maybe i shouldn't be so impressed by how much more interesting fresh bay leaf is than it's dried version. because most things when parched long enough to turn to powder aren't as good as fresh. but still, after three years of having the little bay growing just outside the kitchen door, i get stoked when i'm braising/brothing/whateva-ing and think bay! and go out and snip.
one sign of old age is being obsessed over how expensive everything has become. i'm that way about locally grown produce. stir frying up fresh broccoli raab with ginger, scallions, chicken thighs...mmm. but wait. those little bundles of raab are $6/per and i'd want 2-3 for dinner. maybe i'll skip the raab and throw in some frozen peas instead. so i've got plenty of space for a garden (though the county might dispute this). i'm trying to grow my favorite veggies these days. the trick is having good stuff year round.
assorted frozen habanero's and serrano's grown in my greenhouse