We wish you all the 420 happy holidays you can cram into the 2014 season. We’ve got our Christmas shopping finished already. The top of everyone’s list is some beautiful Purple Haze grown by friends specifically ready for December. Our price in this neck of the woods is $150 per ounce. Wait a minute you can’t have holidays without some concentrates.
A love in life is making ice hash. Add the hash with the wax and the purple kush. Now that’s a Christmas hit. Once people find out you have great weed with fabulous concentrates they don’t seem to leave. Sometimes we have to learn to ration within big crowds. Not to worry we bought a quarter pound of weed, 7 grams of wax and managed to produce 8 grams of superb ice hash. The thought is to have our 420 holiday inventory past January 1st. The goal is to wake up January 2nd with one last hit left.
Our 420 family is huge. Over 100 family and friends will pass through our crib doors during December. The girls like the wax while the boys love their weed. The vaporizer pens will be charged up. The desk top vaporizers have brand new balloons. The grinders will be cleaned and ready. Oops, got to have food. My hubby loves making hash ravioli. I love making traditional Christmas cake. There will be munchies for everyone to enjoy. Don’t forget drinks. A nice warm Amaretto goes well with holiday food and vaporized weed.
Hello, I can’t leave without divulging one recipe.
420 Pot Ravioli Recipe
Pot ravioli is easy create and very tasty. Use your choice of filling ingredients, we like to use chicken. This recipe gets eaten as fast as I can make them. You can freeze them for anytime munchie attacks. No egg recipe.
2 cups sifted flour
1/4 cup dry mulched weed
1/8 cup olive oil
1/8 warm water
1c. chopped cooked chicken
3/4c. chopped spinach
1/8c. Panko bread crumbs
3 tbsp. parmesan cheese
1/8tsp. ground nutmeg
dash of ground pepper
Dough: Place the weed and olive oil into a bullet grinder and mulch to a fine paste. In a medium bowl, add the paste and water to the middle of the flour. Mix and form into a ball. Add water or flour to achieve that firm dough feeling. Knead it for 10 minutes. Wrap in cellophane and let rest for 1/2 hour. After resting, roll out the dough fairly thin or use a pasta machine on setting 3 or 4. You don’t want the dough too thick unless you’re into that. Use two cutters, one bigger then the other to produce a top and bottom of the ravioli. The top will be bigger to accommodate the filling.
Filling: Place all filling ingredients into a small bowl and mix well. It should form a bit of a stiff mixture.
Have a small glass of water ready to seal the ravioli together. Place a tablespoon or whatever will fit on the bottom ravioli skin. Use your fingers to wet the edges. Place the top ravioli skin on and use a fork to press the edges together. Let the finished ravioli dry for about one hour. Place your desired amount of ravioli into a pot of boiling water and cook for about 8 minutes. Plate them using your favorite pasta sauce, fresh grated Parmesan cheese and fresh ground pepper.
We wish you a 420 Christmas and a High New Year.