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Speaker 1: Welcome to Cannabis Talk one oh one featuring Blue with

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Speaker 1: Joe Gronde, the world's number one source for everything cannabis.

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Speaker 2: Hello, welcome to Cannabis Talk one on one, the world's

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Speaker 2: number one source for everything cannabis. Monday's Blue alongside of

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Speaker 2: me is mister Joe Grande. And we do have Heidi

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Speaker 2: in the building from Loran Oil.

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Speaker 3: Oh yes we do. You guys, Thank you for listening

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Speaker 3: to Cannabis Talk one on one and checking out the

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Speaker 3: podcast on YouTube all around the world. Make sure you

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Speaker 3: check out our website Cannabis Talk one on one dot

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Speaker 3: com and if you have so many great articles and

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Speaker 3: blogs on the side for you to check out, and

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Speaker 3: feel free to give us a call anytime one eight

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Speaker 3: hundred and four twenty nineteen eighty and check out our

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Speaker 3: ig pages and all social media at Cannabis Talk one

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Speaker 3: on one. My brother from Another Mother, Blue is at

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Speaker 3: the number one Christopher Wright. Hello, and you can always

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Speaker 3: find me on the gram at Joe Gronde fifty two.

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Speaker 3: And I don't know if you guys have seen the

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Speaker 3: latest edition of the Cannabis Talk magazine, but it is

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Speaker 3: so dope, you guys. Stone Zones on the cover who's

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Speaker 3: on the back cover again, Turpine Warehouse. Oh yes, it

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Speaker 3: looks great because they both look like covers. You don't

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Speaker 3: know which way you're looking at this magazine, you guys.

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Speaker 3: It is so dope, so make sure you check that

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Speaker 3: out right there. If you don't have one, give us

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Speaker 3: a cargo. Check it out on the smoke shopping Throw

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Speaker 3: it over here, slar so you can put on the

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Speaker 3: camera forging it. Oh yes, coming on YouTube, bam, comeing in, hot, hot, Hot,

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Speaker 3: hot hot. Get yourself a copy of this today, folks,

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Speaker 3: and if you don't, get yourself a coffee, go to

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Speaker 3: the website Cannabis Talkmagazine dot com and subscribe. Now, welcome

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Speaker 3: to Parts Unbaked. This is like one of my favorite

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Speaker 3: shows because we're standing in the kitchen recording the podcast.

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Speaker 3: And if you're listening to the podcast, make sure you

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Speaker 3: go to the YouTube and check us out, you guys,

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Speaker 3: because we have Heidi from Loranoils. Check out their website

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Speaker 3: loranoils dot com, l O r A n n oi

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Speaker 3: ls dot com. Now Heidi as the senior business development

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Speaker 3: manager at Loranoils and a part of our special cooking

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Speaker 3: show here at the CT one oh one Kitchen Loranoils

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Speaker 3: has been manufacturing and distributing premium flavoring and essential oils

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Speaker 3: for over sixty years. You guys, that's longer than I've

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Speaker 3: been alive. So that's a good sign right there. Loranoils

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Speaker 3: was born in nineteen six six two and originally bottled

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Speaker 3: and distributed about eight to ten core essential oils such

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Speaker 3: as peppermint and clove, and distribution was only limited to pharmacies. Now,

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Speaker 3: over the years, the business has expanded its product offering

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Speaker 3: and they now sell to a wide variety of retailers, manufacturers,

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Speaker 3: health practitioners, and home consumers. Folks, you could buy this

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Speaker 3: at a store near you, like a Whole Foods or

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Speaker 3: a pick your store. Today the company service is over

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Speaker 3: thirty thousand customers in over fifty one countries. I'm so

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Speaker 3: happy to welcome back Heidi to our kitchen. Give it

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Speaker 3: ladies and gentlemen. Hello, Heidi. It's always special when you're

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Speaker 3: here because you always just make our tummies feel good.

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Speaker 3: Everything that you make time right, it's like, and not

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Speaker 3: only that we have the cookbook that you guys have

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Speaker 3: and everything else, but what are we making today for

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Speaker 3: the listeners to follow along with?

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Speaker 4: So we're making a lava lamp, Lavender lava lamp lemonade.

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Speaker 4: And this is a recipe that was given to us

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Speaker 4: by Marissa Dunn, who's featured in our new cookbook From

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Speaker 4: Altitude Drops in Vermont, women owned cannabis business, and she

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Speaker 4: also has a couple other recipes in this book. Her

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Speaker 4: shrimp and grits and her ChIL wows are.

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Speaker 3: My favorite.

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Speaker 5: This is lavender lava lamp.

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Speaker 3: Lemonade, Lavender lava lamp. Like, can we explain the name?

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Speaker 3: Like was there a lamp involved or a light?

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Speaker 4: I mean, what is the surprise at the end. So

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Speaker 4: this is made with pea flowers, which are little blue.

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Speaker 4: They're little little pea flowers. Yeah, you could make tea

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Speaker 4: with it. So we're going to do a simple syrup

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Speaker 4: with that and we're going to add our lavender oil

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Speaker 4: and it's going to make a blue syrup. But when

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Speaker 4: we make the drink and add the acid to the drink,

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Speaker 4: it turns a bright pink. So it's a pretty cool

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Speaker 4: visual change and it tastes so good.

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Speaker 3: Obviously, you can infuse this or not infuse this, infusing

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Speaker 3: it with honey. Oh, we're infusing it with honey.

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Speaker 5: We've got CBD honey all the way from Michigan. No way,

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Speaker 5: so yes, yes, that's awesome from Michigan.

