I had no choice but to share this link with you, as I pretty much salivated while reading it. Pizza is one of the best food inventions ever, if for nothing else than its mass appeal. You can slum it and get a slice of “beach pizza” while cruising the boardwalk for bikini babes, or you can dress it up to the nines with fresh figs and fennel. There’s a slice for everyone, there are so many variations to the delightful pizza pie.

Epicurious has got the pizza recipe to please you. Yes, you. You may be thinking that I don’t know you so how could I possibly say this with any amount of certainty behind my bold statment, but I can tell you that it is very much a fact. Twenty-six pizza recipes, ranging from the simple margherita pizza to the completely bizarre escarole stuffed pizza (um, yum, but how did they think of that?) to the mouth-watering wild mushroom pizza with garlic confit and bacon.

So I dare you to defy me… go ahead, tell me there isn’t a pizza recipe there you’d like to try. Even if you only have one combination of toppings you’ll ever eat, as long as you live, there are a bunch of pizza dough recipes you could try.

I’m dying to know… which one are you going to try first, and why?

The one that gets my stomach juices flowing (yeah, a pretty gross image; sorry for that) the most is definitely the grilled chorizo, goat cheese and watercress pita pizzas. I’d make mine on my homemade sprouted spelt flour pizza dough, but the topping combination sounds divine. C’mon, sausage and goat cheese? With the fresh crisp of watercress? I’m there!

So share… I may be a bully, but I really want to know!

Here’s why: we can always order off the menu, right? But a special’s a special, and it’s pretty much now or never if you want to try that dish. Is that weird? We don’t think so, but we do wonder if that’s just the mentality the restaurants are hoping for.

Why? Maybe they got a good deal on the main ingreident in their special dish and have too much of it and need to get rid of it fast. Along those lines, what if the special is concocted from all the food in the kitchen about to go bad? Do the restauranteurs count on people like Keith and me?

We kind of don’t care, because we’re eating it while it’s still fresh and it’s more fun to order the special and save the menu items for another visit. Where do you weigh in on the “specials” issue? This is your chance to talk back, so let’s work up a fun discussion about this.

What do you think of when you think of eggs? There’s no right answer to this question. I mostly eat eggs for breakfast, either over-easy or poached. But I start to salivate when I think of jazzing things up with an omelet, or a luscious brunch with a tasty frittata, or lunch with quiche and salad.

For me, eggs really are mostly for breakfast, though. Even though I love them at other times of the day, I generally don’t fall back on them for other meals, and I’m not sure why. What is it about eggs that make us think of them as primarily a breakfast food?

Let’s hash this one out in the comments… leave us your thoughts about eggs and we’ll get a discussion going!