Currently I have the base for a delicious pasta sauce with super stoning capabilities.
My love for experimenting with cannabis edibles began in the COVID lockdown season. With so much time to spare and lots of mom’s old cookbooks to peruse, it was the perfect time to play around with recipes and learn what to enhance with a little weed. It’s sad that I didn’t get so far before quarantine ended and we all had to go back to work. Nonetheless, my interest in cooking lived on. This was a few years ago and I guess I can attribute my cannabis-infused cuisine to science. While I don’t make the traditional edibles you know of since I don’t do pot brownies, spongy cakes, or weed cookies. My meals are mainly pasta, fresh bread and an array of seafood. All I do is enhance these meals with cannabis oil that I curated too. The significance of this style of cooking is the use of cannabis oil. The moment I mastered the art of infusing cannabis into extra-virgin olive oil, I seem to have unlocked all the secrets to great cannabis cuisine. Once the olive oil is enriched with the cannabis potency, it transfers every flavor and the THC potency into each food ingredient it touches. I then finely chop some veggies and saute them in cannabis oil. Currently I have the base for a delicious pasta sauce with super stoning capabilities. One other great thing about cannabis oil is that it has an extremely stable shelf-life. It is therefore able to keep for a while without going bad. One time I made one large batch of cannabis oil that lasted me weeks. All my friends are invited to sample my meals if they come with a bottle of wine.