Of all the people I know, I am clearly the most pizza obsessed. The obsession started young, from the time I first tasted pizza at age five from the now long defunct pizzeria Luigi's in Hightstown, New Jersey. If my wallet and arteries allowed it, I'd be eating pizza daily. If I could only eat one food for the rest of my life, it would be pizza, no question. Unfortunately, however, there's a lot of bad pizza out there. I'm in the Seattle area, where there is good pizza, and I enjoy going out for good pizza. Most recently I frequent the close to home and very good Smoking Monkey Pizza in downtown Renton. Their Bolognese pizza , made with sausage, sun dried tomatoes, and roasted peppers, is a favorite. But I also make pizza at home. It's cheaper, and it's fun to make. And if you're in a place without good pizza, that is your only option. But how? First, get a pizza stone, or unglazed tiles, or a cast iron pan. Those things help the texture and crispness

There aren't very many restaurants I go to where I feel like screaming "OMIGODTHAT'SGOOD!" I go to a lot of restaurants that are pretty good. And pretty good is good enough most of the time. But when you taste that once in a while food that's just so exquisite, you have to tell people. I've eaten food that good recently. The place is Shuga Jazz Bistro, 317 Main Ave S, Renton 425-274-3074, www.shugajazzbistro.com. There's live jazz there five nights a week, and the place is very pleasant place to hang out in. The missus and I have been there twice, both times for Happy Hour, which runs 4-6( weekdays only?). The chef and partner is Wayne Johnson, who most recently was the executive chef at Ray's Boathouse in Seattle. Before that, he was the main man at Andaluca in downtown Seattle. He was a contestant on Iron Chef three years ago. He knows what he's doing. He's one of Seattle's hot shot chefs,and now he's in Renton. And in Renton he'