Great Concentration: Purple Bubba Kush, Grown Outdoors, Harvest 2018


Oh Gawd! What is she making now?

That’s a great question and as soon as I know for sure, I’ll let you know. Lol!

This concentration of cannabis falls somewhere between hash oil, rosin, taffy and shatter.

I started with 50 grams of Purple Bubba Kush that we grew outside, this summer.

After buying a larger still, we then made our own over-proof alcohol from Turbo Yeast and copious amounts (100+ pounds) of white sugar.

This hooch clocked in at 95% and is strong enough to strip paint.

This strength of alcohol is potent enough to extract the essential oil of cannabis from its flowers and that’s ultimately what I am doing.

Here we go!


We started with a new virgin tin paint-can that was purchased from a hardware store.

To this, we added 50 grams of frozen cannabis flower.

Not ground, not decarboxylated.

Then, we poured -20 degrees Celsius alcohol over top of the plant material.


This is where it gets a little fucked up.
We know the risks and we accept them.

Let me introduce you to the newest piece of kit that we’ve added to our Canna-Lab :

A mid-century paint shaker!
(Insert gasping here.)
Shake it baby…


No kidding. We drove 400 km to salvage this machine from the bone yard and it works like a charm to knock trichomes clean off their flowers.


HahHaha! Now, come on…if you don’t do something that scares the hell out of you, every once in awhile, what’s the point of being alive?

We took precautions and I was at the ready with a fire extinguisher. I’m not kidding shaking alcohol especially at 95% can be extremely dangerous because it’s highly flammable and explosive.

After a 3.5 minute alcohol wash that was most definitely shaken, not stirred, you can see that the cannabis has been broken apart just like it had been ground.


We then began the filtering process.


First, with a fine mesh stainless steel strainer.

Once we got to the bottom of the alcohol and plant material mixture, you can start to see the mass of trichomes that have been separated.

The essential oil of cannabis with all its cannabinoids (read: THC, CBD and 109 more that we know about) are found in the gland heads of the trichomes.


As you can see, these trichomes are delicate and under magnification, they look like glass mushrooms with long glass stocks and the occasional amber/cloudy cap.


In the photo (above) you can see the trichomes which have settled to the bottom of my first filtering bowl.

If I had knocked these trichomes off without using a solvent (like alcohol) I could compress these structures and make hash. As I have used a solvent, I have stripped the majority of resinous oil from the gland heads and the trichomes are now depleted of their physchoactivity.

In the photo (below) you can see what the trichomes look like once all the alcohol and resin is removed.


If you have a Kief tray on your grinder, this would be what you are collecting (only full of resin) and completely smoke or vapable.

Then, we filtred the remaining liquid, multiple times, using coffee filtres.


Until we achieved a bright yellow coloured, transparent alcohol liquid.


We then poured this into a Green Oil Machine which (in essence) is a small still.


This machine lets us reclaim most of the alcohol that was used to strip the gland heads of their medicine.


See What I See

You’ll notice that the alcohol went into the machine a decidedly yellow colour and it’s now colourless.

It takes approximately 25 minutes to reclaim the alcohol.

What is left are all the medicinal components in a very concentrated form.


Sort of looks like a fridge experiment, gone horribly wrong. – Rebecca Ryan


From here, the material is placed in a vacuum chamber where any additional water and alcohol is purged out of it for 96 hours.

Not quite yummy but getting there.


After 24 hours:


72 more to go…but you can see the resin that has been captured.

We generally work with a 10:1 ratio.

50 grams of plant material will produce 5 grams of resin.

Concentrate levels can hit 90% THC.

~ Rebecca

How To Make Cannabis Infused Chocolate


There’s nothing better than a mitt-ful of cannabis infused dark chocolate.

First, you’ll need to make cannabis infused butter or ghee.

After that, if you can boil water and stir like you mean it, you’ve got this easy to execute recipe.

