You’re having a pot luck? Great. What can I bring? Dessert? Salad? Veg? NOOOOO! Not an hors d’oeuvre! That’s the one thing I hate to do most in the world—right up there with washing the inside of my kitchen cupboards. Even worse, because it requires planning, specialty shopping, fiddling and figuring out how to keep everything fresh/crisp/moist/whatever. And my creations are never as fresh/crisp/moist or as visually appealing as what everyone else in the world can do so much better. It’s like the time my coworker tore apart and rewrapped all our corporate Christmas gifts for clients because she was appalled at what a sloppy job I’d done. I must say, her exquisitely mitred foil end flaps and creative flair with ribbons was far better than my version which was more like preschoolers playing with paper and scissors. I’m just not engineered to do fiddley.

My idea of artful hors d’oeuvres never looks anything like the symmetrically arranged shrimp atop iced butter lettuce in a seashell glass dish that I’ve enjoyed at friends’ houses. My presentations are more like I went dumpster diving, found some salvageable scraps and arranged them on a platter. Some people even brave the world of hot finger foods and present what appears to be the main course entrée on delicate china plates. Have you ever had those gems of nouvelle cuisine served in individual serving-size Chinese porcelain spoons or in colourful martini glasses with themed toothpicks? They seem far too pretty to eat. Don’t expect anything like that at my house. I’ve been known throw a handful of little bags of leftover Halloween potato chips on the coffee table when unexpected guests drop in for a glass of wine.

My biggest objection to this whole hors d’oeuvre business is that it takes the edge off your appetite for dinner. When I’ve spent the better part of an entire day on my feet in the kitchen chopping, ladling, stirring and otherwise slaving over a meal for my guests, I want everyone to come to the table faint from hunger. Then, whether my meal presentation is a success or not, no one will know the difference. They’ll be so starved and desperate for food they can barely sit up, so whatever I serve will be a triumph. “Oh Lynda, this meal is amazing; YOU are amazing!”

When you come to my house, enjoy those Tostitos  and the bowl of Kirkland cashews on your dainty paper cocktail napkin because that’s all you’re getting beforehand. It’s called smart meal planning. And if you have a pot luck and ask me to bring an hors d’oeuvre, I hope you like Halloween potato chips. You can always count on me to do my share.