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

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

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Speaker 2: Hello, welcome to Part Zone Big with Hi the Joe

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Speaker 2: Brande and myself Blue Hide.

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Speaker 3: Tell us what's going on the show today Today we're.

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Speaker 4: Going to make some infused breakfast cookies with almond emulsion,

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Speaker 4: some blueberry, CBD, honey, and a lot of other really

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Speaker 4: good stuff. Disc recip He doesn't have any refined sugar,

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Speaker 4: so this is a really good way to start the morning.

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Speaker 3: No refined sugar. Huh, that's fantastic. So what do we

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Speaker 3: have for sweetener? Is there some kind of sweeter in there?

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Speaker 4: There's a couple things, So right here in this school,

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Speaker 4: I have about a cup of dates. You can use figs. Also,

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Speaker 4: they've been hydrated in the third cup of boiling water

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Speaker 4: for about a half hour, and then I blended them

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Speaker 4: up with three table screw coconut oil. And then we're

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Speaker 4: also going to have The recipe calls for three cablespoons

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Speaker 4: of honey. You could also use bapele syrup. So just

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Speaker 4: to keep the per cookie cost below on this, I'm

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Speaker 4: using two cable spoons of uninfused honey, and then I'll

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Speaker 4: use it peoplespoon of CBB and you can use all

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Speaker 4: three tablespoons infused if you want to, just depending on

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Speaker 4: what your dosing goals are.

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Speaker 5: When you say three, though, am I just confused? You're

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Speaker 5: saying three, but I'm only seeing two? Am I getting confusire?

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Speaker 3: And what I'm hearing and seeing?

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Speaker 4: Wait a minute, you're not listening.

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Speaker 3: Is there two ways? There's two oils here.

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Speaker 4: So there's two tablespoons of uninfused honey and the other

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Speaker 4: tablespoonful in there.

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Speaker 3: We go, thank you for two and one? Two and one?

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Speaker 3: And that hasn't been poor guests? Correct?

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Speaker 5: And where did this recipe come from? Is this more

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Speaker 5: like a southern dish? Is this something you're gonna find

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Speaker 5: in the Netherlands? What is a dish like? Because in

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Speaker 5: my opinion, you're ready for this. I don't know about you, Blue,

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Speaker 5: I never grew up eating anything like that. Though I

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Speaker 5: never seen anything like that in my household. There was nothing.

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Speaker 5: I almost feel like here, where is something like this

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Speaker 5: come from? Because for me growing up, right, rice beans

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Speaker 5: pop by?

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Speaker 3: This is that? Like? This is oats.

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Speaker 5: Right, and I've never had I don't know about you, Blue,

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Speaker 5: but for me, it was until I became an adult

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Speaker 5: and Elvis of all people and I started tuning me

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Speaker 5: into oats and fiberant things like.

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Speaker 3: That, where I never ate it like this.

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Speaker 5: Sure so I never And I don't know if it's

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Speaker 5: a cultural thing, but I just didn't grow up with

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Speaker 5: it or my family didn't. That's why I said, where

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Speaker 5: does something like this? Because to me now when I

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Speaker 5: look at it, it reminds me of a biscuity. Look,

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Speaker 5: you know what I mean, And it has this different texture,

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Speaker 5: looks good, and I'm wondering if it's like is it

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Speaker 5: looks health extremely healthy healthy, And that's why I'm saying where.

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Speaker 3: Does this come from? Because it looks so healthy and

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Speaker 3: everything that you were just described. I was like all health,

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Speaker 3: all health, all health. Well what and then it looked.

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Speaker 5: No sugar, yeah, which then disappointed me when it said

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Speaker 5: no sugar.

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Speaker 2: But I like, well, that's why I said, where's the

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Speaker 2: sugar come because right away, but where does.

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Speaker 3: It come from?

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Speaker 4: I don't know the country of origin, but I think

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Speaker 4: it's like the idea of having oatmeal is afforded will

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Speaker 4: snack like it definitely gives you that convenience of the

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Speaker 4: healthy breakfast, but without having to sit there and eat

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Speaker 4: a bowl of oatmeal. And it's a little it has

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Speaker 4: a lot more flavor to me than any kind.

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Speaker 5: Of And Heidi, I want to say that fiber is

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Speaker 5: one of those things that I don't I feel for Joe,

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Speaker 5: that I overlook. Like I'm very conscious of how I eat,

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Speaker 5: even though I'm a big guy no matter what, but

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Speaker 5: like I try to be conscious of my food's intake, right,

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Speaker 5: and fiber is one of those that I look at it,

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Speaker 5: I know, but I don't intake it. Do you have

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Speaker 5: any input on how great fibers are even blue to you?

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Speaker 5: How you've been on this natural.

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Speaker 2: Well, it takes for so much best to talk on

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Speaker 2: the cooking and show what fiber does for you.

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Speaker 6: I think, however, however, it does right, But that's you know,

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Speaker 6: that's it keeps from groove and yeah, no, and it's

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Speaker 6: and it's something that should be talking about because just

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Speaker 6: think about all the pills that are such a big seller,

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Speaker 6: right if you think about it, it's the gut pills

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Speaker 6: because they're.

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Speaker 3: Not having enough fiber. Yeah.

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Speaker 5: So my point to that is the number I don't

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Speaker 5: even know if it's never want to sell it a big.

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Speaker 7: Seller in my household, A pill is a gut pill

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Speaker 7: for my wife and kids who aren't regular like me.

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Speaker 5: I go every day in the more like just like clockwork,

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Speaker 5: and I don't ever have this feeling of.

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Speaker 3: Not being normal.

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Speaker 5: So when I do see this, it makes me think

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Speaker 5: of so many people, how this should be normal for them,

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Speaker 5: but it's not, and it wasn't normal for me. That's

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Speaker 5: why I even ask where does this come from? Because

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Speaker 5: in the Lopez household growing up, you know what I mean?

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Speaker 5: And then I never had anything else. It's not like

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Speaker 5: any of my friends. I only see it as an adult fiber.

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Speaker 5: This right here is a normal thing that we see

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Speaker 5: in cereals. Now let's talk about some of the other

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Speaker 5: products in here. So what else do we have here?

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Speaker 4: All right, So we're going to start with this is

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Speaker 4: about a couple of dates. There's a third cup of

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Speaker 4: water in three tables.

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Speaker 3: So that's the sugar sweet yeah, nice and sugary, yeah.

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Speaker 4: Nice and sweet in a blunder. I soak them so

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Speaker 4: they can kind of rehydrate them. Things. They're kind of

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Speaker 4: a little dry.

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Speaker 3: Yeah, cracker, you know, Hey, who's got fire?

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Speaker 4: Then we got a cup and a quarter of old

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Speaker 4: fashioned oats. You want to make sure you're using old

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Speaker 4: fashion and not instant. I got a half cup of cranberries,

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Speaker 4: about a half a cup of sliced almonds, three quarters

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Speaker 4: cup of almond meal. Then we have almond meal, so

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Speaker 4: it's almonds and it's just basically ground to a flower.

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Speaker 2: Just almonds and straight ground down to a flower.

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Speaker 3: Because my ignorant, I don't know, did you prep this is?

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Speaker 3: I did not?

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Speaker 4: Its redmilk we make.

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Speaker 3: Obviously these are ready. This this is chopped. I see

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Speaker 3: that all of.

