You've made edibles that just... didn't work.

Have you ever slaved over the stove, carefully making a weed-infused butter or oil, baked a carefully chosen cookie recipe, excitedly taken a bite of your fresh cannabis cookies, and found that they suck? You don't get high, or if you do, it takes a dozen cookies to get there. They taste so strongly of weed you're tempted to launch the rest of the batch into the backyard for the squirrels.

In frustration you head out the door to the local dispensary for expensive edibles full of questionable ingredients at a dosing level that's either too high or too low. "Maybe making edibles just isn't for me" you think.

Hi. I'm Margaret.

I'm a Certified Ganjier, TCI Certified Cannabis Educator, and Precision Nutrition Coach. I spent two years working in a dispensary during the pandemic, I've been making cannabis edibles for over a decade, and I've written for North Bloom Magazine, Skunk Magazine, High Moon Magazine, and Fat Nugs Magazine. I'm also currently the only woman Ganjier in Canada.

But none of that is why you should listen to me. You should listen because I've made every mistake you're making, I've eaten a truly embarrassing number of experimental edibles, and I figured out what actually works in a real home kitchen by a real home cook for real home cooks.

I'm not a professional chef. Odds are you aren't either. That's kind of the whole point.