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Speaker 3: Is that a partner company you guys that you guys stand, No,

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Speaker 3: that is.

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Speaker 4: A company that I just came across and I'm excited

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Speaker 4: about it. Their honey is really great. All the my

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Speaker 4: active ingredients are intact. It's not heated, so all of

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Speaker 4: like the honey benefits are still well.

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Speaker 3: Thanks honey. Yes, welcome, Well, appreciate that honey. So for

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Speaker 3: those that are listening, you kind of said it, what

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Speaker 3: do we need to do to start this? You're listening

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Speaker 3: at home and wanting to make this right now with.

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Speaker 4: That, So, we've got two cups of water that I

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Speaker 4: just brought to a boil, and we're going to put

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Speaker 4: a quarter cup of the pea flowers in there, and

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Speaker 4: we're basically just going to where.

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Speaker 3: Do you get these flowers at care? I mean, I've

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Speaker 3: never get a health food store.

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Speaker 5: You can get them on Amazon, That's where I got them.

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Speaker 4: But you can already see that it's starting to turn

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Speaker 4: it a really pretty well blue and it's gonna sit

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Speaker 4: there for about ten minutes and it's going to turn

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Speaker 4: a really deep, pretty navy blue color.

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Speaker 3: Sent to it. It does. Yeah, what is that scent?

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Speaker 5: Pea flower?

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Speaker 3: Flowers? Nice? It's a.

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Speaker 4: Fresh clean There's a lot of antioxidants in this type

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Speaker 4: of tea, so it's good for that as well.

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Speaker 3: So you just want to stir it a little after

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Speaker 3: it's boiling, so you don't need it boiling.

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Speaker 5: While you're doing to need a boiling while you're doing it.

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Speaker 5: It's like you're making a cup of tea.

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Speaker 4: You want to make sure that the water is super

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Speaker 4: hot so it's steeping properly in hydrating the flowers.

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Speaker 3: And are you going to smash them the flowers as well.

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Speaker 4: I'm going to one once I strain it, because we're

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Speaker 4: eventually going to let this sit for ten minutes. Then

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Speaker 4: I'm going to strain the flowers out of it, and

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Speaker 4: then we're going to add sugar to it as if

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Speaker 4: we're making a simple syrup.

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Speaker 3: So those that are listening, you have the flowers, you

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Speaker 3: have the boiling water.

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Speaker 4: Cups of boiling water, boiling water, a quarter cup of

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Speaker 4: the flowers in like around a cup of sugar.

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Speaker 5: If you like it a little bit sweet, you can

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Speaker 5: add a little bit more. But you're also going to

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Speaker 5: be getting some sweetness from the honey, So keep that

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Speaker 5: in mind.

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Speaker 3: And what is it from lo uran oils that we

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Speaker 3: see there.

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Speaker 5: We're going to use our organic lavender oil.

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Speaker 3: Lavender oil and the lemons are just for garnish.

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Speaker 5: Lemons are for garnish.

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Speaker 4: But we're also using lemon juice in the cocktail once

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Speaker 4: we make it, because that's what's going to do the

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Speaker 4: color change, but it's also going to add a lot

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Speaker 4: of flavor to it.

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Speaker 3: And the lemon juice is is some normal bottle of

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Speaker 3: lemon juice or is that Oh that's fresh squeeze lemons,

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Speaker 3: Nothing but the best, just just the lemon straight from

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Speaker 3: the lemon. Yes, right.

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Speaker 2: And then so now we're gonna when you take the sugar,

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Speaker 2: is that is that something you're going to melt into it?

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Speaker 4: You said, yep, you're going to dissolve the sugar into this.

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Speaker 4: After the ten minutes, we're going to take those flours out.

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Speaker 4: We're going to press them through the strainer to make

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Speaker 4: sure that we get all of the liquid from the flowers.

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Speaker 4: Then we're going to add it back to the pot

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Speaker 4: and stir in the sugar until it's completely dissolved. Then

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Speaker 4: you're gonna let it cool before you.

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Speaker 3: Use it sounds tasty. So that is the only sugar

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Speaker 3: we're going to use is the honey, and seebee, Nope,

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Speaker 3: the sugar.

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Speaker 5: There's about granulated sugar.

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Speaker 3: I was wondering what happened there, But you know what, Hey,

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Speaker 3: we cooked a couple of.

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Speaker 2: Actually asked you. I meant to say, is can you

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Speaker 2: just use it without the sugar and just use the honey?

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Speaker 4: Is what I was trying to It's not going to

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Speaker 4: be quite as sweet if you if that's what works

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Speaker 4: for you, that's going to be fine. You can definitely, Yeah,

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Speaker 4: but you want to make sure because there's quite a

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Speaker 4: bit of CBD in this honey, you're not doing too much. Yeah,

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Speaker 4: if you're relying on this for your only sweetening agent,

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Speaker 4: it might be a little too much.

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Speaker 3: Can you use an alternate such as sweet and low

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Speaker 3: or another thing besides regular sugar, which you know, of

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Speaker 3: course not for her recipe exactly that you could harder

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Speaker 3: to understand how much the ratio is.

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Speaker 5: Exactly because you would just want to do it to taste.

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Speaker 4: Super lis is definitely a lot sweeter than traditional granulated sugar,

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Speaker 4: so you would want to kind of taste as you

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Speaker 4: what about.

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Speaker 3: The agave that you pour in there? You can do

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Speaker 3: anything sweet? Yeah, I mean so does this have anything

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Speaker 3: to sweeten it? Just great question. I think what I

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Speaker 3: was trying to say. This is going really well, you guys.

