My mom and I get together with one of her friends for tea and knitting each holiday season. This year we hosted. We started with a salad with a homemade dressing. Mom cut out cute little stars for the salad out of some local farmer’s cheese. The soup was Tunisian Chickpea from The Vegan Mediterranean Kitchen. (Many thanks to Rick for scanning and emailing me the recipe from my apartment.) We had two kinds of tea sandwiches: egg salad on a multigrain bread and hummus with tomato and cucumber on rye and pumpernickel. We had two kinds of scones too: a plain one and a lavender one which was a recipe from a murder mystery. We had lemon curd and a homemade clotted cream for the scones as well as some raspberries. For dessert we had pastries from Vegan Treats and Earl Grey Tea Cookies.