Okay. It’s Friday. It’s May. The weekend is coming. The sun in shining. It’s a good day for being naughty here at the blog. Don’t tell Dave Duffy (aka The Boss), but today let’s cover things strictly illegal and fattening. To wit:
- You just know cannabis is finally out of the Reefer Madness days and inching toward the mainstream when the New York Times runs a straightfaced article on how chefs’ and other staffers’ personal use of the herb is influencing both food and atmosphere at restaurants. Well, makes sense. Cannabis. Munchies. Yeah.
- And along those lines: Dan D. Lyon, you are no longer alone. Two pages of results at Amazon.com for books on cannabis cookery!
I don’t personally indulge in cannabis cookery. Partly because cookery of any sort is against my religion. (Except, naturally, whipping up the occasional pan of fried Cheerios; we all have our vices.) Partly because — long ago and far away — a friend once gave me a “special” brownie formulated with enough herb to make me unable to walk. I darned near threw up on my friend’s shoes, besides. Not cool. Until then, I had no idea that innocent old “marijuana” could, anywhere in this universe or any other, produce results more impairing than alcohol or acid. Since that day, I’ve once or twice experienced more normal Alice B. Toklas brownies — and they’re still just not for me.
Nevertheless, a bit of shrimp sautéed in butter with a few drops of special oil added, or nice fresh salad with a touch of enhanced oilve oil could make a delightful dinner. And oh. Hey. Maybe a little extra something would make those fried Cheerios even better, too. No toking and choking.
But mainly, just for freedom’s sake (and the sake of common sense), regardless of personal tastes (or lack thereof), I can’t wait for the day when Backwoods Home feels free to print articles on fresh and nourishing cooking with cannabis, how to tend your very special herb garden, and various ways to improve your health with homegrown herb.