The Last Supper

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.