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Speaker 4: These were separate. This is something that I put in

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Speaker 4: a blender, really yes, just to get it mashed down,

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Speaker 4: because that's going to be our binding agent.

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Speaker 3: Almonds just came by itself, like just like that.

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Speaker 4: If you can buy it in like the specialty flower section,

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Speaker 4: there's like there's something added to it. It's just almonds.

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Speaker 3: Yeah, yeah, what kind of Now wash your hands, Joe,

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Speaker 3: I didn't want to, but okay.

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Speaker 4: So then we have a half a teaspoon of cinnamon,

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Speaker 4: a half a teaspoon of salt, half a teaspoon of

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Speaker 4: baking powder, and then our three tablespoons combined of honey

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Speaker 4: you can use no CBD and use honey. You can

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Speaker 4: just use regular honey for everything, but you want a

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Speaker 4: three tablespoons total. And then we're going to use for

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Speaker 4: our flavoring agent. We're going to use almond bakerymulsion. This

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Speaker 4: is our organic version. It does it has really good

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Speaker 4: smell to it. Smelling yeah, don't pass out.

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Speaker 3: Yeah, that's that's a bottle. You could eat all the

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Speaker 3: rain oils. That smells amazing. By the way, let me

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Speaker 3: can I get one more stuff? That? What is this again?

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Speaker 4: This is our organic almond bakery.

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Speaker 3: You might be able to walk straight after sniffing.

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Speaker 8: That these are these are they're just so poy you guys.

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Speaker 8: Step is so quality that just yeah, yeah, that's the best.

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Speaker 8: I literally was that Hall Power and I kid you not,

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Speaker 8: and I literally tested somebody who bought it, and I go,

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Speaker 8: are your edible? They go, well, if they were tastes

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Speaker 8: and smell that much better because these smell pretty good.

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Speaker 8: But I can tell that they're not made with rand

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Speaker 8: because the true story with blue and that's a true

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Speaker 8: story there.

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Speaker 5: And when we're here and we've had the test, we've

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Speaker 5: opened the bag, folks, and if you're newly listening, this

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Speaker 5: is an old story.

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Speaker 3: But a new show that I want to repeat the story.

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Speaker 5: When we have smelt edibles that are made with the

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Speaker 5: rand oils on cannabis talk one oh one, we have

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Speaker 5: distinguished and went these so good and above everything else

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Speaker 5: that we've smelled, and we can.

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Speaker 3: Tell the difference.

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Speaker 5: And hence when I just smell the oil right now,

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Speaker 5: it took me to that place mentally.

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Speaker 3: It really knows where and it's like your guys' oil

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Speaker 3: really does that. I'm not saying that as a joke

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Speaker 3: in Nora's Blue as like, oh this is so good.

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Speaker 3: Go to those four people and try.

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Speaker 9: And open a bottle like now, if you think I'm

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Speaker 9: kidding literally right, send me to rat in your nose

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Speaker 9: and you don't fact like Blue does that and say,

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Speaker 9: oh my god, like then I'll I'll pay for.

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Speaker 3: The whatever it was Fox semel seat perfect.

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Speaker 5: It doesn't go like Blue just did. Because that's the

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Speaker 5: thing that when you do that, like when you smell

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Speaker 5: the smells, there's just a difference. We have every oil

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Speaker 5: and you have other oils here at home, I have

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Speaker 5: other oils.

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Speaker 3: There's nothing. Every time you open this up, there's a family,

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Speaker 3: you know what I mean. And no matter what I

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Speaker 3: want to eat it is. You just know it's.

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Speaker 5: A quality of that flavor one that because stands out

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Speaker 5: for me is like the pistacio like it's not something

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Speaker 5: that you normally smell on a daily basis normous almond,

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Speaker 5: but it's funny and helping stacio elements what came in

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Speaker 5: my mind.

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Speaker 3: That's something I.

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Speaker 4: Hope you're similar to me.

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Speaker 5: I pointed.

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Speaker 3: It was still so punchy that it stood out forever,

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Speaker 3: and it's one of those of the rand Oil staples.

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Speaker 3: Though this is the care of this what sixty years ago.

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Speaker 5: So now we're gonna put this all together and let

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Speaker 5: this well, let's take a break real quick.

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Speaker 3: Put this all together and we'll see what it takes.

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Speaker 3: It's the rand Oil parts of bagasiety. Don't got one

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Speaker 3: on one right back? Utter good break follow Blue at one.

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Speaker 1: Christopher Wright followed Joe Grande at Joe Grande fifty two.

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Speaker 1: Subscribe to our weekly newsletter on our website, Cannabis Talk

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Speaker 1: one on one dot com.

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Speaker 3: Welcome back to that of time one. I hope you're

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Speaker 3: ready to train.

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Speaker 5: Your typical into some special folks, because when it comes

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Speaker 5: to infused products, the flavor you taste should be dis

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Speaker 5: as enjoyable as the feeling you get when you smell

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Speaker 5: it as well, you don't hear me now you're gonna

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Speaker 5: smell me later.

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Speaker 3: Loran oils. Is this what I'm talking about, you guys.

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Speaker 5: And not only that, it's part of Baked right here

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Speaker 5: with Heidi as we're doing Larando oils right now.

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Speaker 3: Show what are we making again? Exactly? Heidi? What is

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Speaker 3: the cookie called?

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Speaker 4: We're making a CBD infused breakfast cookie. You're saying CBD

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Speaker 4: blueberry honey from Zilla's in Michigan, my home state, and

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Speaker 4: Davis Sweetner honey also is the sweetener.

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Speaker 5: Well, thank you to by the way, for driving out

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Speaker 5: here this se thank you, I mean you traveling from.

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Speaker 3: State to state is just awesome. And thank you for

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Speaker 3: bringing the doggies.

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Speaker 5: Yes, Jenny love that we got to meet, shouting out

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Speaker 5: not Shadow.

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Speaker 3: What was it Ginger and your doggies?

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Speaker 4: My dogs are Olive in Dexter, Olive.

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Speaker 3: Indexter, Who help you?

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Speaker 5: That's your last night at nflub No, there was a

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Speaker 5: dog I met named Ginger today earlier at the target shop.

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Speaker 3: That's why I took my car. And anyhow, let's start

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Speaker 3: this say yeah, I sounds like a stripper.

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Speaker 5: Name on Ginger and I'm sitting here going, yeah, Blue,

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Speaker 5: let's get the honors.

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Speaker 3: What would one do first?

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Speaker 5: So now, if everyone's at home listening, they grab their stuff,

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Speaker 5: they have their products.

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Speaker 3: What should they put in the bowl first?

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Speaker 4: All right, so we're going to put in the perade

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Speaker 4: dates and the coconut oil and the little bit of

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Speaker 4: water so you can get it.

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Speaker 3: And I went side some people.

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Speaker 5: If you're using dates and you're wondering if you're strong

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Speaker 5: enough to do something like this, maybe you're real a

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Speaker 5: little older listening to the show.

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Speaker 3: I just want to let you his blues doing this.

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Speaker 3: His cane's on the floor right now.

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Speaker 5: So if you're listening and your cane, if you're in

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Speaker 5: the if you're in the kitchen cooking and you have

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Speaker 5: a cane that you need, but.

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Speaker 3: Then you can make this meal too, because my brother

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Speaker 3: right here.

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Speaker 2: He's not stagging it out, he's not lying the This is.

