Celery, scrawny sausage

It's just a penis celery, a roasted sausage in the fridge. In the outermost part of the plume, the thicker muscles tend to affect the softness of the plume and the difficulty of chewing. When you're dealing with celery, you like to tear them apart. It's easy to tear it up, it's a little time-consuming, and there's a feeling that it's finally over. Scribbling, slashing, big. If you cut straight, you could call it silk. Perhaps it is only with a wide sausage that the celery will be preserved in its green and white colour. But there's only boiled canyon in the fridge. The red peppers, the fats that see through the sausage, dye the celery in red. But there's a little bit of spicy celery, too。