The Last Supper

The first week wasn't easy for baby jesus, the tent was to small and she didn't get enough light. I know for sure that she would be more developed at this point when i had placed her right in the sweet spot. She was born on the 24.12 so i called her jesus. I don't make fun of christianity so don't be offended. Every week i am going to add a cannabis recipie for you. Cannabis Milk 6 grams marijuana 2 cups whole milk or heavy cream Directions 1. Heat the oven to 250°F|120°C. Spread marijuana out into an even layer on a baking sheet. Bake the marijuana, taking care not to let the marijuana go over 250°|120°C and burn (if this happens, you can lose potency). Bake for about 35-40 minutes, then remove from the oven and cool before grinding into a coarse powder. This decarboxylated weed will keep in an airtight container in a cool, dark place for up to 2 months. 2. In a medium saucepan over medium-low, heat the milk or cream. Add the decarboxylated weed and cook, taking care not to let the temperature go over 200°F|93°C, for about 45 minutes. Remove from heat and let sit, undisturbed, for 10 minutes, before straining through a fine mesh-sieve set over a bowl. Press carefully with a spoon to extract as much oil as possible. The marijuana milk will keep, covered and refrigerated, for up to 8 weeks. https://www.vice.com/amp/en_us/article/3d4989/marijuana-milk See you next week.

So, little jesus is a little slow and therefore i set her in the 24 hour veg.tent. In 2 or 3 days i will repot her into a bigger pot. She looks healthy. Jede Woche werde ich ein Cannabis-Rezept für Sie hinzufügen. Cannabis Sugar Ingredients 3 grams marijuana 1/2 cup high-proof alcohol, such as everclear 1/2 cup granulated sugar Directions 1. Heat the oven to 250°F|120°C. Spread marijuana out into an even layer on a baking sheet. Bake the marijuana, taking care not to let the marijuana go over 250°F|120°C and burn (if this happens, you can lose potency). Bake for about 35-40 minutes, then remove from the oven and cool before grinding into a coarse powder. This decarboxylated weed will keep in an airtight container in a cool, dark place for up to 2 months. 2. Reduce the oven to 200°F|93°C. Transfer the weed to a jar and cover with the alcohol. Screw the lid on tight and shake every 5 minutes for 20 minutes. Strain through a cheesecloth set over a bowl, discarding solids. Mix the alcohol with the sugar and spread into an even layer in a glass 9-by-13-inch baking dish. Bake, stirring occasionally, until the alcohol has evaporated and the sugar is lightly golden https://www.vice.com/amp/en_us/article/ype79x/weed-sugar See you next week.

Hey, I topped her, started LST and she looks great. I have to transplant her in a couple of days. I will sent her in to flower in maybe 3 weeks because 2 of my autoflowers are not ready yet. I have to be patient with little jesus because she is no fast growing autoflower strain. Every week I am going to add a cannabis recipe for you Canna Pasta Ingredients 1 package angel hair pasta kosher salt and freshly ground black pepper, to taste 4 tablespoons unsalted butter 7 garlic cloves, roughly chopped 3/4 cup parmesan cheese Directions 1. Melt the butter in a large skillet over medium. Add the garlic and cook until light brown, 3 to 5 minutes. Remove from the heat and set aside. It may continue to fry but this is fine as the garlic must have a toasted flavor. 2. Bring a large pot of generously salted water to a boil. Add the pasta and cook, stirring, until soft, about 2 minutes. Drain it, reserving 1/2 cup pasta water. Return the pasta to the pot you cooked it in and add the garlic butter, salt, and pepper. With a large fork and spoon combine the ingredients well, then add 1/2 cup of the grated Parmesan cheese and the pasta water and continue to combine gently. Take a taste and if you feel you need more cheese, go ahead as it's all up to your taste buds. 3. Transfer the pasta to a large platter and top it with the remaining parmesan. https://www.vice.com/amp/en_us/article/kbkjbe/parmesan-and-garlic-pasta See you next week.

She didn't responded well to the topping, she is slow and I'm not patient enough. She needs atleast 2 more weeks before i can send her to flower. Maybe i shoud reduce the hours of light to 18 or 20 because she needs rest. Every week I am going to add a cannabis recipe for you. Lobster Curry Ingredients 2 tablespoons infused or regular coconut oil 12 ounces|337 grams lobster meat 1 teaspoon Jamaican curry powder 1 garlic clove, minced 1 teaspoon granulated onion pinch cayenne pepper 1/2 cup coconut milk 1/4 cup chicken broth kosher salt, to taste Directions Melt the coconut milk in a large skillet over medium heat. Add the lobster and cook slightly, 2 minutes. Stir in the curry powder and garlic, then add the granulated onion, and cayenne. Stir in the coconut milk and chicken broth and reduce slightly, about 3 minutes. Season to taste with salt and serve. https://www.vice.com/amp/en_us/article/7xgpna/weed-infused-lobster-curry-recipe See you next week.

