Is it just me, or does every place in Denver straight up smell like weed?
I pop out of a yoga studio—Weed.
I walk down the street to grab a sammidge—Weed.
I look around for a dispensary. Nothing in sight—but still— somehow— Weed.
I’m in D-tropolis this weekend picking up some clones from the incredible La Contes Clone Bar, and I’m pretty sure there aren’t many cities in this world that stink of reefer worse than a trimmigrant in November. Trim season joke! Zing!
Amsterdam might smell like this but I don’t really remember anything about Amsterdam.
I remember there were a scary amount of bikes and that there were blue gummy dolphins on some of the “space cakes”. And I remember seeing a girl who’d never smoked weed thinking she was having a heart attack after eating her first edible. I think I remember being terrified about that, but shit… I don’t really remember.
I DO remember this one time, a year after kicking it in Amsterdam, I was hanging with a friend that was also on the trip.
We were smoking weed under some bleachers at a state fair in North Dakota watching a Weird Al concert (because that’s real life). He brought up the trip and started listing off a few places that he wanted to revisit on his own so he could stay longer.
I said, “You really want to stay in Amsterdam longer than we already did? I really think being there for over a week was enough.” And he said, “Corinne… we were only there for three days… thrreeee daaaayyyyss… threeeeeeee dayyyyyyys.“
(That was my attempt at writing in slow motion, like in the Sandlot when the kid says FOR.EV.ER… nailed it).
Okay, so it’s not the first time marijuana has ever created a time warp and it’s definitely not the first time Amsterdam has completely messed up a person’s concept of reality.
Someday, you’ll have to remind me to tell you the story about going through security at the Amsterdam airport after smoking a giant blunt and eating two space cakes.
ND the story of accidentally being super stoned in the Anne Frank house. Man… Amsterdam was a trip.
It turns out I remember a ton about Amsterdam. Considering we were only there for three days and I don’t have to account for another week’s worth of memories, I’m damn near photographic on that trip. But I still can’t quite remember how it smelled.
Maybe I’ll take a Wake & Bake tour to countries notorious for pot smoking to take a poll on which is the stankiest.
That would mean that I’d need to go to Zambia and Iceland, nations that are home to more pot smokers than the US of A. But for now, I’ll just leave you with that fun fact and that ridiculously long anecdote and while I sit right here in the sweet skunkish aroma of Denver.
Since I’ve got some downtime in Denver, and since you guys have been “wink wink, nudge nudge”ing me to death about posting this recipe for High Chai, I’m on it.
This is a great way to use your leftover material after making cannabis coconut oil in the crock pot.
The last time I made this, I made waaayyyy too much of it and it went gnar in my cooler at the Telluride Bluegrass Festival last June where I forgot about it until I moved in November (because that’s also real life… and sometimes real life is a gross cooler full of high chai you forgot about after coming home from a festival).
If you make a batch and you can’t use it in the near future just don’t add the coconut milk right away. You can freeze it in individual servings and when you’re ready, let it thaw, reheat, add the coconut milk, and enjoy not having to clean out 8 mason jars full of funk.
So… That should be everything you need to know about Amsterdam-related-short-term-memory-loss, the smell of Denver in April and High Chai… WTF? Let’s make some!
This recipe is one of the 50-ish recipes included in the second edition of Wake & Bake which is mighty perdy these days.
1.5 tspn Garam Masala
3 tspn Cinnamon
10 Cardamom Pods (crushed)
6 whole Cloves (crushed)
2-3 T fresh Grated Ginger
6 Cups Water
2. over med high heat and boil for 10-20 minutes.
3. Reduce heat to medium-low.
Bag of Leftover Plant Material from GM oil
6-7 Organic Black Tea Bags
5. Steep for 10-15 minutes.
6. Allow to cool enough so you can pull the cheesecloth bag out of the water and sqeeze out the remaining oil and tea.
7. Strain all spices. Add
1/4-1/2 Cup Non Dairy Milk (full fat coconut milk is best)
and whisk insanely or hit it with an immersion blender (this will temporarily emulsify the oil).
Sweeten to taste. Re-emulsify as necessary.
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