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Speaker 3: We're gonna take a break, We're gonna come back. We're

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Speaker 3: gonna let this sip for ten minutes. It's cannabis pearl,

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Speaker 3: right goo. Whoa my dude, you gotta to talk one

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Speaker 3: on one part son baits. There we go right here

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Speaker 3: with loran oils. We'll be right back after this. Right,

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Speaker 3: We're bait.

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Speaker 1: Follow Blue at one Christopher Wright. Follow Joe Grande at

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Speaker 1: Joe Grunde fifty two. Subscribe to our weekly newsletter on

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Speaker 1: our website, Cannabis Talk one on one dot com. Welcome

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Speaker 1: back to Cannabis Talk one on one.

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Speaker 3: Number one.

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Speaker 2: Canada.

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Speaker 3: Charmers Wellness you guys is a full service rehabilitation recovery facility.

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Speaker 3: chiropractic problems, fibromyalgia, carpal tunnel syndrome, and plantar fasciitis. You, guys,

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Speaker 3: more information, if you have any of those symptoms or

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Speaker 3: you just want to find out more, check out his

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Speaker 3: website at Chalmerswellness dot com ar give them a call

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Speaker 3: Director two one four four four six five three zero zero.

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Speaker 3: Welcome back to Parts of Baked with Heidi from the

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Speaker 3: rand Oils And just to remind you, guys, one of

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Speaker 3: the biggest things about Laran Oils. They've been manufacturing and

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Speaker 3: distributing premium flavored in essential oils for over sixty years

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Speaker 3: and the pharmacists Okay, Gottenburger, get Grettenberger, excuse me? Founded

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Speaker 3: Laran Oils in nineteen sixty two, and he named the

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Speaker 3: company in honor of his wife, Laura and his only

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Speaker 3: daughter Anne. I just love the story and it's just

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Speaker 3: something that you should never forget, you guys, because this

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Speaker 3: company is one of those companies like I look at

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Speaker 3: like a Toys r US a stamp of approval of

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Speaker 3: like even though toys are shut down, they're coming back.

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Speaker 3: Not that this place is shutting down, but it's just

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Speaker 3: been around for a long time. And a quality company.

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Speaker 3: Even though he said Toys rust like, oh shit, they

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Speaker 3: shut down, but not this.

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Speaker 2: Well, you know, I think you can almost roll the

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Speaker 2: dice that you've already had this in your mouth.

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Speaker 3: Yes, exactly, because when you go to quality restaurants, you

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Speaker 3: go to quality places, so you're using loran oils and

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Speaker 3: this is not a jug in your compass, your mom

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Speaker 3: and your family or you might have already used it,

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Speaker 3: because I can say that when I've smelled products that

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Speaker 3: come into the CT one on one campus here and

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Speaker 3: it smells really taste them yeah, and we go like this,

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Speaker 3: oh my god, is that made with lorano oils. When

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Speaker 3: they look at each other, they're like, yeah, it is.

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Speaker 3: It's almost like, how did you know? I'm like, just

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Speaker 3: because the quality smelled better. That's happened like three or four.

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Speaker 2: We just had that with Truughly Made, and we asked

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Speaker 2: them the same question too, and he said, yes, I

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Speaker 2: believe it was.

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Speaker 3: Yeah. Well he was like, yes, they're they're the best

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Speaker 3: ones to use.

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Speaker 2: Yeah, he said, they're the best Sie is and that

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Speaker 2: we have that conversation with many chefs and many people

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Speaker 2: that are in the industry making products, and they are.

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Speaker 3: We're not just saying that because she's here from the company.

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Speaker 3: People say it like, I'm so happy that we're a

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Speaker 3: part of this with you guys, because now we're learning

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Speaker 3: from the great cookbook that you guys have, which is

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Speaker 3: awesome with parts on baked. You can go check that

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Speaker 3: out online and we'll talk about that in the next segment. Well,

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Speaker 3: let's finish talking about what we're making today, all right.

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Speaker 4: So we've got our pea flowers steeped and we're gonna

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Speaker 4: strain them out.

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Speaker 5: I'm just gonna stream them into the school.

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Speaker 3: Look at that blue water. It looks like blueberries. It's

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Speaker 3: very squish blueberries color. I didn't think there's gonna be

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Speaker 3: that blue.

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Speaker 4: We're gonna press all of the liquid out of those

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Speaker 4: flower buds.

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Speaker 3: Need Yeah, okay, you know, there's just something about cooking

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Speaker 3: that makes me feel love. Like I said, it's my

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Speaker 3: love language, and I love cooking, I love eating. I

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Speaker 3: love drinking.

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Speaker 5: I feel compelled to people as well.

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Speaker 3: Yeah, it's one of those great things. And it's funny

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Speaker 3: because at my home it's like everybody one growing up

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Speaker 3: is like me. Oh, I hate down. Everybody had to

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Speaker 3: sit down and eat something. You come to my house,

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Speaker 3: you have to eat something. My mom always fed. That

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Speaker 3: was the way we and you put it back in

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Speaker 3: the pan.

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Speaker 5: Then back in the pan because we're going to dissolve

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Speaker 5: some sugar. You might need to.

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Speaker 3: Wow, that was a lot of sugar. I didn't know

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Speaker 3: you're gonna put it that much sugar in it, Geese,

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Speaker 3: you just made me sweat instantly.

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Speaker 5: Well, already this syrup for the drink. You're going to

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Speaker 5: thin it out with water lemon juice later.

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Speaker 3: Okay, so how many you started with? Two cups of water?

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Speaker 3: Seven gallons of sugar.

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Speaker 5: Sugar and that's on the low end. That was like

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Speaker 5: a cup a cup a little bit more than a

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Speaker 5: cup in that small.