Here’s the directions from a previous post on the infusion part:


1 cup of dark chocolate wafers (I used 72%.)
3 tbsp of infused cannabis butter
1 tsp vanilla extract

Spend the money and use the real stuff. You skimp on ingredients (at this point) and you’re dead to me.
I’m not joking. There’s a few things in life that shouldn’t be fake and vanilla extract is one of those things.- Rebecca Ryan

1 tsp of ground cinnamon
1/2 tsp of ground ginger
1/4 tsp of ground nutmeg
1/4 tsp of ground cardamom
36 dried cranberries



  • Bring the water to a gentle boil in a double boiler or bain-marie. Shut the flame off and melt the butter, making sure not to burn or scorch it.


  • Add the vanilla, cinnamon, ginger, nutmeg and cardamom.


  • Stir well to combine.


  • Add the chocolate and continue to stir as it melts.


  • Keep stirring. Just when you think you’ve got everything evenly folded in, stir it for another minute longer. The butter and spices need to be evenly distributed throughout the mixture.


  • Pour the infused chocolate mixture into moulds and fill each, halfway full.
  • Insert one dried cranberry in the middle and fill to the top of the mould with chocolate. The cranberry will be completely covered by the chocolate.
  • This recipe yields 36 small pieces.
  • Refrigerate for 8 hours to let the chocolate harden.


  • Small buds and trim work well for infusing butter and you want to aim for a finished piece that’s just a little bigger than a quarter.



~ Rebecca

How To Make Cannabis Infused Butter AKA Canna-Budder

Once you get beyond roach clips and hot knives, then there is the art of infusing food with cannabis.

Most commonly, people start by infusing cow butter because butter contains a decent amount of fat and it’s easy to use in any recipe.

Technically, the medicinal components found in cannabis require fat to bind to and fat is also needed for the components to be absorbed by the body, once it’s ingested. This makes butter a viable infusion medium for cannabis, that works efficiently.

In the photo (below) you can see what I see:

It’s a whole pound of butter that I infused with 30 grams ( or 1 ounce) of cannabis.


In the cannabis culture, this level of infused butter is often referred to as Canna-Budder, so when you read this term, just know that it is describing infused butter.

Ghee (or clarified butter) can also be very successfully used as an infusion medium. Ghee provides an even more health-conscious infusion option because it (the ghee) itself is a powerful food medicine on its own.

In the photo (below) you can see what ghee looks like.


Ghee contains the perfect ratio (1:1) of omega 3 to omega 6 fatty acids. It offers all the benefits of butter without the impurities and it feeds the beneficial micro flora of the gut. It’s the better choice for anyone who is concerned about addressing inflammation in their body. Be prepared, ghee is more expensive to buy than butter because it’s a concentrate.

To make infused butter you’ll need:

  • a full pound (454 grams) of cow butter or ghee


  • an ounce (30 grams) of the cannabis strain of your choice (I prefer to blend strains and will often use 4-5 different strains, combined to make up 30 grams in total.)



  • Decarboxylate the cannabis at 240 degrees F for 45 minutes if you want to decarb specifically for THC.

If you are using a strain or strains predominantly containing CBD, then decarboxylate specifically for CBD. (Set your oven’s temperature to 295 degrees F and decarb for 75 minutes.)

CBD Decarbs At A Different Temperature For A Longer Amount Of Time To Effectively Activate.

Many people will say that they never decarb their cannabis before they make an infusion and that their finished edibles still provide a psychoactive effect.

All I can say to this is:

Yes, you will achieve a certain level of psycho-activity but if you take the time to decarb properly, you will extract even more of the available medicine contained within the material that you used.

I would also offer that cannabis (as a crop) usually takes about 3-4months to produce material that is ready for use. In most parts of the world it’s still expensive, difficult to buy, and not to mention, illegal.

This makes me question why anyone would take a chance, not extracting all that they could by simply taking a realitively short amount of time to decarb it.

So what if it takes another hour?

Its street value is $300 (at the moment) in Canada.

Why risk the potency or active effect for the sake of saving an hour?

Respect To The Herb:

If you’re not going to decarb, at the very least, strain the plant material out of your finished infusions and use it in a baking recipe. For the Love of Good Ganja, do not throw it out… or be forever hexed by Becca’s Blunt Curse.

Never tempt a green witch. Blunt Rant over (wink, wink).

