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On the 1st day of Christmas my true love gave to me: 1 canna oil recipe6 cups olive oil or canola oil1 ounce cannabis buds, finely ground, or 2 ounces trimmed leaf, dried and groundIn a heavy saucepan (or a double boiler), slowly heat oil on low heat for a few minutes.

You should begin to smell the oil’s aroma. Add a little bit of cannabis to the oil and then stir until it is fully coated with oil. Keep adding more cannabis until the entire amount of cannabis is mixed into the oil. Simmer on low heat for 45 minutes, stirring occasionally.Remove the mixture from the heat and allow it to cool before straining. Press the cannabis against a metal strainer with the back of a spoon to wring all the oil out of it. The oil is best stored in an airtight container in the refrigerator for up to 2 months. Throw the leftover cannabis in the compost.

On the 2nd day of Christmas, my true love gave to me: 2 Super blazed spring toasties1 loaf whole-wheat bread1 cup sliced avocado1 lb Provolone cheese2 tablespoons ground hemp seed

1 teaspoon basilhalf a clove of garlic (optional)tomato or sun-dried tomatoes (optional)1/4 oz Cannabis Bud1 stick CannaButtervPlace slices of cheese, then avocado on a piece of bread. Sprinkle with hemp seeds and basil.For extra variety, add tomato slices and sprouts or sun-dried tomatoes and garlic. Top with another slice of bread.Drop a tablespoon of CannaButter into the frying pan and grill the toastie on both sides, on low heat.Grill with as much butter as you can without burning the bread, covering the pan to melt the cheese.

On the 3rd day of Christmas my true love gave to me: 3 marijuana pizzas (as we had guests and they were all very hungry)1 prepared pizza dough (store-bought)1 cup Cannabis Pizza Sauce1/2 cup mozzarella cheese, shredded1/2 cup romano cheese, shredded

additional toppings as desiredPrepare pizza dough by following directions on package label. Preheat oven accordingly (usually 400 degrees).Spread Cannabis Pizza Sauce evenly on top of dough. Sprinkle cheese evenly on top of sauce. Add extra toppings as desired.

Bake in oven for 18 to 25 minutes (or as dictated on dough packaging), until chees is golden brown.

On the 4th day of Christmas my true love gave to me: 4 Ricotta stuffed mushrooms8 large white mushrooms, stems removed5 cloves of garlic, crushed3-4 tablespoons partially skimmed ricotta cheese1/4 teaspoon salt1/2 teaspoon cracked black pepper1 tablespoon infused extre virgin olive CannaOil4 tablespoons grated parmesan cheese

Preheat oven to 350 degrees.Clean mushrooms, remove stems. Chop stems and any extra mushroom.Heat olive CannaOil in saute pan, add chopped stem and mushrooms.Halfway through cooking, add crushed garlic, salt and pepper.Remove from heat and allow cooling slightly in a small mixing bowl. Add ricotta and 2 tablespoons grated Parmesan.Fill caps with cheese mixture and place on a cookie sheet that has been sprayed with cooking spray. Sprinkle remaining Parmesan on top.Bake for about 15 minutes.

On the fifth day of Christmas, my true love gave to me: 5 cups of Mary Jane’s tea6 cups of water2 cups Cannabis leaf2 tea bags (any type of tea)1 teaspoon of honey1/4 cup of 2% milk (optional)

1 shot of your favorite liquorBoil water and leave the leaf simmering in water for about 19 minutes. Add the tea bags with your honey give a little stir.If adding milk, pour very slowly so the milk doesn’t curdle or microwave the milk first so it’s a little warm as it hits the boiling tea.Toss in the shot of liquor, give a little stir then bring this to a boil for another 5-10 minutes. Add drink to your teacup or run it threw a strainer for a cleaner tea.

On the 6th day of Christmas my true love gave to me: 6 canna-dipped strawberries1 1/2 cups white chocolate chips1/4 cup Cannabis Coconut Oil20 strawberries (with stems)1/4 cup blue sprinklesHeat white chocolate and Cannabis Coconut

Oil in a microwave safe bowl. Remove and stir every 20 seconds until melted. Dip dry strawberries in chocolate one at a time, allowing excess chocolate to drip back into bowl.Dip the tips of each chocolate coated strawberry into the blue sprinkles.Sit strawberries on wax lined plate to dry.Chill strawberries in fridge 20 minutes before serving.

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I have been thinking about writing a smoke report on Hashish for a while, but my impartiality on the subject is questionable; even if my dedication is not. The solution was to find a writer deeply involved in

all aspects of the Cannabis plant and new to the world of Hashish. The best way to total objectivity was, in my mind, to teach the process first and then to let the taste buds do the writing. So, without further ado, the Hunters of the Dank have the pleasure of introducing the Dank Duchess: Brooklyn Bred, South Beach Blossomed and Cali Cured.

