So, I was in an Electric Lettuce in Sellwood-Moreland, Portland, one of my favorite dispensaries and neighborhoods. Wanting to get lots accomplished and be delightfully high, I decided to try a 50-50 hybrid.
The “bud-ista” recommended Island Pie from my go-to brand, Pruf Cultivar. It was just what I was looking for: fresh, fruity, sweet and upbeat with a pleasant head and body feel. The strain was easy to cook with, lending an appealing lightness and some fruit — easy August.
Griddle High Mini Pancakes
Serves 5, about 25 pancakes
Ingredients:
3/4 cup milk
5 teaspoons melted canna-butter or -oil
1 teaspoon vanilla
1 egg, lightly beaten
2 tablespoons maple syrup
1 cup flour
2 teaspoons baking powder
Pinch salt
Pinch nutmeg
Pinch cinnamon
Maple syrup
Fresh summer fruit
Directions:
1. In a medium bowl, combine the milk, canna-butter or -oil, vanilla, egg and syrup.
2. In a small bowl, combine the dry ingredients and gently mix into the batter. Don’t overmix, just until smooth.
3. Heat a medium-sized skillet to medium. With a ladle or spoon, drop the batter into the pan to form a circle with a 2-inch diameter. Don’t overcrowd the pan.
4. Cook for about 2 minutes until bubbles form, then turn and cook for an additional minute. Golden brown is the dream.
5. Serve immediately or keep warm briefly in a very low oven.
6. Top with maple syrup and fresh summer fruit.
Canna Crackers
Serves 2
Ingredients:
3 whole graham crackers, 6 crackers
1/2 cup Nutella or other variety chocolate spread
2 teaspoons canna-oil
1 banana
Dash lemon juice
Directions:
1. Slice the banana, toss with lemon juice and pat dry. Set aside.
2. Place 2 half crackers on your work surface.
3. In a small bowl, combine the Nutella with the canna-oil.
4. Spread half of the Nutella between the 2 crackers. Top with banana slices.
5. Place another cracker half on top of the bananas.
6. Repeat the process with the remaining crackers, infused nutella and bananas. You might want to do the second layer on the work surface and then top; much less squishy.
7. Wrap the finished product in foil, pulling it up around the individual firecrackers. Place near the fireplace, camping grill, or in an oven at 375 F for 10 minutes. Open carefully.
Zoned Zest
Serves 2
Ingredients:
1 large navel orange
2 scoops vanilla ice cream
1 cup fresh strawberries
2 tablespoons honey or sweetener of your choice
1 tablespoon lemon juice
2 teaspoons canna-oil
Directions:
1. With a sharp knife, slice the orange into 2 equal halves. Using a grapefruit spoon, scoop out the flesh from the orange and set aside.
2. Place the orange halves on a small freezer-safe tray and freeze for at least an hour.
3. Allow the ice cream to sit out just enough for you to scoop.
4. Remove the frozen orange shells from the freezer. Place a scoop of ice cream in each half, and return to the freezer.
5. Combine the remaining ingredients in a blender or food processor until smooth.
6. When you are ready to serve, place the oranges on plates and spoon the berry sauce over the ice cream.
