This year I decided on a silver and pastel color scheme.
How to cook black-eyed peas:
1 bag Camellia black-eyed peas
8 - 12 ounces ham seasoning meat
3 - 4 tablespoons Penzy's Sunny Paris seasoning mix
1. Wash and sort dried peas thoroughly. Place peas in a large bowl and cover with an inch or two of water above the bean line. Cover bowl with plastic wrap until the next morning.
2. Rinse beans in a colander a few minutes and transfer to a crockpot. Add spices and ham and just enough water to barely cover the beans. Cook on low for 6-8 hours.
All tableware is MacKenzie-Childs from both Taylor and Wallcourt ranges unless otherwise noted.
Napkins and mercury glass votives: Rachel Ashwell Shabby Chic
Serve ware: Pie servers and serving spoons: Gifts from Judy's New Orleans
Saying candle votive and ornament place card holders: An Angel at My Table, UK
Ceramic bread basket and clear vases: Pier 1
Pink tea towel: Yves Delorme, Paris
Square white cake plate: Williams-Sonoma
Square painted platter: Painted by *me*
White linen table runner: Pottery Barn
Christmas ornaments: Anthropologie