Ingredient of the Week: Fresh Bay Leaves
Guys. Guys. I did it again.
I'm a real dummy.
Hot yoga again, headache again, everything all over again. But I'm trying to trick it this time, you see. I bikram'd at night, so maybe I can sleep it off?
But look! First I want to share this bay with you. Because it has a neat story.
Here is the story of this bay.
I was walking to the nearby market, as I often do, as I'm lucky enough to live near a market I can walk to.
And I passed a tree. I'd passed this tree, oh, at least tens of times. Maybe more than a hundred. And I'd never, ever noticed it.
But I noticed it that day, because it was a gray, rainy day, and suddenly I saw this bright, spring green.
Did you know bay trees are evergreens? I didn't either. But it explains their musky, resin-y aroma. And how well they keep.
Delighted at my discovery, I secretly detached four or five leaves and went about my business.
Fresh herbs always beat dried, after all, and so much the better if I can forage it off someone else (oops, that's not very nice of me, maybe. But I'll never take enough that would be noticed, I can promise you that, anonymous-grower-of-the-bay-tree-on-the-way-to-the-market).
Anyways, that was a lot of dashes to type. The point is, the next day there was a huge storm that knocked the whole thing down. Yup. Clean down.
Tragic, right? So much for my fresh source.
But I was able to make off with some whole branches at least, (still not enough to notice, you scolds). So that oughtta last me.
Especially since I don't have that many uses for bay. This is where I need your help! Apart from vegetable broth (my current most common use for it) and the occasional lasagna, how do you use bay? Do you like it or find it too strong? Let's talk about it it's bay time go!