Ok, back to the directions:

  • Melt the butter in a sauce pan over a low flame.



  • Add the decarbed cannabis to the canister of a Magical Butter machine.


  • Pour the melted butter over top of the cannabis.

You won’t have to grind the herb in advance because the machine has an immersion blender built right into it and it will grind and stir the pot as it keeps the infusion at the selected temperature consistently for the selected amount of time.


  • Secure the lid of the machine in place. Then set the temperature to 130 degrees F, for 2 hours.


  • After 2 hours, turn the machine off. Open it up and make sure that the buds are ground. Scrape any plant material (that may have clung to the sides of the canister or to the bottom of the lid) back down into the butter mixture.


  • Secure the lid of the machine and run it again for another 2 hours at 130 degrees F.
  • Once completed, strain the cannabis pulp out of the butter using a fine mesh strainer while the infused butter is still warm.


  • Pour the strained infused butter into a mould. As it is still warm, it will be a liquid which makes it easy to pour but also easy to spill.
  • Refrigerate the mould for 4 hours or until the butter returns to its solid form.

Respect To The Herb:

I used a glass bowl with a lid secured in place so that in case the infusion got bumped while it was in the refrigerator, it would remained contained. I then put the left over cannabis pulp into the freezer and froze it for future use.


You’ll recapture about 1/3 of a cup of cannabis pulp in which you will be able to bake right into cookies or squares. Once you do this, each baking recipe should yield between 35-40 cookies or squares. This will produce a comfortable dose (per portion) for a person who regularly eats cannabis.

If you are new to edibles, start with a 1/4 of a portion and wait 2 hours before you eat another piece.

  • At this point, you can easily remove the infusion from the mould by slowly running warm tap water around the outside of your mould.


  • Cut the infused butter into portions and freeze it in individual portions for longer term storage.

In most recipes, a 1/4 cup of infused butter will get the job done nicely.

Lets take a closer look:


Now how about a practical application?


…like melted over organic, gmo-free popcorn that was popped by using cannabis infused mct coconut oil for double the high.

~ Rebecca

Tolerance Break Is Over

In the city of Toronto today for a walk into the historic district of the Kensington Market.

I’m calling on 2 iconic locations.

The first, is to visit the Canadian Princess of Pot’s recently opened Coffee Shop.

Jodie’s Joint was opened by Jodie Emery a few months ago.

Jodie is married to Marc Emery (Canada’s Prince of Pot. He’s done time in a US federal prison. The Canadian government threw him under the bus in 2009 and let him be extradited to the USA, where he served 5 years for selling mail-order cannabis seed to the States. Both he and Jodie are long-time cannabis activists and they’ve both been arrested, charged and fined heavily for being staunch supporters of the cannabis herb and cannabis law reform.)

In Canada, it is my opinion that we owe Jodie and Marc a debt of gratitude for continually taking one for the pro-cannabis team.

Jodie’s Joint is located at 235 Augusta Ave. Toronto, Ontario Canada.

To get there, we must drive into the heart of an International city.
(I recommend buckling up until I can get us safely parked and strike out on foot.)

On our way, we’ll pass a miniature version of Times Square…lots of huge LED screens and mega advertisements are everywhere.

Then, past Bay Street (Toronto’s financial district).

Once parked and on foot, we have a 20 minute walk into the Kensington Market area.

It’s a really old, very eclectic neighbourhood.

It’s filled with fruit and vegetable shops and vintage clothing stores. It’s always been a bit of a hippie-haven and it draws a very artsy crowd.

A few more blocks and we’ve arrived.

Jodie’s Joint has already been dealing with some neighbourhood backlash, of sorts.

Change is difficult at the best of times.

Jodie’s address has been a beloved coffee, tea and bulk food store called “Casa Coffee ” and it has operated (almost daily) in that locale for the last 55 years.

Yeah, the Princess has made some changes and although you can still buy coffee and tea, gone are any reminants of bulk food buying.

No cannabis can be purchased here yet, nor can you vape cannabis inside…but staff are working towards that ultimate goal as we wait and see what the changing Provincial government cannabis business regulations are going to look like.

(5 more months, they figure.)

