tuesdaey:

someone brought me a gift this morning

(via lubricates)

mariganja:

💥How To Make Cannabutter💥

•When you’re making marijuana-infused butter (cannabutter), the key thing to remember is “low and slow” (eg, low temperature, slow cook time). Infusing the butter over low heat for several hours allows for full activation of the THC without scorching the herb or wasting material.

•THC and CBD are not soluble in water, but are in certain carrier oils. Therefore, the butter fats act as carriers and “soak up” the cannabinoids, terpenes and flavonoids, leaving any impurities in the water.

•Important: If you are looking for a more psychoactive effect (eg. the high commonly associated with THC), then it is recommended that you completely decarboxylate your cannabis before cooking with it. The ‘decarbing’ process ensures the cannabinoids are activated and no longer in their acid-form (THCa, CBDa, etc.).

What you’ll need:

-½ ounce decarboxylated cannabis

-1 pound butter (unsalted preferred)

-1 quart (4 cups) of water

-Metal spoon

-Spatula

-Medium saucepan / pot (2 or 3 quart)

-Glass or stainless steel bowl (2 quart)

-Metal strainer or colander

-2 pieces of cheesecloth (approx 8” x 8”)

-Food handling gloves

-Knife

-Plastic wrap or airtight container(s)

Directions:

-Combine water, butter (cut into several pieces) and cannabis into pan and cook over low heat – the mixture should never boil but simply simmer. Continue cooking for 3-4 hours.

-Every 30 minutes or so stir gently. The mixture will thicken as the water cooks off. Don’t allow mixture to become too thick. The cannabis should float about 2 inches from the bottom of the pan and should never touch the bottom. If necessary, add water.

-After 3-4 hours, when the mixture looks glossy and is more dense and compact (most of the water has evaporated), turn off heat and allow to cool.

-While the butter mixture is cooling, line a metal colander or strainer with a double layer of cheesecloth (be sure to allow a few inches of overhang).

-When mixture is safe to handle, pour the butter and cannabis mixture into the colander/strainer, pressing down with back of spatula, allowing the butter to drain into the glass bowl.

-With gloved hands, bring together the corners of the cheesecloth and twist tightly to squeeze out all of the butter. Discard cannabis.

-Using the spatula, scrape out any residual butter left in pan into the bowl.

-Place bowl in fridge for about 2 hours, or until butter has solidified.

-After the butter has solidified, the next step is to remove it from the water. Run a knife around edges to separate the butter from the bowl, and then cut a small piece from edge (but large enough to feed spatula underneath).

-Carefully lift the butter layer and place wet side up on wax paper or cutting board and dab off any excess water with dry clean cloth. Your finished butter will have a green tinge.

-Place the cannabutter into an airtight container, and store in fridge until ready to use.

-It is recommended cannabutter be used immediately, or within a few weeks for optimal quality.

Now enjoy and show me your creations ✨

dodging-love:

“What are you into?” Is such a broad question, Like do I reply with a tv series or choking….

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catchymemes:

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accidnet:

single and ready 2 flamingle

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I wish the person who I reblogged this from happiness, good eyebrows, and clear skin.

castastic-trench-coat:

SOMEONE REBLOG THIS FROM ME PLEASE

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kittyb4e:

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onceuponatmi:

Betty White Kittyface chatting too the starlings. A fine activity for a nice afternoon. Check out her little face!