February 25, 2021
February 25, 2021
Sometimes you just want an easy edible that you don't have to think a lot about. I hear you. The last few weeks that's about all I've been able to manage. Between seasonal depression and also the never-ending poo storm that is society compounded with the pandemic, it's been a miracle I've showered nearly every day. Some days that's all I can accomplish.
I've seen a lot of folks around the interwebs infusing snacks that came from the grocery store. I thought it sounded too good to be true. It's not. It's incredibly easy. All you need is a little infused oil and an oven.
See? Could that be any easier?
January 19, 2021
You'll want to get familiar with alcohol tinctures (I really like the method described in the pot pantry prep video). And then you'll want to make sure you have a strong blender, food processor or another grinder.
January 12, 2021
Is there anything more comforting than a big ass bowl of something hot and cheesy? Don't answer. I already know. The answer is no. I've been feeling some kind of way about this beer and gouda soup from this restaurant down the street from me and I just knew it needed to be recreated with a cannabis-infused twist.
I picked up a can of CERIA Indiewire IPA from the dispensary and got to work. The "beer" doesn't actually have any alcohol, and instead is infused with THC and CBD. It was an excellent choice as the IPA flavor still came through in the soup. You could use a regular beer instead, but I wanted to give this product a go (not sponsored, just wanted to try it).
This soup has about 30-50mg of THC per cup (actual 8-ounce cup) so it packed a bit of a punch. Especially if you're hungry and have no self-control when the food is good and hot (speaking from experience). My butter is intentionally high strength, but you could easily make less potent butter or mix stronger butter with non-infused butter to lessen your dose.
January 4, 2021
The holidays, and winter time, means a lot of people are giving copious amounts of love to hot drinks.
I'm a little warm almost all of the time. The last thing I want is a hot beverage. Save the steam, Carol. Ice it or dump it out. (Side note, I will occasionally make an exception for a sleepy time tea and hot chocolate but I usually let my tea go cold).
The other day I was thinking how much I wanted a mojito on the beach but I know that's not in my future any time soon. Then I saw a pomegranate at the grocery store and the rest is sort of history. The perfect winter cocktail with a cannabis-infused twist.
If you give this a try, make sure to leave a comment down below.
October 30, 2020
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 the mason jar to a large pot of cold water, and bring that up to a boil for 1.5-2 hours. If you need to add more water to your pot, make sure to add hot water (hot from your tap is fine).
Watch this episode down below and don't forget to subscribe to my channel on YouTube.
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.