This is probably my Greek side talking, but I find that manestra just doesn’t hit the same without some diced celery!

Django, Python. RabbitMQ is a popular choice for task queues, but Redis will do as well.

Tuna salad sandwich. Gotta cut the celery up fine though.

Here’s a celery salad recipe I’ve used a few times: https://web.archive.org/web/20250130004342/https://www.bonappetit.com/recipe/celery-salad-with-dates-almonds-and-parmesan

I usually sub raisins for the dates.

The compost.

A distraction! You need to watch the McGrover movie on Nezflik. Celery is important but you must remember to chamfer the stalk part.

Finely diced celery, carrots and onion is the foundation of basically all great stews and ragouts (including ragu alla bolognese).

Like others are saying Bloody Marys & mirepoix. If you want to eat it raw with stuff, but you’re not in love with the texture, I’d recommend lightly peeling the celery before cutting into sticks. Removing some of the chewy rind while leaving the crunch makes it much more palatable.

Cut off the base and the tips, rinse it all, cut scoop-sized pieces of the perfect stalks or parts of stalks and pop them in some ice water until you can try the suggestions. Chop all the rest, leaves and too small inner bits and strong-flavored rough outer stalks. Put the chopped pieces in the freezer. Perfect for chicken soup, or in almost anything that starts with “chop an onion.” (Not instead of the onion, in addition to it!)

I use celery is so many things. Stir-fry, salads, chop it up and mix it in ‘egg salad’. Soups, stews, pasta sauce. Fry up a bunch of veggies with it, add some beans or lentils and spices, serve over rice, or noodles.

1. Trash can.
2. Gin and tomato juice.

Soup, anything else is crazy, fight me on it!

You can use celery sticks to scoop up peanut butter. They go well with all sorts of nuts in salads. That being said, I’m not a fan of celery

Use your celery as an ingredient to make other things amazing. Mirepoix would be my first suggestion.

Tangentially related: It’s also great to add to a stock, and if you ever get a grocery store rotisserie chicken, you should consider making stock with it after you’ve cleaned off all the meat you want. Skin, bones (broken bones are even better), celery, onions, carrots… Even onion skins and those celery leaves I mentioned, it can all go in, you just strain everything out after you’re done cooking.

Pretty much any time you cook meat, consider incorporating celery into the ingredient list. It’s a friendly companion.

Peanut butter.