Live Stoner Chat Live Stoner Chat - Oct-Dec '24

[Cerebral Goo]

 

[VitaMan]

On the other end

 

[WildBill]

Hey Bill, got a link to that recipe?

What recipe is that? Just make taters or rice like you normally would and just add the oil before you eat it .

Here's a good recipe that I sometimes use my oil with. It's kind of a Cajun like dish. It's a nice side dish or a meal. Extremely simple to make and pretty quick.

1. Boil two or three quality link type sausages. I use the sausage that has natural type skins or natural looking skins.
2. Measure out a cup of minute rice and one and a half cups of the water from boiling the sausages.
3. Add one can of Glory Foods Seasoned Field Peas with Snaps. Absolutely some of the best field peas that you can actually buy in a can! It's made exactly like I did when I grew Field Peas And used Grandma's recipe.
4. Bust up and break up the sausage and add it to the concoction. Simmer until the rice is tender. And since I'm a garlic fiend, I always add either fresh minced garlic or granulated dried garlic.

If I'm eating the thing myself, I use my normal dose. If it is a side dish, I just multiply that times however many people are getting a sample. And I add the oil afterwards.

​

 

[Cerebral Goo]

What recipe is that? Just make taters or rice like you normally would and just add the oil before you eat it .

Here's a good recipe that I sometimes use my oil with. It's kind of a Cajun like dish. It's a nice side dish or a meal. Extremely simple to make and pretty quick.

1. Boil two or three quality link type sausages. I use the sausage that has natural type skins or natural looking skins.
2. Measure out a cup of minute rice and one and a half cups of the water from boiling the sausages.
3. Add one can of Glory Foods Seasoned Field Peas with Snaps. Absolutely some of the best field peas that you can actually buy in a can! It's made exactly like I did when I grew Field Peas And used Grandma's recipe.
4. Bust up and break up the sausage and add it to the concoction. Simmer until the rice is tender. And since I'm a garlic fiend, I always add either fresh minced garlic or granulated dried garlic.

If I'm eating the thing myself, I use my normal dose. If it is a side dish, I just multiply that times however many people are getting a sample. And I add the oil afterwards.

​

Sorry, meant your tincture/oil recipe.

 

[Hotfire]

 

[Hotfire]

I know I'm not the only one feeling like this

 

[VitaMan]

 

[WildBill]

 

[Badfinger]

Yeah, a lot of them were 4 doors, but they were still plenty of Desirable two door vehicles.

It was all relative back then . When I was stationed in Hawaii, I raced at the local dirt track in hobby stock. I would buy cheap vehicles off of military personnel leaving the island under orders but were not allowed to ship vehicles. A lot of the time, they were given to me. After I finished racing with them, I would scrap what parts were good and then sell the car to the junkyard.
I had an old 72 or 73 Thunderbird that all it cost me was a $10 transmission tail housing. I think I ran that one the longest and actually got a couple of wins with. That thing was a brute! I finished it off with a demolition Derby win.

Them early 60's T-birds were a hot thing when I was a teen in the 70's. But Nova's dominated my town.

 

[VitaMan]

My wife had to learn to love garlic when we married. Of course she's hooked now.

View attachment 1719718

Yeah I probably did.