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 made me fall in love with the house when we first saw it.
I’m sure it’s unsurprising to learn that I’ve been dying to host an infused dinner party ever since we moved into this house. I had fully intended to spend the summer hosting friends and family for small gatherings full of infused treats. Unfortunately, the pandemic sort of changed those plans. Even though I can’t hold the giant edible garden party of my dreams, I can share my tips for planning and hosting a small gathering of folks whom you feel safe sharing a meal with right now.
If you want this dinner party to go well, you need to make a plan. Start with the menu. How many courses will you serve? Will it be a proper sit down meal or more of a blaze and graze situation? Once you’ve figured out what and how you’ll serve the food, get together all of the recipes and resources. What can be made a day in advance? What can be made a week in advance (and frozen)? What parts of the recipes will be infused?
Since you’ll likely be infusing the food yourself, make sure to start getting the infusions together in advance. Do you need butter? Tinctures? Coconut oil? Since all of those base infusions can be stored safely for weeks or months, make sure to get those out of the way early. Don’t forget to label your infusions with the strain name, type, and dosage.
Make sure to also survey your guests on their dosage preferences during the planning phase, too.
I’m going to sound fairly boring here, but I would opt to dose on the lighter side. Especially if you’re also serving any kind of alcohol (personally I wouldn’t serve alcohol but leave the option to your guests if they’d like to BYOB). And even more especially if you are unsure of your guests tolerance level or familiarity with edibles (you shouldn’t be if you surveyed in advance, but just in case).
Stick to around 10mg per course per person, less if everyone is brand new to edibles, with the option to add more through toppings, sauces, or other additions. Since there will likely be other substances in the equation like smokeables, or alcohol, keep it low key. You don’t want anyone to have a bad time.
If you are concerned that you may unintentionally overdose a guest, plan to have some CBD on hand. CBD is known to help reduce and/or balance the effects of THC consumption. CBD doesn’t need to be an integral part of your meal, but I think it is smart to incorporate it towards the end of the meal.
It’s a perfect addition for a dessert or speciality cocktail/mocktail. It doesn’t have to be a lot of CBD but 5-10 mg should help to reduce the psychoactive effects of the THC.
Maybe this advice is a little strange. You can infuse anything you’re serving, of course. My thought process here is that while you can serve each course pre-dosed on the plate, infusing the dressings and sauces will allow your guests to up their dose on their own by adding a little extra to their plates.
You should know exactly what strains you used and their strengths for the sake of your guests. You should probably also find out beforehand if anyone has any particular sensitivities to a certain strain (or certain types of strains). For an elevated experience, you should try to pair your strains with your menu by terpene profiles. This will help cover up some of the flavor of the cannabis flower that some people find unpleasant while still allowing those flavors to complement the meal.
Clearly label items with cannabis and mark what the dosage is. If there is activated kief in the seasoning on the chicken, say how much kief you used and what your best guess of dosage is for one portion. If it’s a sauce or a dressing, label how many MG per tablespoon. Don’t do any crazy mathematics, just go with your best estimate (and don’t forget to use the dosage calculator below).
You want the infused dishes clearly marked so that there is no confusion for your guests. You may also want to give them small notebooks and golf pencils so that they can keep track of how much they’ve ingested as well. Might work, might not. Probably not, especially after a certain point
If you’re wondering how to label clearly, you could hang a large sign and use color coding (blue sticker= 10mg thc/tablespoon; red sticker = 10mg thc/cup, etc). You could go the fancy route with little cards on holders like a proper catering situation. There’s no wrong move here, just label that food and especially if your guests are self serving, buffet style.
I think this is an important piece of advice. If everything is clearly labeled, you’re putting it in their hands to control their dose. Hopefully everyone you invite has self control and knows themselves well enough to not go overboard.
This is one reason why I also recommend sticking to dosing the sauces, gravies, and dressings. You can only use so much gravy before you’re full of mashed potatoes, you know what I mean? I think everyone can have a good time without throwing up in your bathroom, don’t you? You should do what you can to facilitate that.
As dinner winds down, you may notice your guests are ready to just relax and enjoy the feast you prepared. Maybe they’re feeling a little woozy or sleepy and just not quite ready to make the trek home. Make sure you have some cozy space for everyone to enjoy the high together. Put on a funny movie, roll up a blunt, and enjoy the time together. Some of your guests may not be able to safely get themselves home, you should be prepared to host them for the evening or arrange for a DD if you’d rather keep your space to yourself (no judgements).