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Speaker 4: The two tablespoons of uninfused honey, and then we're going

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Speaker 4: to add another tablespoon of infused honey.

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Speaker 3: Get it all.

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Speaker 5: So as I say this to you, guys are listening

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Speaker 5: and watching, I know that I'm watching and making sure that.

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Speaker 7: My boy is going to be okay doing this, So

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Speaker 7: part of me is watching blue making sure he doesn't

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Speaker 7: twist his back heavy big scoop.

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Speaker 3: Is that cbdy, This is.

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Speaker 4: CBD honey, and it also has blueberry pure.

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Speaker 3: And oh nice. Oh it just looks a little. That's

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Speaker 3: another one that's clearly.

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Speaker 4: I want to tick a bye to that one, all right,

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Speaker 4: And then we're going to put in about a teaspoon

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Speaker 4: and a half of.

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Speaker 3: B There we go on too little, there it is,

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Speaker 3: there we go. I like it.

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Speaker 4: And also before you start this, pre heat the oven

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Speaker 4: to three fifty.

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Speaker 3: That's always key.

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Speaker 4: That's always that's already going. I started that before the show.

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Speaker 3: And then we should have mentioned that at the beginning.

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Speaker 4: Yes, I always forget. And then you want to get.

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Speaker 3: A can you add more camber?

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Speaker 4: You have more of a lot of things. Cookie is

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Speaker 4: nice because you can customize it to the things that

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Speaker 4: you an it.

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Speaker 3: I'm sorry, I'm just looking at that. You know.

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Speaker 7: This is the part of baking where I look at

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Speaker 7: and my mind just starts going like, oh my god,

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Speaker 7: you're just dumping everything in there.

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Speaker 5: So all the amount that you said, now you just

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Speaker 5: put it all in there, you know, And This is

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Speaker 5: the part of baking where there's so many things in

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Speaker 5: life that are the.

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Speaker 3: Great, greatest metaphors.

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Speaker 5: Meaning, you know, when I'm talking to my kids and

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Speaker 5: I'm talking to people in life, it's not just about salt,

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Speaker 5: it's not just about the cinnamon.

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Speaker 3: It's about the mixture of it all.

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Speaker 5: And it's like life when you enjoy everything about life

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Speaker 5: that you do, and even using cannabis, when you use it,

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Speaker 5: when you use it here, a little bit of CBD there,

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Speaker 5: and how it helps you out, it's tremendous. But baking

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Speaker 5: something like this is just the part of baking that

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Speaker 5: I really geek out on and love because it's.

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Speaker 3: Just so And I don't ever bake hiding unless it's you.

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Speaker 5: I come to my household, it's Grandma's you, and.

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Speaker 3: That's it's you. I will, I'm serious, Like, I don't

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Speaker 3: do it at the house.

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Speaker 5: My wife and the kids will, and then you know,

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Speaker 5: I'll clean up and this and that.

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Speaker 3: But I love doing this with you. This is like, well,

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Speaker 3: this is my baking time. I feel like it's Christmas.

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Speaker 5: Like every time I'm baking like Joseph and I feel

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Speaker 5: like Joe Blue or the husband wife and your other

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Speaker 5: baker that comes to our home and we get to

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Speaker 5: like do.

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Speaker 3: This together, you know what I mean?

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Speaker 4: Funny show.

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Speaker 5: Well, and it's called parts of base. The right point

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Speaker 5: is in my head. That's how I saw about it.

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Speaker 5: Can you you can't.

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Speaker 4: You don't have to worry about overstirring this because we're

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Speaker 4: not using flour that has gluten in it. That's a

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Speaker 4: really good question that you bring up, because if we

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Speaker 4: were making something like muffins or cakes that we have

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Speaker 4: like a white flower or a wheat flower, you don't

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Speaker 4: want to build up gluten. And building gluten is done

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Speaker 4: by storing.

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Speaker 3: Oh really, so you can stir it too much? And

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Speaker 3: she said you can't.

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Speaker 4: This is fine because we're not working with those types

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Speaker 4: of ingredients. But there's no eggs in this.

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Speaker 3: To go ahead and yeah, yeah, I don't want to

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Speaker 3: hit it.

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Speaker 5: Yeah there you go, Joe.

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Speaker 3: Oh that now I really feel like and then oh

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Speaker 3: yeah here, well you could still use it. There you

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Speaker 3: go big.

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Speaker 4: Do you want to make sure that you're getting the

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Speaker 4: oh it's good and saturated?

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Speaker 3: Oh my god, yes, m M yep.

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Speaker 4: Do you want to make sure everything's like good and

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Speaker 4: saturated and hydrated with all the dates everything's good and dispersed.

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Speaker 3: That raspberry, it's a blueberry, blueberry.

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Speaker 4: Raberrier, CBD honey. And then there's cranberriesberry cranberry.

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Speaker 3: Cranberries tastes like snosberries. I feel like it's Woolli walker

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Speaker 3: right now.

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Speaker 5: They're awesome that in itself, though, Heidi, I don't even

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Speaker 5: know if it tastes better bad, because right now that

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Speaker 5: tastes so.

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Speaker 3: Phenomenal, right, just the way that was.

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Speaker 5: Dog, I could eat that just like that and make

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Speaker 5: me a little slipper a cup of coffee.

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Speaker 2: Yeah, that's what I'm saying, Like a biscuits mill, I

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Speaker 2: might like it actually raw better, Oh, dB baby, I

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Speaker 2: like it.

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Speaker 5: Raw Baby just came up with that ild Yeah what.

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Speaker 3: You walk away like? Come on, I love it. He's

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Speaker 3: over here coming wrong hard like that, Let's get it.

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Speaker 4: I'm very serious about breakfast.

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Speaker 3: You know what. I'm a big fan of this.

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Speaker 5: So when you say this, though, when you say breakfast,

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Speaker 5: I always think of a breakfast meal like that that

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Speaker 5: looks like it has egg in it, right, like that

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00:16:42,400 --> 00:16:49,520
Speaker 5: looks like a big Danish sheet cookie for sure, saunty

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00:16:49,840 --> 00:16:52,560
Speaker 5: but cookie, you know, And to think that you just

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00:16:52,600 --> 00:16:54,200
Speaker 5: whipped this together with no way?

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Speaker 3: You know flower? How do you do?

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00:16:59,040 --> 00:16:59,280
Speaker 4: I mean?

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Speaker 3: And it's almost it's like, huh're they go? Oh my god?

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00:17:07,800 --> 00:17:10,280
Speaker 4: So once you get them scooped down onto the baking tray,

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Speaker 4: they'll make about six cookies if people stop eating the

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Speaker 4: raw dough and then they go for about twenty minutes.

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Speaker 5: It's just sound so dumb right now. Show terreble, Welcome

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Speaker 5: to the show. Joe, you're ready for this?

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Speaker 3: Just been on you? Oh my god? What's in this again?

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Speaker 3: Because that's so good? What if I hate again? I

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00:17:32,720 --> 00:17:35,120
Speaker 3: know you just went over it, but it's I'm like.

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Speaker 4: How I want to leave?

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Speaker 3: I want to do? Can I take two raw ones

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Speaker 3: out and leave them out just in case? How it

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Speaker 3: gets to drive for me to do them?

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Speaker 4: I think you'll be surprised or not dry. Yeah, these

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Speaker 4: bakeup to be.

