We tend to have a mild pallet. Most of the foods I make would mostly fall into the older farm genre. Even though we like simple fare, I can't stand unseasoned, bland food. I prefer homemade stock, yet it isn't always available. I will use bouillon along with canned broth to add flavor. When I do make my own stock besides onion, carrot, and celery I also add garlic powder, parsley flakes, and bay leaf.
You will often find me using bay leaf. So much so that Megan calls it my secret ingredient. Ha! I keep telling her that it's commonly used. Do you follow Annabelle at http://thebluebirdsarenesting.blogspot.com? She shows some the most beautiful, fresh bay leaf that she her mom grows. It makes me wonder if it could grow in Indiana. I might have to check out the conditions it needs to grow.
Speaking of bland, unseasoned food, I know that is something that can be hard for a young cook. It takes time to pick up the "season to taste" part of a recipe. My advice to young cook is keep tasting and don't give up even if you don't first succeed. Another thing I would say is don't discount plain ol' salt and pepper. It's amazing what adding a little more salt can do for the taste of dish.
Please share your favorite spice and how you use it. I'm always open to learning a new trick or two in the kitchen.
Difficult roads often lead to beautiful destinations... keep moving forward, friends.