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Speaker 4: Bullet looked like and you can if you don't like it, sweet,

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Speaker 4: you can always adjust the amount.

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Speaker 3: Then you're a weirdo. Isn't the best way? Sweet? Come on? Yes,

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Speaker 3: I mean you're supposed to have a sweet drenk like

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Speaker 3: this and you got to mix it up. I hear

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Speaker 3: that sugar mixing and yeah, yep, So you just need.

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Speaker 4: To dissolve the sugar and then you're all set to

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Speaker 4: make your cocktails once it's cooled down, because you don't

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Speaker 4: want to pour a bunch.

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Speaker 3: Of hot yes, are they alcoholic?

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Speaker 5: Well you do this instead of doing the CBD, you

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Speaker 5: could just use the syrup in the same drink by

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Speaker 5: adding vodka tequila, which is really good.

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Speaker 3: That would make for a nice special tea drink at

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Speaker 3: a party, right, Yes, yes, the holiday party coming up.

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Speaker 5: Yes exactly.

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Speaker 3: I'm sure we have more flowers around here.

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Speaker 5: Yes, there's a whole sack, the.

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Speaker 3: Whole bag exactly. I'm sure you just didn't order a

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Speaker 3: little handful.

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Speaker 4: No, yeah, yep, So that's really simple. We're already done

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Speaker 4: with that. So this is something that you could make

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Speaker 4: ahead with simple syrups.

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Speaker 5: They do tend to get moldy in the refrigerator after

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Speaker 5: a week or so, so don't make it too far

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Speaker 5: ahead an advance.

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Speaker 3: Let me ask you this, what what how much will

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Speaker 3: that make for a serving?

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Speaker 5: Is one s you're making?

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Speaker 4: No, this is going to be several servings because you're

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Speaker 4: going to use about four tablespoons and at and a

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Speaker 4: big tall Collins glass.

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Speaker 3: Okay four Oh really it's a serious syrup then. Ah,

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Speaker 3: this is like your pump syrup if you're at Starbucks.

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Speaker 5: Or subject and you could do this with any flavor

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Speaker 5: you could.

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Speaker 2: So this might be enough to wipe out the whole

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Speaker 2: night or half a couple, a couple of servings.

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Speaker 5: I think it's a good couple of nights if you're

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Speaker 5: for a handful of people.

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Speaker 3: Oh yeah, if you're looking at four tablespoons, dog, that's

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Speaker 3: you know, that's a lot.

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Speaker 5: That's a lot of table that's a lot of Yeah,

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Speaker 5: there's a lot of syrup in there.

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Speaker 3: I mean you're starting with two cups of water in there.

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Speaker 3: If you think about this's only shoving things, it's water, sugar.

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Speaker 4: This oil that we're putting in here, this is our

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Speaker 4: lavender oil, and this is all of our oils are

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Speaker 4: super concentrated, but are essential oils especially are concentrated, So

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Speaker 4: you don't want to put any more than two or

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Speaker 4: three drops in there. You can kind of smell it

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Speaker 4: on the cap already. You can use it for aromatherapy.

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Speaker 3: That's literally same. You can put in your room. Yeah,

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Speaker 3: you want to put that on your temple.

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Speaker 4: When you add it to something sweet, it has a

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Speaker 4: nice fruity floral It's not soapy smelling like it.

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Speaker 3: Just smells like the salon, you know what I mean.

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Speaker 3: I'm getting a massage. That's why I say, yeah, put

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Speaker 3: it behind.

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Speaker 5: The ears the temples. Yeah, points, yeah, exactly.

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Speaker 3: I got to get that to my sixth son. So

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Speaker 3: it's only a couple drops.

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Speaker 5: Yeah, literally, a couple drops.

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Speaker 4: Because you want the aroma. You don't want the flavor,

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Speaker 4: because the flavor is going to be funky.

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Speaker 3: Right, Well, the lavender flavor would be a little harsh

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Speaker 3: compared to I don't even know what the other flavors

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Speaker 3: in taste. When lavender is.

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Speaker 5: Done right, it's really good. But when lavender is overused,

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Speaker 5: it's it's very soapy, so strong.

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Speaker 3: Yeah, ears, Yeah, put it on your belly button exactly. Hey,

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Speaker 3: belly button tester smells like lavender. That's a good one.

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Speaker 3: So now that that's there, supposed to sit now for

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Speaker 3: a little.

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Speaker 5: More while it cool, and then you can assemble your drinks.

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Speaker 3: We just let that sit for ten minutes. Well it's

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Speaker 3: already been sitting for a while.

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Speaker 4: Yeah, you would, I would probably put it in a

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Speaker 4: refrigerator because we're gonna.

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Speaker 5: Pour it over ice. You you don't want to just

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Speaker 5: melt your ice. It's okay because it's it's still quite hot.

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Speaker 3: So folks, listen at home. If you're falling along, you're

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Speaker 3: at this stage, you have your pot, you've been doing this.

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Speaker 3: When we come back, we're going to do what we.

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Speaker 5: Are going to make our drinks using to finish strup.

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Speaker 3: And then the fresh squeezelemon, which is how many lemons.

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Speaker 4: Is that it's about two lemons. That'll cover several drinks.

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Speaker 4: If you're you just really need a tablespoony for.

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Speaker 3: Drinking tablespot of that. We're getting ice. With the drinks,

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Speaker 3: we're gonna figure ou how much water and everything else.

