Very beautiful Susan - makes me want to open our B&B again. I just loved creating the breakfast table. Before I came on board here and readong about DA recommendation of planting in threes, I could not see it happening here, but wow, it has certainly paid off in your beautiful garden. Thank you.

Hooray, I have DSL and it works (for now). It only took 10 hours and 4 calls to AT&T. Ahem. Anyway, pictures should be a LOT faster to load, it took me nearly two hours to take the ones on Photobucket and put them on this thread. That's after the 4 hour time it took to load them from the computer to Photobucket! So, expect more pictures, LOL. Annie

A frittata is always a good breakfast dish for entertaining, since it can be served warm or at room temperature and can be made ahead of time. They're also very adaptable to whatever you have on hand. Here is my favorite recipe...I make substitutions for everything but the eggs from time to time! Vegetable & Cheese Frittata 8 eggs 2 t lemon juice (preferably Meyer)& 1 t zest (optional) Chopped fresh herbs (For mild, leafy herbs, 1 T or more but if you use rosemary, use significantly less, as it's so strong) 4 oz of cheese(s)grated or crumbled 2 green onions, chopped (or 1/3 c carmelized red onions) Minced garlic (I like garlic, so I use 4 or 5 cloves, but if cooking for folks whose tolerance I'm unsure of, I use 2) Salt & pepper olive oil A mixture of vegetables-your choice, 1 to 1 1/2 c, after precooking. 1/2 c Balsamic vinegar, simmered until reduced by half. Preheat the oven to 325. Prepare your vegetables. Most veggies will need to be at least partially precooked, both to reduce water content and to ensure tenderness, so saute them in olive oil with the garlic and some salt & pepper. Roasted red bell peppers is one of my favorites for this dish, with sauteed mushrooms or greens of some kind. Asparagus is wonderful with some oil-packed sun dried tomatoes (saute the asparagus in some of the tomato oil...yum!). Eggplant works well also, I usually brush it with oil and cook it on the grill, as it absorbs too much when sauteed...I like the eggplant coupled with the tender tips & leaves of celery hearts. As for the cheese, I like to use a combination, but it isn't necessary. I like blue with mozzarella or jack, or feta with Parmesan, but sharp cheddar is good as well. Mix all the ingredients except for the eggs & Balsamic in a bowl and mix well. Whip the eggs with a whisk until good and foamy, then pour over the other ingredients. In a 9 inch frypan with an oven proof handle, heat one T of olive oil very hot but not smoking. Turn the pan to coat it with oil, and then pour in the egg and veggie mixture. The pan should be hot enough to sear the bottom of the eggs, but then immediately move it to a low heat. Cook for a couple of minutes, until the sides begin to set up, and then finish in the oven for about 20 minutes. The frittata should be firm and turning gold on top, not brown. Use a heat proof rubber spatula to loosen the frittata in the pan, and when it is free, put a plate over it and turn over, so that the bottom of the eggs are facing up. Brush the frittata with the reduced balsamic just before serving.

We are still on vacation and are in Tyler, Texas right now. On Tuesday evening we had dinner with Jaybird who lives in Waco and used to post here. Had a great time with her and her husband. Yesterday afternoon after we got here and got all set up Jen TX, who used to post here, stopped by and visited for a couple of hours. She brought a delicious cranberry apple cake. Today we had a get together at Vannie's house with Eva TX, Redfeather and I. The other gals in the area could not make it so will plan on seeing them after Thanksgiving 2013. The rest of this weekend we will be here in the Tyler area and will go see the oil museum in Kilgore. Will look around for other areas of interest also. We will be heading back out on the road on Monday morning. Hope you all have a very enjoyable weekend.