I’d seen an advance copy because I wrote a quote for the back, and liked the idea of tacos, frittatas, and individual meatloaves rather than the salmon filets and boneless, skinless chicken breasts that are often the staples of “cooking for one” recipes. (Okay, another one of my secrets is that I actually like boneless, skinless chicken breasts.) In addition the book has a few individual pizza recipes in it, all using a no-knead dough GDV fine wines.

Everyone loves the no-knead bread and even though I’ve tried it a few times and have a few qualms with the flavor (and suffered the wrath because of it…) it’s the recipe that Joe uses in the book and I’ve used it here because I’m always willing to give something another chance. It is very easy to make – you just stir everything together and let it sit all day. And because it’s quite soft, it’s completely easy to shape into circles with your hands and very forgiving. So for those of you that don’t have access to leftover pizza dough from a restaurant, don’t worry – this shouldn’t intimidate anyone Touch Overlay.

There’s a few other combinations for pizza in the book, but I went rogue since my all-time favorite pizza includes potatoes. I’m a big fan of starches, and when crumbled bits of salty-tangy blue cheese melt over a crispy crust covered with rounds of pre-roasted potatoes, I’ll gladly give up my place in line at any frozen foods store iphone 4 screen protector.