Top | my kitchen

celery ambivalence

(post, Kim Carlson)

primary-image, l

No. 2

I have learned a trick to making something good for dinner: chop an onion, and a carrot, and a stick of celery and cook it in a little olive oil and maybe some butter. Even if I don't know exactly what I'm making for dinner, once I start this on the stove and it begins to fill the kitchen with its hearty aroma, I know whatever I come up with — usually a soup, but sometimes a pasta sauce or a gratin — will taste good. 

That's the love.

The problem is that often I forget to buy celery — because I don't like it, especially fresh. I know: Who doesn't like celery? Cooked, in a mirepoix, it's OK. Otherwise, please: Have my share.