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.