bugs on a boomerang

Not to be confused with ants on a log.

As a kid, my experience with celery was pretty much limited to that popular peanut-butter-filled and raisin-toppped snack or seeing the stalks in a basket of wings (though at the time, I couldn't understand why anyone would want to replace the taste of wings and ranch with that of celery). Fortunately, I've learned to enjoy it in other capacities, and when I saw a rare recipe with celery as the star, I decided I needed to give it a try.

I should note that it seems as though someone has flipped a switch inside my brain, as all of a sudden, I can't get enough soy sauce into my mouth. I've been actively searching for recipes that call for it, and I've been adding it to dishes in which a reasonable person would say it doesn't belong. I'm not sure what's happened, but I'm not opposed to it at all!

Roosters!

I liked this as a side dish, but I also liked it as a topping on a salad. There are great flavors, and never fear--that awesome crunch of celery remains intact.

Hot & Cold Celery
(printable recipe)
Slightly adapted from this recipe
Ingredients:

• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon red chili flakes
• 4-5 large celery stalks, sliced thinly on an angle (about 2-1/2 cups)

Directions:
Stir together the soy sauce, sesame oil, vinegar, sugar, and pepper flakes in a medium bowl until sugar dissolves.
Add the celery and toss to coat it in the dressing.
I recommend refrigerating for an hour or so before eating.