LadyGaea's Cannaversary Grow - Tangielope & Super Lemon Haze With High Brix

Oh that sounds yummy! Well I’m veg so not so much the broth, but I remember well enough to understand why that would smell awesome to a carnivore :)

On the RA - not wanting to assume anything, so I will ask, have they/you looked into mast cell activation? It’s in the picture for me I’ve just recently discovered and may have been for some years, so you know how it is. One starts to wonder how many auto-immune folk have it driving inflammatory responses and don’t know about it!

I know so what you mean when you talk about being exited for the next grow. I learnt so much with my summer season. And heaps more that my previous grows thanks to being on here - not to mention the product is my best ever too. I’m excited to see this one play out for you too! They may be a bit wilder than you were hoping at this point but they are looking awesome regardless - and they’re about to hit their straps!

Happy cooking and eating! :Namaste:
 
Graytail said:
Ahhhhhhh ... :)

LOVE those moments when an aroma triggers a mood/memory like that. Those are special - your whole being shifts for a time - some of that soft reality stuff.

Mmmmmmm.

:Namaste:
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Me too Graytail! One of my favorites scent triggered memories is lilac in bloom. It transports me to my grandmother's sun drenched yard in upper NY state.

I would poke around my Mum's old greenhouse that her Dad built her. A real beauty! Sadly it no longer had any plants any more but it had loads of clay pots and tools. I can still hear the crushed white marble stone under my feet and see the purple martin house in the middle of the yard. There was a butternut tree in the front of the house and squirrels everywhere!

I could write a book about scent memories :green_heart::peace:
 
Amy Gardner said:
Oh that sounds yummy! Well I’m veg so not so much the broth, but I remember well enough to understand why that would smell awesome to a carnivore :)

On the RA - not wanting to assume anything, so I will ask, have they/you looked into mast cell activation? It’s in the picture for me I’ve just recently discovered and may have been for some years, so you know how it is. One starts to wonder how many auto-immune folk have it driving inflammatory responses and don’t know about it!

I know so what you mean when you talk about being exited for the next grow. I learnt so much with my summer season. And heaps more that my previous grows thanks to being on here - not to mention the product is my best ever too. I’m excited to see this one play out for you too! They may be a bit wilder than you were hoping at this point but they are looking awesome regardless - and they’re about to hit their straps!

Happy cooking and eating! :Namaste:
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Hi Amy...That mast cell looks very interesting...I will look into it and mention it to my Doc. My sister I think was traveling down that road with her Doc.

I've made veggie stock before and it is just as good as the bone broth. I'll dig up a recipe for it. I love a nice cup of broth twice a day!

I don't mind them getting a bit wild. I love the true nature of this plant! It's wild, free, and has great personality!;)
 
Hmmm.. Not not finding a recipe for how I would make my veggie stock so I'm just going to tell you how I do it. @Amy Gardner . I like to roast my veggies first for veggie stock. It adds more flavor. Take a nice big roasting pan and add all of these fine veggies to it...

4 large carrots, cut into 1 inch pieces
6 stalks celery, cut into 1 inch pieces
2 parsnips, cut into 1 inch pieces
1 tangerine sized purple and white turnip, cut into 1 inch pieces
2 leeks diced into 1 inch pieces. Use the white and light green parts only and trim off the roots
4 tomatoes quartered.
8 - 16 oz of baby portobello mushrooms diced
2 onions. Cut the top and bottom of but leave the skin on for color. Cut into quarters.
1 head of garlic with the very top removed to expose the cloves (Once drizzled with oil, baked, and cooled, you squeeze that paste right into your stock);)

Drizzle the veggies and the head of garlic with olive oil, sprinkle with salt and pepper, and stir to mix well. Bake at 375 -400 degrees until veggies are tender and browned. 45 minutes or so. Stir occasional. About ever 15 minutes


Cool the head of garlic. When it's cool, you can squeeze the garlic paste right out of the papery husk and into the stock pot. Be sure to lick you fingers and then wash them!:rofl:
Add all your roasted veggies to a big stock pot. Try not to eat them all...if you do, make extra*
Add a 4-6 sprigs of thyme or summer savory and a 4-6 sprigs of parsley
8-10 whole black peppercorns
One 4 inch piece of Kombu (Kelp. In the Asian section of the market)
Cover the veggies with at least a gallon of spring water. You want the veggies covered by at least an inch of water.
Simmer slowly for an hour and a half. Add more water if needed.

