The COVID lockdown season gave some of us lots of time to play and experiment which is how Tessy her passion for cannabis edible making.
She wanted something different from the old school sweet floored edibles so she got out the recipe books and got to work.
All she needed to do was use a little weed, and it was sad when the quarantine ended and everyone had to go back to work. However, she never lost my interest in cooking, and still does it when time permits. She has since gotten her cannabis-infused cuisine to a perfect state. She doesn’t make the traditional edibles you might be thinking of– hers aren’t the popular pot brownies, cakes, or cookies. Instead, she makes pasta dishes, soups from seafood, as well as fresh-bakes such as breads and rolls, all of which are enhanced with cannabis oil. The essence of cooking with cannabis is the oil. She mastered the art of infusing cannabis into extra-virgin olive oil, and unlocked all the secrets she needed. Once the olive oil has been enriched with the power of cannabis, it transfers that flavor and that THC potency into every ingredient it touches. She finely chopped some veggies and then saute them in cannabis oil, and now she has the base for a delicious pasta sauce that will get anyone super stoned. The great thing about cannabis oil is that it is shelf-stable, and will definitely keep for a while. She made one huge batch of cannabis oil which lasted me for a few weeks which means she can have guests over as long as they come with a bottle of wine.