Aug 302010
 

I’m baaaaaack. It felt really good to have no job or academic obligations last week. That said, I did have a long “to-do” list for the week. You might think it’s crazy to have a list while on vacation, but I really like to make sure I take advantage of the times when I don’t have to go to work or class.

Most things on my list were totally fun: getting a pedicure, going to a family picnic, playing with my nephew, heading to the beach when the monsoons finally stopped, and seeing a musical at a great community theater. I also shopped a few late season sales and did some necessary errands. I didn’t do any formal exercise, but took plenty of good walks and practiced yoga at home. And although I did eat out a few times, including my first visit ever to Chipotle, I cooked a lot of meals as well. There are a bunch of things I didn’t get to on my “to-do” list, but that’s the way it goes.

First, we have to take care of a horticulture issue! The flower that I thought was from a beach plum shrub is actually a beach rose (Rosa rugosa). A reader suggested this, so my Mom and I returned to the scene of the original photo to investigate. I felt like I was back in introductory biology class, comparing the leaves and flower petals to various pictures. But we’re fairly confident now that we have it right.

In fact, my Mom and I spent a lot of quality time together on my vacation. And I promised her that when we were together, I would do all the cooking. On the first morning where the sun was brightly shining on the deck, I made this ricotta stuffed French toast with peaches. It was an incredibly good summer breakfast – check.

2 slices Great Harvest Dakota bread
2/3 c. reduced fat ricotta cheese
1 t vanilla
Cinnamon
2 eggs
Splash of milk
2 t canola oil
1 peach, chopped

Mix ricotta cheese, vanilla, and cinnamon. Spread most of the mixture between the slices of bread, reserving a small amount of ricotta for garnish.

Beat eggs in a small bowl, and add a splash of milk. Submerge the ricotta ‘sandwich’ in the egg mixture for a few minutes, turning the sandwich over to ensure it is well coated.

Heat oil in a frying pan, and cook sandwich on both sides until golden brown. Cut the sandwich in quarters, and place two pieces on each plate. Garnish with remaining ricotta and peaches.

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 Posted by at 12:00 pm

  One Response to “Ricotta Stuffed French Toast with Peaches”

  1. Kerry, it was so much fun sharing time with you walking, talking and of course eating! Everything was wonderful (OK, we had a few "oops" but a lot of laughs!)

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