THIS IS HOW I EAT MY WEED........
FIRST I NEED TO MAKE SUM BUTTER...
I START OFF WITH TWO CUPS OF THE BEST BUDS I CAN GET HERE ON THE FARM..
TONIGHT IT WILL BE 1 1/2 OZS OF PURPLE KUSH..
AND 1/2 LB. OF BUTTER..
MELT THE BUTTER IN A MED. FRY PAN ON LOW.....
ADD THE BUD'S...
DO NOT LET IT GET TOO HOT.... (DO NOT BOIL) (DO NOT BOIL) (DO NOT BOIL) AND KEEP ON MIXING AND SMASHING THE BUDS INTO THE BUTTER.
AFTER COOKING ON LOW (DO NOT BOIL) FOR A GOOD HOUR OR SO..
DRAIN OFF THE BUTTER AND SQUEZE OUT ALL YOU CAN GET OUT OF THE BUD.
DO NOT THROUGH OUT THE BUD YET..
NOW PUT THE BUD YOU TOOK OUT OF THE BUTTER AND PLACE IT IN A SMALL PAN OF WATER (TWO CUPS) AND HEAT ON LOW FOR ONE MORE HR.
(DO NOT BOIL ) (DO NOT BOIL ) (DO NOT BOIL ) (DO NOT BOIL )
PUT PAN AND ALL INTO FREZER AND FREZE.
AFTER FROZEN REMOVE BUTTER FROM TOP OF ICE..
KEEP THE BUTTER AND DUMP THE ICE..
BUT THE FIRST RUN BUTTER AND THE BUTTER FROM THE ICE IN TO A BOWL AND MELT ON LOW JUST TELL MELTED...
PORE IN TO CLEAN CUP OR PAN OR WHAT EVER YOU HAVE TO STORE BUTTER IN..
NOW YOU GOT SUM KICK ASS BUTTER...
NOW FOR THE MUFFINS..
HERE IS WHAT YOU NEED...
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 tsp. salt
2 eggs
1 CUP PURPLE KUSH BUTTER
OR WHAT EVER BUD BUTTER YOU LIKE
3/4 cup milk
1 cup blueberries-fresh or frozen
Combine all dry ingredients, in separate bowl combine all wet ingredients. Fold wet into dry trying not to over mix. Fold in blueberries.
Fill muffin tins that have paper inserts or are sprayed with baking spray. Combine 1/2 cup granulated sugar with zest of one lemon. Sprinkle evenly over muffins.
Bake in 350 oven 20-25 minutes until tops are firm to the touch.
NOW GET A BIG COLD GLASS OF MILK AND TWO MUFFINS 1/2 - IF YOU HAVE NEVER ATE GOOD BUD BUTTER..
GIVE IT AT LEAST TWO HOURS TO KICK IN..
NOW JUST HOLD ON FOR EIGHT TO TEN HOURS AND KEEP TELLIN YOURSELF IT'S ALL JUST A DREAM AND YOU WILL BE OK.............
FIRST I NEED TO MAKE SUM BUTTER...
I START OFF WITH TWO CUPS OF THE BEST BUDS I CAN GET HERE ON THE FARM..
TONIGHT IT WILL BE 1 1/2 OZS OF PURPLE KUSH..
AND 1/2 LB. OF BUTTER..
MELT THE BUTTER IN A MED. FRY PAN ON LOW.....
ADD THE BUD'S...
DO NOT LET IT GET TOO HOT.... (DO NOT BOIL) (DO NOT BOIL) (DO NOT BOIL) AND KEEP ON MIXING AND SMASHING THE BUDS INTO THE BUTTER.
AFTER COOKING ON LOW (DO NOT BOIL) FOR A GOOD HOUR OR SO..
DRAIN OFF THE BUTTER AND SQUEZE OUT ALL YOU CAN GET OUT OF THE BUD.
DO NOT THROUGH OUT THE BUD YET..
NOW PUT THE BUD YOU TOOK OUT OF THE BUTTER AND PLACE IT IN A SMALL PAN OF WATER (TWO CUPS) AND HEAT ON LOW FOR ONE MORE HR.
(DO NOT BOIL ) (DO NOT BOIL ) (DO NOT BOIL ) (DO NOT BOIL )
PUT PAN AND ALL INTO FREZER AND FREZE.
AFTER FROZEN REMOVE BUTTER FROM TOP OF ICE..
KEEP THE BUTTER AND DUMP THE ICE..
BUT THE FIRST RUN BUTTER AND THE BUTTER FROM THE ICE IN TO A BOWL AND MELT ON LOW JUST TELL MELTED...
PORE IN TO CLEAN CUP OR PAN OR WHAT EVER YOU HAVE TO STORE BUTTER IN..
NOW YOU GOT SUM KICK ASS BUTTER...
NOW FOR THE MUFFINS..
HERE IS WHAT YOU NEED...
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 tsp. salt
2 eggs
1 CUP PURPLE KUSH BUTTER
OR WHAT EVER BUD BUTTER YOU LIKE
3/4 cup milk
1 cup blueberries-fresh or frozen
Combine all dry ingredients, in separate bowl combine all wet ingredients. Fold wet into dry trying not to over mix. Fold in blueberries.
Fill muffin tins that have paper inserts or are sprayed with baking spray. Combine 1/2 cup granulated sugar with zest of one lemon. Sprinkle evenly over muffins.
Bake in 350 oven 20-25 minutes until tops are firm to the touch.
NOW GET A BIG COLD GLASS OF MILK AND TWO MUFFINS 1/2 - IF YOU HAVE NEVER ATE GOOD BUD BUTTER..
GIVE IT AT LEAST TWO HOURS TO KICK IN..
NOW JUST HOLD ON FOR EIGHT TO TEN HOURS AND KEEP TELLIN YOURSELF IT'S ALL JUST A DREAM AND YOU WILL BE OK.............