C’est épouvantable!
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I mostly use red leaf, which I think has a more interesting flavor. It doesn’t seem to keep as long as romaine, though, so I try to use it up quickly.
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Four short words, freighted with almost unbearable melancholy and echoing loss…
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In the longer run, it’s a reason to buy more bay leaves in a few days, when I next shop. I think buying a little glass bottle had better results than my former custom of buying a plastic bag, so I’m inclined to do that again.
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My wife likes to keep a bay-bush outside.
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I’m in the plastic bag camp. Ideally from the Turkish shop: excellent value compared with the spice brands’ measly little packs.
Going off at a tangent, I was spotted by the vicar, not once but twice, pinching sprigs of rosemary from the churchyard bush. Shameless.
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Chinese shop myself. How much money have I wasted over the years on small jars?
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Burgers from Blue Apron yesterday:
The topping is spinach, mascarpone, parmesan, garlic, and hot sauce. It was surprisingly great. They also have you mix in their “Weeknight Hero” spice blend to the burger meat (and the fries) - it’s like, onion and paprika and whatnot. I don’t know if I noticed it in the burger patty but at least it wasn’t a clashing flavor profile like the Italian seasoning from last time. That nearly turned me off doing beef burgers from them at all.
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Anybody who uses anything but* salt and pepper in a burger patty should be evicted from the kitchen.
*: The argument for juicy lucies is open to discussion
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When I have people over for barbecues, I make goatburgers, which need a little bit of tweaking to get the texture right (it’s a very lean meat). Egg and onion and a smidge of salt and pepper; often a bit of garlic minced in.
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The juicy lucy with Roquefort is a fine thing.
So is the 
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What is a juicy Lucy?
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Burgers in our house are about 80% beef, 20% pork. Generally just salt and pepper, but small amounts of smoked paprika or ground coriander can sneak their way in.
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Juicy Lucy is a cheeseburger where the cheese is stuffed inside the patty.
90% of the time it’s awful- but if somebody knows what they’re doing, it can be amazing.
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In my experience in the UK it’s usually a sugary confection, but:
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Instead. Psh. There is absolutely nothing stopping you from also putting cheese on top.
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Ok so eggy carbonara was a hit. No pics sorry. It got scoffed too quickly by everyone. It was a baking with banish recipe (the second one). Would recommend.
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It’s seldom pretty as such, and why risk it getting cold anyway?
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I have a heavily pruned bay tree in a pot, also curry-leaf; kaffir lime and lemon myrtle are growing in the garden. That’s besides chillis, oregano, green onions, chives, rocket, two kinds of mint, a Japanese salad herb that I can never remember the name of, tarragon, sage, dill, parsley, several rosemary bushes, and lots of thyme used in plantings.
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It’s shisō.
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