My parents and I celebrated my niece’s 21st birthday a little late with her this year. It was special to be able to celebrate her birthday at the Lake House.

Decorations: My mom and I had various decorations. We had fun assembling them.

Flower Napkin Rings

Tablecloth and Napkins: Floral

Paper Centerpiece: I found a unicorn centerpiece at the Dollar Tree. I removed the unicorn and made my own round out of cardboard, paper, and stickers. I attached my round to the honeycomb paper round.

Menu:

• Garlic Bread – Wegmans Pane Italian with Irish butter, garlic powder, and parsley
• Mushroom Bourguignon (see recipe below)
• Broccoli and Rainbow Carrots Bourguignon (for me since I don’t eat mushrooms)
• Funfetti and Chocolate Ice Cream Cake with Whipped Cream and Thin Oreo Cookies

Mushroom Bourguignon

• 1 1/2 cups dry red wine
• 1 1/2 cups vegetable stock
• 2 pounds mushrooms
• 1 1/2 cups rainbow carrot chunks
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1/4 teaspoon garlic powder
• 3 tablespoons flour
• 3 tablespoons butter

Brown mushrooms in olive oil in 2-3 batches, remove from pot.

Add butter to pot and melt, once melted add the flour and whisk.

Add wine, stock, tomato paste, soy sauce, and garlic powder. Simmer until sauce thickens a little.

Add mushrooms and rainbow carrots back into the sauce. Simmer for 30 minutes.