Currently you can buy products made from hemp, logoed lighters, grinders, t-shirts and porcelain coffee cups.

Jodie’s staff were exceptionally polite and extremely helpful.

Mimi served us our coffee and Andreas Gregoras (who wasn’t even scheduled to work) but chatted with me anyway were both very enthusiastic and were great ambassadors for Jodie’s venture.

(5 Stars for exceptional customer service.)

This is what the upstairs looks like.

As you can see, it’s not really swanky or over-built.

In my opinion the acquisition of this location was about establishing turf.

Almost directly across the road is the other iconic business that we’re visiting.

This one has been established right across the street from Jodie’s Joint for the last 20 years and is still going strong.

You know what they say, location, location, location.

Let’s have a little look-see at a place you can legally vape and smoke cannabis at, if you’re a member or, you pay a $5 cover.

Located at 204 Augusta Avenue is the Hot Box Puff Lounge.

It’s a headshop in the front, a vape lounge (complete with a pool table and board games in the middle) and an outdoor patio where you can smoke joints all day long, if you want to.

No cannabis is sold on site, you simply bring your own.

You can also bring your own vaping or bong equipment. Or, you can simply rent Hot Box’s gear.

I think it’s a cool concept.

Buying membership in the club or buying a day pass, gives people a “legal” place to socialize with cannabis.

I opted for a relaxed vape session and a coffee.

It’s the first time that I’ve ever medicated in a commercial store. Thanks for joining me.

~ Rebecca

Double Cannabis Infused Salted Caramel Cups

This recipe isn’t that difficult to execute, if you plan in advance.

The most difficult part will be making your own cannabis infused butter and then giving enough time for both layers of this treat to harden in your refrigerator.

Truth be told, waiting for something that you know will provide a fantastic experience is really the hardest part.

First, make the cannabis infused chocolate.


  • 40 grams of 74% dark chocolate
  • 1 tbsp of cannabis infused butter (melted)


  • Melt the butter in a hot water bath. I simply use a small glass bowl that fits inside a larger saucepan, just like the in photo (below).

  • Melt the chocolate in small pieces while you continue to stir and blend the butter into the chocolate. Your infused chocolate should look like the photos (below).

  • Fill your silicone chocolate mould 1/2 full of the melted chocolate, as shown in the photo (below).

  • Refridgerate the mould for 12 hours to ensure that the chocolate has hardened.

Caramel Layer Ingredients:

  • 1/4 cup of maple syrup
  • 1/8 cup of heavy cream (35% whipping cream)
  • 1 tbsp of cannabis infused butter
  • pink Himalayan salt to season

3 slivered almond pieces are needed per cup. The mould I used, has 15 cups, so I used 45 pieces.


  • Melt the butter directly into a small saucepan over a medium-low flame.
  • Add the maple syrup and heavy cream.

  • Stir and continue to stir the contents within the saucepan to ensure that the mixture is well blended and doesn’t scorch.

Your mixture should be a light golden colour (as you
can see in the photo below).

  • Bring the mixture to a gentle boil while continuing to stir.

The mixture will darken in colour and become a rich butterscotch. It will thicken into a sauce that will cling to a spoon (as opposed to running off).

  • Remove the partially filled chocolate mould from the refrigerator and add a caramel layer on top of the chocolate. This will fill the mould.

  • Insert 3 slivered almond pieces (into the caramel) per cup.

  • Salt the top of each caramel cup.

  • Place the mould back into the refrigerator and chill for another 12 hours.

Remove the cups from the mould and arrange on a serving platter. The cups freeze well and can be made prior to a special event.

I welcome your comments and I invite you to follow me on my journey…there will be medicated caramel! 😉

~ Rebecca

Cannabis Infused: Garden Fresh Pea Purée

Yeah, what can I say? Eventually you just get tired of making and eating your standard, run of the mill, pot brownies and your gastronomic palate moves on.

I love fresh green peas straight out of the garden.

While we’re on the topic of food items that I love, I also love cannabis, cannabis infused butter, garlic and 35% whipping cream.

Thick, smoked bacon, fresh chives and plantain chips aren’t half bad either…

In my world, that’s all the fixings a person needs to take a basic recipe for mushy peas and lace it up right!


