Apricot Bread for bread pudding
It doesn't feel much like April in Wisconsin today. But it sounds like it: The birds might be confused by the snow, but they have begun their spring songs, marking their turf and jockeying for nesting space.
I love spring. I'd to see some green grass instead of newly-fallen snow.
But I'm going to brunch on Easter Sunday and looking forward to a spring salad luncheon at my neighborhood church. These are seasonal culinary rituals I cherish.
Planning a brunch or luncheon yourself? Hear are some recipes to get you started: