As the days get darker, something in me craves the indoors. I don’t know if it’s just because I’ve got the bah humbugs or Jim Carrey stalking me, or whether I’m just being a stereotypical stoner. But this isn’t just any craving. What seems to possess me every year around this time is like a wave of laziness and utter lack of giving a fuck. I’m not much for the holidays, usually. Is it a millennial thing that wants to plaster my ideologies on consumerism and the lack of inclusion of other religions? Or is it a desire for the ultimately cozy, the epitome of living in my harem pants and hoodies for the next 6 months and we skip the part where the weather hurts our face? I don’t mind ordering online and binging my favourite shows. A new season of Black Mirror is on its way, am I right?
Perhaps to get into the holiday spirit, some baking might help me find a fuck or two. The ritual has always been a fun way to zone out and get with myself. Once I’ve had time to reflect, I find it’s much easier to go with the flow. Making treats with conscious ingredients is a sure-fire way to find that space. Enjoying the fruits of my labour – and their medicinal properties – will ensure that feeling lasts. At least, enough to netflix and chill through the rest of the holidays.
I’ve compiled a few of my favourite holiday recipes below, as well as the best recipe for weed I’ve found from Mary Jane’s Cookbook by Dr. Hash. Shortbread was always a childhood classic to me. And finally, I’ve spiced things up with an Orange Ginger.
REMEMBER: Take it slow when eating these treats. Judge wisely how much of a dose you can handle, especially if you’re new to medical marijuana or edibles.
8 tablespoons of butter (or oil).
1/4 oz. cannabis, chopped or ground (the amount depends on the quality you have).
1. Pour 2.5 cups water into a sauce pan and bring to a boil.
2. Add the butter and stir until melted.
3. Add the cannabis to the water and butter mixture and stir.
4. Simmer for 30 minutes making sure the pan doesn’t boil dry. Only a small amount of moisture should have evaporated.
5. Strain the liquid into a pint glass.
6. Put the glass in the fridge until two layers form. The top (solid) layer is your Boom Boom Butter, ready to use in any way you wish. Discard the bottom layer.
1 cup Boom Boom Butter.
1/2 cup brown sugar (I personally like to use coconut or date sugar).
2 1/4 cups of all-purpose flour (or Bob’s GF Flour works!).
1. Cream butter and sugar gradually. Add flour to creamed mixture, 1/4 cup at a time, mixing well after each addition.
2. Divide dough into several portions. Flatten one portion at a time on lightly floured surface with hands.
3. Roll out with lightly floured rolling pin to 1/4″ thickness. Cut in desired shapes with floured cutters. Place on ungreased baking sheets.
4. Bake at 325 for 15-20 minutes or until golden.
3/4 cup Boom Boom Butter.
1 cup sugar (again I love coconut or date sugar!)
1 egg (or 2 1/2 teaspoons pre-ground flax, soaked in water for 10 minutes).
1/4 cup molasses.
2 teaspoons grated orange rind.
1 T grated ginger (or teaspoons ground ginger).
2 cups flour (Bob’s GF flour all the way).
1 teaspoon baking soda.
1 teaspoon cinnamon.
1/2 teaspoon cloves.
1/4 teaspoon salt.
1. Mix all ingredients. put in refrigerator for 15 minutes.
2. Roll into balls. Roll in sugar. press lightly with a fork on a baking sheet.
3. Bake at 325 for 12-15 minutes.
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