  • 1 quart of sweet green peas (washed and shelled)
  • 1 tbsp of cannabis infused butter (melted)
  • 1/8 of a cup of heavy cream (35%)
  • 1/2 tsp of minced garlic
  • 12 plantain chips (crackers would work too)
  • 1 strip of bacon (cooked and drained dry, then cut in 12 small pieces)
  • freshly chopped chives
  • pink Himalayan salt and freshly ground black pepper to taste.


  • Melt the butter in a small bowl inside a pot of boiling water.

If you melt the butter in a hot water bath before you mix it in with your peas, the finished purée will be more evenly medicated and you are less likely to have pockets of purée that are stronger than others.

  • Shell and wash the peas.
  • Boil or gently steam the peas for 5 minutes. (They should be tender and cooked all the way through but not falling apart.)
  • Drain the water from the peas.
  • Blend the peas in a high powered blender or food processor along with the melted butter, heavy cream and minced garlic.
  • Season with salt and pepper to taste.

The purée should look smooth and thick, just like the photo (above).

To make the canapés:

  • Spread the purée, evenly on top of a plantain chip or thin cracker.
  • Position a small piece of bacon in the centre of the purée and garnish the top of the bacon piece with freshly chopped pieces of chive.


These bite size morsels make a fantastic addition to a charcuterie board. You will have pea purée left over and I use it as a dressing for cold salads, as a sauce over meats or as a condiment for steamed vegetables.

It’s incredibly versatile.

I welcome your comments and I invite you to follow me on my journey….nothing beats fresh peas and cannabis, homegrown never tasted so good. 😉

~ Rebecca

Cherries Dipped In Cannabis Infused Dark Chocolate


Fresh cherries picked right off of a cherry tree are my absolute favourite fruit.

In Canada, cherries are a fairly expensive fruit.

In stores and at roadside fruit and vegetable stands you can expect to pay about $4 per pound or just over $8 per kilogram.

Usually you can only buy them fresh in July (for about 3 weeks) in the part of Canada where I live.

As the season for them isn’t very long, I try to make a few special recipes to celebrate my love for them.

This year I decided to medicate dark chocolate with cannabis infused butter and then I dipped some cherries in the chocolate.


  • 30 fresh cherries (washed and dried)
  • 80 grams (2.8 ounces) of 74% dark chocolate (melted)
  • 2 tbsp of cannabis infused butter


  • Melt the cannabis infused butter in a small glass mixing bowl submersed in boiling water. Stir the butter as it melts and reduce the flame to medium-low. The goal is to gently heat the butter and chocolate without scorching it.

  • Melt the chocolate the same way. Add one piece at a time and stir well until all the chocolate is melted and is thoroughly combined with the butter.

  • Line a small baking sheet with waxed paper. Carefully remove the glass bowl (full of melted chocolate) from its hot water bath. Hang onto the stem of each cherry and dip it into the chocolate, making sure to fully immerse each one.

  • Place each chocolate coated cherry on the waxed paper-lined tray and put the whole tray in the fridge overnight.

Cannabis Infused Chocolate Covered Cherries

Enjoy on their own or use as a special garnish as part of another dessert.

I welcome your comments and I invite you to follow me on my journey…letting life be one big bowl of fresh cherries. 😉

~ Rebecca

Olive Oil Infused With 45 Grams of Cannabis


I’m all about the base. Making every inch perfect from the bottom to the top.


  • Start with 45 grams of the cannabis strains of your choice.

(I used 8 different cannabis strains to use up some odds and ends that I had kicking around and needed to use up.)

  • Decarb it.

(I decarbed this batch at 245 degrees F for 45 minutes in a pressure cooker.)

  • Put the cannabis in a Magical Butter Machine and cover with 1 litre of olive oil.

  • Set the temperature to 130 degrees F for 2 hours.

After 2 hours, open the machine and check to make sure that the buds have remained fully immersed in the olive oil. If you have ground cannabis sticking to the sides of the machine’s canister, scrape it back down into the oil and run the mixture for another 2 hours.

