I like celery. It's perhaps not my favorite vegetable, but in some things it adds the right flavor and texture. How could many soups, stews, or stocks be what they are without celery? So many cold salads (tuna, chicken, pasta) would be lesser without it. Buffalo wings would not be quite as good without the celery sticks. I also love celery soup, though I also use celeriac in it, too.

Q: See bpcyclist's question in the post above (not the one you see quoted in this post, that's older). We answered at the same time. He beat me to it.