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Speaker 3: We'll be there. We'll come back. It's part of Baked

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Speaker 3: with Heidi from the ran Oils. Make sure you check

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Speaker 3: out their website, the Aranoils dot com for all kinds

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Speaker 3: of recipes, but this one and the cookbook Lava the

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Speaker 3: Lamp Lemonade, Lava Lamp Lemonade. We'll come back with the

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Speaker 3: taste tests. Folks, Cannabis talk one on one. We'll be

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Speaker 3: right back after this break. I want to hear your

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Speaker 3: name down it out, live on the hill, Come on

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Speaker 3: any time eighty can't leave on the point mail.

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Speaker 1: Make sure you like, follow and subscribe to Cannabis Talk

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Speaker 1: one on one. Now now back to the number one

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Speaker 1: cannabis show on the planet. You know what get Now

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Speaker 1: back to the number one cannabis show in the universe.

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Speaker 3: Cannabis Talk one timper one to some special folks. When

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Speaker 3: it comes in fuse products, the flavor youtation should be

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Speaker 3: just as enjoyable as the feeling you experience. Visit the

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Speaker 3: website at loranoils dot com. It's always nice to give

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Speaker 3: that read when you guys are really here. It just

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Speaker 3: makes it more special, you know, it really does.

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Speaker 2: It's it's actually meaningful right when I'm serious to sit

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Speaker 2: up here and and and make something, you know, one

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Speaker 2: for our staff. We all gets a kind of enjoy

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Speaker 2: and play with it. But it's a different environment. We're

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Speaker 2: on our feet, we're not sitting down. We're actually going

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Speaker 2: through cookbooks. We're learning something.

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Speaker 3: You're almost collapsing. It's kind of cool. I mean, I

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Speaker 3: didn't know, we didn't lavender was gonna be that hard.

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Speaker 3: I'm I'm not gonna you know, I almost passed out, guys,

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Speaker 3: which is funny. I want to take everybody around here though,

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00:18:20,000 --> 00:18:22,080
Speaker 3: that makes it all happen for you, guys, from Adrian

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00:18:22,200 --> 00:18:26,640
Speaker 3: to alex A, Alexi Mondo, the Amazing Madison Novelli, Teddy

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00:18:26,720 --> 00:18:31,479
Speaker 3: the Show Dog, Daniel O'Connor, Cam Cassie Beach, barcelaar Ali Sunday,

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00:18:31,600 --> 00:18:35,280
Speaker 3: Goldie Brother, Pitt, Mark Carnes, Chris Francino, Jennifer Erica and Elvis.

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Speaker 3: Thank you guys all for doing what you do parts

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Speaker 3: of Baked here and now we're doing a special part

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Speaker 3: in this great magazine of parts I Baked called the

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Speaker 3: Lavender Lava lamp Lemonade. And now what stage are we

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Speaker 3: at right now? Heidi?

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Speaker 4: So we've got our finished syrup, so you can see

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Speaker 4: you can't really see that it's blue right now, but

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00:18:54,000 --> 00:18:56,040
Speaker 4: it's super really really dark.

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Speaker 5: So we're going to add a little bit of CBD.

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Speaker 4: I put in about a teaspoon of honey, and just

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Speaker 4: because it's a little bit, it's not very it's very thick,

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Speaker 4: so we want to break it down, so I just

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Speaker 4: add it in there with about eight tablespoons for three drinks,

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Speaker 4: and eight tablespoons drinks eight tablespoons of syrup for three drinks,

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Speaker 4: plus the teaspoon of the honey, and just break it

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Speaker 4: down so the honey is good and mixed in.

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Speaker 5: And once you've got that in, we can start making

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Speaker 5: our drinks.

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Speaker 4: So for each drink, I'll put in just a couple

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Speaker 4: of tablespoons of the syrup and you.

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Speaker 3: Have just nice big cups of beautiful Now you can

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Speaker 3: see that blue color. Well, folks, if you're not watching

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00:19:45,480 --> 00:19:48,720
Speaker 3: this on YouTube, you're missing out three spoonfuls there.

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Speaker 5: And then I am going to carefully top this off

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Speaker 5: with water.

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Speaker 3: A nice bottled water. Oh bring it. This is one

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Speaker 3: of those food food drinks right here, Man's special, okay.

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Speaker 3: And then.

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Speaker 4: I'm gonna add this is fresh squeeze lemon juice, and

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Speaker 4: I'm gonna spoon a little bit just onto the top.

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Speaker 4: And you want to serve your for full impact, serve

435
00:20:20,840 --> 00:20:25,240
Speaker 4: your drinks unstirred, and then once your guests have the drink,

436
00:20:25,320 --> 00:20:26,920
Speaker 4: they can take their straw or whatever.

437
00:20:28,200 --> 00:20:30,680
Speaker 3: Oh wow, it's changing colors.

438
00:20:30,960 --> 00:20:31,920
Speaker 5: To an electric pink.

439
00:20:32,760 --> 00:20:37,600
Speaker 3: Oh gos, it's like a lamp, literally changing colors. Hence

440
00:20:37,680 --> 00:20:43,720
Speaker 3: the lamp in there. Yes, wow, that was awesome. Whoa whoa,

441
00:20:43,760 --> 00:20:45,320
Speaker 3: whoa flying lemon on the table. Here.

442
00:20:47,160 --> 00:20:49,960
Speaker 5: You can this with like a lavender sprig like we

443
00:20:50,080 --> 00:20:52,280
Speaker 5: did in the book for the for the nice photo.

444
00:20:52,960 --> 00:20:53,520
Speaker 3: Some of those.

445
00:20:55,600 --> 00:20:58,560
Speaker 5: The couple petals and there you could make ice cubes.

