I demand to know why nobody has forced me to eat celery salt before! (I've also never had a Bloody Mary, so all of that is probably related.)
As making your own condiments/seasonings was all the rage in 2011 and I am always late to the pop culture party, did you know you can make your own celery salt? OF COURSE YOU DID. I'm only about the 700th faux food blogger to write about it. And for good reason.
Ingredients: Celery leaves, salt. Oh, and heat and time, but who's counting?
Step 1: Pluck off all the leaves from your celery stalks. This is a great use for those inside stalks that you could otherwise put in soup
Step 2: Let them crunch up in the lowest oven you can heat. If you were too lazy to dry the leaves properly then they will steam up and turn brown before they turn crunchy. Eventually. It takes twice as long to dry them when they're wet than when they're dry. I find it's my Yogi Berra-like articulation that really gets my point across.
Step 3: Crumble the leaves in the least messy way possible; once these are dry you don't want to waste any of the celery powder by having it stick to your fingers. Why not carefully scoop them into a plastic bag and then work the plastic bag?
Step 4: Mix the celery leaves with an equal amount of salt. Note: coarse salts like kosher or sea will not break down--even with a mortar and pestle--as quickly as the leaves will turn to powder. Choose your salt, then crush the leaves to match the size of the grains.
Dirty and green-tinged is just not the romance I want to recall. Particularly if it involves hot dogs.