Celery is…fine. I haven’t had it (alone or with peanut butter or soft cheese) since I was making playgroup snacks, but I use it, chopped fine, in egg or tuna salad, and it’s essential for a mirepoix, where a lot of meals start.
For the education poll, I was answering for myself only - either an imaginary younger me or me now. Liberal arts all the way, baby!
I have only a very vague idea of my younger cat’s birthday and none at all for the older one. We’ve never celebrated, and they don’t seem to mind. It’s not like they don’t get spoiled every day of the year anyway.
My first car was a '59 Fury, pink and white, complete with fins. It’s also the oldest car I’ve ever driven or ridden in, although my grandfather did let me ride on his 40’s-era tractor.
And I like waffles, but my “nonstick” waffle maker was not nonstick in practice, so I don’t use it. I’ll order waffles in a restaurant, and I’m in line with all the little kids in a hotel breakfast room with a waffle maker. Realistically, even if I had a usable waffle iron, if I could make them all the time, they wouldn’t be as appealing.
It tried to go on murderous rampages, but only because its brake master cylinder was shot and no one had a replacement. It might have started out red, too, but it was pretty faded, regardless of what color it was when it left the factory. The upholstery was shot and the springs were very visible, and the locks didn’t work, so homeless people were forever stealing the old pillows and blankets I used as a substitute. I had to replace the tires shortly after I bought it, and my friends joked that I’d doubled its value (even taking into account they were used). I finally had to scrap it after the power steering went out.
It was a 4-door, not a 2-door, so that’s the one thing that prevented it from being a classic.
I don’t think we are ever without celery. New celery is purchased and the last semi wilted bits go to the chickens. And yet I give celery little thought.
Yeah, my macaroni salad is very simple: the small salad macaroni. An equal amount of diced celery and dill pickle roughly the same size as a piece of the macaroni and half as much of diced onion. With lots of Best Food magazine and a little salt and white pepper.
Until I started taking in rescues several years ago, I got all my cats when they were 6-8 weeks old or were born to a cat I had. So I knew at least approximately all their birth dates and would celebrate them. I’m not sure exactly how old the three rescues I have now are. The vet gave me a best guess when I got them. Rather than use a gotcha day or birthday, I age them on New Year’s Day. So in a few weeks they will advance to 10, 11 and 12 years old. They will get special treats that day.
Growth and Structure of Cities is pretty well down there in the current vote, though; and that’s my tie-for-first. (I’d be even more interested in Growth and Structure of Small Towns; but a) that’s not on the list and b) presuming the course gets into history, for most of history what we now consider a small town was a city, anyway.)
ETA: And if Citrus and Horticultural Science has a lot of general horticultural science, instead of focusing pretty much entirely on citrus, then that’s going to make it a three-way tie for first place. Worship Arts and Indigenous Enterpreneurship might be up there also, depending on what the courses look like in more detail.)
We know exactly when our old yellow Lab Dewey was born, because we got him from friends who bred their purebred Lab with a friend’s (both my wife and I had always had mutts growing up). We first met him within days of his birth. He’s a sweet dog but dumb as a box of rocks.
I chose any of three. Bakery Science, because that’s what I went to school for, although not a degree. Fermentation Science because who doesn’t like booze, and fermentation can be used in baking. And Assyriology, because I love history and that would be something way different than I’ve ever done.