• Alien vegetable? Mutated garden squash? New character on the Adam's Family to replace "The Thing"? Most of you will be asking "What the eff is that?!" upon seeing the above image. Fear not, as this creepy little fingered creature is actually called a "Yugoslavian Finger Squash". Hailing from, as you guessed it, Yugoslavia, this strange squash was introduced to America in 1885 by James J.H Gregory. When he brought it here, he called it a "pineapple squash". I don't see any relation to pineapples, but it's current name fits quite well.

    The earthy, hashy, spicy, and sweet undertones of Mr.Nice really help to flavor this mild squash as it is naturally very bland comparatively to other fall squash. This strain specific dish brings about a wonderful fall time taste on the pallet which is incredibly comforting. Enjoy by itself as a healthy feast or serve as a side to accompany a fall time meal. Enjoy with a nice glass of wine or warm spiced apple cider. 

    Mise en place: 

    1 Yugoslavian Finger Squash
    1/2 chopped day old French bread 
    3 tablespoons chopped cooked bacon, prosciutto, chicken, or ham of your choice
    2 tablespoons chopped cheese of your choice (brie and goat are wonderful)
    2 tablespoons dried fruit of your choice (raisins or cranberries work great!)
    1 tablespoon chopped raw nuts of your choice (almonds or pecans are fantastic)
    1 tablespoon Mr.Nice cannabutter
    1 tablespoon maple syrup 
    2 teaspoons brown sugar
    Garlic, salt, cracked pepper to season

    Directions: 
    Cut the top of the squash off and carefully hollow out the squash by scooping out the seeds. Disgard the top into the garbage. In a glass cooking dish, add in about 1 inch of water. Preheat your oven to 350 degrees. When the oven is done preheating, add the squash upside down and uncovered in the dish. Place into the oven for 20 minutes then turn the squash on the other side for another 20 minutes. Pull from the oven in preparation of the next step.

    In a separate bowl, combine all of the ingredients except for the maple syrup, cannabutter, and brown sugar. Place the exempt ingredients into the bottom of the squash then gently pack in the mixture from your bowl. Place the squash stuffed side up into the oven for another 10 minutes uncovered. Serve as a meal in itself or as a wonderful accompaniment to any fall time meal. Enjoy!




  • Tinctures created at home are one of the easiest ways you as a patient can medicate. This recipe is effortless, simple, and quick in preparation. Sure, you need to wait 30 days to enjoy the success of your work, but the end result is extremely worth it.

    I enjoy tinctures because of the versatility of using it within different mediums such as hot chocolate and other food items. You can secretly add it to hot drinks, inconspicuously slip a few drops under your tongue, or blatantly add it to mixed alcoholic drinks.

    The pleasures of strain specific tinctures can be explored and mastered for different flavor profiles. This is where possessing strain hunter or huntress qualities can really help out. Also adding flavored extracts can enhance and even be used to change the flavor composition of the tinctures. Experimentation and practice are key to mastering this simple yet important extraction process.

    Mise en place:

    1 ounce or more of ground fully cured cannabis (strain of your choice)
    8 ounce mason jar (a small set or recycled ones you have on hand)
    1 large bottle Everclear

    Directions:

    Take the cannabis of your choice and divide evenly per the gram dose of your choice per jar. You want to aim for 1 gram of weed per fluid ounce for a modest dose or you can increase the grams per fluid ounce to your personal choice. Keep in mind, there are 8 fluid ounces in a 8 ounce mason jar.

    Now, pour the Everclear evenly over the cannabis in each mason jar. Gently shake the bottle so that the weed is evenly distributed throughout the Everclear. Place the jars into a cool dark place such as a cupboard  for 30 days. While this mixture is producing magic over the time period, make sure to shake the jar gently once every other day. On the 30th day, strain the plant material from each mason jar either using cheese cloth or a very fine mesh strainer such as an medium fine chinois.



    Now you have the choice to either add the strained tincture back into the manson jars or pour them into medicine dropper bottles. If you pour them into medicine dropper bottles, your dose will be anywhere from 3-5 drops to a full dropper. Start small, then work your way up to see what works best for your body. You can also add this tincture to teas, hot chocolate, mixed drinks, coffee, or any other drink of your choice. To add a little twist, you can flavor the tincture even more by adding in different extracts such as peppermint. Add the desired amount, until the tincture takes on the desired taste.

    If you want to learn how to dose absolutely exact with a revolutionary dosing chart, be sure to pre-order your very own copy of The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine. Not only will this book teach you how to medicate with exactly the same dose each time with the recipes in the book, but you can apply the methods of the dosing chart with your own personal recipes to achieve the same success. And the book teaches you how to extract certain flavors from certain strains using strain specific cooking methods.


