Five best marijuana meals for a real Rocky Mountain high
Beyond the brownies...
With the passage of Amendment 64 -- which legalizes recreational marijuana in the state of Colorado -- I know I'm not the only one looking forward to the vast array and variety of weed-infused edibles that one day we'll be able to prepare at home -- and maybe even order. Will we see a green-light special aisle at Whole Foods? And pot pies just like grammy used to make after she was paroled?
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Spaghetti is a cost-effective and popular dish for both restaurant and home dining, and now we can really light it up. The most important thing to know about a good pot of potsta sauce is this: Save the jars for your stash, and always make it fresh, from scratch. This is one of the dishes in which you can use actual chopped buds, without having to process the marijuana into butter, oil, or tincture form -- unless you really want to -- and since concentrated amounts of cannabis generally taste like a bag of mashed assholes, a hearty blend of garlic, onion, rosemary, thyme, oregano and basil will help mask the displeasing flavor. The beauty part of a steaming, savory plate of swaghetti is that ingesting the buds will take longer to get you high: twenty minutes to an hour-ish, so you have plenty of twirling time until you are stoned as a gravel road.
4. Cannabiscuits and ganja gravy.
Wakey-wakey, kush and bakey is done effectively -- and enjoyably -- in half the time by downing a plate of cannabis-infused biscuits and gravy, and using a good sativa strain for some morning mental alertness. These are as easy to prepare as the regular B & G, just use cannabutter in the biscuits and, for extra potency, cannabis-infused milk (canna milk) in the gravy. Copious amounts of black pepper are the norm with these, anyway, and will level out any strong flavors. If Carl's Jr. decides to jump on the potwagon and makes these its rise-and-shine special, I'm betting the lines around the block will last until well into lunch time.