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.
This colorful entree combines classic Mediterranean flavors. Serves 4.
2 tablespoons lemon juice
1 tablespoon minced garlic
2 tablespoons olive oil
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
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.
Courtesy of our friends at Culture Magazine
Image via fabulousfinds4.blogspot.com
This week we’re gonna check out a recipe similar to the Leary Biscuit that I posted a few weeks ago, but much more for the sweet tooth. We’re making make some S’mores. STONER S’MORES. Try stacking several on top of each other to create a “Super HIGH S’more Tower”. Send me a picture of your creation and I’ll send you some stickers. Send your pictures to ThisBuds4You@HailMaryJane.com.
What We’ll Need:
2 graham crackers
a piece of chocolate or a teaspoon of Nutella
1 large marshmallow puff
1 gram (ish) of weed, ground into a fine powder
- Take a graham cracker, use either chocolate or Nutella (a chocolate hazelnut spread), make a layer on graham cracker
- Place about 1 gram of the powdered herb on the chocolate or Nutella
- Place a marshmallow on the herb
- Place second graham cracker on top
- Toast for 5-7 minutes at 300 degrees F or microwave for 30-45 seconds (depending on the microwave)
- Graham crackers can be good, but can get yucky in microwaves.
- In a toaster oven, toast on a piece of aluminum foil to keep the chocolate from running messily.
- If using real chocolate, make sure to melt the chocolate.
- The general idea is to cook the cracker but not burn it.