste that is very complex….And then when you hit another vegetable it just adds another interesting layer. Then there are the gnocchi….They really do melt in your mouth…They have a toasted exterior and inside is just melty cheesy goodness.
My husband had the Grilled Pork Tenderloin, pork ragout, pine nut, beet, polenta, bacon.
My husband just kept saying, “this is really good!” and “This guy can really cook!”
Dessert is just as great as the food courses so you have to get dessert.
Was torn between all four offerings but went with the one called Peanut.
It’s a mix of all kinds of things Peanut, Strawberry and Port. There’s semifreddo, brittle, fresh strawberries, crunchy strawberries, cold smooth peanuts, peanut crunch, peanut dust…the port….every bite taste different.
Service was friendly and efficient!
Dinner at Confluence really is like from another planet delicious….The way things get transformed into mind-blowing is thrilling! It seems like magic!
Confluence is always Worth a Fork!
Worth a Fork!
www.RestaurantConfluence.com
Everything is subject to change and your experience may or may not differ.
Some prior dishes from Confluence
This Chicken Sandwich was MIND-Blowing like from another planet!This Eggplant was also amazing
SnapperDuckMonk FishGuinea HenFruit Granite The Forking Truth
Our local grocery store Sprouts has been having some really good sales on ground turkey lately so here is a Southwest Style Meatloaf. I use a lot of ingredients to make it but it’s very easy and pretty quick to prepare. It comes out very flavorful, moist, a little spicy and Forking delicious. You and yours will enjoy it if you like southwest flavored foods. I placed each meatloaf in half of a pepper (cut not sideways but north to south and removed core) that I broiled first for less than 10 minutes on high and then salt and peppered slightly….so the 1/2 pepper is optional…..I planned to buy mild chili peppers but my Sprouts didn’t have any so I used medium/small sized green bell peppers. So if you are doing the half pepper underneath you need 6 of them. Leftovers freeze and reheat perfect!
Ingredients for 12 servings
2 lbs ground turkey (I used 85% lean)
4 eggs – beaten slightly
2 Tablespoons vegetable base (instead of salt…more flavor and less salt too)
2 teaspoons ground black pepper
1/2 medium sweet onion (or a 1/4 of a large sweet onion) – fine chopped
1 medium/small tomato – chopped
1 Tablespoon cumin
1 Tablespoon chili powder
1/2 teaspoon cayenne pepper
3/4 cup plain panko bread crumbs
1/4 cup masa (NO SUBSTITUTIONS because this is for flavor)
1 cup cooked rice
1 cup corn kernels
2 chipotle peppers in adobo sauce with a little sauce – peppers fine chopped
3/4 cup scallions – thinly sliced
1 carrot – finely shredded
4 garlic cloves – ground to paste or microplane
1 teaspoon ground annatto (also called achiote)
1/2 cup fresh cilantro – use only leaves and fine stems – chopped
non stick spray if you aren’t using peppers
Directions
Set oven to 350 degrees F.
In a large bowl mix all the ingredients
You divide the meatloaf mixture into 12 portions. It’s easier to divide in half…..than in thirds and each third in a half.
You either set each meatloaf into a broiled and seasoned pepper half or on a nonstick sprayed baking sheet(s)
The meatloafs go in the oven for twenty minutes.
Today I served them with roasted fresh salsa that I made but they would also be delicious with an enchilada sauce…..
Southwest Style Individual Turkey Meatloaf
They really came out Forking Delicious. I got lots of compliments on them and you can too!
Dining out with Dogs in Metro Phoenix is just a “Fluff” story about taking my dogs out to eat. It all sort of started when my dog Louie got diagnosed with aggressive cancer and was given only a 3-6 months estimate. I thought the nicest thing I could do for him was to take him out to eat as often as possible since he enjoyed it and instead of the 3-6 months he made it another 17 months. Today I take my current dogs out to eat and they also enjoy it very much!
Most restaurants in Metro Phoenix have patios for dining but not all patios are dog friendly. It’s always best to call a restaurant before dining there with dogs and ask if it’s ok to dine with dogs. Even if the patio is certified Dog Friendly it could be booked for a party. Sometimes restaurants suddenly go from being certified Dog Friendly to No Dogs allowed suddenly.
