I forgot to mention my latest cheese blend that I've been enjoying. I've been stuck on GFS Primo Gusto preshreaded mozzarella and provolone blend, then I throw on some asiago chunks here and there. It's been getting top marks from the family and the neighbors. The small batch sauce I've been making is super easy. The Giant Eagle I use carries jars of Cento San Marzano crushed tomatos. I just add a tablespoon of sugar, a teaspoon of salt and a squirt or two of basil purée, then I hit it with a stick blender. If its too thick I add a few ounces of water. Then I taste it and make adjustments as needed.