446
00:20:58,600 --> 00:21:01,200
Speaker 5: You could freeze the flower is into the ice cubes

447
00:21:01,240 --> 00:21:03,440
Speaker 5: and then you have like the flowers throughout. That would

448
00:21:03,480 --> 00:21:04,199
Speaker 5: be really pretty too.

449
00:21:05,040 --> 00:21:07,960
Speaker 3: That's pretty awesome. Well, who's you want to go first?

450
00:21:07,960 --> 00:21:09,920
Speaker 3: I mean, I'll go first. I don't mind afraid of it.

451
00:21:10,000 --> 00:21:11,919
Speaker 3: I I know you are a litt afraid. You put

452
00:21:11,960 --> 00:21:14,720
Speaker 3: the lavender straight on your face, and it's so good.

453
00:21:14,760 --> 00:21:21,040
Speaker 3: That smells so good to that lemon just gives it

454
00:21:21,119 --> 00:21:28,080
Speaker 3: that zest. Mm hmm. Wow, that's delicious. What does it

455
00:21:28,119 --> 00:21:28,520
Speaker 3: taste like?

456
00:21:29,040 --> 00:21:32,040
Speaker 2: It's like lemonade, like lemonade, like a really I mean

457
00:21:32,119 --> 00:21:34,280
Speaker 2: like a fresh Yeah, it's amazing.

458
00:21:36,560 --> 00:21:38,639
Speaker 3: Only lemonade. Do you taste like a lavender in it

459
00:21:38,720 --> 00:21:38,960
Speaker 3: at all?

460
00:21:39,960 --> 00:21:42,119
Speaker 5: The lavender is supposed to be really subtle. If you're

461
00:21:42,160 --> 00:21:44,000
Speaker 5: only adding a couple of drops.

462
00:21:43,720 --> 00:21:47,200
Speaker 2: To it tastes amazing. It's like a yeah, it's just

463
00:21:47,240 --> 00:21:51,639
Speaker 2: like a lemonade, but really refreshing, not too sweet. You know,

464
00:21:51,880 --> 00:21:53,720
Speaker 2: I was, you know, I was a little scared it

465
00:21:53,800 --> 00:21:57,800
Speaker 2: was gonna be really good, really sweet, just because of

466
00:21:57,880 --> 00:22:00,600
Speaker 2: all the the shog sugar and the seat but few drops.

467
00:22:01,800 --> 00:22:05,159
Speaker 2: And I didn't even think about the CBD part of it.

468
00:22:06,520 --> 00:22:08,040
Speaker 2: Oh dude, slow down there, hot shot.

469
00:22:08,160 --> 00:22:11,440
Speaker 3: WHOA Well, I think.

470
00:22:11,800 --> 00:22:14,640
Speaker 5: I only put a teaspoon in there, So there's right here.

471
00:22:15,960 --> 00:22:25,080
Speaker 3: It sets off any party because this is so refreshing. Oh,

472
00:22:25,200 --> 00:22:29,080
Speaker 3: this is fantastic, and the presentation is like over the top.

473
00:22:29,520 --> 00:22:32,520
Speaker 3: You present this at a party, you're killing it. The

474
00:22:32,600 --> 00:22:36,200
Speaker 3: kids love it, yes, minus the CD. Even with the CD,

475
00:22:36,680 --> 00:22:39,840
Speaker 3: I don't taste anything that's like giving me this war No, no, no,

476
00:22:40,240 --> 00:22:42,560
Speaker 3: no no. There's no dirt taste. I'm like, oh my god,

477
00:22:42,720 --> 00:22:46,920
Speaker 3: or any cannabis taste. There's delicious. So let's talk about

478
00:22:47,000 --> 00:22:50,000
Speaker 3: this lovely lady who made this, Marissa Dunne. And in

479
00:22:50,160 --> 00:22:54,400
Speaker 3: the course, if you guys don't have the cookbook parts Unbaked,

480
00:22:54,480 --> 00:22:56,920
Speaker 3: you can get this on the website at Loranoils dot com.

481
00:22:57,400 --> 00:23:02,080
Speaker 4: Yep, we are going to be posting it's on our

482
00:23:02,600 --> 00:23:07,720
Speaker 4: LinkedIn page and we'll have QR codes. At m j Biscon,

483
00:23:07,840 --> 00:23:10,480
Speaker 4: we'll be talking about the book a lot there. But

484
00:23:10,680 --> 00:23:13,480
Speaker 4: Marissa Dunne is somebody y the pleasure of meeting in

485
00:23:13,600 --> 00:23:17,520
Speaker 4: Toronto at cannacan Earlier this year, I was teaching a

486
00:23:17,640 --> 00:23:19,520
Speaker 4: seminar and she was in the class and she hung

487
00:23:19,600 --> 00:23:23,119
Speaker 4: out afterwards, and we've kept in touch. And she's an

488
00:23:23,200 --> 00:23:27,320
Speaker 4: awesome woman who is running a female owned business out

489
00:23:27,359 --> 00:23:30,040
Speaker 4: in Vermont, and she does a lot of really great

490
00:23:30,119 --> 00:23:33,320
Speaker 4: cannabis products and all of her stuff is grown on

491
00:23:33,440 --> 00:23:37,040
Speaker 4: a farm that uses really mindful practices, so she's you know,

492
00:23:37,080 --> 00:23:40,439
Speaker 4: they're preserving the land and doing everything with a lot

493
00:23:40,480 --> 00:23:41,119
Speaker 4: of integrity.

