Today’s post is about food, happy accidents, and smart pivots. Even when an original plan shifts, good things can happen 🥂
Potato Chips: Love at First Sight
Picture this: Saratoga Springs, New York, 1853. A customer at Moon’s Lake House keeps sending back his fried potatoes—too thick, too soggy, too something. After the third complaint, Chef George Crum, exhausted, decides to make a point. He slices the potatoes paper-thin, fries them until they crunch, and showers them with salt.
George wasn’t aiming for a culinary breakthrough; he was trying to teach a customer a lesson. But when the plate hit the table, the “picky” customer loved them. And just like that, the potato chip was born—an everyday joy that began with annoyance.
Champagne: Stars in a Glass
Champagne’s origin is just as accidental—I loved this one because of what Dom Pérignon supposedly said. In 17th century Champagne, France, winemakers kept struggling with bottles that wouldn’t stop fermenting. The wine kept popping corks and fizzing. This was not the plan.
Enter Dom Pérignon, the monk credited—at least in legend—with helping refine the bubbly drink. After tasting one of these unpredictable wines, he reportedly said, “Come quickly, I am drinking the stars!”
🍾 🥂
Finding Joy in Everyday
To the crunchy, salty, unplanned.
To the bubbles we didn’t expect.
To the stars in our glass and the chips in our bowl,
And to all the happy accidents that make life interesting.
Let’s raise a glass (and maybe a chip) to life’s tiny discoveries.
-Author: Me, powered by a combo of Trader Joe’s Salt & Pepper chips and crisp sparkles.
Pop the cork. Snack ideas incoming. All pair well with champagne (crisp, high acidity or chardonnay-focused), martinis, or Italian soda (zero proof).
Alison Roman’s Caviar on Chips, casual and yummy
Ingredients
Potato Chips: Use plain, high-quality, lightly salted chips. Thick-cut chips work well for stability and crunch.
Crème Fraîche or Sour Cream: A small amount for creaminess and a slight tang.
Caviar or Salmon/Trout Roe: Choose a type you enjoy. Roman’s uses caviar or trout roe.
Optional Garnishes:
Finely grated lemon zest
Chopped fresh chives or dill
Flaky sea salt (if needed)
Instructions: The preparation is straightforward:
Select Chips: Go through the bag and find the flattest, most intact chips for serving.
Add Cream: Place a small dollop of crème fraîche or sour cream on each chip using a small spoon or pastry bag.
Top with Caviar: Add a small spoonful of caviar or roe on top of the cream.
Garnish: Optional: sprinkle with a pinch of lemon zest, fresh herbs, or flaky sea salt.
Serve Immediately: The chips can get soggy quickly, so serve them right away. Crunchy, salty, and creamy in one bite.
Other Simple, No-Cook Options (from New York Times Cooking)
For additional minimal effort snacks, these French apéro were featured in NYT: simple, salty snacks that require no cooking.
Olives and Salted Nuts A bowl of high-quality marinated olives (with garlic and lemon zest) and salted nuts.
Potato Chips Salty, crunchy, classic potato chips are simple and easy.
Cheese and Cured Meat Board A selection of a few good cheeses (like Brie or Parmesan) and cured meats (prosciutto, salami) served with crackers or a baguette.
P.S. ♡ Here are the holiday cards I made from last week’s post. I used craft paper cardstock.
