I never think about celery. I use it in soups or stuffings or sauces but I never considered celery as the star of a dish. That was until today when we needed a salad and the vegetable drawers were pretty bare. After a quick internet search I settled on a variation of a recipe from Saveur Magazine -- crunchy slices of my new hero vegetable tossed in a quick vinaigrette (1TB sherry vinegar, 1 tsp Dijon mustard, 1/4 cup olive oil, S&P). A salad with no lettuce. Such a little thing and I feel so daring. Market driven, casual, rustic, fresh, crunchy . . . I feel positively French.
I'm just a self-taught home cook who likes to try new things. One day when things were a little slow and dinner looked better than usual I decided to post the results on Facebook. Then I did it again and again -- and well, here I am, another addition to the blogosphere.
James, aside from being the "luckiest man alive" ;-), is my very tolerant boyfriend of nearly 10 years. I hope you enjoy sharing his dinner.