For celery they say upright in the frig in water but I heard open water in a no-no in the frig? For chicken stock can you just quarter the onion and toss it all in, celery/ carrot all too? Other questions please: For browning onion can I brown it slow so I am not stirring all the time, when is high heat need, when it says saute I suppose it must be really hot otherwise slow is okay? I soaked my black bean for bean/quinoa instead of out of a can like the recipe says. I assume that is all kosher but, now I have a ton of extra bean, store in water? Try making candied garlic, it is a gas. Thanks to all and seasons greetings!