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Speaker 2: Just put them in the fridge and let me Can

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Speaker 2: we just throw them fridge and calm down?

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Speaker 4: You can do whatever you want?

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Speaker 3: Am I crazy? Listen? These are awesome? Did you took

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Speaker 3: my of those? Right? Even though we're just seen you

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00:18:00,040 --> 00:18:01,080
Speaker 3: make it and I seen you stir.

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Speaker 5: The flavor that's coming out of that in my mouth

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00:18:04,320 --> 00:18:06,640
Speaker 5: right now is so beyond like normal.

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00:18:06,680 --> 00:18:09,080
Speaker 3: That's what's like, what's in there again? Even right?

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Speaker 5: But my point is it's so healthy, it's so flavorable.

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Speaker 5: That tast sweet, there's no sugar. It tastes sweet, it.

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Speaker 3: Tastes healthy, it tastes strong, like I feel I want

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Speaker 3: to I want to eat some of that. It feels

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Speaker 3: like it fills you up.

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Speaker 5: So therefore, it's not like a where you feel like

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Speaker 5: you're eating a cookie, you feel like it's terrible for you.

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Speaker 4: Yeah, it's full of fine sugar. It doesn't stick with

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Speaker 4: you as long.

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Speaker 5: And I feel like I'm eating something strong and healthy

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Speaker 5: and hard. But yet I don't feel like I'm eating

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Speaker 5: something that's.

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Speaker 7: Overly too healthy, where like, oh this is terrible and

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Speaker 7: I keeps sitting on people.

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Speaker 3: Well sorry no.

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Speaker 5: But then my point is because of these raisins, because

403
00:18:48,280 --> 00:18:52,000
Speaker 5: of the sweet and the blue cranberries, it mixes my

404
00:18:52,119 --> 00:18:55,359
Speaker 5: mouth with flavors though, and it almost like throws my

405
00:18:55,560 --> 00:18:58,600
Speaker 5: eye and taste buds for a loop, even though I

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Speaker 5: just seen you make everything.

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00:19:00,080 --> 00:19:03,080
Speaker 4: Yeah, yeah, it's an unexpected.

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00:19:02,440 --> 00:19:05,600
Speaker 3: Like, it's an unexpected that's it. It's an unexpected flavor

409
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Speaker 3: in mouth.

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00:19:07,280 --> 00:19:09,919
Speaker 4: If you don't eat a lot of that because a

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Speaker 4: lot of the sweetness comes from.

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00:19:11,200 --> 00:19:13,480
Speaker 3: The dates with the blueberry. The berries.

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00:19:13,520 --> 00:19:17,919
Speaker 5: I think those clashing together is what's giving this explosion

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Speaker 5: in my mouth.

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00:19:18,560 --> 00:19:21,440
Speaker 3: I think I just figured out the explosion that I

416
00:19:21,480 --> 00:19:22,560
Speaker 3: that I couldn't figure out.

417
00:19:22,600 --> 00:19:24,960
Speaker 5: And it's the dates and the blue and the blue

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00:19:25,119 --> 00:19:26,119
Speaker 5: berries coming together.

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00:19:26,320 --> 00:19:29,880
Speaker 3: It's just a phenomenal experience. It is very I never

420
00:19:30,160 --> 00:19:31,960
Speaker 3: look at this. I think it's going to be.

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00:19:31,960 --> 00:19:35,359
Speaker 4: Dried right well, thanks a lot of time.

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00:19:35,880 --> 00:19:37,480
Speaker 3: You know what. I want to see how dry your

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00:19:37,520 --> 00:19:38,560
Speaker 3: cookie is when we come back.

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Speaker 7: Let's take a break, Blue, and let's see how barns

425
00:19:40,920 --> 00:19:42,840
Speaker 7: will make with Heidi and fairness.

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00:19:42,840 --> 00:19:44,520
Speaker 3: Blue. I think it does. I mean it doesn't look

427
00:19:44,600 --> 00:19:45,840
Speaker 3: dry to me. It looks kind of moisty.

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00:19:46,040 --> 00:19:48,679
Speaker 5: But if you really look at that, they looks crunchy

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00:19:48,760 --> 00:19:49,919
Speaker 5: and then like I just want to rip it over

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Speaker 5: to edge voice.

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Speaker 3: But in compared to this, there's no denying because you

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Speaker 3: don't put this in the oven. Put it in the oven.

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Speaker 2: Let's put this in the oven for twenty minutes putting

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00:19:59,680 --> 00:20:01,400
Speaker 2: back out this Franks parts on vague.

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00:20:01,480 --> 00:20:03,200
Speaker 6: You want to hear your name down it out live

436
00:20:03,280 --> 00:20:07,159
Speaker 6: on the go, Come on Penny time one eight nineteen

437
00:20:07,240 --> 00:20:09,000
Speaker 6: eighty and leave on the point mail.

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00:20:09,240 --> 00:20:11,960
Speaker 1: Make sure you like, follow and subscribe to Cannabis Talk

439
00:20:12,040 --> 00:20:12,520
Speaker 1: one oh one.

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00:20:12,640 --> 00:20:21,760
Speaker 3: Now now back to the number one cannabis show on

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00:20:21,800 --> 00:20:22,360
Speaker 3: the planet.

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00:20:23,000 --> 00:20:26,440
Speaker 1: You know what get Now back to the number one

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Speaker 1: cannabis show in the universe.

444
00:20:28,359 --> 00:20:29,880
Speaker 3: Cannabis Talk one oh one.

445
00:20:29,960 --> 00:20:31,800
Speaker 5: Now if you're ready to make your a edibles, folks,

446
00:20:31,800 --> 00:20:34,119
Speaker 5: but if you are well, then troughly Made. They offer

447
00:20:34,160 --> 00:20:37,399
Speaker 5: the highest quality of most affordable tabletop candy depositors and.

448
00:20:37,440 --> 00:20:39,119
Speaker 3: Silicone molds on the market.

449
00:20:39,160 --> 00:20:41,640
Speaker 5: It's made in Germany and developed by candy makers four

450
00:20:41,680 --> 00:20:44,600
Speaker 5: candy makers now trumply may can help you with your

451
00:20:44,600 --> 00:20:49,200
Speaker 5: recipe services such as developing an adjusting recipes, customs, silicone molds,

452
00:20:49,280 --> 00:20:51,720
Speaker 5: and they can come to your facility with on site

453
00:20:51,800 --> 00:20:55,639
Speaker 5: consulting and train your whole team for this place in

454
00:20:55,720 --> 00:20:56,640
Speaker 5: your building or home.

455
00:20:56,720 --> 00:20:59,480
Speaker 3: Ten thousand pieces per hour, folks, It's unbelievable. What do

456
00:20:59,520 --> 00:20:59,920
Speaker 3: your today?

457
00:21:00,000 --> 00:21:02,840
Speaker 5: On the website Troughlymade dot com are called him Direct

458
00:21:02,840 --> 00:21:07,040
Speaker 5: six nine five hundred and three one zero two. Welcome

459
00:21:07,119 --> 00:21:10,440
Speaker 5: back to parts of Baked here with Heidi. Heidi, we

460
00:21:10,560 --> 00:21:13,080
Speaker 5: love this every time you come here. Blue and I

461
00:21:13,240 --> 00:21:15,720
Speaker 5: we even talked on the phone earlier today, I had

462
00:21:15,720 --> 00:21:16,720
Speaker 5: some car troubles.