It’s always best to AVOID PROBLEMS and dine at off times to avoid other diners and other dogs. Some people don’t share your love of dogs and complain. Others are allergic. Often dogs will bark at other dogs and both parties will be asked to leave. So call first and ask the restaurant if it’s ok to dine with dog(s) and it’s best to avoid others so dine at off times.
There are some rules for dining out with dogs. Dogs are to be close to your side at all times. Dogs are not to sit on restaurant furniture or to eat off restaurant plates. Most food and drink you consume can be harmful or toxic to dogs. You MUST get a list of recommended foods and Foods to Avoid list from your veterinarian. Usually a safe bet is a small piece of lean un-sauced meat. It’s also IMPORTANT to KNOW that DOGS are NOT as heat tolerant as you. Individual dogs do differ in tolerance to heat. Over 90 degrees F is TOO HOT FOR DOGS TO TOLERATE. I’d say for most but not all younger healthy dogs might be able to tolerate up to 90 degrees F but ONLY IN FULL SHADE. Hopefully you know your dog well enough to figure out their heat tolerance. When there is any doubt leave the dog(s) home.
I think we are ready to Dine Out with Dogs in Metro Phoenix now! I’m turning The Forking Truth over to my Dogs Now! The Forking Truth has gone to the DOGS!
“We are on our way to Angelina’s Pho & Grill in Glendale
“Angelina’s Pho and Grill is a Modern Vietnamese Restaurant that offers a changing Asian Fusion menu along with a variety of Flavorful Pho.” “Angelina’s Pho & Grill was recently featured in the Arizona Republic by the food critic as serving officially GOOD PHO and is included in the top 14 Metro Phoenix Vietnamese Restaurants for beef noodle soup!”
“Angelina’s Forking changed the menu again as they usually do.” “Today my female human companion went with the “NEW” Smoked Salmon salad.”
“The egg is prepared nice and forking jammy just how I like to “woof” them down.” The smoked salmon is pretty darn good too!” “Our male human companion got the fried rice plate that has shrimp and chicken on it and he added the lap suong (sausage) to it!
“We enjoyed everything we ate at Angelina’s Pho and Grill!” They don’t have a website but you can find them on Facebook.”
“We are on our way to Culver’s”
“Culver’s is a National Fast Food Restaurant that specializes in serving hand battered fried cod, butter burgers and frozen custard.”
“I really like Culver’s battered Fish and Butter Burgers!” “Culver’s was so generous and put out a buy one get one so I got to share a burger with my dog companion too!”
“I love butter burgers and battered fish too!”
“We enjoyed ourselves at Culver’s”
www.Culvers.com
“We are on our way to Phila Deli in Glendale.”
“Phila Deli is a small sandwich shop in the Arrowhead section of North Glendale.” “They offer a limited menu of cheesesteaks and hoagies.”
“The patio is pretty nice for a small sandwich shop.”
“Dogs get complimentary beverages.”
“They Forking offered us meat scraps too!” “DID YOU HEAR ME?” “Meat SCRAPS, MEAT SCRAPS….WOOOOOOooooooooooo!”
“Our male human companion (and us) had a large cheese steak.”
“He picked out the onions for us and gave us lots of meat.” “We LOVE MEAT!” “Our female companion had a small fried chicken sandwich with sauce and hot and sweet peppers…..We don’t know know why the Fork she’d get a small when she could have shared a large.”
“We enjoyed our fried chicken.” “I’ve could have eaten more!”
“We Forking enjoyed ourselves at Phila Deli!”
www.PhilaDeliAZ.com
“We’re on our way to Cucina Tagliani in Glendale!”
“Cucina Tagliani is an American Italian Restaurant that offers your usual American Italian Favorites and also offers healthy spins on American Italian foods like a spaghetti squash lasagna, about half a dozen fresh vegetable sides and healthier pasta options too.”
“Today our female companion got the Strawberry Goat Cheese Salad.”
“Today the chicken is a little dry but usually it isn’t.” “We don’t mind because we are dogs and we usually get to eat more when the meat runs dry so that is a WIN for us!”
“Our male human companion got the rigatoni with chicken and shrimp.” His chicken ran a little dry too today!” #WINNING
“We did Forking GREAT at Cucina Tagliani!”
www.CucinaTagliani.com
“That was Dining Out With Dogs in Metro Phoenix for February 2019.” “We hope that you enjoyed and we hope to see you next month!”
The Forking TruthIn Memory of Louie 5-5-2001 – 3-3-2017
