He started messing around with cannabis edibles during the COVID lockdown, but he had a lot of time on his hands, and he had a lot of cookbooks, so he played around with recipes and earned what he could enhance with a little weed.
Sadly the quarantine ended and work had to resume, but at least he didn’t lose the interest in cooking, however that was a couple of years ago at this point,and he knew he had gotten my cannabis-infused cuisine down to a science.
He didn’t make the traditional edibles one might imagine – he didn’t do pot brownies, ordinary cakes, or the common weed cookies. He usually makes pasta dishes, as well as seafood, and other freshly-baked bread, all of which are enhanced with cannabis oil that he makes himself. The essence of cooking with cannabis is the oil. Once I mastered the art of infusing cannabis into extra-virgin olive oil, I unlocked all the secrets I needed. Once the olive oil has been enriched with the power of cannabis, it transfers that flavor and THC potency and goodness into every ingredient it comes across. He usually cuts the veggies finely and then saute them in cannabis oil. Besides this, he has a special base for a delicious pasta sauce that will get me super stoned. The other thing about cannabis oil is that it has a good shelf-stable, hence it can last for a while without going bad. He made one huge batch of cannabis oil that lasted me for a few weeks. We are always free to bring a bottle of wine, and we always go over to his place for dinner.