Finally Fall!

2022-09-29T21:17:01+00:00September 29th, 2022|

I’m not going to give you a Cannabis infused Pumpkin Spice recipe, so you can relax. I know with fall a lot of people lose their minds about the pumpkin spice. I’m a fan of the combo, but it’s def overused and over rated. I’m talking about this because lately I’ve been really focusing on flavor profiles. Making delicious cannabis edibles is possible, but it really is all about the flavor profiles. I’ve found that cinnamon in baked goods is wonderful; usually you can’t taste it but it does ameliorate the cannabis flavor. Lemon does  great job too, and actually  pumpkin spice goes well in some edible recipes.

Over and above seasoning, this is the best time of year for a lot of things, and in my world it’s the cannabis harvest. Since I have a medical card here in Washington, I can grow up to 15 plants on my patio. I do get great joy from growing my own cannabis medicine, and being able to watch my beauties grow every day is wonderful. Of course the challenge is making sure it all dries properly and gets trimmed, but I got this. In keeping with the season, I wil share this delightful and easy pasta recipe. You can play with the seasoning, add protein, whatever you like – it’s a great way to feature pumpkin with no Pumpkin Spice around. Have fun, and do get out to play in some leaves soon!

                                          PUMPKIN PENNE

This is a great fall dish, lovely as a side or as an entrée. For 4 entrees, you’ll need:

I lb. penne pasta

1 large onion, chopped

2-3 cloves garlic, minced

1 large red pepper, chopped

Olive oil

1 C. (approx.) dry white wine

½ C. vegetable or chicken broth

1 C. canned (or fresh of you have time) pumpkin

3-4 fresh sage leaves, minced, divided

½ C. cream or half and half (leave out for vegans; can use veg stock or nut cream)

2-4 Tb. Sage or Autumn Spice Flavored Infused butter (optional)

Fresh Parmesan and sage leaves for garnish (optional)

Cook pasta in plenty of boiling salted water. While that cooks, sauté the onion and red pepper in olive oil till limp, then add garlic and stir around for about a minute. Add the wine and cook it down to about half, then add the broth, pumpkin, half the sage, and seasonings to taste. Add the cream, heat through, then add the drained pasta to the sauce. Top this with at least 2 Tb. of your Infuesd Flavored Butter and devour!



1 stick (1/2 C.) unsalted butter, softened

6-8 Tb. Canna butter (I like a 1:1 ratio of plain butter to infused but it’s up to you)

1 Tb. gochujang (or Sriracha) hot sauce

1 tsp. agave syrup or honey (adjust to your preference)

Pinch salt, pinch coriander

Mix all ingredients together, chill, and serve with chicken, pork, vegetables, or Asian noodles.


1 stick (1/2C.) unsalted butter, softened

6-8 Tb. Canna butter (adjust to your taste and tension levels)

1 tsp. dry sage or 1 Tb. minced fresh – either is good

¼ tsp. dried oregano

¼ tsp. fennel seed, crushed, and/or ¼ tsp. celery seed

Dash red pepper flakes

Blend all ingredients, chill, then serve with turkey, on mashed potatoes, added to gravy, or just on French bread; especially good for relaxation at Thanksgiving!










2019-06-04T05:08:34+00:00March 14th, 2018|

Welcome to my new and improved website! I want to share some pics with you from a couple recent classes so you can see how fun they are. I’m so very thankful to get to help you learn how to cook; the look on someone’s face when their pain disappears or when they can finally sleep in priceless. Huge thanks for letting me help, and I hope you get some good stuff from this new website too. Onward citizens! Cannabis Cooking Class

