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“On the table behind the built-in bar stood opened bottles of gin, bourbon, scotch, soda, and other various mixers. The bar itself was covered with little delicacies of all descriptions: chips, dips, and little crackers and squares of bread laced with the usual dabs of egg salad and sardine paste. There was a platter of delicious fried chicken wings and a pan of potato-and-egg salad dressed with vinegar. Bowls of lives and pickles surrounded the main dishes, along with trays of red crabapples and little sweet onions on toothpicks. But the centerpiece of the whole table was a huge platter of succulent and thinly sliced roast beef set into an underpan of cracked ice. Upon the beige platter each slice of rare meat had been lovingly laid out and individually folded up into a vulval pattern with a tiny dab of mayonnaise at the crucial apex. The pink-brown folded meat around the pale cream-yellow dot formed suggestive sculptures that made a great hit with all the women present. Petey– at whose house the party was being given and the creator of the meat sculptures– smilingly acknowledged the many compliments on her platter with a long-necked graceful nod of her elegant dancer’s head.” — Audre Lorde