463
00:21:16,760 --> 00:21:19,480
Speaker 3: He had an earache and then his back blew out. Afterwards,

464
00:21:19,520 --> 00:21:19,800
Speaker 3: I mean.

465
00:21:19,720 --> 00:21:22,120
Speaker 5: You talked about things and the things that I tell

466
00:21:22,119 --> 00:21:23,680
Speaker 5: you that we were going through earlier.

467
00:21:23,960 --> 00:21:26,600
Speaker 3: We both were like, God, we got to make it

468
00:21:26,640 --> 00:21:28,760
Speaker 3: to the show today, not on something like just because

469
00:21:28,880 --> 00:21:31,800
Speaker 3: I love it. I enjoy it, And they're like, we

470
00:21:32,000 --> 00:21:33,520
Speaker 3: literally love this show.

471
00:21:33,600 --> 00:21:35,080
Speaker 5: When I tell you that, Like I called him about

472
00:21:35,080 --> 00:21:37,320
Speaker 5: seven thirty this morning and he goes, Dude, I'm just

473
00:21:37,359 --> 00:21:39,439
Speaker 5: gonna call you too. I'm he's like hurting, like and

474
00:21:39,480 --> 00:21:41,240
Speaker 5: I could hear it in his voice too, right, And

475
00:21:41,880 --> 00:21:43,240
Speaker 5: I'm like, dude, it's funny cause I'm giving you a

476
00:21:43,280 --> 00:21:45,159
Speaker 5: heads up call too, going my car's acted up, but

477
00:21:45,520 --> 00:21:47,200
Speaker 5: you know, I'm like taking into a shop right now.

478
00:21:47,680 --> 00:21:49,240
Speaker 3: And then I'm like, I.

479
00:21:49,200 --> 00:21:51,800
Speaker 5: Got oh, I'm like your man, I'll uber there. He's like, dude,

480
00:21:51,800 --> 00:21:53,960
Speaker 5: you can uber the show. So thank you so much.

481
00:21:54,000 --> 00:21:56,480
Speaker 5: This is how much we love doing this show.

482
00:21:56,560 --> 00:21:58,440
Speaker 3: And I hope the list shows out there really love

483
00:21:58,520 --> 00:21:58,840
Speaker 3: this too.

484
00:21:58,880 --> 00:22:01,439
Speaker 5: Because if you grew up anything like I said, I

485
00:22:01,440 --> 00:22:03,919
Speaker 5: did a I didn't know about oats. If you're growing

486
00:22:04,000 --> 00:22:06,679
Speaker 5: and you're listening, you into cannabis. Maybe didn't know how

487
00:22:06,680 --> 00:22:08,760
Speaker 5: to make all these things. So Heidi's now letting you

488
00:22:08,800 --> 00:22:11,840
Speaker 5: know how you can infuse your products very simply by

489
00:22:11,920 --> 00:22:14,000
Speaker 5: doing what we just used a few products right here.

490
00:22:14,280 --> 00:22:17,280
Speaker 5: And even somebody like myself are Blue can make it.

491
00:22:17,520 --> 00:22:19,920
Speaker 5: And I say that with I don't bake. I don't

492
00:22:19,960 --> 00:22:22,760
Speaker 5: know how to, and I don't know if Blues mister baker, but.

493
00:22:22,880 --> 00:22:25,840
Speaker 3: I mean he's a cook, make those cookies in the oven. Yeah,

494
00:22:27,000 --> 00:22:31,080
Speaker 3: you would? You grab a dough and throw yeah, ingredient

495
00:22:31,840 --> 00:22:34,359
Speaker 3: it does, I'll give it to you. And I got bad.

496
00:22:34,880 --> 00:22:37,280
Speaker 3: I baked once once or twice a year, and see,

497
00:22:37,320 --> 00:22:37,719
Speaker 3: and I'm not.

498
00:22:37,800 --> 00:22:39,680
Speaker 5: But my point is we've done it here, and you've

499
00:22:39,720 --> 00:22:42,919
Speaker 5: made Solar an amazing baker because Solar has done some

500
00:22:43,000 --> 00:22:47,960
Speaker 5: great things for parts and baked. And now we both

501
00:22:48,080 --> 00:22:50,000
Speaker 5: been and I say both Blue and I have been

502
00:22:50,080 --> 00:22:53,200
Speaker 5: looking at this cake and are cooking and have made

503
00:22:53,240 --> 00:22:54,359
Speaker 5: some dry references.

504
00:22:54,520 --> 00:22:57,040
Speaker 3: Yes, and it's oats. They're known to be a dry

505
00:22:59,320 --> 00:23:02,280
Speaker 3: food product. Let's dry, it's it's out. I mean it

506
00:23:02,359 --> 00:23:03,560
Speaker 3: is oats. It is let's just call it what it is.

507
00:23:04,240 --> 00:23:08,359
Speaker 4: I think it's plain, and it's boring, and it seems like.

508
00:23:08,359 --> 00:23:10,399
Speaker 5: You've always been honest with everybody and anything, so you know,

509
00:23:10,400 --> 00:23:12,720
Speaker 5: if it's dramma, whatever it is, I've always been honest.

510
00:23:13,880 --> 00:23:17,000
Speaker 3: So Blue give it a shot. You're the first one high.

511
00:23:17,040 --> 00:23:19,040
Speaker 3: Do you want to pull him out in service? Or

512
00:23:19,080 --> 00:23:19,399
Speaker 3: who do you?

513
00:23:19,480 --> 00:23:19,560
Speaker 9: What?

514
00:23:19,600 --> 00:23:19,720
Speaker 3: Do you?

515
00:23:19,720 --> 00:23:21,199
Speaker 5: Which one do you want to reduce his? Blue ran

516
00:23:21,200 --> 00:23:22,880
Speaker 5: in his mouth last time last sem I.

517
00:23:22,800 --> 00:23:25,520
Speaker 4: Think you could take anyone and they won't.

518
00:23:25,280 --> 00:23:29,600
Speaker 3: Be they are. They are moisture than I thought. They

519
00:23:29,600 --> 00:23:30,040
Speaker 3: feel a lot.

520
00:23:30,480 --> 00:23:33,200
Speaker 2: It's a lot more moistan I thought just grabbing it, well,

521
00:23:33,600 --> 00:23:35,560
Speaker 2: it feels I almost want to put some peanut butter

522
00:23:35,600 --> 00:23:36,040
Speaker 2: in one too.

523
00:23:36,080 --> 00:23:41,439
Speaker 5: They probably, but you go first, and both of you

524
00:23:41,680 --> 00:23:45,040
Speaker 5: let Blue describe, Wow, describe what you're eating in the.

525
00:23:46,640 --> 00:23:49,120
Speaker 3: I want to hear Blue what you have in your

526
00:23:49,119 --> 00:23:51,040
Speaker 3: mouth before I even take my bite and give my

527
00:23:53,560 --> 00:23:57,879
Speaker 3: what's the feeling you have right now? So listen.

528
00:23:59,119 --> 00:24:01,280
Speaker 2: It did appear to be maybe it was going to

529
00:24:01,320 --> 00:24:04,600
Speaker 2: be dry, which you know I'm not a big fan of,

530
00:24:04,600 --> 00:24:05,720
Speaker 2: like a hard d Right when you.