Little jesus is growing well now. I repoted her in to a bigger pot and defoliated a her little. I did experiments under 24 hours of light with a couple of plants of mine during VEG and Flower but more than 20 hours are to much. Every week I am going to add a cannabis recipe for you. Chicken Pot-cciatore Recipe *Ingredients *1 fryer chicken, cut into pieces (leave skin on) salt and pepper weed-infused butter and olive oil 1 large onion, cut into thumb-size pieces about 1/2 glass of white wine (optional) small cremini mushrooms black olives green olives **Directions **1. Wash and dry the chicken and sprinkle with salt and pepper. 2. Slowly heat the weed-infused butter and olive oil in a skillet, then add the fryer pieces until well-browned. 3. Remove the pieces and place onto a plate. 4. Using the same pan you fried the chicken pieces on, lower the heat and fry the onion pieces until transparent. Replace the chicken pieces and add the cremini mushrooms, continuing to cook on low heat for about 5 minutes. 5. Add the white wine and let it sizzle. Now, add the black and green olives, gently stirring to combine all. Cover until ready to serve. From Bong Appetit: Nonna Marijuana See you next week.

She is doing fine. She is still a little slow but i know this type of plants most of them produce big dense buds. She is now on 12-12 but i count this week veg. I repoted her a week ago into her final 8 L pot. Every week I am going to add a cannabis recipe for you. Gnocchi Ingredients 3 large baking potatoes 1 tablespoon plain olive oil 1 large egg, slightly beaten 1 teaspoon baking powder 3 cups of all-purpose flour (add more if needed) salt, to taste weed-infused butter (optional) grated Parmesan, Asiago, or Romano cheese (optional) Directions 1. First and foremost, always, always use baking potatoes. Leave skins on and rinse well. Boil in salted water until done. While hot, remove skins, then put potatoes through a sieve to insure no "lumps" remain (However, if you can mash them successfully without lumps—good for you!) 2. Using a large wooden spoon, combine all ingredients until fairly well mixed together. Flour a board, then mix and kneed the potato/flour mixture until it resembles bread dough. If you are uncertain as to the right of amount of flour to use for the right consistency, boil some salted water in a small pan. Roll out a portion of dough in the width and length of a cigar and cut into sizes of a small thumb (you can decide on the size of the gnocchi you want.) 3. Place a fork upside down and roll over the uncut side of a piece of dough you've cut over the fork. Some cooks just make an indentation with their thumb, but if you apply some pressure on the dough over the fork, you will end up with nice, small ridges; the idea being that they cook better with the ridges. Use a little piece of dough to roll at a time and cover the larger remaining portion to keep them from getting dry. 4. Cook one or two pieces for about 4 minutes. Remove and taste them. They should be firm but not too hard. 5. When you have finished cutting all the pieces, place them on a floured board or cookie sheet and sprinkle lightly with flour. These can be covered with a dish towel for use the same day or frozen on the cookie sheet, then placed in a plastic bag for future use. If used on the same day, you will notice that they will turn slightly grey. However, this does not alter the taste. They will turn white again when boiled. 6. If you are going to use them right away, boil some salted water in a large pot adding a tablespoon of olive oil. When they rise to the top of the water, cook for about five minutes. Gently pour into a large sieve or colander. While still in the colander, rinse gnocchi under hot water to remove the flour you topped them with. This will keep them from sticking when you add the melted butter/garlic combo or the red sauce. NOTE: After rinsing, gently pour the boiled gnocchi in a large bowl or oval platter. If using marijuana-infused butter, add a little coconut oil or olive oil with the butter, adding a few pieces of chopped garlic, browning lightly. Slowly pour over the boiled gnocchi. Sprinkle well with grated Parmesan, Asiago, or Romano cheeses. I generally grate and use all three. You can use a red sauce on the gnocchi after pouring the butter/garlic over them if you desire. Enjoy! From Bong Appetit: Nonna Marijuana See you next week.

