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@iron_bug same here, there always is celery but the only thing used for it is soup stock. prepared like this celery has an interesting flavor, savory but sweet. a bit like other cooked roots like carrots. the recipe is from celia brooks "world vegetarian classics". can be found "online" but is absolutely worth to have as book if you can find it used somewhere.

cc @Charinus

@McMongoose i really don't know what the permitted uses of parmesan are in italy :blobshrug:

@Charinus transforms celery into fine dining! :)

the sauce is a pretty basic tomato sauce with onions and garlic and a dash of vinegar and half a teaspoon sugar. celery is quartered and cut into fine slices. cook in the sauce until it's soft. then just bake it with the cheese on top. original recipe calls for adding cream to the sauce before baking and using parmesan cheese.

made celeri au gratin today, had to substitute the parmesan and had no cream, still great!

essentially you just cook celery in a tomato sauce, put cheese on top and bake it.

“The national debt” is all a ruse, people. Wake up. The government issues money from nothing, spends it on whatever, and then forces you to give them the “money” that they created from nothing.

It’s a scam. If you’re caught complaining about the debt, the deficit, the over-spending, then you’ve fallen into the tar pit.

It’s all a shared delusion. It’s just a slavery mechanism.

How about tomorrow I invent Matt Cash, and demand you all give me 50MC’s else I lock you up. Seem fair?

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