494
00:23:42,000 --> 00:23:44,320
Speaker 3: Well, I like what it says here too. Marissa's company's

495
00:23:44,359 --> 00:23:49,320
Speaker 3: Altitude Drops offers a nice array of handcrafted, organic cannabis

496
00:23:49,400 --> 00:23:51,560
Speaker 3: infused edibles, you guys, So if you're out in that

497
00:23:51,720 --> 00:23:55,679
Speaker 3: Vermont area, maris done of Altitude Drops as her company.

498
00:23:56,000 --> 00:23:57,879
Speaker 3: And in the cookbook, let's talk about a few of

499
00:23:57,960 --> 00:24:00,720
Speaker 3: these other things that she has besides us amazing drink.

500
00:24:01,600 --> 00:24:06,200
Speaker 3: This chied latte one or two? Is that her as well?

501
00:24:06,440 --> 00:24:10,200
Speaker 5: Yes, she did three recipes, so this one uses our favorite.

502
00:24:11,000 --> 00:24:12,879
Speaker 5: That one's really good hot and cold.

503
00:24:13,720 --> 00:24:16,600
Speaker 3: You just made them all and just smashed on them all. Yeah,

504
00:24:17,359 --> 00:24:18,160
Speaker 3: I'm so excited.

505
00:24:18,640 --> 00:24:20,720
Speaker 5: And then my favorite recipes.

506
00:24:23,520 --> 00:24:25,679
Speaker 3: Are you just saying that to be saying that, are you.

507
00:24:26,119 --> 00:24:27,560
Speaker 5: All of these things and have eaten that?

508
00:24:28,200 --> 00:24:30,160
Speaker 3: I am so excited about that. And this one you're

509
00:24:30,200 --> 00:24:32,040
Speaker 3: saying is literally your favorite one that is.

510
00:24:32,040 --> 00:24:36,040
Speaker 5: The best shrimping frits I've ever had. Yeah, if this

511
00:24:36,200 --> 00:24:38,320
Speaker 5: is your favorite, we could make it.

512
00:24:38,440 --> 00:24:41,680
Speaker 3: Well, then we need to. I don't care it's not coordinate.

513
00:24:41,760 --> 00:24:44,560
Speaker 3: I want to. If you say I'm sure, I would

514
00:24:44,640 --> 00:24:48,879
Speaker 3: imagine I'm giving Heidi the palate of a double thumbs up,

515
00:24:49,000 --> 00:24:52,400
Speaker 3: like your palate has tasted quality. And if you're saying

516
00:24:52,480 --> 00:24:55,280
Speaker 3: this is your favorite in this cookbook, it's got to

517
00:24:55,320 --> 00:24:56,520
Speaker 3: be phenomenal. It's good.

518
00:24:57,280 --> 00:24:59,840
Speaker 5: And what do you need some script you need shrimp

519
00:25:00,800 --> 00:25:03,119
Speaker 5: that you need a really good cheese.

520
00:25:03,400 --> 00:25:06,920
Speaker 4: I use the Dubliner, but she suggests either Alpha Tolman

521
00:25:07,119 --> 00:25:11,000
Speaker 4: or you could use a cheddar cheese. You're doing Lorean's

522
00:25:11,240 --> 00:25:13,560
Speaker 4: just a drop of the lemon oil, which I was like,

523
00:25:13,760 --> 00:25:15,320
Speaker 4: how is that going to come through?

524
00:25:15,880 --> 00:25:16,560
Speaker 5: But when you.

525
00:25:16,680 --> 00:25:19,680
Speaker 4: Taste it, just that little tiny bit of lemon is

526
00:25:19,960 --> 00:25:22,400
Speaker 4: like the perfect amount of brightness in the dis really,

527
00:25:22,840 --> 00:25:25,440
Speaker 4: and then it uses our hot chili oil as well,

528
00:25:25,520 --> 00:25:27,840
Speaker 4: which is something that doesn't get used a lot. But

529
00:25:28,720 --> 00:25:32,320
Speaker 4: it's one of our really great unsung heroes in our

530
00:25:32,400 --> 00:25:34,800
Speaker 4: super Strength line. And you can do a lot with

531
00:25:34,920 --> 00:25:35,520
Speaker 4: that product.

532
00:25:36,320 --> 00:25:40,240
Speaker 3: And I see that use Lorrain's Halapenno flavor. Yep.

533
00:25:40,320 --> 00:25:42,320
Speaker 5: You can do either hot chili or halopen, you know,

534
00:25:42,440 --> 00:25:43,720
Speaker 5: depending on how hot you want it.

535
00:25:44,960 --> 00:25:48,320
Speaker 3: Everything tastes better than little holopen. Yeah, I mean when

536
00:25:48,320 --> 00:25:51,320
Speaker 3: I'm cooking it, like literally, I do a one egg

537
00:25:51,480 --> 00:25:54,480
Speaker 3: halopenno little egg burrito in the morning with like one

538
00:25:54,520 --> 00:25:56,560
Speaker 3: piece of bacon, just that holopen. You just gives it

539
00:25:56,720 --> 00:26:00,240
Speaker 3: enough just every time. Sometimes most actually, like most of

540
00:26:00,240 --> 00:26:02,560
Speaker 3: the time, they're not spicy enough. When you can find

541
00:26:02,600 --> 00:26:05,760
Speaker 3: that really hot where you're like, Okay, that's hot, that's hot,

542
00:26:06,000 --> 00:26:09,040
Speaker 3: that's what you're looking for, it's like to me. And

543
00:26:09,160 --> 00:26:11,240
Speaker 3: this right here looks like a dish that's just a

544
00:26:11,359 --> 00:26:16,879
Speaker 3: crowd favorite because cheddar grits and shrimp and there's bacon

545
00:26:17,000 --> 00:26:20,080
Speaker 3: in there, so I come on, yeah, I really want

546
00:26:20,119 --> 00:26:20,800
Speaker 3: to try that as well.

