PARTIES EXTRA! January, 2013 2/3

Black-eyed peas with condiments was one of the main dishes, along with ham and biscuits, vinegary Cole slaw, southern cornbread and deviled eggs. A bouquet of hydrangeas was on the buffet table which was also set up in the Main Gallery. Desserts, including rum cake with whipped cream and strawberries, and dark chocolate and caramel brownies, were served. (Photo by Helen Ford Wallace).