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Weed Recipe Makes It in The New Yorker; Weed Finally Makes It

See, guys! Weed is just another ingredient to add to your desserts and monkfish!

In case you missed it, this week’s New Yorker includes an insightful piece on whether the recent legislation in Washington state to legalize marijuana will ultimately fail. (Appropriately titled “Buzzkill.”) But while we all wait breathless to see if it will work (because we’re inhaling all the weed ever), let’s just cook some cannabis!

It’s super entertaining to see how the New Yorker covers your average cannabis and THC-infused cooking. Says writer Dana Goodyear:

I asked my friend, Laurent Quenioux, a shameless raider of window boxes—a man who once cooked his neighbor’s chicken when it wandered into his back yard—if he could provide a cannabis recipe more suited to the times… He told me that it was his dream to explore the culinary potential of marijuana—marijuana as a flavor, rather than as a means to an end. Its legal status—a gray area in California, where we both live—was beside the point.

Sounds like the kind of pot-head we’d want to align ourselves too. Quenioux continued to try out some cannabis recipes; the result that’s published online in the New Yorker? “An Underground Pop-Up Weed-Dinner Green Congee,” whose smell Goodyear describes as “a Jamaican beach: pot smoke and Bain de Soleil.”

So you know, if you want to whip up some cannabis-infused monkfish, go for it. On the other hand, we plead with the New Yorker to publish some of Karin Lazarusrecipes from her Boulder, Colo. bakery, Sweet Mary Jane Bakery. Who wants monkfish when they can have weed cookie sandwiches?!?! Get with it, New Yorker.

[The New Yorker]

RELATED:
She’s Here: Karin Lazarus is the Christina Tosi of Pot Brownies
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