1. In a large pot add water, marijuana, and butter.
2. Bring to a boil.
3. Reduce heat and simmer for 30- minutes to 1 hour. Stir from time to time. Liquid will turn a nice green.
4. Let cool until just warm, and then pour over cheesecloth to get out big pot fragments. I use a Tupperware container to catch the water and butter.
5. Lift cheesecloth from 4 corners and make a ball. Squeeze as much butter out as possible. Then discard cheesecloth.
6. Put in freezer to settle the butter and the water will separate.
7. Take out, scrape butter from ice, turn the bowl upside down to make it easier.
8. And use in cookies, brownies, ice cream, etc. store in fridge and use repeatedly.

1. In a large mixing bowl add 1 cup of cream, 1cup of milk, 1 cup of sugar, and 5 egg yolks.
2. Mix or whisk for about 5-6 minutes.
3. In a skillet heat high add a 3 second squirt of olive oil let it get hot.
4. Add ground herbs, and mix for about 4-5 minutes. It will look like pesto. That’s good.
5. Now take your sautéed pot off the heat and put it in a bowl. Just let it cool down.
6. Now add your pot olive oil to the ice cream maker it should stick against the walls and crystalize. This will give it a crunchy texture.
7. Now add the custard and set it on high for about 15-20 minutes.
8. If it doesn’t come out ice cream like, just put it in the freezer for a few hours. It will set and be delicious!
9. You can use almost any herb, here are some of easy ideas : basil, rosemary, vanilla, lemon thyme etc.

Instructions:

1. Seed and cut your melons into cubes. If possible chill before it goes into processor.
2. Pulse the processor and run it till the melon is smooth with little chunks. Taste, does
   it need sugar? And then decide how much sugar is needed. Add teaspoon at a time,
   and always taste.
3. Put in ice cream maker, I have a kitchen aid, with the ice cream maker attachment.
   Its ok, not the best not the worst piece of equipment.
4. Run it on medium speed for about 15 minutes. Be patient it will happen, if it doesn’t
   work sow ell put in the freezer and remix it in 40 minutes and repeat if necessary.
5. So get stoned and get inspired to make something great!

Chocolate Covered Bacon Instructions

1. fry up bacon till golden brown, dry with paper towels and let cool down.
2. In a small deep pot heat up 1 table spoon of olive oil and the add the chocolate and continually mix till smooth.
3. Now when hot, take bacon and dredge in chocolate mix put on plate and in then put in the fridge to cool for about 15-20min.
4. What a wow factor with this dish, now you know im stoned. ENJOY….

1. First we need to break the cookies to medium size crumbs. I use a Cuisinart, if you don’t have 1 put the cookies in a zip-lock plastic bag and smack around the bag till you have desired crumb size. You’ll figure it out. Get the air out of the bag first.
2. Rinse peaches and cut in half horizontally. Just cut to the pit and all around it, we’ll get it out in a moment.
3. Now hold the the peach up an gently twist in opposite directions. 1 side should have the pit when the peach turns into half’s.
4. With a small pearing knife cut out the pit. Get out all the pit particles from both sides. These wholes will be where the amaretto cookie crumbs will go.
5. After peaches are pitted, cut lemon in half and rub on exposed peach flesh.
6. Preheat oven to 325% Stuff peaches with cookies.
7. Put a thin slice of butter on top of the stuffing and bake. 20- 30 minutes. You want the peaches to still be firm. So try 1 when you think it’s ready. You should have 1 extra peach I always make extra because I take this into account when cooking.
8. Get med to large frying pan out and put on stove med heat.
9. Add butter. Once the butter starts to melt and bubble “small bubbles” be care full not to burn the butter.
10. Add your 4 tablespoons of sugar and squeeze ½ the lemon in the pan. Mix this will turn into a caramel almost.
11. Turn off flame and add liquor.
12. Put back on flame and start to burn out, reduce liquor. The easiest way to do this is to make that big fancy ball of fire over the stove. The real cool show off way.
13. I do it , if your not comfortable with fire just put on med flame and slowly cook it out. About 5 min, keep tasting. Keep stirring
14. Now we all come together……. Take peaches out of oven and plate, add as much ice cream as you want and top with amaretto sauce, or whatever you made.

Instructions

1. Cut the top and the bottom of the pineapple horizontal . This will give it stability when you cut the outer hard bark off get off any eyes. Now cut down the center vertically you should have 2 halves cut the middle core out and cut bite size pieces.
2. Now heat up a tablespoon of oil in a medium size pan, add chocolate and start to mix on LOW heat.
3. When silky drop pineapple chunks in white chocolate . Or just pour chocolate over the pieces of pineapple, try to use a nonstick sheet pan when pouring.
4. Sprinkle with some sea salt and put in refrigerator .
5. Should get hard in about 20 minutes, or eat right away it’s awesome sometimes you just cant wait. ENJOY