Cool it and strain it. It freezes well. Add seasoning to taste when you use it. I like sipping with some crushed oregano and basil seasoned tomatoes or just salt and pepper. Chili oil and rice noodles are good too. :green_heart:

* In culinary school my teacher gave me extra veggies to chop because he complained he did not have enough to grade me on my chopping skills. He nicknamed me "Rabbit" and would make a rabbit munching face when he came over to me. :rofl:

Edit: Totally forgot...zucchini is good in here too. Any veggie really that won't take over. Broccoli, cabbage, kale, and brussell sprouts will over power the broth...nothing keeps you from adding them in to a finished soup though! ;)
 
MaddHacker said:
mmmmmmmmmmmmm.... Portobello mushrooms are my SECOND fave... Any trippy ones are my first... LOL :eek:
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Yea! I love'm too! I love getting the big portobellos and cooking them on the grill! :drool:
 
LadyGaea said:
big portobellos and cooking them on the grill!
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Luscious .... Good way to spend the day... Geez here it 74 and a nice cool breeze.... just sitting outside catching up on my laptop... Some of these journals grow like my Sativas overnight LMAO... any who Green days to you and yours.... Glad you get to enjoy it... Ps.. Black flies are officially out .... Damn it....
:rolleyes:
 
MaddHacker said:
Luscious .... Good way to spend the day... Geez here it 74 and a nice cool breeze.... just sitting outside catching up on my laptop... Some of these journals grow like my Sativas overnight LMAO... any who Green days to you and yours.... Glad you get to enjoy it... Ps.. Black flies are officially out .... Damn it....
:rolleyes:
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Hate those black flies...price we have to pay for enjoying the out! All the windows are open. It's so nice!
 
MaddHacker said:
Oh shoot, I forgot to ask... I wont bother you all day, but did you see that sandwich my neighbor brought over... She just wants to see the girls... I told her so do I , she wouldnt show me tho .. LOLLOLLOOLOL .. . Dang it..
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Ha-ha...just saw the sandwich! Yummy! :p
 
I was a little overzealous with what I could accomplish today. I will be making the oil tomorrow. :( Not enough time to do it right today and I don't want it running while I sleep. I have the last of the trim decarbing in the Nova now. It took 4 runs to get an ounce of my fluffy Harlesin buds and 20 grams of trim decarbed. That's 4-5 hours. The good thing is I can do other stuff while the machine works and not have to mess with it.

I made a gallon and 1/2 of turkey bone broth and the blueberry muffins. Husband approved...no cannabis in them but I am think of either canna butter on them or canna honey!;) I'll post the recipe with pics.

:green_heart: LG
 
LadyGaea said:
Hmmm.. Not not finding a recipe for how I would make my veggie stock so I'm just going to tell you how I do it. @Amy Gardner . I like to roast my veggies first for veggie stock. It adds more flavor. Take a nice big roasting pan and add all of these fine veggies to it...

4 large carrots, cut into 1 inch pieces
6 stalks celery, cut into 1 inch pieces
2 parsnips, cut into 1 inch pieces
1 tangerine sized purple and white turnip, cut into 1 inch pieces
2 leeks diced into 1 inch pieces. Use the white and light green parts only and trim off the roots
4 tomatoes quartered.
8 - 16 oz of baby portobello mushrooms diced
2 onions. Cut the top and bottom of but leave the skin on for color. Cut into quarters.
1 head of garlic with the very top removed to expose the cloves (Once drizzled with oil, baked, and cooled, you squeeze that paste right into your stock);)

Drizzle the veggies and the head of garlic with olive oil, sprinkle with salt and pepper, and stir to mix well. Bake at 375 -400 degrees until veggies are tender and browned. 45 minutes or so. Stir occasional. About ever 15 minutes


Cool the head of garlic. When it's cool, you can squeeze the garlic paste right out of the papery husk and into the stock pot. Be sure to lick you fingers and then wash them!:rofl:
Add all your roasted veggies to a big stock pot. Try not to eat them all...if you do, make extra*
Add a 4-6 sprigs of thyme or summer savory and a 4-6 sprigs of parsley
8-10 whole black peppercorns
One 4 inch piece of Kombu (Kelp. In the Asian section of the market)
Cover the veggies with at least a gallon of spring water. You want the veggies covered by at least an inch of water.
Simmer slowly for an hour and a half. Add more water if needed.