White Bean Hand Salad

2018-10-26T21:51:32+00:00March 12th, 2015|

This is a super fun and easy way to enjoy a salad, plus I love the play of soft beans
and crunchy lettuce. This can be served either on endive or wrapped in the
lettuce – whichever way works for you is good. To serve four, you’ll need:
2 cans cannellini beans, well drained
3 oz. good dry salami, sliced into teeny strips
3 Tb. olive oil
¼ C. minced parsley or basil leaves
1 shallot or ¼ small red onion, finely diced
2 Tb. fresh lemon juice
1 Tb. grated lemon peel (optional)
2 tsp. Dijon mustard
Salt and pepper
Butter lettuce leaves or endive spears
In a large bowl mix all of the ingredients except the lettuce leaves. When the
salad is all combined and you’ve corrected the seasonings, either mound on the
endive or wrap in the leaves. This is a fun way to eat salad and can be hilarious
after a few glasses of wine. Either way, it’s delicious!

Tuna Balls In White Sauce

2018-10-26T21:59:16+00:00March 12th, 2015|

This wonderful appetizer comes from Penelope Casas and is sooooo good – plus
it's inexpensive and quite simple. For approx. 12 pieces, you’ll need:
5 Tb. plain dry breadcrumbs
10 Tb. chicken broth
6 Tb. dry white wine
1 can best quality white tuna in water, drained and flaked
1 hardboiled egg, finely chopped
1 raw egg, lightly beaten
3 Tb. parsley, minced
2 garlic cloves, minced
Salt, pepper
Flour for dusting, olive oil for the pan
In a bowl, moisten the crumbs with 3 Tb. of chicken broth and 1 Tb. wine. Mix in
the tuna, both eggs, parsley, garlic, salt and pepper. Form this into balls and dust
with flour. Heat the oil in a large skillet and brown the balls on all sides. Add the
rest of the wine and chicken broth and taste for seasoning. Cover and simmer for
30 minutes, adding more chicken broth as needed. These are great to start a
seafood meal or just as a tapa – so good!

Strawberries With Balsamic Reduction

2018-02-06T05:36:14+00:00March 12th, 2015|

This is a lovely way to enjoy delightful fresh strawberries – elegant and simple. To
serve 4, you’ll need:
2 pints fresh strawberries
1 C. balsamic vinegar (makes enough for 12 servings so you’ll have leftovers)
1 tsp. sugar
Freshly ground black pepper
In a stainless steel or other non-reactive pan bring the vinegar to a boil, then
simmer till it’s reduced to about ¼ cup. This will take about 30 to 40 minutes.
While the vinegar is reducing, hull and slice the berries and put in a big bowl with
the sugar. Refrigerate for about an hour, by which time your syrup will be reduced
and cooling. When the syrup is all the way cool, put the berries in cute bowls,
drizzle 1 tsp. syrup over, and top with a generous grind of black pepper. Garnish
with some mint and viola – you’re a genius!

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Stuffed Mushrooms With Bechamel

2018-10-26T21:57:46+00:00March 12th, 2015|

This recipe from the incredible Marcella Hazan is wonderful! For 6 people you’ll
12 large mushrooms, wiped clean, stems removed and chopped
2 Tb. butter
1 Tb. finely chopped onion or shallot
3 Tb. chopped prosciutto or ham
Salt and pepper
Béchamel sauce made with 1 1/2 Tb. flour, 1 ½ Tb. butter, salt, 1 C. milk
3 Tb. grated parmesan
Fine dry breadcrumbs – unflavored
Preheat your oven to 500. In a skillet sauté the chopped onion in 2 Tb. butter over
medium heat till pale gold. Add the chopped prosciutto and sauté for about a
minute, then add the chopped stems, salt and pepper. Cook and stir for about 3
minutes then tilt the skillet and draw off most of the fat. In a bowl, mix the
contents of the skillet with the béchamel, add the Parm and mix again. Place the
caps bottoms up in a greased baking dish. Sprinkle lightly with salt, fill with the
béchamel mix, sprinkle with crumbs, and dot with a little more butter. Bake in the
preheated oven for 15 minutes; let cool a little, and devour!! So. Good.

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