The Last Supper

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.