SISCO
Hi Honey!!! Got my teeth back and thought I best catch up with Sisco's journal on this day of Granny playin' hookie on life!!!
Ohhh does that Kandy Kush look scrumptious!!! And love we are both doing Papaya at the same time! And looks like yer gonna make some babies too! I just took out my male Papaya after taking a bit of his pollen in case I want to use it later (will be working for female pollen first tho).
I SO LOVE YOUR VIDEOS!!! AND YOU KNOW I LOVE YOU!!!!!
I also love the edibles of recent discussions!!! Someone said something about Reeses candy bar peanut butter???... gees, I looked for the recipe I had from my Great Aunt for Peanut Butter Balls... can't find it, but can remember CLOSE... and if Sisco has the way to spice up the peanut butter and/or butter, and/or chocolate - YEE HAW!!
The inside (peanut butter part) was made of really finely crushed Rice Krispies, peanut butter, butter, and powdered sugar. I so wish I could remember amounts... ??I think it was 2 cups each accept for the butter which I think was 1/4 cup?? You melt the butter/peanut butter mixture, then add the powdered sugar and mix well, then add the finely crushed Rice Krispies and mix well. This mixture should end up pretty firm and fairly sticky. I always had to just use my hands to mix it cuz it was too firm to use a spoon.
This is to be rolled into balls and then dipped in melted chocolate (which was one pkg chocolate chips and one pkg vanilla almond bark, melted in a double boiler = this gives the perfect chocolate taste of a reeses cup). However, the peanut butter mix is rather sticky to roll (helps if it's cooler) so I used to just press it into a cake pan to a height of about 3/4 of an inch, then put it in the freezer to get cold so it cuts into small squares very easily and quickly. I made large batches and found if you kept the squares/balls frozen until ready to dip, they dipped in the hot chocolate without melting into it. Dip each, sit on wax paper or aluminum foil to cool.
I swear these taste exactly like Reeses Peanut Butter Cups. They were only missing one ingredient, eh??? I am really going to have to try making butter and/or peanut butter with an extra kick!
I have been making a tincture which is pretty butt kicking tho - love my tincture.
TINCTURE
Put crushed herb into a jar. Pour in enough grain alcohol - suggests 40% (Vodka) to 100% (Everclear) to barely reach the top of the herb. Seal. Shake vigorously. Store in cool, dark place. Shake at least twice daily for at least two weeks. The herb oils are extracted into the alcohol and the liquid will turn very green. When you have left it as long as you want, use cheese cloth or some cloth to strain the liquid into a glass container and toss the used herb.
This is nasty tasting sheeit tho! To cure this, I then add 10 drops of Peppermint Essential Oil (can buy off ebay and lots of other places) per 1/2 ounce of liquid. Now the taste is greatly improved! BEWARE tho it only takes a few drops of this - depending upon the strength and amount of herb you used.
To use: you can apply a few drops directly under your tongue, but I sure don't like it that way! I like to use about a shot glass of flavored cappuccino (chocolate and english toffee are great to mix with the peppermint flavor of the tincture!) and add about 10 to 20 DROPS of tincture, mix... and it tastes like a peppermint patty. You can add this to anything that blends well with the peppermint flavor, or use a different flavoring than peppermint! You can buy peppermint extract also - but I don't know if the same amount would be used.
Like you, Sisco... I have found that a number of doses LATER leaves me having to recover! Ingesting it this way is sure different for the buzz!
Okay... gotta go make din din for my honey... all this food talk made me hungry!!!
MEMBER OF THE MONTH!!!
but This race isn't over yet!
thanks again for stopping in .
