Max and Alex had help from their friend Wyeth to make Mother’s Day brunch for Wyeth’s mom and for me. They made zucchini/basil/garlic fritatta, chicken-apple sausages, tomato-basil bruschetta and blueberry cobbler. It was a gorgeous day so we ate outside and enjoyed peach bellinis (ala Alex), prosecco and a nice bottle of Gavi. Special thanks to Patrick and Virginia for the amazing eggs, to Wyeth for his help and Victor for the wine (and his charming company).