Little jesus has her first pistols and is looking great. Her smell is really brutal! She has small leaves and looks a little like my last white widow. I have growen a lot Zamnesia strains and i must say, i recognize a Zamnesia strain when i see one. Every plant has these perfectly shaped leaves. Every week I am going to add a cannabis recipe for you. Brownies Ingredients 10 tablespoons unsalted butter, plus more for greasing 4 ounces bittersweet chocolate 4 ounces semi-sweet chocolate 2 large eggs 1 cup granulated sugar 2 teaspoons vanilla extract ¼ teaspoon kosher salt 1 cup cake flour, sifted Directions 1. Heat the oven to 400°F|200°C. 2. Grease a 9-by-13-inch baking pan with butter and line with parchment paper. Grease parchment paper and set pan aside. 3. Pour enough water into a 4-quart saucepan that it reaches a depth of 1-inch. Bring to a boil and reduce the heat to maintain a simmer. Combine the butter and chocolate in a medium bowl and set the bowl over the saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat and set aside. 4. Whisk the eggs together in a large bowl. Add the sugar, vanilla, and salt and whisk to combine. Stir in the chocolate mixture and fold in the flour. 5. Spread the batter evenly into the prepared pan and bake until the brownie forms a thin skin on top but the batter is still loose in the center, about 18 to 20 minutes. Transfer the pan to a rack and let cool completely before slicing. By Farideh Sadeghin See you next week.

Hey🤙 She looks great and is building her buds. For her size she drinks alot, in 3 days 1,5 L. I don't have much to say so if you want to read a little more check out my other diary "Blue ghost" Every week I am going to add a cannabis recipe for you. Sugared Doughnut Ingredients 3 cups bread flour 1 cup granulated sugar 4 1/2 teaspoons baking powder 1 teaspoons kosher salt 1 cup whole milk 4 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 1 large egg canola oil, for frying Directions 1. In a medium bowl, mix the flour, 1/4 cup|58 grams sugar, the baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, combine the milk, butter, vanilla, and egg. Add in the dry ingredients and mix until a sticky dough forms. 2. Heat 4-inches oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°F|175°C. Working in batches, roll about 1/2 oz.|10 grams batter into a loose, sticky ball; carefully slide into oil and fry, turning often, until puffed and golden, 2 to 3 minutes. Using a slotted spoon, transfer doughnut holes to a baking sheet with a wire rack. Repeat with remaining dough. Let doughnuts cool completely before tossing in remaining sugar to coat. See you next week.

Her little buds near the leaves are covered with trichomes. She is a really easy plant to grow i had no problems so far. Now and then i defoliat her so every bud gets enough light. Every week I am going to add a cannabis recipe for you. Green Dragon Ingredients cannabis alcohol (I recommend vodka) I recommend using 3.5 grams of cannabis per 750 milliliters of alcohol. This dosage is to ensure the effects without too much of either one. _tools: _1 one-liter heat-tolerant whipped cream whipper 2 nitrous oxide chargers 1 double boiler large enough to accommodate the whipper contents 1 Pyrex measuring glass cheesecloth small metal strainer thermometer Directions 1. Measure out the alcohol. Pour 250 milliliters (1/3 of a normal 750-ml bottle) Pour the alcohol into the whipper. Add the cannabis into the whipper. Bartender's Tip: If you use 1/3 of a bottle of vodka, then weigh out 1/3 of an eighth of cannabis (1.16 grams). 2. Attach the nitrous charger to the whipper and then release the gas. Unscrew the charger and attach the second charge and release the gas again. After you charge it the second time, let it sit for a minute or two and then open it up. 3. Next, begin the wet decarb process. Take out your double boiler. You will be heating up the infused alcohol in a delicate matter, which will activate the THC. Heat the water in the lower part of the double boiler to around 200 degrees. Then pour the infused alcohol into the top of the double boiler. You will see the liquid is really green. At this point, even though the flavor is in the alcohol, the active THC is not. Note: You are heating it to a level that activates the THC but with no combustion happening. There's no ash and no way to make carcinogens. That's what makes this a great way to consume the medicine. Simmer the alcohol at this temperature in the top of the double boiler for about 45 minutes. It will reduce a bit, so you will add virgin spirit of whatever volume is lost in order to bring to the original volume to accurately reflect dosage. Alternatively, a strong tincture can be made by reducing the liquid down to an extremely low volume—50 ml or so—and placing it in a glass dropper bottle. This tincture can be used sublingually (under your tongue) in very small doses to medicate. Always test medicine with a drop at a time and wait for reaction time to develop. 5. Next, remove the pot from heat and set aside. Using your glass-measuring cup, put your small metal strainer on top and then set some cheesecloth into the strainer. Pour your de-carbed cannabis liquid into the glass-measuring cup. This allows you to strain out the leftover cannabis. After straining, add enough of the virgin spirit to bring it back to the original volume (250 ml). 6. Lastly, use this liquid, Green Dragon, as a substitute for the base spirit in your favorite cocktail. And please enjoy responsibly! You will be amazed at the amount of flavor that comes across and how it takes the edge off the alcohol. From Bong Appetit: Cannabis Cocktails See you next week.

