This week, I turned 43 and my sweet husband, Tom, had to be in London for work. I was a little blue because everyone who knows me knows I LOVE my birthday. Usually, the celebration lasts for an entire month. However, this year, with Tom being out of town, wanting to spend time with my kids and being so busy with Haney by Mary Alice Haney, I decided to do something different. I wanted to have an old fashioned, mommy playdate with a few members of my LA family.
Marlien and Annie
So two of my best friends, Marlien and Annie, organized a special dinner with our kids to celebrate. I adore these girls and they are a big part of why I love living in Los Angeles. Marlien creates the blog, Le Catch. We have been friends for ten years first meeting when we were both west coast editors working at Conde Nast. Le Catch is an inspiration for many women who love fashion and I am so proud of her! My gorgeous friend, Annie, is an incredible chef and hostess. Her blog, Set, Sip and Serve, has taught me so much about entertaining. Here are her recommendations for choosing fresh fish:
1. If the head is on,the eyes must be clear not cloudy. 2. If the head is off, the skin must be shiny not dull and brown.
My dear friend, Ali Larter, also helped me celebrate. Ali is the ultimate mother, actress and an amazing chef. Somehow, she manages to do all of this, spend time with her three year old and is preparing for the arrival on baby #2. She recently launched her cook book, KITCHEN REVELRY and her blog. She is, truly, an inspiration to me!
Marlien, Annie, Ali and Mary Alice. This is forty.
This celebration represents all that really matters in my life: love, family and friends. Now, this is what I call a perfect birthday!
Me and our children
In addition to the fish, Annie served my favorite kale salad that I learned to make in my all girls, cooking class taught by Lulu Powers. I never get tired of it!!! The recipe follows: 
INGREDIENTS
2 cups torn country-style bread (1/2 inch pieces)
Olive oil as needed (about 1 Tablespoon should do it)
Kosher salt and freshly ground pepper, to taste
½ cup Vegenaise (I like soy-free) or good quality mayonnaise
2 Tablespoons water
¼ teaspoon lemon zest
1 ½ Tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon anchovy paste
½ teaspoon Dijon mustard
1 pound Tuscan kale, stems removed, leaves cut into chiffonade (very thin)—you should have about 12 cups of cut kale
1 cup halved cherry tomatoes (optional)
Shaved Parmigiano-Reggiano cheese for garnish (optional)
INSTRUCTIONS
Step 1: Preheat an oven to 350 degrees. Line a baking sheet with parchment paper.
Step 2: Arrange bread on the prepared baking sheet and toss with olive oil, salt and pepper. Bake until the croutons are golden brown, about 20 minutes.
Step 3: Meanwhile, in a medium bowl, whisk together the Vegenaise, water, lemon zest and juice, garlic, anchovy paste, mustard, pepper to taste and a pinch of salt. Put the kale in a large bowl and toss with enough dressing to coat. If you massage the dressing into the kale, the leaves will soften a bit.
Step 4: Top with the croutons and cherry tomatoes and garnish with cheese. Serve the remaining dressing alongside.
*Recipe and Photo from:
http://pamelasalzman.com/kale-salad-with-creamy-lemon-dressing-dairy-free-recipe-2/