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This Week’s post comes to you from a guest blogger: Chef Munch! For more about cannabis and food, follow the chef on Instagram or twitter.
We have been conditioned by movies and TV to believe that when visiting the parents, you’re supposed to bring the sweetest, family-friendliest, cleanest girl to woo your family and convince them you’re not a screw-up. Rom-coms and sitcoms alike use this trope, and frankly, we’re tired of it. Why not take a risk next time your dear ol’ mother invites you over and bring home some Dirty Girl instead– the cannabis strain, that is.
Despite its promiscuous name, Primo Boss; Dirty Girl makes the perfect companion for any social situation. It boasts a talkative, euphoric high without couch-lock or anxiety and a complex flavor profile which is reminiscent of the days of summer, but isn’t in your face about it. Instead, its warm, herbal notes and uplifting sativa effects keep you engaged and brimming with creativity. It smells strongly of straw and is earthy up front with tropical and citrus notes hiding in the back. After inhaling, tastes of thyme, pineapple and lemon dance on the tongue as your worries melt away and your rosy winter cheeks glow with every smile.
Now, if the Dirty Girl alone doesn’t cut it and you REALLY want to treat the lovely woman that so graciously gave you life, we suggest you whip up a batch of these delicious potato wedges. They’re sure to impress mom AND pair perfectly with the strain you just shared together!
Read on for the recipe!
Toke on Dreamers,
-Chef Munch
Primo Wedges Recipe:
Prep time: 20 min
Cook time: 35 min
Serves: 5-7
5 yellow potatoes, cut into wedges
4 tbs olive oil
2 tbs cannabis infused olive oil
1 tbs white vinegar
1 3/4 tsp salt
3/4 tsp black pepper
1/2 tsp thyme leaves
1/2 tsp ground sage
1/2 tsp onion powder
1/4 tsp cumin
Preheat oven to 425°.
Wash potatoes.
Cut in half lengthwise, then into thirds, making six wedges.
Toss with olive oil and vinegar.
Mix together seasonings and salt in a separate bowl
Sprinkle seasoning salt on top of potatoes. Let rest for fifteen minutes if possible.
Arrange on a sheet pan with one side facing up and cook at 425° for 35 minutes or until crispy on the outside, flipping them about half way through.
Toss with two tablespoons of cannabis oil and a pinch of course sea salt.[/vc_column_text][/vc_column][/vc_row]
