Pot Lunch

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

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

The holidays, and winter time, means a lot of people are giving copious amounts of love to hot drinks.  Not me.  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

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

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 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

I don’t know about you, but I’m a PSP (Pretty Sweaty Person). And these hot sunny days of summer mean I need to keep as many cool treats on hand to keep myself comfortable. Sometimes that’s some delicious coconut milk ice cream, sometimes it’s the fruit I’ve kept in the fridge for this very purpose, and sometimes it’s coming up with a random ass recipe in the middle of the week because you’ve got a