531
00:24:05,680 --> 00:24:08,000
Speaker 7: Touched it, though you knew it was right. That's the

532
00:24:08,000 --> 00:24:09,840
Speaker 7: best part about it, because I never touched it yet either.

533
00:24:09,880 --> 00:24:11,399
Speaker 7: But right when you touch it and you test it

534
00:24:11,440 --> 00:24:12,840
Speaker 7: before me and I touched it.

535
00:24:12,840 --> 00:24:15,840
Speaker 2: I was like, this large, and it really is. I

536
00:24:15,840 --> 00:24:18,639
Speaker 2: mean it's just got so many great flavors. I mean

537
00:24:18,800 --> 00:24:20,560
Speaker 2: there's even do we put coconut in it?

538
00:24:20,840 --> 00:24:22,360
Speaker 4: I put coconut in the one.

539
00:24:22,280 --> 00:24:27,000
Speaker 3: You did you taste? I seen it a little bit. Ah.

540
00:24:27,800 --> 00:24:30,720
Speaker 4: You can add so many things to these as long

541
00:24:30,760 --> 00:24:33,200
Speaker 4: as you have the bass in them. You can change

542
00:24:33,480 --> 00:24:35,159
Speaker 4: the type of nuts and them, you can change the

543
00:24:35,160 --> 00:24:36,080
Speaker 4: type of fruit.

544
00:24:37,280 --> 00:24:38,880
Speaker 3: Do you know how many calories are.

545
00:24:40,280 --> 00:24:43,359
Speaker 4: Less than a real cookie? Well, but I don't know

546
00:24:43,359 --> 00:24:44,359
Speaker 4: how many calories.

547
00:24:44,800 --> 00:24:47,520
Speaker 3: Oh, there's nothing really bad. No, I mean it's nothing

548
00:24:47,600 --> 00:24:49,600
Speaker 3: really bad that at all actually feel natural.

549
00:24:49,680 --> 00:24:51,320
Speaker 2: I mean what I like about it, right, is like

550
00:24:51,359 --> 00:24:54,080
Speaker 2: getting that flavor from something that has a lot of

551
00:24:54,160 --> 00:24:54,960
Speaker 2: natural fruits.

552
00:24:55,560 --> 00:24:57,920
Speaker 3: You know, how about this not a lot of process

553
00:24:57,960 --> 00:24:59,280
Speaker 3: and stuff? And I just know what I think it

554
00:24:59,280 --> 00:25:02,040
Speaker 3: tastes like. And and then when I say this, hm,

555
00:25:02,400 --> 00:25:05,760
Speaker 3: you guys are gonna go good ready for this? Is

556
00:25:05,760 --> 00:25:08,119
Speaker 3: it the healthiest Newton little thing that we ever had?

557
00:25:08,160 --> 00:25:08,920
Speaker 2: As it does?

558
00:25:10,520 --> 00:25:10,720
Speaker 3: Yes?

559
00:25:11,560 --> 00:25:12,160
Speaker 5: What do you mean?

560
00:25:13,640 --> 00:25:15,920
Speaker 4: What does it like Newton?

561
00:25:16,160 --> 00:25:19,560
Speaker 3: Yeah? It tastes like the help but the healthiest big

562
00:25:19,600 --> 00:25:22,680
Speaker 3: newon you ever like the homemade big Newton dog. That's

563
00:25:22,680 --> 00:25:25,200
Speaker 3: what it is. I figured it out. It is. It's

564
00:25:25,240 --> 00:25:29,960
Speaker 3: a homemade big Newton right here. That's healthy, delicious. Man.

565
00:25:30,560 --> 00:25:34,600
Speaker 3: There's CBDs up and just and if this was medicated

566
00:25:37,040 --> 00:25:39,480
Speaker 3: or something else, we're.

567
00:25:39,359 --> 00:25:40,200
Speaker 4: Getting to that later.

568
00:25:40,600 --> 00:25:43,359
Speaker 3: We're doing another show on that one. You're apart from yes.

569
00:25:43,320 --> 00:25:46,640
Speaker 2: We will, Wow, this is actually you know, I could

570
00:25:46,680 --> 00:25:51,960
Speaker 2: even use like even some some some whole nuts, some

571
00:25:52,080 --> 00:25:52,720
Speaker 2: whole nuts.

572
00:25:52,560 --> 00:25:52,840
Speaker 3: In it, like.

573
00:25:54,960 --> 00:25:57,359
Speaker 4: I did do chopped almonds in this boo. Yeah, you

574
00:25:57,440 --> 00:26:01,760
Speaker 4: could do like pecons, you can do pistache us a

575
00:26:01,800 --> 00:26:04,399
Speaker 4: lot of things. You want to get in on this

576
00:26:04,520 --> 00:26:09,000
Speaker 4: cookie action. What do you think about the field? What's

577
00:26:09,040 --> 00:26:10,399
Speaker 4: the field? What does it feel like?

578
00:26:10,840 --> 00:26:12,440
Speaker 3: I feel like, all right, it is moist.

579
00:26:12,520 --> 00:26:15,560
Speaker 2: It's more like it's like when you're an oatmeal, like

580
00:26:15,680 --> 00:26:17,520
Speaker 2: dries up in the morning after you put the milk

581
00:26:17,560 --> 00:26:17,720
Speaker 2: in it.

582
00:26:17,800 --> 00:26:20,159
Speaker 3: You know, it's still it's I'm surprised you guys actually

583
00:26:20,200 --> 00:26:23,880
Speaker 3: make this, but it smells What do you mean you're

584
00:26:23,880 --> 00:26:27,359
Speaker 3: surprised A professional? I know, I'm surprised you guys because

585
00:26:27,359 --> 00:26:27,920
Speaker 3: it's so wet.

586
00:26:28,000 --> 00:26:30,600
Speaker 5: It feels like it's almost like, oh, like you're the

587
00:26:30,640 --> 00:26:32,840
Speaker 5: way it feels you man, Okay, what he's saying, because

588
00:26:33,480 --> 00:26:36,040
Speaker 5: all right, what is that?

589
00:26:36,640 --> 00:26:39,320
Speaker 3: What is that? I mean, I tell him it's a

590
00:26:39,320 --> 00:26:43,480
Speaker 3: hard time I do. This is what I was. This

591
00:26:43,640 --> 00:26:48,120
Speaker 3: right here is fat boy approved, though it really is. Yeah, hey,

592
00:26:48,200 --> 00:26:48,480
Speaker 3: you just.

593
00:26:48,480 --> 00:26:49,800
Speaker 5: Said something that I want to I want to put

594
00:26:49,840 --> 00:26:52,080
Speaker 5: that stand because if I was fifty I eat, he's

595
00:26:52,119 --> 00:26:54,800
Speaker 5: still all fat boy approved.

596
00:26:55,119 --> 00:26:56,640
Speaker 3: I'm so good and delicious.

597
00:26:56,840 --> 00:26:59,159
Speaker 5: It is so well said because not only is it

598
00:26:59,280 --> 00:27:02,560
Speaker 5: healthy taste, it is fat boy delicious.

599
00:27:02,640 --> 00:27:06,639
Speaker 3: It tastes it really is. It can't be it can't be.

600
00:27:06,720 --> 00:27:07,439
Speaker 3: No sugar in here.