Frenchy

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A t first glance, the Pinot Noir Hashish in front of me is a mystery. Fashioned in a dense and compact ball, it dares me to tease out its secrets, to know it as fully as possible. I palm the jawbreaker-sized Hashish, marveling at its crystal-like outer appearance.

Honey colored on the outside and somehow brittle, yet soft and pale on the inside, the Hashish feels like moist fine sand when crumbled. Slicing through a chunk of the Pinot Noir Hashish feels as dense as spooning a freshly opened pint of Haagen Daaz Ice Cream; not overly hard, but solid enough to make me pause.

The Pinot Noir Hashish has a moderate ambient aroma; not powerful when the jar is opened, but unquestionable when given a deep and appreciative inhale. This exuded aroma is spicy and exotic, recalling its Afghani/Pakistani parentage. Original Blackberry Kush lends the other parental half and provides the Pinot Noir Hashish’s sweet, perfume-like essential aroma. On incineration, the wafting smell of pine is unmistakable.

Using a beautiful glass dab rig, I taste the Pinot Noir Hashish for the first time. As this is a concentrated form of cannabis, I am fully expecting a rush of hot vapor to sear past my lips and onto my lungs; bringing that inevitable burn that signals “this is that good stuff.” However, I am pleasantly surprised that the vapor slips into my mouth coolly and smoothly, filing it with a medium-intense flavor and then easing down to my lungs. On the second inhale, I slow it down even further; appreciating the initial sweet berries and the layer of

chocolate and nuttiness, sucking into my lungs and tasting the diesel fuel, and ending with the tingly piney finish. The third time is definitely going to be the charm. I am already feeling that tell-tale mental expansion that always signals to me that I am on my way to a really nice high. After a very deep draw, the vapor slides in and dances over my tongue, coating it with berry goodness, before continuing down my throat. I feel like I am eating the tastiest air cake ever. The vapor lingers in my lungs with pleasant warmth, and my decision to exhale is neither rushed nor desperate. Cool air then serves as a swift palate cleanser, not unlike a delicious sorbet between courses.

I swear I can feel cushions of air all around me; squeezing me gently. A slight smile crosses my lips for no good reason, and then I smile harder.

I feel really good right now.I am definitely on cloud nine.

I have taken 3 really good hits and I look at my titanium screen. It is a little clogged because the Pinot Noir Hashish is not a full-melt concentrate, so I am left with a little residue. A small amount of cleanup and I am ready to go again.

But wait. Let me rest on this plateau because I am already way, way up there.

Ordinarily I am no lightweight cannabis lover, but this Hashish has really caught my attention. Especially in the day time, I favor very euphoric mental highs with little body stone. I am prone to curling up with a cat at any time, so I need as much up-and-at-’em as I can get. However, I can easily get distracted and sometimes, really heady highs are as unproductive for me as midday couch-lock. I have nothing to worry about with the Pinot Noir Hashish. I am more than satisfyingly ‘altered’ at this time and I am ready

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door that opened onto a garden alive with music, food and good energy. On our left was a mind-blowing selection of work in progress, and on our right a designed space for artists to display their skills.

It is fascinating to see the evolution of a project and get a glimpse of the intricacy and complexity of a masterpiece. These little colored squares are the embryo of a much more complex form to be born in fire; they are not really striking by themselves but together they become a new dimension.

Stepping into the actual gallery space was quite unreal, an overload of colors and shapes, an orgy of style, almost overpowering as a whole and simply mind-blowing when focusing on one a piece at a time.

The new generation of glass connoisseurs and amateurs would have expected no less with artists like Banjo,

Blue Grass Man, Chunk, Jared Delong, Mr. Gray, Jack and Emily Hanshaw, Hermit Tristan Hodgeds, Little B, Piper Dan, W.C. Stearns, Talon, Vela G, Mike Warren, Darby and more in attendance. Even an “old schooler” like me, with hardly any experience in water pipe/bubblers outside the traditional Narghile (Hookah) or coconut and bamboo Bong, has heard some of these artist’s names and seen some of their work.

It is quite impossible to reflect the whole experience through a few photos but we hope nonetheless to share some of the day’s emotions. Since photos are worth a thousand words, I will mostly share this dream-like day through the eyes of TC’s camera.

This is a very small peek of an epic exhibition, worth hundred of thousands of dollars. The display was not confined to the gallery; the guests were walking

around with incredible artworks as well.The show continued to the last

minute in the parking lot; we had the chance to look at an amazing private collection in the back of a truck. There is truly a strong bond between the Artist and the Collector; it was really touching to see Darby get reunited with one of his masterpieces and the delight of the moment on the Collector’s face.

I could have written this article simply on what we saw in those last minutes, which should give you a better perception of the abundance of artwork that was offered and of the overall quality of the event.

We are grateful to the Lost Coast Gallery for their invitation, and to all of you that made such a weekend a reality.

The Hunters of the DankMORE AMAZING GLASSWORK ON THE NEXT PAGE >>>>>

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