Author Archives: The Forking Truth

Purple Sweet Potato Blackberry Pie Recipe

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Purple Sweet Potato Blackberry Pie with Coconut/Almond Crust

This is nothing like a traditional sweet potato pie. I purchased some purple sweet potatoes. The purple sweet potatoes have a different flavor than orange sweet potatoes. They are slightly perfume-ee with maybe a berry note. I think they also seem a little starchier than an orange sweet potato. The Blackberry seems to lighten up the heavy potato and the flavor and color inspired this pie. The crust is Forking AMAZING! It’s very special and unique. It’s very flavorful. It’s has savory and sweet with yummy pops from the sea salt crystals with a really great texture. It was made with coconut flour, almond flour and olive oil. This pie feels almost like Cheesecake in the mouth. If seeds from blackberries bother you then you need to  push the blackberries threw a strainer if you are making this pie. Now this is a very unique pie! You aren’t going to find anything like this anywhere.

Ingredients for about 8 servings

1/2 cup flour

1/4 cup coconut flour

1/4 cup almond flour

4 Tablespoons extra virgin olive oil

1 Tablespoon cold water

2 Tablespoons dark brown sugar

1/2 teaspoon course sea salt

non stick spray

15 oz purple sweet potatoes – already cooked peeled and sliced

8oz blackberries – mash them all pour 1/2 into potato filling the other half gets mixed with 2 Tablespoons sugar and gets set to the side in a small bowl.

2 Tablespoons sugar

2 L eggs – slightly beaten

14 oz sweetened condensed milk

1/4 teaspoon cinnamon

1/4 teaspoon ginger

pinch white pepper

pinch course sea salt

a few grates fresh nutmeg

Directions

Set oven at 350 degrees

Spray a pie pan with non stick spray (My pan is a very shallow bakery pie pan. (I think it’s a normal size pan…across the bottom is 8 inches but with the flat ends it’s about 11 inches….You can use a slightly different size but the timing might be slightly off)

Your small bowl with 4 oz of mashed blackberries and sugar is set to the side.

In a medium bowl hand mix the these ingredients one at a time, flour, coconut flour, almond flour, olive oil, water, 2 Tablespoons dark brown sugar, 1/2 teaspoon sea salt. Hand pat the mixture in the pie pan. Then piece all over with a fork. Put in the oven till it’s lightly cooked that will be 4-5 minutes. Pull out and set to the side.

It’s sort of like moist sand

After 5 minutes in oven

In a large bowl slice up the potatoes and then mash the potatoes (the slicing breaks them down so they mash better).  Hand mash in the remaining ingredients one at a time till done and the mixture is smooth. Pour a layer into pie shell then a small layer of the blackberries and go back and forth until done.  Place in the oven for about 30 minutes.

Purple Sweet Potato Blackberry Pie with Coconut/Almond Crust

It’s delicious and very different! You will be surprised!

The Forking Truth

Forking Thoughts on Ecuadorian Kiwa Native Andean Potato Chips

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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

 

Cranberry Roselle Lime Sauce Recipe

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Cranberry Roselle Lime Sauce

Roselle

I never saw or heard of Roselle before and saw them at the Pinnacle Peak Farmers Market and purchased a small bag of them. I found out the Roselle is a wild relative of the Hibiscus Flower. While researching the Roselle I came across a lot of websites claiming the roselle flower has many health benefits. According to Wikipedia the Roselle decreases blood pressure by 7.5/3.5 units. (whatever that means) One website claimed it helps to reverse the effects of diabetes. According to www.Airytea.com the Roselle is very high in vitamins and minerals and cures almost any infliction that you can think of….of course I don’t know if any of this has any truth to it. I read that most people just make beverages from the Roselle flowers (but other parts of the plant are also eaten) so I boiled the Roselle to keep the liquid. I thought they taste sort of like a floral kind of cranberry taste so I just added it to cranberry sauce and I thought lime and a hint of cayenne would be good in the sauce and it is.

