Tonight I made the KAF Ultra-Thin Crust Pizza, with each of us topping our pizza as desired. For me, that means tomato paste (the kind that comes in a tube), cooked ground turkey, garlic powder, Penzey's Tuscan Sunset, fennel seed, sliced mushrooms, chopped red bell pepper, halved black olives, sliced green onion, mozzarella, and Parmesan. My husband omits the spices, the black olives, and the Parmesan.

• This reply was modified 6 years, 7 months ago by BakerAunt.

Navyls--I usually hold off ordering from Penzey's until I have enough to equal $20, then I wait for a free shipping with $20 order. I keep a running list of what I need to order, am running low on, or want to try, then I wait for the free shipping--and sometimes a specialty offer.

When I buy cinnamon or rosemary, I order a lot, and empty it into glass jars. I go through those two spices faster than any others. I like the beef base as well and use a jar of it a year. The Mural seasoning is one that I use pretty quickly. I try to stay away from other blends, simply because I'd only be able to get it from Penzey's. However, I use the Tuscan Sunset because I'm sprinkling it on pizza before baking it; if I were making sauce, I'd add the individual spices. I did get hooked on that blend, as well as on the Mural seasoning and the Adobo seasoning when they came as free samples or in a gift box. Some blends, I use to use them up (Ozark or Southwest) but will probably never order.

My husband does not do will with intense spices, so that likely keeps me from over ordering, even with a great deal dangling in front of me.

The spices seem to last pretty well, as long as they are sealed and kept in a cool dark place.