Put on that wildly hyped Vampire Weekend record.

Grab your spouse or significant other or pet or broom.

Dance.

Repeat until it's finally sunny and in the mid-50s for more than two consecutive days.

Okay, to make it more Indiana-friendly: Until it's warm enough for the sulphuric smell of Fall Creek and other parts of the city to flourish again.

My solution? A special dessert for absolutely no reason. As a matter of fact, I've been looking for exactly that and have a recipe here in front of me for chocolate bread pudding. It ought to help chase away the blues.

Chocolate Bread Pudding (From the Red Fish Grill in New Orleans)

Serves 6

1 3/4 cups whipping cream

1/2 cup plus 2 tablespoons sugar

1/4 cup whole milk

1 1/4 cups semisweet chocolate chips

1 large egg

1 teaspoon vanilla extract

4 ounces French bread with crust, cut into 1-inch cubes (about 4 cups)

Preheat oven to 325°F. Bring cream, 1/2 cup sugar, and milk to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add 1 cup chocolate chips and whisk until melted and smooth. Whisk egg and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often. Add bread cubes and remaining 1/4 cup chocolate chips to custard and toss to coat. Transfer to 1 1/2-quart-capacity shallow oval baking dish. Sprinkle 2 tablespoons sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serve warm.