Ingredients for about 10 servings

12 oz cranberries  – soak and rinse them a few times

1 cup sugar

1 1/2 cups Roselle liquid – Bring to boil about 2 1/2 cups of water with 10 Roselle Flowers reduce to simmer about 40 minutes – toss out Roselle keep all the liquid. (if you have more than 1 1/2 cups use it and decrease the water)

1 cup water

1 lime – the fresh squeezed juice and all of the zest

pinch course sea salt

pinch cayenne pepper

Directions

Pot a sauce pot on medium high heat and add the Roselle liquid, water, sugar and salt. Bring to boil. Add cranberries, lime juice and cayenne. Reduce to medium heat and stir occasionally. You need to cook it until all the cranberries pop. When the cranberries are popped turn it down a little. You might want to cover it loosely with foil so it doesn’t splatter on your stove. Let it reduce to desired consistency. Lastly add the lime zest. Take off heat and refrigerate. Cranberry sauce also freezes well.

Cranberry Roselle Lime Sauce

Cranberry sauce that is a little different. It’s not too sweet. It a little floral with a nice texture. It taste good. It might even be super healthy and cure all your ailments. Who The Fork Knows.

The Forking Truth

 

 

My Trip to The Herb Box Restaurant in Scottsdale AZ

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At the time of this review The Herb Box Restaurant is in two locations in Scottsdale (North Scottsdale and Old Town Scottsdale). The Herb Box Restaurants are independently female owned restaurants. The menu offers a heavy focus on healthy vegetable based dishes. They serve as much as possible locally sourced foods, cage free eggs, hormone free natural meats and nitrate free bacon. The atmosphere is small and cozy but energetic. They also have an indoor/outdoor bar and a patio with live music.

The Herb Box offers many different appetizers that are “out of the box” and very different. We decided to start with the Vegan Nosh Board.

 

We received 4 small bowls of fried vegetables that were really different.

The bowl on the far left are the Crip Brussels Sprouts Chips. The Brussels Sprouts leaves are fried till crisp, taste sort of nutty and somehow are very light and seem oil free. I didn’t notice the yellow pepper aioli in the bottom of the dish till I got there. They are very tasty and easy to shovel in. Second bowl from the left are the Kale Pakora Chips with Corn, Sweet Onion, Sweet Hot Serrano Glaze and Vegan Yellow Pepper Aioli. (This one was one of my favorites) These chips were layered with flavors and texture. They had that hot sweet savory crunchy thing going on. They almost had a toffy crunch feel in the mouth.They were surprisingly delicious! Edamame Hummus were just simply fried and had a light dusting of some kind of better tasting sea salt. I don’t get the hummus among us connection here. Nor did I get hummus………Another of the favorite dishes was the Korean Fried Cauliflower. I only got a small taste of it but the Cauliflower was wildly flavorful with Korean Hot Pepper Sauce, Asian flavors and were tossed with quinoa, some pea sprouts and pea pods. I have to say that was one interesting Vegan Plate!

Another starter we tried was the Smoked Trout Beignets (I think it was spelled Beinegts on the menu…..?. Well anyway it basically was a Smoked Trout fish fritter or croquette that was served with a Roasted Red Pepper Aioli. It was also suppose to come with Cornichons that we didn’t receive.

I tried one Smoked trout ball by cutting it in half. It was too smokey for me….all I tasted was smoke…….but then I tried the other half with the Red Pepper Aioli and then like magic it was better and delicious!  Well any who the Smoked Trout Balls were delicious with lots of the Red Pepper Aioli.

We decide to share another plate and try the Urban Market Steak Salad.

Its very buttery tender Grilled Beef Tenderloin in a ancho Bourbon Demi with a detailed salad of Smokey Blue Cheese, Avocado, Watercress, Sugared Pecans, Dried Corn, Bacon, a few other things with a Blue Cheese Vinaigrette. The salad was much lighter than it looks and the blue cheese was used very sparingly not to over power anything.

We could stop now but desserts are a big feature here so we had to try one.

They all look great!

What to pick?

Went with Pumpkin Pie because it’s that time of year for Pumpkin Pie.

This pie is unique. (My phone didn’t capture the edible glitter on the top.)

The cream taste sort of like like cannoli filling. It’s also not too sweet.The custard is creamy, not too sweet and swings towards nutmeg.The crust is thin and is better than most pie crusts you get out because it’s edible and doesn’t taste like a block of flour like the average pie crust.

My first visit to The Herb Box was interesting! I enjoyed the food but it seemed like management was off on my visit because of the missing items on plates. If management was on   their game I think the plates would have have been complete.  I’m surprised that the server didn’t  recognize or care that two of the plates weren’t complete. There should have been some kind of  COMMUNICATION by the server or management…..I would be very understanding if someone said something to me….like I’m sorry we are out of that instead of just giving me the plates and hoping or not caring I won’t notice………… I also happened to come across on review sites that my Vegan Nosh Board was significantly smaller than what other people were served. I sent the pictures of the two appetizer plates to The Herb Box hoping for a reply….so I just don’t stew or speculate on what the issues were….. As of this date nobody from The Herb Box replied to me.

