Happy Spring beautiful humans! I truly hope this finds you all well and happy and thriving. For April I wanted to share some more of my ‘Grandma medicine’ with you, this time in the form of delicious cheese crackers. I frequently talk about cannabis and cannabis cooking as ‘grandma medicine’, because wise women and men for thousands of years have used cannabis for healing, relaxation, pain relief, and a host of other things. I like to stress that cannabis, though it’s gotten kind of fancy now with dabs, rigs, distillates, and all the other cool stuff people have come up with, is really simple plant medicine. Simple in that even though there are all kinds of ways of ingest cannabis medicine, often the easiest and most afforable ways are the simple preparations. LIke, for example, the following cracker recipe. These little guys are delicious and fun to make, and if you use all of the butter, VERY effective. Be creative, add chives to your dough, roll it in seeds, play! Enjoy these delighful crackers, and have a beautiful April!                                      MJW                                                                                                                                                                                       Infused Cheddar Crackers

These little guys are fun and delightful to eat. They’re way more delicious than store bought and fun to make; to make 5-6 dozen, you’ll need:

8 oz. sharp cheddar, grated (try not to use pre-shredded, doesn’t blend well)

1 C. flour (or sub ¼ c. whole wheat or almond flour for more goodness)

4 Tb. infused butter (uninfused or a combo works too)

Large pinch cayenne, chili powder, or curry powder – be creative

1 1/2 tsp. salt

3 Tb. cold water, might need a few drops more

Put all of the ingredients except the cold water in your food processor and whiz until blended. Add the water a Tb. at a time and pulse till it forms a dough, then wrap it up and stick in the fridge for an hour. Preheat your oven to 350. Roll out the dough to about ¼ inch, then cut into squares; I like a pizza cutter for this. Roll ‘em out thick or thin, you still need to poke a hole in each cracker so they don’t get too puffy. Bake for around 15 – 17 minutes – you want golden brown. Cool the crackers before you store them, and enjoy the home baked goodness. For variety, think about adding 2 Tb. finely chopped chives, or roll the dough in sesame seeds – have fun.   P. S. the 4 Tb of infused butter will provide approx. 200 mg. of active cannabinoids; you’ll get around 2-3 mg. per cracker. Don’t over do – they’re cute, sneaky, and delicious!          www.maryjwhite.com