You know when you REALLY could do with just a little buzz at work 
...break, dinner, on your way home on the bus...it doesnt matter! This is the ideal way to enjoy skunk -without bringing attention to yourself 
with its gorgeous smell when you are smoking it! Much easier than sneaking off for a pipe!
Now then, butter of course is much better than margarine
(like steak and sausages, silk and cotton, cognac and brandy)...there is always a 'cheaper' version.
In the UK, I use a 250g pack of 'lurpack' best butter, INTO A COOL PAN...DO NOT WARM THE PAN UP OR LET THE HEAT GET TOO HIGH, YOU DO NOT WANT THE BUTTER TO :mad: BURN! Then for every 250g butter, you will need approx 3.5g skunk. MAKE SURE THAT IT IS BONE DRY. TO THE POINT WHERE IT JUST CRUMBLES OR GOES 'GLASS-LIKE' AND CRISPY (leaving to stand for a few hours in the open room normally does the trick)...crumble it as loosely as you can on to a plate, and then sprinkle into the gently melting butter - TURN OFF THE HEAT IMMEDIATELY, make sure mixed properly and pour straight into a butter dish and refrigerate...remember to keep giving the butter a mix while setting, (until a teaspoon wont go through easily) and ...VOILA...
This should make enough sandwiches for lunch for the week - at least, and enough to make 'party-sarnies' for 10-12 people! Enjoy, but a word of warning...be patient with the 'hit'...it has a tendency of creeping up on you!
Good luck,
Kathryn x
...break, dinner, on your way home on the bus...it doesnt matter! This is the ideal way to enjoy skunk -without bringing attention to yourself with its gorgeous smell when you are smoking it! Much easier than sneaking off for a pipe!Now then, butter of course is much better than margarine
(like steak and sausages, silk and cotton, cognac and brandy)...there is always a 'cheaper' version.In the UK, I use a 250g pack of 'lurpack' best butter, INTO A COOL PAN...DO NOT WARM THE PAN UP OR LET THE HEAT GET TOO HIGH, YOU DO NOT WANT THE BUTTER TO :mad: BURN! Then for every 250g butter, you will need approx 3.5g skunk. MAKE SURE THAT IT IS BONE DRY. TO THE POINT WHERE IT JUST CRUMBLES OR GOES 'GLASS-LIKE' AND CRISPY (leaving to stand for a few hours in the open room normally does the trick)...crumble it as loosely as you can on to a plate, and then sprinkle into the gently melting butter - TURN OFF THE HEAT IMMEDIATELY, make sure mixed properly and pour straight into a butter dish and refrigerate...remember to keep giving the butter a mix while setting, (until a teaspoon wont go through easily) and ...VOILA...
This should make enough sandwiches for lunch for the week - at least, and enough to make 'party-sarnies' for 10-12 people! Enjoy, but a word of warning...be patient with the 'hit'...it has a tendency of creeping up on you!
Good luck,
Kathryn x