601
00:27:07,520 --> 00:27:11,920
Speaker 5: I washed, Well, there's some sugar, there's the natural. It

602
00:27:12,080 --> 00:27:16,120
Speaker 5: tastes like a well it's the natural sugar. WI which

603
00:27:16,200 --> 00:27:19,000
Speaker 5: is a better sugar to eat? Let be honest, you know,

604
00:27:19,080 --> 00:27:20,399
Speaker 5: how do you when.

605
00:27:20,359 --> 00:27:26,760
Speaker 7: Someone, oh god, Daniel coming coboy opinions, Because it's to me.

606
00:27:27,040 --> 00:27:28,600
Speaker 3: I want to put this in there now.

607
00:27:30,240 --> 00:27:32,840
Speaker 4: You got to have everybody tastes be wrong.

608
00:27:33,440 --> 00:27:35,640
Speaker 2: I like the I mean I like the better here now. Yeah,

609
00:27:35,960 --> 00:27:38,359
Speaker 2: oh yeah they're better. Yeah, I mean I can eat it.

610
00:27:38,400 --> 00:27:40,600
Speaker 3: About this, I still eat one of those. I wouldn't

611
00:27:40,880 --> 00:27:42,760
Speaker 3: I feel like you just throw the though I wouldn't

612
00:27:43,800 --> 00:27:46,800
Speaker 3: get hard. This row is still good like I could,

613
00:27:47,480 --> 00:27:50,320
Speaker 3: I could hit the whole batch, like right now, that's

614
00:27:50,400 --> 00:27:56,080
Speaker 3: so good. It's bomb right, A sugary tastes like candy almost.

615
00:27:57,760 --> 00:28:00,840
Speaker 3: That's approved, Skinny Boy approved. Now taste that one.

616
00:28:01,080 --> 00:28:02,960
Speaker 5: Just get a little pitch of that. Now that's the

617
00:28:03,000 --> 00:28:05,560
Speaker 5: cook one. Now this is the wrang one, pretty good. Crazy,

618
00:28:05,640 --> 00:28:07,280
Speaker 5: that the wrong one. And I just took I just

619
00:28:07,320 --> 00:28:09,240
Speaker 5: took a bite of the raw one right now, do

620
00:28:09,359 --> 00:28:10,760
Speaker 5: another one doing?

621
00:28:12,119 --> 00:28:14,119
Speaker 3: Do another one in the wrong. I like it wrong.

622
00:28:15,080 --> 00:28:20,920
Speaker 3: I take them here. It's not it's not it's not.

623
00:28:21,040 --> 00:28:24,000
Speaker 3: It's not like a little different. It's it's just different.

624
00:28:24,040 --> 00:28:26,560
Speaker 3: It's not like, oh, I only want this one, you

625
00:28:26,600 --> 00:28:28,560
Speaker 3: know what I'm saying, Like going back to the raw,

626
00:28:28,800 --> 00:28:31,239
Speaker 3: you don't. Only My point is like if you eat

627
00:28:31,240 --> 00:28:32,800
Speaker 3: a steak raw, you're like, oh I think I got

628
00:28:32,840 --> 00:28:33,400
Speaker 3: like a little.

629
00:28:33,240 --> 00:28:37,440
Speaker 4: Media over a couple of times.

630
00:28:37,920 --> 00:28:39,920
Speaker 3: My point is on this one, you can go back

631
00:28:39,960 --> 00:28:42,360
Speaker 3: to this one if you do both, that's my point.

632
00:28:42,440 --> 00:28:43,280
Speaker 3: Normally you don't want to go.

633
00:28:43,440 --> 00:28:46,800
Speaker 2: But we'll get harder if you start talking like that. Sorry,

634
00:28:47,480 --> 00:28:49,760
Speaker 2: we'll get we'll get a little harder for putting the fridge.

635
00:28:51,520 --> 00:28:52,480
Speaker 3: That's okay, We'll playing.

636
00:28:54,120 --> 00:28:56,760
Speaker 4: It might start to dry out. But I don't think

637
00:28:56,840 --> 00:28:59,400
Speaker 4: that there's anything in it that's really going to up.

638
00:28:59,520 --> 00:29:02,960
Speaker 4: It's not ever have the texture like this right right

639
00:29:03,040 --> 00:29:05,720
Speaker 4: right without baking it can tell you do like a

640
00:29:05,800 --> 00:29:08,000
Speaker 4: crunchy cookie. You can we these in the oven for

641
00:29:08,040 --> 00:29:10,520
Speaker 4: a little bit longer than twenty you know that.

642
00:29:11,240 --> 00:29:12,920
Speaker 7: I want to get a skillet, and I want to

643
00:29:12,960 --> 00:29:15,240
Speaker 7: put these on the skillet and let that bottom get

644
00:29:15,240 --> 00:29:16,240
Speaker 7: a little quenching and then.

645
00:29:16,360 --> 00:29:19,080
Speaker 5: The top and the top, yeah, and the top because

646
00:29:19,640 --> 00:29:21,040
Speaker 5: I don't I don't even know if you can put

647
00:29:21,080 --> 00:29:23,160
Speaker 5: any qunch on the top because it's just the bottom.

648
00:29:22,840 --> 00:29:25,000
Speaker 4: Of the that's what Wait a minute, or what about

649
00:29:25,160 --> 00:29:27,520
Speaker 4: slicing it in half and using it like a bun

650
00:29:27,680 --> 00:29:29,960
Speaker 4: and making some sort of additional Well.

651
00:29:29,880 --> 00:29:32,920
Speaker 3: I was already thinking of butter and ice cream in it, dude, though,

652
00:29:32,960 --> 00:29:33,720
Speaker 3: you make it out.

653
00:29:36,320 --> 00:29:40,080
Speaker 5: You put the crunchy, crunchy butterfly it like you, Yeah,

654
00:29:40,120 --> 00:29:44,120
Speaker 5: and some butter on it that boy proof and you'll

655
00:29:44,160 --> 00:29:46,040
Speaker 5: get your belly out to do it.

656
00:29:46,400 --> 00:29:50,120
Speaker 2: Yeah, that's that's amazing, honestly, honestly, a lot you can

657
00:29:50,240 --> 00:29:53,320
Speaker 2: you know, you know I say this, last time we cooked,

658
00:29:53,360 --> 00:29:56,440
Speaker 2: we put so many amazing products. Do you have any

659
00:29:56,440 --> 00:29:57,880
Speaker 2: of the recaps. You remember some of the ones that

660
00:29:57,920 --> 00:29:59,720
Speaker 2: we cooked. What was that this salsa we had?

661
00:30:00,000 --> 00:30:02,960
Speaker 4: Oh, we had the peach salsa that was fabulous. That

662
00:30:03,200 --> 00:30:07,240
Speaker 4: was from Marge from Bite Me Podcasts. Yes, we did

663
00:30:07,280 --> 00:30:14,280
Speaker 4: the lavender lava, lamp lemonade, the chocolate truffles, we just Christinas,

664
00:30:14,400 --> 00:30:17,280
Speaker 4: the goat cheese with the honey drizzle, and the walnuts.

665
00:30:17,360 --> 00:30:18,400
Speaker 4: We did a lot of good stuff.

666
00:30:18,520 --> 00:30:20,800
Speaker 3: Us we've done so many good things and even on location,

667
00:30:20,960 --> 00:30:21,760
Speaker 3: we've done great things.