547
00:26:20,880 --> 00:26:22,560
Speaker 2: That one looks like it's gonna be my favorite too,

548
00:26:22,640 --> 00:26:25,040
Speaker 2: And I'm just a shrimpy I mean this way, yeah,

549
00:26:25,280 --> 00:26:26,040
Speaker 2: it's very good.

550
00:26:26,200 --> 00:26:29,760
Speaker 3: And then we have her lavender Lava lamp lemonade. I

551
00:26:29,920 --> 00:26:32,359
Speaker 3: love how It has the two different colors really good,

552
00:26:32,480 --> 00:26:34,040
Speaker 3: the blue and the purple. It looks like this is

553
00:26:34,080 --> 00:26:36,960
Speaker 3: before you mixed it, and this is after you mixed it.

554
00:26:37,080 --> 00:26:40,080
Speaker 3: Right here, folks, you really got to get yourself one

555
00:26:40,119 --> 00:26:43,560
Speaker 3: of these cookbooks are checking out online, and I can't

556
00:26:43,600 --> 00:26:45,639
Speaker 3: believe it as I look on the next page. MANI

557
00:26:45,680 --> 00:26:48,560
Speaker 3: we've had Moni and here you haven't. Yeah, I can't

558
00:26:48,600 --> 00:26:50,520
Speaker 3: believe that we've really met a lot of these chefs.

559
00:26:51,320 --> 00:26:57,480
Speaker 3: That's so ironic. Met him through us. Really, Bonnie was

560
00:26:57,520 --> 00:26:59,720
Speaker 3: doing things. I think we was baking his like.

561
00:27:01,359 --> 00:27:03,120
Speaker 5: We need the brownies, yeah.

562
00:27:05,560 --> 00:27:12,119
Speaker 3: Right, and the other kid still and both and all

563
00:27:12,200 --> 00:27:18,159
Speaker 3: those guys. Yeah, just so many good ones. Lime Cello

564
00:27:18,400 --> 00:27:26,320
Speaker 3: Salado gummies, gummies, you know, I did you have one

565
00:27:26,359 --> 00:27:26,640
Speaker 3: in here?

566
00:27:26,800 --> 00:27:34,720
Speaker 4: All of the lran the recipes except for the cheesecake filling,

567
00:27:34,920 --> 00:27:36,160
Speaker 4: the Oreo cheesecake cookies.

568
00:27:36,200 --> 00:27:40,840
Speaker 5: That was Kelly's recipe. But like I did the entree,

569
00:27:42,920 --> 00:27:44,680
Speaker 5: the rice crispy trees.

570
00:27:45,320 --> 00:27:48,520
Speaker 3: I love trees. Those are one of those things that

571
00:27:48,680 --> 00:27:50,520
Speaker 3: every time I see a good rice chrispy tree, I

572
00:27:50,520 --> 00:27:53,399
Speaker 3: want one. Look at this toast just looks so simple

573
00:27:53,480 --> 00:27:57,359
Speaker 3: but so flavorful. Oh whipped goat cheese. That's another one.

574
00:27:57,440 --> 00:28:03,880
Speaker 3: Goat cheese? Are we doing Cheesmorrow ham burger? Well, you, guys,

575
00:28:03,920 --> 00:28:07,160
Speaker 3: it's Cannabis Talk one oh one, and we are here

576
00:28:07,280 --> 00:28:09,640
Speaker 3: with parts on baked. And the thing that I love

577
00:28:09,760 --> 00:28:13,200
Speaker 3: mostly about this is they're sitting there helping people out there.

578
00:28:13,359 --> 00:28:15,720
Speaker 3: On the back of the cover of this cookbook, it

579
00:28:15,760 --> 00:28:17,919
Speaker 3: says help is available twenty four to seven. If you're

580
00:28:17,920 --> 00:28:21,080
Speaker 3: struggling with mental health, dial nine eight eight to speak

581
00:28:21,119 --> 00:28:23,920
Speaker 3: with someone today. It's free and confidential. And those that

582
00:28:23,960 --> 00:28:26,520
Speaker 3: are suffering with it, Hey, it happens, folks. It's not

583
00:28:26,680 --> 00:28:30,000
Speaker 3: something that's rare and uncommon. Don't be afraid. We're not

584
00:28:30,080 --> 00:28:33,600
Speaker 3: afraid to talk about it. You know you're feeling that way, Kyle,

585
00:28:33,760 --> 00:28:36,560
Speaker 3: seriously right now nine eight eight are later? You know

586
00:28:36,680 --> 00:28:38,920
Speaker 3: somebody spread the word there it is guys.

587
00:28:38,960 --> 00:28:41,160
Speaker 2: It's Cannabis Talk one on one, parts on Baked with

588
00:28:41,280 --> 00:28:43,400
Speaker 2: the ran oils and if no one else loves you.

589
00:28:43,720 --> 00:28:46,760
Speaker 1: We do following Cannabis Talk one on one on all

590
00:28:46,920 --> 00:28:49,920
Speaker 1: social media and Cannabis Talk one oh one. Thank you

591
00:28:50,040 --> 00:28:52,280
Speaker 1: for listening to Cannabis Talk one on one with Blue

592
00:28:52,320 --> 00:28:55,560
Speaker 1: with Joe Brande, the world's number one source for everything

593
00:28:55,680 --> 00:28:58,840
Speaker 1: cannabis and make sure you like, follow, and subscribe tod

594
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