My mother’s boyfriend walked into my room a couple of hours ago and said it smelled like ‘herb’. I tried telling him that we weren’t smoking in my room – It was just packed and sitting on my desk, but it’s real stinky. He threatened to call the police, kicked my Hubby out for the next two weeks, and told me to get all the ‘reefer and paraphernalia’ out of the house.

I gave Hubby his bowl and my bong to bring home with him, and hid the rest of my nugget and my new bowl in my lock box at the top of my closet. I’ve been smoking in my room for years and they haven’t noticed. Not to mention they’re the main source of my anxiety. I’m not going to completely get rid of everything. I’ll seriously lose my mind.

I used to be able to smoke in the house without a problem, and all of a sudden there was a problem with it. I don’t understand why. The rule changes whenever it’s convenient, too. First, I wasn’t allowed to smoke in the house. Now, apparently marijuana is not allowed in the house period, and neither are bowls or anything like that. I wonder what would happen if I actually had a prescription for the stuff…

Are you allowed to smoke in your house? Have you ever been caught? What happened/What did you do?

I’m completely shot. I’m totally uninspired. I’ve been in and out of the hospital, dealing with a lot of stress, and unable to sleep. This is a cop-out, but I’m just going to continue with the recipe posts from Valery until I can muster up the energy to write something of substance.

Ingredients
3 tablespoons cannabutter
Four fish fillets
Two lemons
Two baby eggplants (halved)
One each red and yellow capsicum (sliced and de-seeded)
Two zucchinis (cut lengthways)
¼-cup olive oil
¼-cup parsley
2 tablespoons Parmesan cheese
Salt and pepper

Preheat grill or pan on medium-high heat. Coat 4 pieces of foil large
enough to enclose fish with 2 tablespoons cannabutter. Place fish in
center of foil. Juice one lemon and sprinkle over fish. Dot each fillet
with teaspoon cannabutter. Slice the other lemon and top on fish.
Wrap in foil. Cook for 7-10 minutes, without turning. Brush vegetables
with oil and cook on grill or in a separate pan over medium heat for 2-3
minutes on each side. Sprinkle vegetables with parsley and Parmesan
cheese. Salt and pepper to taste and enjoy.

I don’t eat fish, but making lemon chicken this way sounds delicious, too.

Valery Fortie is the editor of the mediterraneanbook.com website. It’s a directory of scientifically driven sources focused on eating habits to help people diagnosing high blood pressure and live longer and better.

Mediterraneanbook.com is a non commercial website created to preserve the Italian Healthy Eating Traditions. Founded in 2004 in Italy, Mediterranean Book feels very strongly about having informed consumers on duty in all healthy eating fields.

I received an email a few days ago from Valery Fortie, the editor of Mediterranean Book, which is focused on healthy eating styles to help lower blood pressure and live longer. She asked if I would entertain the idea of having a guest post about the importance of healthy eating, and I replied saying that if she could make it somehow marijuana-related, I would definitely consider it.

I was super excited today when I checked my email and found an email from her with three recipes for healthy meals that you can make with marijuana! I personally love being able to eat delicious food and get high from it, instead of hacking out my brains while smoking it, and then getting the munchies and binging out on junk food. I’ve never had anything but magic brownies, cookies, and cereal snacks (which I’ll write the recipes to later), and I’m thinking what could be better than healthy food that gets you high?!

So, for the first recipe, (I’m going to break them into three separate posts) here’s Mediterranean Stoner Cream Cheese Spread!

Ingredients:

8 oz cream cheese (at room temperature)
4 tablespoons cannabutter (softened) [I've got a previous post with a cannabutter recipe.]
One garlic clove (minced)
1-tablespoon parsley
1-teaspoon water
1-teaspoon Worcestershire sauce
2 teaspoons white vinegar
Pinch of salt

Combine all ingredients in a medium bowl, stir together thoroughly, cover and refrigerate over night. Garnish with fresh Mediterranean herbs before serving. Enjoy on crackers or baguettes.

Valery Fortie is the editor of the mediterraneanbook.com website. It’s a directory of scientifically driven sources focused on eating habits to help people diagnosing high blood pressure and live longer and better.

Mediterraneanbook.com is a non commercial website created to preserve the Italian Healthy Eating Traditions. Founded in 2004 in Italy, Mediterranean Book feels very strongly about having informed consumers on duty in all healthy eating fields.