BadKats CannaPharm: Medical Grade Oil, Cannabis Capsules, UV GLOWING Hash Candy, Canna Bombs more

For certain or specific recipes I've used 'clarified' beef oil, from hamburger, as well as bacon and pork oil extractions with good results. On a valentine's several years ago for instance, we had (among other things) rich, decadent Molten Lava Cakes made with smokey bacon canna oil... it's oddly heavenly. The contrast between the almost overwhelmingly sweet and smokey cake, and a delicate, barely-sweetened vanilla cream hash sauce, is incredible.

So you should be all set

 

- "'POT'tato Salad" -









Quick, easy, and great when you're wishfully thinking it's summer, when spring has only just sprung...
and one way to use up those leftover colored boiled eggs, if you haven't already

I make a home-made mayo, to use in addition to store-bought mayo. Making hash infused mayo
is a great way to incorporate hash oil into a recipe where mayonnaise is required, but other oil sources
are not. But in this case, adding canna or hash oil directly to a simple, and somewhat 'dry' potato salad, will
not interfere with its consistency.

Just a Warning:

This is a delicious potato salad recipe.

I've used it for years both with, and without canna. Don't make the mistake of assuming that, where it's simple,
that it's somehow an 'inferior' recipe. If you know you really like your potato salad, dose this accordingly,
so you can chow down without inducing a coma!


___________________________


You will need:

- 5 boiled diced medium-large potatoes

- 4 boiled eggs

- 1 cup mayonnaise, (or to desired consistency) **

- 1/2 tsp ground white pepper, or grains of paradise

- 1+ tsp salt, or salt to taste

- 1/4 - 1/3 cup chopped green or red onion, celery.. one, the other, or all three

- 2+ tsp Hash (or canna) oil, or dose as needed

- If using store-bought mayo, add 1 tsp powdered mustard



---

** To make your own Hash Mayonnaise:

- Just under 1 cup: Olive, Grapeseed, Avocado or Sunflower oil

- 1 pasteurized (quick-heated) egg yolk

- 1 tsp mustard powder

- 1/2 tsp salt

- 1/4 tsp white pepper

- 1.5 Tbsp lemon juice

- 2 - 3 tsp Hash Oil

- 1/4 tsp lecithin (not needed if the hash oil was made using lecithin, but using more at
this point can still aid in the blending and homogenization of the ingredients)

Simply blend all the above ingredients except half the oil, in a small blender. Add the remaining half cup of
oil in roughly four to five additional 'portions', incorporating a little bit at a time, blending, and adding more, until
finished.


______________________________

- Making the salad... -


Cover in salted water, and boil your potatoes for 12 - 15 minutes. Potatoes vary, so test periodically
with a fork for done-ness after the ten minute mark. Remove from heat and drain. You'll want to remove them
while they are slightly firm and underdone; they will continue to cook and soften for several minutes after draining.
You can optionally boil your potatoes with a Tbsp of lemon juice or vinegar, to keep them more intact and
more firm, with a 'smoother' consistency. This can slightly extend your cooking time.





I prefer to very quickly and briefly pan-sear my veggies in a very hot pan with a little butter. This is why my
red onions are now somewhat pale. But it does make the flavor a little more rich, or full, and at the same time
sanitizes the exterior of the veggies, if that's something you need to worry about.
If you want them to be nice and crispy-crunchy (as though they were never cooked, at all) it takes
less than 15-20 seconds of stirring in the hot pan to heat, and release an altered flavor from their edges,
while still keeping them fresh and 'raw' within.

Sprinkle the salt and pepper, over your potatoes. Now, mix and toss all of your ingredients very well, in
a large mixing bowl (I use a blend of store-bought and home made mayonnaise).









This is when you'll add your canna oil, if you aren't using a hash mayonnaise.. try to drizzle it in a spiral
evenly along the surface of the salad. Now, blend from the base, motioning upward, being sure to catch all
the edges of your mixing bowl.
Mix very well, don't forget any spots.. You don't want to pass out from just a small dose, and then feel only
a mild buzz, from another. This is also why you wait until now, to mix in your oil; if added directly to the 'dry'
ingredients, it can linger more on whichever ingredients it touched most, altering the dose/ratio. Blending it
in while the salad is less dry, and more liquidy, ensures more even distribution of potency.













Enjoy

 

Hello everyone!

I'm so sorry I've been away the last.. well, the last month, just about. I've been managing
some challenging health and financial issues, and just found out from my bank that I need to
find a new place to live within the next two weeks or so. A bit stressful, to say the least!
On top of everything else, and the main reason I've been away, is that my internet has been
off since the first week of the month.. long story short, the providers in the area are difficult to
switch between.

But I'm back, for now at least.. you guys were on my mind quite a lot I'll be updating
more regularly again, and replying to the messages I've missed shortly... thanks for being patient
with me

A quick little assortment of the first batch of photos I pulled from my camera, right after I 'disappeared'.
I've got another five or six folders just like it, to sort through.

-GuacaCannaMole-




A few '-Hashy Bars-'... pictured; one w/ almonds or pecans, and one regular.




The water pipes in the background were a gift from a friend.. I was given a pretty decent pipe
from a close acquaintance, but apparently it wasn't the pipe she ordered from chunky.
Eventually she and the shop both forgot about it, and at least a year later she called and asked if
they happened to remember her. Sure enough they did, they were apologetic and basically asked
what she wanted as compensation. She told me "whatever they send, is yours". Long story
short, I ended up with that strange zong-esque bong, stands about 26", and a 24 inch double
perc with a diffused carbon-filter stem.












-Hash Truffles-




-'Green Apple' Canna Gummie Bar-




-Peanut Butter Hashy Fudge Bites-




-Hash Infused Basil Alfredo-




Pre-cut/shaped -'Green Apple' Canna Gummies-




Truffles in the making...

 

Hey pigpen It's funny you mention it, in my downtime I've begun putting a few things author-wise in the works, for the moment I'm a little torn between the different publishing/publication options and privacy issues, but there are definitely a few good, viable ways to get out hard copies versus digital, without (at least immediately) giving up much if any privacy. Yes I spent the better part of my health and financial stability contributing to the medical community privately, and I spent a lot of time spoiling people when I was younger. In recent years as I've hit hard times, well.. it's kind of a bummer how infrequently you hear from your old crowd, or the people you've helped in the past, when you're in a tight spot yourself.

But it's not all bad, just a little sudden, and I've got plenty to be grateful for like the friends I've kept close, and everything good I've got going for me. And I think I've got everything sorted now, so I can be around the boards here a bit more often like I was.