Monday, October 10, 2016

POT-TATO SALAD.


Pot-tato Salad
by: deliciously Dee

Ingredients:

5 medium potatoes
5 slices of bacon
1/2 chopped onions
1/2 cup vinegar
1/2 cup water
3 tbsp finely ground decarbed cannabis
2 tbsp sugar
1/2 tsp salt
1 tsp pepper

Directions:

Boil potatoes with skin on.  I prefer red potatoes.  In large saucepan fry bacon.  Use bacon drippings put onions to fry and mix together vinegar, water, cannabis, sugar, salt and pepper.  Cook til well blended.  Mix well, but gently then crumble bacon bits on top.

Great serving with bratwurst!

- deliciously Dee

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Birth name Danielle Russell, friends and colleagues call her Dee.  Dee has been making medibles or medicinal edibles with cannabis from 2006 to present.  In 2014 she published the first edition of her cannabis cookbook, The Happy Chef THC, including hip-hop album “The Prescription” from hip-hop artist and MMJ patient B-Real of Cypress Hill. The year 2015 was the year of legalization for medical marijuana for the state of Nevada.  Dee worked as a Canna Chef in the first licensed MMJ Production Kitchen in the state of Nevada located in the fabulous city of Las Vegas - she still continues to make her edibles for the patients in the state today.

Are edibles not your thing?  Maybe you had a bad edible cannabis experience?  Eat too much or not enough - trouble dosing?  Or - perhaps you enjoy cooking with the plant and/or have an interest in joining the cannabis industry as a Canna Chef in an MMK Production Lab.  In with case, HER LATEST CANNA COOKBOOK IS THE ONE YOU NEED!!  Check out her latest EXPERT CANNABIS COOKBOOK - Deliciously Dee The Happy Chef Expert Cannabis Cookbook.  (available on Amazon & iBooks)