Today’s holiday is pizza with the works minus anchovies. Lucky for me this means I don’t have to cook!
We currently live a few hours south of Chicago, a city known for its deep dish pizza. Michael grew up in New Jersey. He prefers a thinner crust and big slices. When I was growing up, my brothers and I would make “pizza” with English muffins, ketchup, and cheese slices.
Obviously I am not as much of a pizza snob. Luckily there is a great East Coast pizzeria by my work that we all love.
More Than Just Cookies 
Most pizzerias on the east coast are part of a huge syndicate (wink). Sort of like Pizza Hut but so much better tasting. Back home, there’s a little pizzeria in every strip mall probably because it’s an investment property owned by the “family” which means not only does the pizza taste really good, the garbage always gets picked up frequently. I chuckle every time we visit our mid-west farm town pizzeria because it’s run in a building that clearly used to be a bank complete with vacuum deposit chutes. I’m sure the former vault is where they now keep the dough and sauce more than likely piped in along the moon-shine trail running from Brooklyn to down-town Chi-town (wink-wink).