I will never buy store bought stock again. Why would I do that when I can make my own with veggies that I'm not going to use or stems from bunches of herbs? It requires absolutely no thought, just throw it all in a pot of water and simmer for an hour. Then use right away as a base for any dish, or freeze. Homemade stock is the difference between, for example, a lentil dish that taste like a lentil dish, or one that tastes mouth-watering.
large bodies of water, particularly the ocean, and everything that goes with it: the endless shades of blue and green and grey and white, the sounds of waves and seagulls, its expansiveness, its restorative nature.
natural light. natural light. natural light! (i need it)