girls'-night-in dinner

Tonight I am hosting a dinner to celebrate two birthdays this week (one is mine). I love getting ready for a dinner party and have been busy in the kitchen. I'm making a three course vegan dinner plus a few appetizers, and tiramisu. The menu: mixed salad with pomegranate, toasted almonds, and sprouts, carrot soup with ginger, almond cream and curried croutons, and individual mushroom tartes with spinach, hazelnut, and black truffle salt. But first, a French 75 to get started. 

We also shared bottles of Cerdon, colorful veggie salsa, and a lovely carrot cake. Thank you ladies for such a nice evening, for flowers, wine, gifts, and conversations.