Keep it simple and don’t overthink it. Any of your favorite recipes can be turned into infused dishes (but if you need help, hit that contact form on the contact page and I can walk you through it).
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 one afternoon. all in all, this process takes about 3 hours with plenty of time to chill and smoke.
For this round, I made 1 cup of butter, 1 cup of liquid coconut oil, and about ⅓ of a cup of tincture.
Tools you will need
Pretty easy, right? You can watch the full method on my YouTube channel or embedded in this page down below.
With everything that's been going on, I saw that a lot of my fellow smokers were having a hard time finding isopropyl alcohol for cleaning their glass. Or if they could find it, they were holding on to for more pertinent needs than cleaning their glass (or maybe they donated to someone more in need). Regardless, I thought it was a good time to try out some new methods for cleaning my glass for when my own stash of rubbing alcohol runs out.
I took to Instagram to ask my followers what their favorite way to clean without alcohol is. And then I asked on Twitter. And the responses I got were primarily "hot water". Or some variation of hot or boiling water and shaking and salt.
So I decided to use my own knowledge about cleaning and figured I could arrange a bit of an experiment with a few different ingredients that most of us have in our kitchens.
I timed it perfectly too because between my husband and myself, there were plenty of pipes and pieces that needed a bit of a cleaning.
One of the pieces I put straight into the dishwasher. It was a smaller piece, a bowl for a bong. This worked ok but missed a big spot on the inside of the bowl. I would not recommend this method if you don't have a basket/utensil caddy for your dishwasher.
The second, most low maintenance method was simmering a bowl in a pot of hot water. This worked ok but it wasn't as effective as I expected. I placed the pipe in the water cold, then brought it all up to temperature together. You DO NOT want to add a cold pipe to boiling water (or a hot pipe to cold water). Gradual temperature change is the name of this game.
The remaining three sets of pipes I used either: hot water and vinegar; hot water, vinegar, and dish soap; or just hot water and dish soap.
I squirted dish soap directly down the mouthpiece and into the bowl for both sets that used dish soap. I boiled some water in my tea kettle, waited to hear the boiling stop inside of the kettle, then slowly poured it over the pipe with just dish soap, in a large plastic container.
For the two sets with half hot water and half vinegar, I used a large measuring cup to measure 2 cups of vinegar. I added 2 cups of hot water from my tea kettle then slowly poured that over the pipes in a plastic container.
All soaked for 15 minutes, and there was one clear winner when it came time to rinse: dish soap and hot water.
I was honestly expecting the one with dish soap and vinegar to work the best. That the dish soap and hot water won was a complete shock. I believe that it has a lot to do with the temperature of the liquid when it went over the pipe in the container. The hot water lost a lot of heat when it went into the measuring cup with room temperature vinegar.
Check out the video below to see the results and tell me your favorite ways to clean glass with or without alcohol.
For halloween this year, I decided to dress up as Dwight Schrute. And then I thought I'd take it a step further by doing an entire episode as dear Dwight and make a delicious roasted beet salad (the original recipe can be found here).
I made a few changes to the dressing recipe to make it cannabis infused. And definitely not vegan (sorry people, I know there are a few of you).
For the dressing, I infused the bacon fat with about 1.5 grams of kief. I'm not sure what the dosage/salad would be, but the full batch probably had 500-700mg of THC. It's harder to tell since this kief all comes from the bottoms of my and my partner's grinder.
Cannabis tinctures are so versatile. You can use them to make candy and other sugar based edibles. You can take them sublingually (or under the tongue). You can reduce the alcohol to almost nothing to make a gel to fill capsules with.
They're also a lot easier to make than I would have imagined. In this week's episode of Lunch With Lo, I'm discussing two different ways to make tinctures. One that requires almost no equipment (but a lot of time); and the other which I've kind of showcased previously in the Cannasugar episode.
For either method you will need:
Method 1, the long way:
Method 2, the quick way, electric stoves and hotplates only:
In my opinion you should go with the quick method because, why wait for two weeks for something you can have in an hour? Right? Of course, if you're using a gas stove or you don't have adequate ventilation, please don't do the quick method. You also shouldn't light a bowl or a blunt in the kitchen while you're cooking up a tincture because ALCOHOL VAPORS ARE HIGHLY FLAMMABLE.
Let me repeat that:
Don't get us all in trouble because you think you know better. Just open a window and wait 30 minutes to get high, ok?
This free recipe books contains the perfect solutions for beating the munchies while still getting nutritious foods. Sweet and salty is the name of this game.