I stopped adding celery to my tuna fish when I went to college. Why, yes, I was that broke-ass broke as an undergrad. Lately, I’ve given it another try, and what do you know, it’s not just bland crunchy.
My celery revival is part of my commitment to being a better cook, meaning I read and follow recipe directions, use all the listed ingredients — including the ones that “sound stupid,” “look weird,” or “never heard of, so it can’t be important” — and scream for Alice at the first sign of smoke.
My wife says my cooking has improved. Funny how that works.
What was I cooking?
Rigatoni With White Bolognese from The New York Times. Damn tasty.
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