The food is good but I recommend to take a photo of the menu while dining to make sure you get everything that you are expecting.

www.TheHerbBox.com

The Forking Truth is that EVERYTHING is subject to change and YOUR experience or MY experience may or may NOT differ.

The Forking Truth

 

 

FnB Restaurant of Scottsdale AZ is always Worth a Fork!

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FnB Scottsdale AZ

FnB Restaurant is located in Arts District of Old Town Scottsdale AZ. This is a contemporary restaurant that serves an ever changing innovated menu of vegetable and farm focused globally inspired foods. You might find things such as Bagna Cauda (warm hot Italian Dip), Shiraz Salad (Persian Tomato & cucumber salad), Sauce Gribich (French cold hard yolk sauce), maybe you also might find Langos on the menu (Hungarian Fried Bread). FnB also offers a well thought out wine list that happens to showcase many of Arizona’s Finest Wines. For the last several years the Chef has been nominated for the James Beard Award of South West Best Chef so let me tell you the food is so let me tell you that the food is really Forking Special Here!

FnB offers formal but casual indoor seating and a small but cozy patio.

They start us off with Locally Made Good quality bread and Olive Oil.

It’s always difficult to decide on what to order because they offer SO MANY small plates that all sound Amazing! Our host the Co-owner is always remembers us and is very welcoming and helpful. He explains the more unusual menu selections.

We decide to start with the Langos (Hungarian fried bread made with potatoes)

My Half

Oh My! This is the Most Elevated Potato Chip Sandwich I could have ever dreamed of. The bread is tasty, crisp and seems light as a feather. It’s topped with a garlic-ee aioli. On top of that is shaved fennel, fresh made potato chips, heirloom radishes and grated cured egg. Wow…it’s really great!

We also try the Butterkin Squash Plate.

The Butterkin (a Butternut crossed with Pumpkin Squash) taste amazing with pippin rojo, (a sort of Dried Chili, sesame and pumpkin seed mole) A little quinoa and pepitas garnish the plate.

The dinners are usually very large in portion size. Usually I get my own and bring half home. This time we split the Pink Grouper for dinner.

This is 1/2

Grouper is a harder unforgiving fish to prepare and this one here is perfect. The wood grill adds a wonderful flavor to the moist fish. Bok Choy, Chanterrelles and very sweet firm corn go together like magic in a onion(i’itoi)  ginger sauce.

I’m really full and need to stop eating but we go for dessert because it’s always great here.

Got the Apple Sharlotka.

It’s basically like an apple cake.That is suppose to be made with tart apples and sugar, flour and eggs. It’s a cake that lacks milk and butter. It’s very natural tasting and almost taste sugar free. The apples are sort of tart but the powdered sugar add just enough sweetness.

FnB is Worth a Fork!

Worth a Fork! You will travel across town to dine here!

www.FnBrestaurant.com

Everything is subject to change and your experience may differ.

The Forking Truth

 

Brussels Sprouts Baba Ganoush Recipe

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Brussels Sprouts Baba Ganoush

I was watching Rachel Ray (a cooking variety and lifestyle TV show). I heard her saying that a  favorite restaurant in Philadelphia for her was Zahav ( a multi award wining restaurant with a multi award wining James Beard wining Chef who is also the 2017 James Beard outstanding chef). Rachel Ray also named a list of about a half dozen celebrity Chefs including Amanda Freitag stating that Zahav was also their favorite restaurant in Philadelphia. WOW that really spoke to me because I happened to have dined at Zahav and also had the most amazing experience   there…..Then on the TV Screen was Chef Michael Solomanov from Zahav via some sort of TV Cam. He was only on TV for what seemed like 30 seconds and in that short time he whipped up Brussels Sprouts Baba Ganoush. It happened so fast I’m not sure I remembered everything but I think I did. I happened to have a Brussels Sprouts stalk in my refrigerator SO I HAD TO TRY! This recipe didn’t have any measurements given so I just had to wing because that’s the way I saw it done on TV. It’s pretty darn delicious! Maybe even FORKING AMAZING! You might want to give this a try! I cooked up all my brussels Sprouts and made about FOUR servings of the Brussels Sprout Baba Ganoush. This recipe is my interpretation of what I saw Chef Michael Solomonov do on the Rachel Ray TV Show.

