Article: It's A Rogue World feat. How to Infuse Your Holiday Fare 11.18.24

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Nov 18, 2024

It's A Rogue World feat. How to Infuse Your Holiday Fare 11.18.24

The holidays can be a tough time (Family! Lack of family!! Plans!!!). We've put together a post of resources to make things easier to handle. This week we talk about decarbing butter and how you can use it to infuse your holiday food, we also offer a delectable stuffing recipe (hint: add your cannabutter), we suggest a book which will have you LOLing, and as always, we share our current fashion obsession. Let’s dive in!

Photo by barol16

How to Make Weed Butter: A Beginner's Guide

If you’re curious about cannabis-infused recipes, making weed butter is a great place to start. The first thing you need to know is that the cannabis needs to be decarboxylated, or “decarbed,” to activate its psychoactive properties. This involves baking the cannabis to change the inactive compounds into active ones. Once that’s done, the fun part begins! You simmer the decarbed cannabis in butter (or oil) for about four hours, letting the flavors and potency blend together. It’s a slow process, but so worth it for that perfect infusion.

A pro-tip is to add a little water to the pot while infusing which keeps the butter from burning and helps maintain a steady temperature—super important for getting the right results. Once the butter is ready, strain it, let it cool, and then you can use it in all sorts of dishes. I like to swap regular butter for weed butter in my favorite baking recipes like brownies or cookies (also it's perfect for Thanksgiving stuffing - see below). It’s an easy way to add a little something extra to your meals. The best part? You can also experiment with different oils, like olive or coconut oil, for even more flavor options.

For our favorite weed butter recipe, visit bon appetit. by Mennlay Golokeh Aggrey, with further reporting by Zoe Denenberg

Photo by How Sweet Eats

Making the Perfect Buttery Stuffing: Our Go-To Recipe

Favorite Thanksgiving dish? Hands down it's the stuffing. We’ve tried so many versions over the years, but this one has everything—crispy edges, a soft center, loads of butter (some of this is weed butter obv), and the perfect balance of herbs. The flavor is rich and savory, with just the right amount of seasoning that goes well with any dish. What makes it even better is that the recipe is incredibly versatile. You can make it ahead of time and just pop it in the oven when you’re ready. Trust us, this stuffing is THEE one.

Ingredients

18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) preferably toasted or stale
1 cup unsalted butter (try a tablespoon or two of weed butter)
3 cups diced sweet onion, roughly 2 large onions
2 cups diced celery
6 garlic cloves, minced
kosher salt and pepper
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
2 1/2 cups chicken or vegetable stock
2 large eggs
a mixture of fresh herbs for sprinkling

Instructions

Sounds weird but, trust us, use stale bread and use a mixture of types (sourdough, Italian etc)
Preheat the oven to 350 degrees F. Brush a 9x13 baking dish with melted butter and add the bread cubes
Optional: try using your homemade cannabutter by substituting 1 tsp. cannabis butter per serving. Here’s the math: this recipe serves 8 so try substituting 8 tsp. cannabutter for a 10-mg-dose serving. Or, do less. Our motto is always: LOW AND SLOW
Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
Pour the onion celery mixture over the bread crumbs and toss well to coat (you can also do this in a bigger bowl if it's easier for you to stir but we like using as few dishes as possible).
In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
If you want, make a day ahead and remove the pan from the fridge 60 minutes before reheating it.
Serves 8

For the full recipe and background, visit How Sweet Eats.

A Book That Will Have You Laughing: "Wow, No Thank You." by Samantha Irby

Holidays can be stressful and sometimes laughter (and weed!) is the best medicine. For some hilarious, no-holds-barred humor, we recommend Samantha Irby’s book Wow, No Thank You. This collection of essays is full of sharp wit and brutally honest reflections on her life. Irby takes you through everything from bad dates to weird TV meetings, all while grappling with the reality of growing older, moving to a new town, and navigating life’s many messes.

Irby doesn’t sugarcoat anything—she’s funny, raw, and relatable. Whether she’s talking about her body falling apart or her awkward interactions with people, you’ll find yourself laughing out loud and feeling like you’re right there with her. If you’ve ever felt like you’re just trying to figure it all out, this book is for you.

Our Current Fashion Obsession: Alexis Bittar Liquid Lucite Hinge Bracelet

Guess what elevates every outfit: jewelry. This stunning cuff will breathe new life into last year's Thanksgiving outfit.

Shop the bracelet HERE.

Wishing you a lovely (frictionless!) Thanksgiving. xo