668
00:30:21,960 --> 00:30:24,440
Speaker 5: Yes, one of the best things that your team did

669
00:30:24,600 --> 00:30:26,480
Speaker 5: was when we were in Vegas and we showed up

670
00:30:26,640 --> 00:30:29,160
Speaker 5: after the first night hard and you guys have breakfast,

671
00:30:29,200 --> 00:30:33,959
Speaker 5: so oh yeah, yeah, we had the paint and there

672
00:30:34,000 --> 00:30:37,400
Speaker 5: was the homemade ones that looked like you go frozen

673
00:30:37,480 --> 00:30:38,080
Speaker 5: and these were just.

674
00:30:38,560 --> 00:30:41,320
Speaker 3: They're really really the real ones, you guys. It's part

675
00:30:41,400 --> 00:30:44,000
Speaker 3: of Baked Haii. Where can people get these recipes like

676
00:30:44,080 --> 00:30:44,600
Speaker 3: this one that we.

677
00:30:44,680 --> 00:30:48,520
Speaker 4: Just described this one, we can add it to the

678
00:30:48,560 --> 00:30:51,000
Speaker 4: show notes. It's not on the website, but we can

679
00:30:51,040 --> 00:30:53,280
Speaker 4: add it to the LRAN website. But it's easy to do.

680
00:30:54,080 --> 00:30:56,840
Speaker 4: Even if you have your own breakfast cookie or oatmeal

681
00:30:56,960 --> 00:30:59,760
Speaker 4: recipe that you like to do, you can just add

682
00:30:59,800 --> 00:31:02,520
Speaker 4: a little bit of the emulsion, do your favorite flavor,

683
00:31:02,600 --> 00:31:04,800
Speaker 4: and then drizzle a little drizzle in a little bit

684
00:31:04,840 --> 00:31:06,480
Speaker 4: of CD B B honey, and then you have yourself

685
00:31:06,560 --> 00:31:07,640
Speaker 4: a little infused breakfast.

686
00:31:08,040 --> 00:31:10,920
Speaker 3: And then knowing that, like you said, though, as you

687
00:31:11,080 --> 00:31:14,360
Speaker 3: got created with first time I went there, it's endless.

688
00:31:14,400 --> 00:31:16,400
Speaker 3: But you you can do that. Because I'm sitting here

689
00:31:16,520 --> 00:31:18,080
Speaker 3: going caramel. I'm gonna I'm gonna.

690
00:31:18,080 --> 00:31:22,320
Speaker 4: Going back to your eminem thing. I'm from Michigan, so

691
00:31:22,600 --> 00:31:25,000
Speaker 4: cherries are a big crop there. So I do dried

692
00:31:25,120 --> 00:31:27,920
Speaker 4: cherries with the almond and motion in dark chocolate chips

693
00:31:28,000 --> 00:31:31,200
Speaker 4: with like punch stuff almonds. That's my that's my favorite.

694
00:31:31,280 --> 00:31:33,040
Speaker 5: So now now I'm gonna go mine right for the

695
00:31:33,480 --> 00:31:36,440
Speaker 5: because I'll use all this same stuff right and and

696
00:31:36,520 --> 00:31:39,320
Speaker 5: then I want some macadamiens.

697
00:31:39,480 --> 00:31:46,160
Speaker 3: Okay, okay, I want some caramel. Oh yeah, and and

698
00:31:46,240 --> 00:31:47,360
Speaker 3: I want a little bit of that what did I

699
00:31:47,360 --> 00:31:49,880
Speaker 3: say earlier? The almond? The what kind of almond? Did

700
00:31:49,920 --> 00:31:50,160
Speaker 3: I say?

701
00:31:50,280 --> 00:31:53,760
Speaker 5: Pustashio, A little pistachio almonds something in there, just because

702
00:31:53,760 --> 00:31:56,840
Speaker 5: I think it's in the gift, but it already has almendams.

703
00:31:56,880 --> 00:31:59,080
Speaker 5: But I want to replace this almond with pistachio almonds.

704
00:31:59,480 --> 00:32:01,440
Speaker 5: That's what I'll do, because it already has a hint

705
00:32:01,480 --> 00:32:03,160
Speaker 5: of it. So my point is, just let me hint

706
00:32:03,200 --> 00:32:05,520
Speaker 5: the pistachio in it, right. I like the idea of

707
00:32:05,640 --> 00:32:07,200
Speaker 5: just putting that one. I think that's good for icy

708
00:32:07,200 --> 00:32:11,640
Speaker 5: and a little icy on it. I really like that,

709
00:32:11,800 --> 00:32:15,960
Speaker 5: not even a just a back and forth one. I want, yeah,

710
00:32:16,080 --> 00:32:18,040
Speaker 5: just a little just a little sweetness and then it

711
00:32:18,800 --> 00:32:20,680
Speaker 5: that would just on the plate to But I mean,

712
00:32:21,400 --> 00:32:24,080
Speaker 5: so it's so it's so sweet already though. It has

713
00:32:24,160 --> 00:32:25,680
Speaker 5: so much flavor, it really does, and.

714
00:32:25,760 --> 00:32:28,200
Speaker 2: The cranberry, you know, picks up with the almonds and

715
00:32:28,280 --> 00:32:31,840
Speaker 2: all the oatmeal that there's so much to it already.

716
00:32:32,360 --> 00:32:33,920
Speaker 3: It just blows up in your mouth. I mean, it

717
00:32:34,000 --> 00:32:35,800
Speaker 3: really does. It's so happy that my teeth are good

718
00:32:35,800 --> 00:32:37,880
Speaker 3: that I can still suck on this food, you know.

719
00:32:38,040 --> 00:32:39,320
Speaker 3: It's it's like those who have good.

720
00:32:39,240 --> 00:32:40,720
Speaker 7: Teeth probably don't have this problem that I do, that

721
00:32:40,760 --> 00:32:43,800
Speaker 7: I can still suck like two hours later, you borrow

722
00:32:43,880 --> 00:32:47,600
Speaker 7: me just triggle holes in my teeth and drugs them.

723
00:32:47,720 --> 00:32:50,400
Speaker 3: Thank you. I'll tell you right now. Don't do it

724
00:32:50,440 --> 00:32:52,280
Speaker 3: when you're younger. You think it's fun. I'm older doing

725
00:32:52,400 --> 00:32:54,800
Speaker 3: it wasn't worth it. It wasn't worth it. I had

726
00:32:54,880 --> 00:32:56,280
Speaker 3: some good times, but I'm telling you right now, I'm

727
00:32:56,320 --> 00:32:57,720
Speaker 3: still sucking on my food. They're not eating it.

728
00:32:57,800 --> 00:32:58,000
Speaker 4: I am.

729
00:32:58,040 --> 00:33:00,680
Speaker 3: It's fanny to Talk one oh one. This is is

730
00:33:00,720 --> 00:33:03,920
Speaker 3: the van oilist parts of Big Blue. I hope you

731
00:33:04,000 --> 00:33:06,160
Speaker 3: feel better. No one else leaves you wait here.

732
00:33:07,160 --> 00:33:09,960
Speaker 1: Follow Cannabis Talk one on one on all social media

733
00:33:10,160 --> 00:33:12,800
Speaker 1: and Cannabis Talk one oh one. Thank you for listening

734
00:33:12,880 --> 00:33:15,400
Speaker 1: to Cannabis Talk one on one with Blue with Joe Grande,

735
00:33:15,800 --> 00:33:19,320
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736
00:33:19,400 --> 00:33:22,120
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737
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