One of the most common questions I am asked is: “how do I make my edibles taste less like cannabis?” And I get it. My partner is the same way. He would prefer it to not taste like cannabis. Although, I do find it surprising that people who can enjoy the flavors while smoking don’t like the flavors in their food. I also think it is partly to do with pairing the wrong strains with
One of the things I worked on throughout the pandemic was shopping locally. From changing our Lowe’s trips to the locally franchised Ace Hardware to doing the bulk of our grocery shopping at the small butcher shop down the street and restricting our choices to what was in season locally. I wanted to do our best to keep as many dollars as locally as possible. It’s not always easy, but it has been very rewarding.
In episode 49 of Pot Lunch with Lo, I’m showing you how to make cannabis-infused salted caramel for a delicious fall snack: caramel dipped apple slices. For this recipe, I used the cannabutter that I made in episode number 46: Pot Pantry Prep. To make the butter, decarboxylate your cannabis in an oven that has been preheated to 240 degrees Fahrenheit for 45 minutes. Then add your flower, and butter to a mason jar. Add
Hey buds! This week on Pot Lunch I’m going to show you how to make a cannabis-infused harvest punch that is sure to make your friends and family beg you for more. This is an easy to make recipe and would be delightful dropped off in mason jars for a social distant Thanksgiving. For this recipe, you will need to know how to make an alcohol-based cannabis tincture. I prefer the alcohol mash method. Start
It’s been a long time since I’ve been able to host a party at home. I miss it. I think the last opportunity we had to have a party was last year when we threw a little housewarming after we moved into our house. This house was made for entertaining. Laid out perfectly for a party both inside and out (even if there are some parts that need updating/fixing). It’s one of the things that
Hey there buds! This week on Pot Lunch, I’m showing you how to easily infuse a simple berry smoothie with 1 tablespoon of cannabis-infused coconut oil. This is one of my favorite quick breakfasts. It’s a pretty easy one, you just need a blender. As an additional note, if you don’t have a very strong blender or are just using an immersion blender, omit the ice and replace it with more milk or some water
I love taking edibles. But what I don’t always love is the time it takes to make infusions. Let’s face it, it’s kind of a project. While I’ve found that it’s a mostly hands off process, it is time consuming. That’s why I like to make multiple infusions at once. In this episode of Pot Lunch with Lo, I’m going to show you how I make a moth (or more) of infused ingredients in just
I’ve been pretty lucky in that my family has gifted me a lot of cookware over the years. When my grandmother was still alive there wasn’t a Christmas or birthday that she didn’t give me something to fill my kitchen with. At the time I was barely an adult and would often look at what she’d given me thinking, “Wtf am I going to do with a roasting pan? You’re the one who makes the
Back in July, my husband and I took a trip back east to visit our families and finally collect the last of our belongings we’d left either in my hometown in New Hampshire or at his father’s house in Tennessee. For obvious reasons, we did not make a big production about this trip (although if you’re following me on Instagram, you may have seen some pics and videos on Stories). The whole trip felt like
I was lucky growing up that my hometown was in between a small but busy city (Boston) and lots of farmland and country living (the rest of the state of NH). That meant in the fall, we got to go to those seasonal fairs full of garbage food and lots of livestock (and probably even more bad opinions and ignorance but that’s a story for another day). One of my favorite treats was of course
One of the most common questions I am asked is: “how do I make my edibles taste less like cannabis?” And I get it. My partner is the same way. He would prefer it to not taste like cannabis. Although, I do find it surprising that people who can enjoy the flavors while smoking don’t like the flavors in their food. I also think it is partly to do with pairing the wrong strains with
One of the things I worked on throughout the pandemic was shopping locally. From changing our Lowe’s trips to the locally franchised Ace Hardware to doing the bulk of our grocery shopping at the small butcher shop down the street and restricting our choices to what was in season locally. I wanted to do our best to keep as many dollars as locally as possible. It’s not always easy, but it has been very rewarding.
In episode 49 of Pot Lunch with Lo, I’m showing you how to make cannabis-infused salted caramel for a delicious fall snack: caramel dipped apple slices. For this recipe, I used the cannabutter that I made in episode number 46: Pot Pantry Prep. To make the butter, decarboxylate your cannabis in an oven that has been preheated to 240 degrees Fahrenheit for 45 minutes. Then add your flower, and butter to a mason jar. Add
Hey buds! This week on Pot Lunch I’m going to show you how to make a cannabis-infused harvest punch that is sure to make your friends and family beg you for more. This is an easy to make recipe and would be delightful dropped off in mason jars for a social distant Thanksgiving. For this recipe, you will need to know how to make an alcohol-based cannabis tincture. I prefer the alcohol mash method. Start
It’s been a long time since I’ve been able to host a party at home. I miss it. I think the last opportunity we had to have a party was last year when we threw a little housewarming after we moved into our house. This house was made for entertaining. Laid out perfectly for a party both inside and out (even if there are some parts that need updating/fixing). It’s one of the things that
Hey there buds! This week on Pot Lunch, I’m showing you how to easily infuse a simple berry smoothie with 1 tablespoon of cannabis-infused coconut oil. This is one of my favorite quick breakfasts. It’s a pretty easy one, you just need a blender. As an additional note, if you don’t have a very strong blender or are just using an immersion blender, omit the ice and replace it with more milk or some water
I love taking edibles. But what I don’t always love is the time it takes to make infusions. Let’s face it, it’s kind of a project. While I’ve found that it’s a mostly hands off process, it is time consuming. That’s why I like to make multiple infusions at once. In this episode of Pot Lunch with Lo, I’m going to show you how I make a moth (or more) of infused ingredients in just
I’ve been pretty lucky in that my family has gifted me a lot of cookware over the years. When my grandmother was still alive there wasn’t a Christmas or birthday that she didn’t give me something to fill my kitchen with. At the time I was barely an adult and would often look at what she’d given me thinking, “Wtf am I going to do with a roasting pan? You’re the one who makes the
Back in July, my husband and I took a trip back east to visit our families and finally collect the last of our belongings we’d left either in my hometown in New Hampshire or at his father’s house in Tennessee. For obvious reasons, we did not make a big production about this trip (although if you’re following me on Instagram, you may have seen some pics and videos on Stories). The whole trip felt like
I was lucky growing up that my hometown was in between a small but busy city (Boston) and lots of farmland and country living (the rest of the state of NH). That meant in the fall, we got to go to those seasonal fairs full of garbage food and lots of livestock (and probably even more bad opinions and ignorance but that’s a story for another day). One of my favorite treats was of course
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