This last week, one of my cousins had her third baby, lining her new little family up with ours, just like, 8 years apart. While texting her I got to reminiscing about the days when the kids were little and life felt chaotic. You know the saying, “ The days are long, but the years are short?” That’s how it feels. Like the crazy will never end, but then suddenly it does. The sleepless nights are replaced with endless sporting events events and you have no idea how you got there, because just yesterday you were wondering how to take three kids under four to the store when you only have two hands…

I told her she will do great, but if she ever feels overwhelmed, just remember this happened:

One time, I thought it would be okay to take a few minutes mid-day to shower. I got out of the shower and started getting dressed and Kellen, he was probably five, knocked on the door to tell me the neighbors came to the door. I said, don’t answer it- not because I’m antisocial, well, I actually am a little bit, but I was just not ready for that at that point. He let me know he already did and they were in the living room. So I awkwardly walk out of the bathroom, hoping so much it was one of the two neighbors I was friends with. It wasn’t. It was neighbors I didn’t know at all. Selling fruit. (For 4-H, or something like that.) So there I stand, wet hair, no bra, talking to a random mom about fruit box options, and my sweet three-year old, Lucy, comes running out of Kellen’s room, blonde curly hair bouncing, with a big grin on her face, with her hands duct taped together.

I have never written a check for a box of peaches so fast in my life.

Could be coincidence, but those neighbors never knocked on our door again.

This recipe has nothing to do with that story, aside from I remember buying peaches.

Ingredients:

1 Peach- thinly sliced
16 oz of cottage cheese- whipped
1/4 cup honey, plus some for drizzling
Lemon juice from half a lemon- about two table tbsp
1 large loaf of French bread- sliced
Olive oil
Mint leaves- minced

Instructions:

Turn on the grill to medium heat, or the oven to 350 degrees.
Brush both sides of the sliced French with olive oil and place on the grill. Flip after about five minutes. Once both sides are toasted, move them to a platter with tongs.
Meanwhile, put the cottage cheese into a food processer, blend. Add 1/4 cup honey and lemon juice and blend until it is well combined and the consistency of ricotta.
Place the whipped cottage cheese into a zip lock bag and snip the corner off. Don’t make this hole too big- just enough got the cheese to pipe through. Pipe a generous amount on to each slice.
Place a half a slice of peach to each piece of French bread. Sprinkle with with mint. Drizzle with honey.
Best served on the beach, but other places will due.

Life’s a Peach

Grant’s Provoleta

Perham, MN