Bacon rules. Period. Our BLT's are made with bacon from happy pigs who contentedly roam a nearby farm, oblivious to the fact that they are going to be lovingly slaughtered one day. Our tomatoes and lettuce are also local (and sin-free - they come from the Amish farm). The happy eggs in the aioli are local and free-range, too. The best part: Mandy has been slaving in the kitchen to make homemade foccaccia bread.
The pizza doughs are now also house-made. Our pesto pizza will have a seasonal pesto in the summer; currently it is made with arugula, spinach and basil. While we have nixed the apple walnut and fig tapenade for the time being, we will have occasional seasonal pizza specials depending on what local vegetables are capable of growing with basically no sun and all rain since that's been the weather in Ithaca since 2001.
Being that I kind of pretty much suck in the kitchen, I rolled out some of Mandy's dough too thick and had to bring the doughs home where we cooked (burnt) them on the grill. That's what you see in the picture above. We are oven-less at home, ever since the mice infested the old oven and the new oven broke immediately after the warranty expired. Curse you, Frigidaire!