Hey, Since the flowering started nothing important happened. Buds are getting bigger and more frosty. I defoliated a few leaves but that's it. Easy plant to grow. Every week I am going to add a cannabis recipe for you. French 75 Ingredients 1 ounce simple syrup 1 ounce lemon juice 1 ounce cannabis-infused Ford's gin (or non-infused dry gin) 4–5 ounces Champagne or sparkling wine Directions 1. Combine first three ingredients in shaker with ice. Shake hard for ten seconds and strain into a champagne flute. 2. Top with a few ounces of Champagne or sparkling wine and garnish with a lemon twist. See you next week.

Hey, everything is perfect. Her pistols start to get brown and a few trichomes are milky. 4-5 weeks to go. Her buds are really big for her size and are still getting bigger. Every week I am going to add a cannabis recipe for you. Green mMcaroni and Cheese Ingredients 10 ounces baby spinach 1 cup parsley 1 cup basil 1 cup grated parmesan cheese 1 garlic clove 3 1/2 cups whole milk 4 tablespoons unsalted butter (or: 2 tablespoons infused butter, 2 tablespoons regular unsalted butter) 1/3 cup all-purpose flour 12 ounces grated sharp white cheddar cheese kosher salt and freshly ground black pepper, to taste 1 pound elbow macaroni Directions 1. Heat the oven to broil. 2. In the bowl of a food processor, combine the spinach, parsley, basil, parmesan, and garlic and purée until chunky. Add 1/2 cup|125 ml milk and purée until smooth. 3. Melt the butter in a 6-qt. saucepan over medium-high; add the flour and cook 2 minutes. Add remaining 3 cups|750 ml. milk and cook, stirring occasionally, until thick, 8 to 10 minutes. Stir in half of the cheddar cheese, salt, and pepper and cook until the cheese has melted. 4. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, about 5 minutes. Drain pasta, transfer to cheese sauce along with the spinach and herb blend and stir well to coat. 5. Spread pasta in a 9-inch by 13-inch baking dish and top with remaining cheese. Transfer baking dish to a baking sheet and broil until macaroni and cheese is golden brown and bubbly, about 5 to 7 minutes. Let cool for 10 minutes before serving. See you next week.

Hey everyone, today she is 47 days in flower and is healthy as always. Just one leaf is yellow but this leaf don't get much light so I don't care. I am fascinated by her big buds! She has min. 3-4 weeks to go and think for her size she is going to be big yielder. Every week I am going to add a cannabis recipe for you. Laid-back Latkes Ingredients 4 cups vegetable oil 5 grams cannabis buds, ground 5 pounds Russet potatoes, unpeeled 3 cippollini onions (or 2 regular onions) 2 large eggs, beaten 1/2 cup all-purpose flour 1 teaspoon kosher salt 1 teaspoon freshly grated pepper Directions 1. Begin by making the cannabis-infused vegetable oil: Using a double boiler, heat the oil until it shimmers. Add the ground cannabis, and simmer for an hour over low heat, stirring often. 2. Meanwhile, using a box-style grater or the grating disc on a food processor, begin shredding the potatoes. Keep the shredded potatoes from turning grey by immersing them in water. When all the potatoes have been grated and you are ready to use them, drain them thoroughly. Grate the onions and set aside. 3. Preheat oven to 250º F and place a baking sheet inside. When the cannabis oil is ready, strain the fiber out and reserve the oil. Drain the potatoes and press them against the colander to squeeze all the water out. 4. Mix the grated potatoes and onions in a large bowl. Add the eggs, plus the salt and pepper. Mix well to combine. Add the flour and mix again. You may need to add a little more flour if the mixture seems too loose. 5. Heat ½ cup of the oil in a large frying pan over medium-high heat. Test the oil by dropping a teaspoon of the latke batter into the pan; if it turns brown within one minute, then the oil is ready. Make your latkes by frying one heaping tablespoon of batter, until golden brown on each side. Drain the latkes on a bed of rice or couscous to help catch the excess cannabis oil. (You can't eat a paper towel!) 6. Use a spatula to transfer the latkes to the oven where they'll keep warm on the baking sheet. Repeat this process in batches until all the latke batter is used up. Reserve any remaining oil for another purpose. Serve latkes with sour cream and applesauce. This recipe is courtesy of The Weed Eater's wife who adapted it (the weed part) for The Official High Times Cookbook from her grandmother. See you next week.