  • My little snuggle bear Miss Jenny ended up getting into the trash and consumed about a small plants worth of material that was strained out of cannabutter. Cannabis in the right doses (usually very very minute) is therapeutic for dogs as it can help battle cancer, joint damage, anxiety, arthritis, and a multitude of other things. It is only when a dog consumes an absolutely ridiculous amount that the animal could potentially slip into a coma and suffer complications.

    I have read numerous "Reefer Maddness" type articles where certain vet's opinions are trying to scare the public about their dogs or other pets od'ing. Yet, on the other side of the coin, there are numerous vets who are of the following opinion:

    "While deaths are virtually unheard of, other serious long-term health complications involving marijuana use by pets are extremely rare according to San Francisco vet Eric Barchas, who says that marijuana intoxication normally lasts only a few hours with symptoms generally including disorientation, dehydration and anxiety. Intoxication normally occurs only when large amounts of marijuana are consumed – whether by eating raw plants, inhaling smoke or eating foods which contain marijuana. For example, brownies are generally off-limits for dogs since chocolate is known to be harmful to them. If marijuana intoxication does occur, treatment is typically no more complicated than nursing the pet and minimizing anxiety while preventing dehydration according to Barchas."

    I fall on the side of the coin with vet Eric Barchas and will have an upcoming blog that will focus on this topic as well as a recipe for therapeutic edibles for dogs in need. Jenny ate approximately 2 ounces give or take of cannabis, and she is doing quite well! She is off at the office with her papa and is having great time amidst the fact that she is high af. In the upcoming blog, I will talk about her reaction and recovery from the amount she ate paired with research I've done. I will also include interviews with vets here in Summit County to teach you the truth on this matter, with no propaganda included.

    As always, you need to keep all edibles in a safe place. We now know we need more puppy proofing in the kitchen. You live and you learn. Animals can benefit from the effects, but this is something you need to discuss with your vet and/or family. And you need to find the right dose for your animal.

    And on a final note, no animal should ever be forced to eat edibles for your personal entertainment. Stay tuned....

  • TGKR is on the front cover of SKUNK Magazine Volume 8 Issue 3. Be sure to pick up your very own copy on newsstands everywhere!

  •  Fall is in the air here in Colorado. As the deep golden Aspen leaves begin to fall and circle within the wind currents of the mountains, my mind is drawn to the thoughts of warm fall food items to fill my tummy. Cobblers have always been a fall treat of mine since I can remember. No matter what part of the united states you reside in or travel to, you will always be able to find a delicious fruit cobbler. Here in Colorado, the world famous Palisade peaches are grown organically and sold at farmer's markets or on the side of the road . I became inspired after eating my first Palisade peach in the High Country and created this recipe. Topped with ice cream, whipped cream, or heavy cream this is sure fire way to bring a smile to anyone's face.

       LA Woman has been a long time (one of my many) favorite strain of mine since I moved out to Colorado. I first found this strain in Littleton, CO where I was living for a good amount of time. My dispensary that I would frequent at the time always had it in stock and I found myself making quite a few recipes with it. LA Woman is the child of LA Confidential and Martian Mean Green, producing a wonderful Indica dominant strain. This strain produces a great narcotic effect on the body relieving severe pain and inducing the patient into a warm sleepiness. The spicy and hashy flavor profiles of this bud with a hint of sweetness pair perfectly with this recipe bringing out the earthy flavors of fall. Enjoy with warm apple cider, black dark roast coffee, or with a big glass of warm milk. This recipe will be sure to delight any cobbler lover and it is vegan to boot!

    Mise en place:

    4 cups canned peaches without syrup drained OR 4 cups fresh sliced peaches 
    3/4 cup vanilla rice milk
    3/4 cup whole wheat flour
    1/2 cup oat flour
    1/4-1/2 cup raw sugar (the more sugar, the crunchier the topping)
    1/4 cup melted vegan butter infused with 4 grams of LA Woman or 4 grams of LA Woman Shatter
    1/4 cup peach juice 
    3 tablespoons cornstarch
    1 tablespoon baking powder
    1-2 tablespoons pumpkin spice (Depending on how much you would like)
    2 teaspoons vanilla extract
    2 teaspoons almond extract


    Directions:

    Place the drained peaches into a 9x9 baking glass dish. In a separate mixing bowl, add all of the dry ingredients. Now in a smaller bowl, combine all of the wet ingredients then slowly add into the dry while stirring. When the crumble mixture is fully combined, sprinkle over the top of the peaches until it forms a nice topping. Cover with tinfoil and bake for 35 minutes at 375 degrees. Take the tinfoil off after the 35 minute mark, and let it cook further for 5-10 minutes or until the top is golden brown.

  • Recipes will be back to their regularly scheduled program starting this coming Sunday. I have been terribly under the weather with the flu this past week/weekend. But to hold you guys over till this Sunday, a little taste of the recipe you will be getting this week as well as a sneak peak into the photo shoot that happened for the upcoming SKUNK Magazine issue that I will be featured in. Enjoy! Stay lifted everybody! ♥