this would make a great cooking show.

and an excellent time was had by all. The sauce had quite a bit of olive oil in it. I wouldn't do it with a fat free sauce.

I'd suggest you put it in high fat baked goods. You can freeze those and eat as needed. Pot brownies are especially good this way since you won't be eating a large quantity at a sitting unless you want to sleep your life away. Depending on how much you load them, half a brownie a day can do you.

Another thing you might not have considered is getting a vaporizing unit. Instead of inhaling smoke, you're inhaling vaporized cannabinols and steam. It's better than sucking smoke into your lungs.

Ingested pot has a longer period to onset and a much prolonged period of activity in your system. Be careful with it while you figure out what a good dose for you is.

Stressed.

My folks loved it and everyone had a relaxed evening. I was happy as well. The substance had an effect, a rather pleasant effect, but not too much. (My folks were quite "straight," the way most older people were in the mid seventies.)

Although my mom kept insisting I give her the recipe. I finally gave her the standard lasagne recipe minus the key ingredient, but she let me know she couldn't make it taste the way mine had.

Since I make lasagne with quite a lot of both ricotta and mozzarella, it definitely had some fat to it.

You can add just about anything to oatmeal cookies. I added bacon once. Reminded people of scones. I added prunes instead of raisins another time. My favorite additive so far is dried cherries and pecans, with cinnamon, nutmeg, and allspice.

some garlic powder. Use it like it's oregano!

One tsp powdered pot. put in a dry skillet and heat it until you see a whiff of smoke. Pour it out and used a pastry brush to get all of it.

I poured it over a heaping TBS peanut butter and honey mixed and ate it like that. Start off with less than a tsp at first to get the right dosage. You should feel it in about an hour.

For oil I use a bit more than 1/4 ounce to a bottle of oil that's 35 ? or so ounces. I start with and unopened bottle and then pour all of it in a crock pot. Put it on medium or high for about 20-30 minutes to get the oil warm and then turn it down to low and cook it for about 3-4 hours. After it cools I just put it back in the oil bottle including the cannabis chunks using a funnel. You can strain the oil through a cheesecloth if you don't like the cannabis floating in the oil. It will be good for at least 1-1/2 months and maybe longer.

I haven't done butter, but it seems 2-4 tablespoons or so of cannabis would be plenty for a cup of butter. If small particles or finely ground like the stuff at the bottom of the bag then 2 tablespoons or so would be good. If you use larger pieces like loose leaves or if using buds break up the buds first and use 3-4 tablespoons in the butter.

Marijuana glycerin is sweet and easy to imbibe.

Here's a recipe
http://www.thecannabischef.com/content/glycerin-cannabis-tincture

there are some really good recipe books on Amazon
http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=cannabis+cook+book

Here is the cannabis chef:
http://www.thecannabischef.com/content/cannabis-cooking-oil

I ingest the oil for medicine, and prefer this to smoking, too. It helped me during chemo and is helping me stay on top of my lymphoma. Good luck to you

Howdy and welcome to the club!

We have a site dedicated to exactly this topic... [link:http://www.Compassionate-Cooking.com|. We have something like 50+ recipes up and a fair number of discussions/articles that are pretty helpful when you're just getting into cooking with cannabis. Give us a look and feel free to email me via the Contact link if you have any questions we can help with.

Good luck with this change! I hope it helps with what ails you...

-- The Compassionate Cooking Team

Oops, forgot the link... www.Compassionate-Cooking.com

instead of being zoned out with painkillers. Let me know if you find some good recipes? ?

several hours. I then poured the glop through a strainer and put it in a big plastic container in the freezer. When the water was frozen but the oil was still liquid I poured the oil off. It stays in the freezer until I need it, then it thaws in the fridge.

Works fine, but next time I will only use 1 1/2 c oil - I want it with a little more heft.

There are instruction videos all over the internet.