Here in Wisconsin, winter is nearly behind us. The temperatures will be getting warmer, and we’ll start to see signs of Spring.
It’s interesting to me how the change of seasons brings new food ideas. The warm caramel, rich tastes of winter fade into the Spring tastes of lemon and spring herbs like chives. Even my cooking classes change from more requests for bread and hearty winter fare to pretty mousses, madeleines and other lovelies. Continue reading