Cool it and strain it. It freezes well. Add seasoning to taste when you use it. I like sipping with some crushed oregano and basil seasoned tomatoes or just salt and pepper. Chili oil and rice noodles are good too. :green_heart:

* In culinary school my teacher gave me extra veggies to chop because he complained he did not have enough to grade me on my chopping skills. He nicknamed me "Rabbit" and would make a rabbit munching face when he came over to me. :rofl:

Edit: Totally forgot...zucchini is good in here too. Any veggie really that won't take over. Broccoli, cabbage, kale, and brussell sprouts will over power the broth...nothing keeps you from adding them in to a finished soup though! ;)
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Super duper m’Lady! Thanks so much. I won’t be up to making that myself but I’m about to ask my carer to do so! Stock sounds like an excellent addition to the diet. I’m heading into winter too, so perfect timing.

:Namaste:
 
This recipe was pretty good! Hubby liked it! They have the consistency of a moist corn muffin. It's pleasant! Some canna butter on them would be yummy!

Coconut palm sugar. Is it better for you? ...jury is really out on this. Maybe..Sugar is sugar. We should all limit our intake, but you still want to indulge on special occasions, right?

I can't tolerate gluten. Sorghum is a good GF flour option. It's been around for thousands of years and has some really great nutritional value too!

Lady Gaea's Gluten Free Blueberry Muffins

Ingredients

  • 1/2 cup butter
  • 1 cup almond flour
  • 1 cups sweet sorghum flour
  • 3/4 cup coconut palm sugar
  • 2 tablespoons of honey
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 tsp xanthan gum
  • 2-1/2 cups large fresh blueberries or I mostly use frozen wild berries
  • 1-1/2 teaspoons vanilla extract
Instructions

Preheat oven to 375°F.

In a large mixing bowl, cream together butter, coconut palm sugar, and honey until light and fluffy; add eggs, one at a time, beating after each addition. Add the vanilla.

In a second bowl, combine all dry ingredients. Use a whisk to combine the dry ingredients thoroughly

Gradually add the dry ingredients to the creamed butter and cp sugar mixture alternately with the milk. You can do this by hand. If using a mixture, don't over mix it. You want the ingredients combined.

Add the berries and stir in gently by hand.

Makes 8 large size muffins or 18 medium sized muffins.

Bake at 375°F for 25-30 minutes until a toothpick inserted comes out clean. Cool in pan.

Here's a pic. The chicken and the muffin pan were gifts from my big Sis ;) I like chickens! :rofl:

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BB GF Muffins
 
Amy Gardner said:
Super duper m’Lady! Thanks so much. I won’t be up to making that myself but I’m about to ask my carer to do so! Stock sounds like an excellent addition to the diet. I’m heading into winter too, so perfect timing.

:Namaste:
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Excellent! Enjoy it! :hugs:
 
Decarb pic from today...will be ready to start the oil process in the morning!:slide::slide::slide:

Just looked in on the girls after their grooming and training session. The both flipped me the bird and told me to shut the damn door! Ummmm...I swear they grew an inch overnight. Sasssssy little bitches! :rofl:
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IMG_0297.jpg

Harlesin flowers
 
overlord said:
Very Nice!!

Do you intend to flip soon?
Looks to me like they are going to monsters if you flipped right now.

Did you juice those leaves?
I saw somewhere (A video on the tube maybe) that you could juice leaves and then freeze in ice trays to add to smoothies.
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I was going to start having Ms Stank add some canna leaves into my morning smoothie. I love smoothies for breakfast and figure that I have more than enough to throw a couple leaves in when she makes em!
 
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