Ingredients

Brussels Sprouts – I used one stalk

Canola oil for frying (I covered the pan well with oil)

1 lemon (just the fresh squeezed juice

1/3 cup tahini (only purchase tahini that you can pour or it’s too old to eat) ((I like the one that comes in a glass bottle that they sell at Walmart)

1/4 teaspoon cumin

2 oz roasted garlic (whipped or mashed very well) ( half heads of garlic and drizzle them with olive oil and roast in a 350 degree F oven about an hour)

1 cup (packed tight) of the dark charred Brussels Sprouts

water to thin to your desired consistency

fresh ground sea salt to taste

fresh ground black pepper to taste

8 Tablespoons creamy mild not tangy feta cheese (for finishing – 2 Tablespoons a serving)

4 Tablespoons toasted hazelnuts slightly crushed (for finishing – 1 Tablespoon a serving)

2 Tablespoons parsley chopped (for finishing)

4 Tablespoons harissa (condiment for finishing) (preferably a fresh made kind and not from a jar or can)

4 Tablespoons tahini  (condiment for finishing)

2 cups of fried Brussels Sprouts – about 1/2 cup portions for each serving

Directions

The brussels sprouts get cut in half.

Put a large fry pan on medium heat with a good amount of oil. (about 350 degrees F)

When the oil is hot use tongs and fry the Brussels Sprouts till browned (about 6-7 minutes) each brussels sprout is a different size. Some you have to turn over and brown the other side.

It’s a good idea to use a screen for less oil splats. You WANT about a cup of the brussels sprouts to get VERY DARK.

It’s just like when you make eggplant baba ganoush. You need it charred for flavor. The char also turns the sprouts sweet. The darkest Brussels Sprouts you use for the Brussels Sprouts Baba Ganoush. It’s best to get a paper towel under the fried sprouts and then hit then with fresh crushed sea salt and fresh ground black pepper.

Now pack a cup real tight of the sprout that are the most charred. (the darkest ones)

Fine chop the sprouts and put them in a medium sized bowl. (Chef Solomonov said Baba Ganoush should always be chunky)

Add fresh squeezed lemon juice, 1/3 cup tahini, 1/4 teaspoon cumin, 2 oz roasted garlic (whipped or mashed very well). Add water till it get to your desired consistency. It should look similar to this. Add fresh crushed sea salt and black pepper to taste.

Now you build it like a sundae.

On the bottom is a layer of the Brussels Sprouts Baba Ganoush. Use about a quarter of the mixture for a serving.

Top each serving with at least a 1/2 cup of brussels sprouts.

Top the brussels sprouts with about 2 Tablespoons of feta cheese.

Next about 1 Tablespoon of toasted hazelnuts.

finish with a small amount of parsley, a little harissa and a little tahini.

It’s really delicious! All the different flavors and textures go together well. It a Forking Great Brussels Sprouts Dish…Glad I caught Chef Solomonov on the Rachel Ray Show doing this dish!

Brussels Sprouts Baba Ganoush

The Forking Truth

 

 

WTFork is That?…………………(The Blue Foot Mushroom)

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I came across these Blue Foot Mushrooms at Whole Foods. So I picked up a few because I never tried them before. I FORKING KNOW most people just brush them off but on these I used a very damp paper towel to clean them because I don’t like the taste of dirt.

This small amount of mushrooms coast about $6.00.

These mushrooms feel more dense than your average mushroom.

I thought I better read about them before I prepare them.

I read on www.HonestCooking.com that the Blue Foot Mushroom needs to be thoroughly cooked because it contains some of the same chemistry as from psychedelic mushrooms.

On www.HonestCooking.com they suggested slicing the mushroom in half or thirds and placing them on a parchment lined baking sheet. Then brush the mushrooms with oil and cover lightly with foil and place in a 425 oven for 20 minutes and turn over and maybe another 20 minutes.

I cut my mushrooms smaller because I wanted them in smaller pieces. So mine only needed 20 minutes.

The mushrooms came out crispy and soft at the same time. This is an excellent easy way to cook those tougher kind of mushrooms.

I taste a piece of mushroom.

