s/celery/habanero/
LOL... substituting that much habanero would make my wife & I both explode. The celery is not just about flavor; it's also about fiber and volume. Low-carb makes such considerations very important.
Asparagus trunks, carrots & broccoli also fill this niche well in the slow-cooker. ![ThumbsUp :-+](https://www.eevblog.com/forum/Smileys/default/icon_smile_thumbsup.gif)
But sure... if you ever make it up here, I'll gladly cook for you. And Sriracha on the table since McIlhenny's is now so passe'. ![Laughing :-DD](https://www.eevblog.com/forum/Smileys/default/smiley_laughing.gif)
mnem
*heeds the urgings of a belly full of warm meal; toddles off to take a nap*
Thankfully, at my age I still have a cast iron stomach. Habanero salsa or hot sauce is cheerfully consumed on eggs in the morning. Then whatever else spicy I can stuff in my craw during the day. I have to go to the extremes for fiber due to chronic constipation. Regardless on what I eat by way of fibrous veggies, I still have to take 2 tablespoons of Citracel every day. That in addition of 2 ex-lax tablets a day which keeps me mostly regular and is far more effective and cheaper than the expensive prescriptions that I have tried with less than stellar results. Sriracha is a long time favorite, McIlhenny's is too bland and only works well in clam chowder. Current favorite is a locally sourced hot sauce made by a friend of Mrs GreyWoolfe who uses Datil peppers. Outstandingly tasty with a nice kick on the tongue and a pleasant aftertaste. Lots and lots of peppers with little fillers instead of what seems to be the other way around. Very thick, which I love and it isn't chunky, just thick. The neat thing is he uses the glass 'hip flasks' that normally contain cheap rotgut that the winos favor.
Saskia, you're the second person that I know of with a celery allergy. Mrs GreyWoolfe's boss is highly allergic herself. I find it interesting that such a bland veggie has a compound that affects people. I will cook with celery but my favorite way of eating it is spreading it with cream cheese mixed with black and green olives.
![ThumbsUp :-+](https://www.eevblog.com/forum/Smileys/default/icon_smile_thumbsup.gif)
Mnem, sad to hear you have to cool it on Italian food. Still one of my favorites to cook. In fact, this weekend I am planning to make a big pot of my infamous marinara sauce, portioned out and frozen until the urge hits. It's a slightly different of my dearly departed mom's recipe. It will come in handy when I have my son and his family over so the grandson can taste what real eggplant parm tastes like since he loves the prepackaged frozen meal. Some spicy Italia sausage on the side for protein and a nice insalata to go with.