This week we’re gonna get all Italian and shit and make some Fettucine HIGHfredo, a dish perfectly portioned for 4 stoners. Enjoy!
What We’ll Need:
8 to 9 ounce egg fettuccine
1/2 cup heavy cannacream
53 grams of cannabutter, cut into pieces
1/3 cup grated Parmigiano-Reggiano (Parmesan cheese, the good shit)
Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Meanwhile, bring cannacream and cannabutter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
If you’ve got a slow cooker, follow the same procedure but allow it to cook for as long as you can be bothered (I normally do it overnight). You really get a ridiculous bang for your bud this way. Prepare for quite a smelly house though.
Pretty good stuff except Samuel L. Jackson says that the shit separates because “oil is thicker than water, the water will separate from the motherfucking water and gather on the motherfucking surface.” This is fucking wrong. They separate because of hydrofuckingphobicity. Learn the motherfucking chemistry. That being said, the butter rises to the top because of motherfucking “thickness” (density). Motherfucking Royale with Butter.
Ireland is one of the world’s largest per capita tea consumers. The Irish like their tea strong and enjoy what we call Irish Breakfast Tea—a robust blend of black teas—all day long, typically served with lots of milk. Serves 4.
2 cups whole milk or half and half
2 grams kief or hash
3 cups strongly brewed Irish breakfast tea
Sugar to taste
Heat milk or half and half over medium low heat—do not boil! Stir in kief or hash until dissolved. Divide milk mixture between 4 large coffee mugs. Fill mugs with hot brewed tea. Sweeten to taste and serve.
2 teaspoons dried rosemary
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 pound boneless leg of lamb, cut into 1 1/2-inch cubes
2 small onions, peeled and cut into small chunks
2 small bell peppers, cut into chunks
Sauce
1/2 cup mayonnaise
1 teaspoon lemon juice
1 gram kief or finely ground dry style hash
1/4 cup minced pitted Kalamata olives
In a small bowl, whisk together 2 tablespoons lemon juice, garlic, olive oil, rosemary, oregano, salt and pepper. Add the lamb and set aside, tossing gently several times, for 30 to 45 minutes. Meanwhile preheat the grill to medium high and prepare sauce. Combine mayonnaise, 1 teaspoon lemon juice and the kief (or ground hash) and stir until evenly combined. Stir in minced olives until well combined Refrigerate until ready to serve. Thread the meat and vegetables onto wooden or metal skewers, alternating them. Grill about 6 to 8 minutes per side for medium-rare. Serve hot kebabs drizzled with olive sauce.
TIP: When making kebabs, try to cut all ingredients roughly the same size so everything cooks at the same rate.
This spicy grilled burger recipe is one of the few instances where I use actual ground bud in the recipe. With so much else going on flavor-wise, it blends right into the burger mix. Quick, easy and no need to make butter, oil or concentrates. Smoky chipotle chiles can add heat as well as flavor, so add more or less than the recommended amount depending on your tolerance for burn. Makes 4 burgers, 1 burger per serving.
1 1/2 pounds semi-lean ground beef
1 1/2 teaspoons minced garlic
1 or 2 canned chipotle chiles in adobo sauce, minced
2 grams finely ground bud
2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon chili powder
1 teaspoon salt
3/4 teaspoon black pepper
4 slices Jack cheese
4 hamburger buns
Salt and pepper to taste
Assorted burger condiments
Place the ground beef, garlic, chipotle chiles, ground bud, oregano, mustard, chili powder, salt and pepper in a large bowl. Use clean hands to mix until all ingredients are evenly incorporated. Divide mixture into quarters and form each quarter into a large patty about 1-inch thick. Season the outside of the patties with salt and pepper. Grill on a grate brushed with oil over a medium-high fire until done to your liking, about 6 minutes per side for medium. Top each burger with a slice of cheese during the last minute or so of cooking time. When ready transfer burgers to buns and serve immediately with your favorite burger toppings.
Now I’m exhausted from the long weekend and I know you all are too, so this week I’m going to show you the EASIEST tainted recipe I know. The Leary Biscuit. This recipe sounds way too easy to make, but trust me Greenies it works. Also, do not omit the cheese as that is what is needed to dissolve and aid the THC in your system. I’ve heard of some people using peanut butter instead of butter but I’m not sure how effective that is. Try out the Leary Biscuit and send me a picture; I’ll send you some stickers. Email ThisBuds4You@HailMaryJane.com.
What We’ll Need:
1 Ritz Cracker
1 slice cheddar cheese (do not use low fat)
1 small cannabis bud (~0.5-1g), ground into a fine powder
1/2 tsp butter
Smear the butter on the cracker. Place the powdered bud on the cracker, then cover with the slice of cheese on top. Microwave until the cheese melts, about 30-45 seconds depending on your microwave. Enjoy!
NOTES
You can also sandwich your bud between 2 slices of cheese and omit the butter.
I ate 2 leary biscuits and I was blasted; I used 0.5 grams of kind bud on each leary biscuit.
Cannabis is often added to alcohol to make a quick and effective drink that will keep. However, we suggest consuming this red wine concoction on the night of making, and of course sharing it. This simple recipe serves 6-9 people and is an easy way to rid yourself of any trimmed leaves you may otherwise be discarding.
Ingredients:
1 bottle of good red wine
4 cloves
1/4 teaspoon of nutmeg
1/4 teaspoon of cardamom
1/2 teaspoon ground cinnamon
an orange to stick the cloves into
28 grams (1 ounce) of trimmed cannabis leaves
Directions:
Combine ingredients in a large pan and warm gently for 2 hours. Then strain and serve.
Lightly butter a 13 by 9-inch (32.5 by 23-cm) baking dish. Cut the baguette crosswise at an angle into 8 slices. Each should be about ¾ inch (2 cm) thick. Using a small bowl, cream the pair of butters together until thoroughly combined. Now spread the butter onto a single side of each of your 8 slices and then arrange them butter side up in your prepared baking dish.
Next, whisk together the eggs, sugar, milk, syrup, vanilla, and salt. Pour the mixture over the bread and press the slices down into it before covering the dish and allowing it to refrigerate for 8 hours.
When ready to cook, preheat your oven to 350°F (180°C). Once heated, place the uncovered baking dish in the oven and bake for 45 minutes or until the tops are golden brown. Dust them with powdered sugar and serve.
END OF STOCK SALE!! All 10*gs are now 8*! Both 8*gs are now 5*!! Don't forget about our edible specials & glass… wp.me/p1r6rh-1bG1 year ago
END OF STOCK SALE!! All 10*gs are now 8*! Both 8*gs are now 5*!! Don't forget about our edible specials & glass specials! Stop by before 10p 1 year ago