THEY DON”T TASTE LIKE ANY OTHER MUSHROOM that I know of.

They are very earthy but they lack that dirt taste.

They also taste very FLORAL with a bit of a nutty grain taste.

Blue Foot mushrooms are very unique and don’t taste like any other mushroom.

WTFork is That?

The Blue Foot Mushroom

Special Thanks to www.HonestCooking.com with your informative directions on how to cook the Blue Foot Mushroom.

The Forking Truth

 

 

Every FORKING THING is Subject to Change

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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

Dining Out With Dogs in Metro Phoenix November 2017

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Dining out with dogs is just a “Fluff” story about my dining adventure out with my dogs. This isn’t a full blown review. We usually go to casual eateries that aren’t too far from home. Many restaurants in Metro Phoenix do offer patio dining but not all patios are dog friendly. Even if a patio is certified Dog Friendly it is always a good idea to call the restaurant before your arrival to ask if it’s ok to dine with your dog because you never know if the patio is booked for a party or if the restaurant suddenly changed the dog friendly policy. I also find that it is always better to dine at off times because it’s better to avoid most people and most people’s dogs. Sometimes people have allergies or just don’t like to dine around dogs and sometimes other dogs get wild and bark at each other and you might be asked to leave. There are some rules to dining out with dogs. Dogs are not to eat off restaurant plates and not allowed to sit on restaurant furniture. Dogs should also be close to your side at all times. You also need to be aware that most food and drink you consume isn’t good for your dog. Much of the food you eat can be harmful or TOXIC to your dog. To be on the safe side try to just feed your dog plain lean meat without sauce. It’s a good idea to contact your veterinarian and get a Dog friendly food list or a list of foods to avoid.

Our first dining destination is Banh Mi Bistro Vietnamese Eatery in North Phoenix. This is a Pho-Free Vietnamese Eatery. The specialty of the house is The Banh Mi Sandwich on Vietnamese Style Baguette (wheat and rice flour roll) They also offer a nice selection of appetizers, salads, rice plates, noodle bowls and much more!

Today I got one of my favorites……The Vietnamese Style Chicken Curry with Rice.

This is different than Chinese and Thai Curry. It might be a little sweeter, it seems much lighter, thinner and refreshing. The white meat chicken is melt in your mouth tender. There is also some carrots and potatoes.

“Ummmmmm It’s very tasty and aromatic!”

“Lip smacking good!”

My husband got one of his favorites…..The Shaken Beef Banh Mi.

“The Beef is so tender and delicious…I think it’s tenderloin.”

“It’s just Forking Delicious!”

“More Please!” “We always enjoy our visits to Banh Mi Bistro Vietnamese Eatery in Phoenix.”

www.BanhMiBistroAZ.com

“Tonight we are on our way to Cucina Tagliani in Glendale AZ”

Cucina Tagliani is a casual family friendly American Italian Restaurant with an OFFICIAL Licensed dog friendly patio.

They also bring pans of water for the dogs comfert.

Tonight the dogs get to share my salad. I think the Strawberry & Goat Cheese Salad that Tagliani’s serves is among the better salads in Glendale. The cheese they use is creamy and mild and the strawberries always taste fresh picked. Almond slices are toasted. Tonight the chicken is perfect. It’s nicely caramelized and juicy. The house made dressing is tasty.

Here might be a better picture of the salad.

My husband got the Papa’s Platter. He’s a BIG EATER and even for him it makes 2 1/2 meals.

It’s a Veal Parmigiana, a Sausage Lasagna and two spinach cannelloni’s.

“Ohhhh Can I have some?”

“Not till I get some first!” Haha!

www.CucinaTagliani.com

“We are on our way to Salad and Go in Phoenix”

Salad and Go is a local growing fast food chain that specializes in Drive Threw Salads. Salad and Go offers about a dozen different salads. They also serve breakfast, smoothies, wraps and children’s meals. This is a drive threw restaurant without a dining room or restrooms but they do offer a dog friendly patio.

“What are we having?”

I went with the seasonal fall harvest salad ($7.29)

I got fresh greens, sweet potatoes, crisp apples, beets, candied pecans, feta cheese and champagne vinaigrette. The dogs get some sweet potato, apple and chicken.

“That smells pretty good to me!”

“We are ready for more chicken please!”

www.SaladandGo.com

That was Dining Out With Dogs for November 2017.

We hope to see you next month!

The Forking Truth

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

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

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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