How quickly things change over the course of a week. One minute Marge is gainfully employed at the local cannabis shop and the next minute she’s unemployed, all in the span of one week! This mean there’s plenty of time (again) to make edibles to soothe her confused soul.
And if you’re like Marge and binge watching a lot of Netflix, then a quick and tasty caramel corn would probably be a nice change from the regular routine of mindless eating straight out of the chip bag. All you need is popcorn kernels, infused coconut oil or butter and sugar.
If crunchy caramel corn isn’t enough, what about an infused caramel sauce?! Decadent, rich and definitely not vegan, this sauce will have you drizzling it over everything. Who says you can’t have caramel sauce on your morning toast? Need more ideas on how to use this sauce? Why not drizzle on French vanilla ice cream, stir into hot chocolate or coffee, top your favourite cereal, dip some fruit like bananas or strawberries and of course add to hot popcorn, just to get the imagination going!
If you’re in need of some humour, Marge shares a story from Barry in the UK and his first adventure at not only making edibles but growing the cannabis he used for his infusions too! Farm to table edibles at it’s finest with some lessons learned along the way.
Here’s the links to things mentioned in the episode. The Amazon links are affiliate which means a small commission is paid to Marge at no extra to you. Win win!
The Little Marijuana Cookbook by Dane Noon for the Caramel Corn recipe. If you don’t want to spend the money, just Google caramel corn and swap out the butter in the recipe for your infused butter or coconut oil.
Caramel Sauce recipe on LeafLyfe.
Instacart – if you wanna avoid the crowds at the grocery store (also an affiliate link).
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Stay high friends!