When the blend is finished it should look like the photo (below) when you open the canister after 4 hours.

See What I See

Very little cannabis residue is sticking to the sides of the canister. The machine did a great job grinding and stirring the pot for 4 hours. Even the lid and immersion blender is fairly clean.

  • Strain the mixture through a fine mesh strainer.

Save the left over cannabis pulp. About 1/3 of a cup will remain. This is not completely spent and it can be incorporated into another recipe. It will freeze well so you do not have to use it in a baking recipe immediately if you freeze it.

  • Using a funnel, pour the finished mixture back into an amber glass bottle for long term storage.

  • Store infused olive oil in a refrigerator.

I welcome your comments and I invite you to follow me on my journey…we will be infusing a variety of bases.


~ Rebecca

Fiddlehead Mushroom Salad, Dressed With Cannabis Infused Olive Oil

This recipe will make two large salads that can stand alone as independent meals.

Alternatively, it can be served as a side dish to accompany a main course.


  • 1/2 a head of romaine lettuce (cleaned and chopped)
  • 1/4 lb of fresh asparagus (washed and cut into bite size pieces)
  • 1/2 lb of fresh fiddleheads
  • 1/4 lb of fresh mushrooms
  • 10 black olives (pitted and cut into small pieces)
  • 1/4 cup of goat feta cheese (crumbled)
  • 2 tbsp of blanched and slivered almonds
  • 2 tsp of fresh garlic (chopped)
  • 1 tsp of fresh ginger root (grated)
  • 3 tbsp of coconut oil
  • 2 tbsp of medicated olive oil
  • 1 tbsp of balsamic vinegar
  • pink Himalayan salt and freshly ground black pepper to taste.

Here’s the link to a previous post about how to make the cannabis infused olive oil:


  • Sauté the asparagus, fiddleheads, mushrooms, olives, almonds, ginger and garlic in a large pan until the vegetables are soft and cooked through.

  • Place the cooked contents on top of a bed of romaine lettuce and top with feta cheese.
  • Drizzle the olive oil and balsamic vinegar over top to dress the salad.
  • Season with salt and pepper to taste.


I welcome your comments and I invite you to follow me on my journey…even salad can be medicated and infused with cannabis to drive up its nutritional density.


~ Rebecca

Ragout: A French-Inspired Stew Avec le Cannabis

A ragout is the culinary term that describes a decidedly French-style version of a slowly cooked stew.

It can be made with meat or fish…or, it can be made completely Vegan with vegetables alone.

It is usually a thicker sauce which makes it quite hearty and able to stand on its own as a dish, rather than needing the support of pasta to hold it up.


  • 454 grams (1 pound) of cooked ground water buffalo, beef or pork. (Obviously omit this ingredient to make a Vegan version.)
  • 227 grams (1/2 pound) of sautéed mushrooms
  • 2 small yellow onions sautéed
  • 1 litre (16 ounces) of tomato sauce (this one has 1 cup of black olives in it but any tomato sauce will work)
  • 2 medium size carrots (diced in rounds)
  • 1 medium size cauliflower
  • 2 tbsp of decarbed, ground cannabis
  • 1 tsp of minced garlic
  • 1 tsp basil
  • 1 tsp fresh oregano (dried is fine too)


  • If you are using cooked meat, add it to a very large, deep frying pan and set the flame to a low simmer.

Think big. I use a massive wok for this job. This recipe requires a pan or cooking vessel large enough to hold all the ingredients and still be able to accommodate stirring as the vegetables continue to cook.

  • Add the sautéed onions and mushrooms and stir to combine with the meat.

  • Add the tomato sauce.

  • Add the minced garlic.

  • Chop the oregano and add it.

  • Grind the decarbed cannabis.

  • Add the cannabis and basil.

  • Add the carrots.

  • Add the cauliflower and stir well to combine all the ingredients.

  • Continue to simmer the ragout on a low simmer for an hour to ensure that all the vegetables have a chance to fully cook and all the flavours have a chance to meld.

Lets have a closer look:

bon appetit!

I welcome your comments and I invite you to follow me on my journey… occasionally it will be quite saucy. 😉


~ Rebecca