I have a bay tree, and it's far too big. If I cut it back, I think I'll have around 40 pounds of bay leaves (and I'll still have a bay tree).  It seems like a waste to throw all those bay leaves away.  What can I do with lots of bay leaves? Are there any good recipes that use lots of bay leaves? 
Macerate them in Everclear or midrange vodka for a week or so, then add sweetener and dilute to ~40% ABV. This makes a decent digestif, similar in spirit (no pun intended) to Chartreuse. Or mix in a small amount of fresh thyme, lemon balm, lemon verbena, etc, to make it a little more Provencale.   We picked up a bottle of 'Laurus 48' while in Italy a few years ago, and bay laurel is definitely the dominant herb, so this is not just a French idea. I might be able to dig up a recipe... 