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.
2/3 c. reduced fat ricotta cheese
1 t vanilla
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.