Hey, I started to flush her and i think she is ready after flower week 9. I still give her a little biobizz just in case. Today is day 53 of flower and she is f...... dense. She looks like jewelry! Every week I am going to add a cannabis recipe for you. Weed-Infused Wagyu Tartare with Caviar and Gold Leaf Recipe Ingredients _for the pickled cannabis leaves: _1/2 cup|125 ml soy sauce 6 tablespoons sherry vinegar 2 tablespoons regular or infused honey 2 tablespoons sesame oil 1 tablespoon Korean chili flakes 10 cannabis or shiso leaves _for the tartare: _4 ounces wagyu beef, finely diced 1 small black truffle (optional) kosher salt, to taste 1 sheet nori, cut into squares 1 ounce caviar gold leaf, to garnish (optional) Directions 1. In a small saucepan, combine the soy sauce, vinegar, honey, sesame oil, and chili flakes. Add the cannabis or shiso leaves and marinate a minimum of 2 hours, preferably up to 24 hours. 2. Spoon 1-2 tablespoons of the pickling liquid from the leaves into a bowl with the wagyu. Finely chop a few leaves and add them into the bowl. Grate in the black truffle and the cannabis. Season to taste with salt and set aside. 3. Gently toast the sheets of nori over the stovetop and place on 4 separate plates. Top each with a spoonful of caviar and sprinkle with gold leaf. Serve with more pickling liquid on the side for dipping. See you next week.

Hey, after two weeks of flushing she turned purple and looks awesome! Rock hard buds coverd with milky trichomes. What a beautiful strain! To reduce the ph i add a little vinegar. I chop her next friday 10.4.... Ribeye with Chimichurri Sauce Recipe Ingredients _*for the chimichurri sauce: *_1 quart parsley, chopped (optional: 8 cannabis fan leaves, finely chopped) 1/3–1/2 cup fresh garlic, chopped 1 teaspoon red chili flakes 2 teaspoons dried oregano 1 tablespoon red wine vinegar 1 tablespoon kosher salt 2 cups canola or other neutral oil 2 cups olive oil _*for the ribeye: *_2 bone-in ribeye steaks kosher salt and freshly ground black pepper. 2 tablespoons kief-infused butter (optional) 3/4 cup plus 3 tablespoons olive oil Directions 1. For the chimichurri sauce, mix parsley, cannabis leaves (if using), garlic, red chili flakes, oregano, red wine vinegar, salt, and oils in a large bowl. 2. Rub the steaks with generous amount of salt and pepper. Let rest in fridge uncovered for ten hours or overnight. Take out of fridge two hours before cooking and allow to come to room temp. 3. In a large cast-iron skillet over medium-high heat, warm the regular olive oil. Working with one ribeye at a time, cook, flipping once, until well browned and cooked to desired doneness. The timing will depend on the thickness of the steak; a steak 3/4 inch thick will take 8 to 10 minutes for medium-rare, or 135F on an instant-read thermometer. Transfer ribeye to a cutting board and let rest for 10 minutes. Repeat with remaining steak. 4. Cut steaks against the grain into slices about 1/2 inch thick and transfer to individual plates. Serve topped with infused butter, if desired, and accompanied by the chimichurri. See you next week with the harvest.

The bubblegum jesus was born on 24.12.19 and died on 12.04.20. She is a small growing plant wich produces super dense potent buds. I had to vegg her for almost two month. It was fun to grow her because nothing went wrong. This is a plant for a first time grower. The outcome for her size is amazing! The Last Supper Recipes Week 1 - Cannabis Milk Week 2 - Cannabis Sugar Week 3 - Cannabis Pasta Week 4 - Lobster Curry Week 5 - Chicken Pot Week 6 - Gnocchi Week 7 - Brownies Week 8 - Sugared Doughnut Week 9 -Green Dragon Week 10 - French 75 Week 11 - Green Macaroni Week 12 - Laid-back Latkes Week 13 - Wagyu Tartar Week 14 - Ribeye with chimichurri Souce See you in the next diary, stay safe!