On one hand, mom is all ‘omg, I have to fill their time so I don’t hear ‘I’m bored’ over and over and over again and can have twenty minutes to myself to maybe like, I don’t know, do something so spectacular like attend my annual gynecologist appointment so I am signing them up for ALL THE CAMPS’ all the while the kids are all like ‘IT’S SUMMER!!!!!!! TAKE ME TO THE POOOOOOOOL AND ALL MY FRIENDS HOMES FROM SUN UP TO SUN DOWN!’
Summer is exhausting, man.
I thought it was hard to get up for school by 9AM with these two. And yet these past few weeks someone (ok, me) thought it would be brilliant to sign them up for camps that overlapped from 8:30-10:30 and 9:00-12:00
Read: not brilliant. Basically what that translated to was mom in her car all. morning. long. Not getting a much needed pedicure like she intended. I did sneak in a few runs that were…..wait for it…..twenty minutes long. I know, I know. Summer body sculpted that’s me.
And yet finally we had a bit of a breather. Baseball was still in full force but we had absolutely no where to be in the morning. Days were….open. Pajamas were still on past 10:00. Laundry was getting done. Bills were getting paid. Mom was back in her home a little which meant all was getting a bit more balanced.
Look, summer fun is the best. And that’s just the problem. I think we are so freaking excited that it’s HERE that June can be a bit of a whirlwind. Party at Wool Street post a night baseball game? Sure why not. Let’s bring the three year old. Two playdates in the morning and another in the afternoon? That happened. Sleepovers and pool dates and baseball baseball baseball until finally I called it.
Get. me. home.
Give me a free evening.
With just my family. Just the four of us. No extras.
I want to cook something delicious that we all can enjoy barefoot on the patio while soaking up the longest day of the year because even in our pure summer exhaustion nothing at that particular point could ever feel better.
Well, maybe something. A compliment from the husband that this grilled peach and prosciutto pizza was better than any restaurant he’s ever been to ever? My goodness do I love summer. And now, good night.
- 4 fresh garlic naan breads (store bought is fine)
- Olive oil
- 2 Peaches, sliced
- Fresh mozzarella, sliced
- Prosciutto, ribboned
- Basil, ribboned
- Pre heat your grill to medium high heat.
- Rub the sliced peaches in a bit of olive oil and grill each side for roughly 2-3 minutes until char marks appear.
- Rub olive oil on both sides of the naan bread and place on the hot grill for a few minutes on each side until there are some nice char marks.
- Bring the grilled naan inside to layer up with toppings. Start with the fresh mozzarella, then prosciutto, then peaches.
- Turn the grill down to low heat and place the topped naan bread back on the grill and close the lid. Let ingredients get warm and melty for roughly five minutes or so. (You can check often and cook according to your preference).
- Remove from grill and top with fresh basil and a drizzle of olive oil.
- Eat on the patio, preferably barefoot.
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