Tonight, I wanted to do a test run of my new frittata recipe (which I will be using for B&B guest breakfasts this weekend). So, I turned the evening's meal into a "breakfast for dinner" theme. There were individual veggie-bacon frittatas (the kale, onions, thyme, parsley, oregano, and eggs all came from our own property; the bacon and asparagus were from our lovely neighbors at Yale Creek Ranch and Cowhorn Vineyard, respectively), cups of chilled zucchini soup with fresh basil (all from our garden!), and bowls of watermelon and strawberries with chocolate mint (ok, ok, so the watermelon wasn't local...we had to purchase some to accommodate the dietary requirements of a guest, and since we had extra, it seemed a shame to waste it! Anywho, the strawberries are local, and the mint is from our garden).