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Speaker 1: Cannabis Song one oh one with Blue and Joe Grande,

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

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

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Speaker 2: number one source for everything cannabis.

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Speaker 3: Monday is Blue alongside me is mister Joe Grande.

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Speaker 4: You are now tuned into the greatest cannabis show on

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Speaker 4: the planet.

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Speaker 3: That's right. Thank you guys for listening to our podcast

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Speaker 3: and checking us out all around the world.

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Speaker 2: Make sure you visit the website Cannabis Talk one on

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Speaker 2: one dot com as we are the world's number one

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Speaker 2: source ever the cannabis with so many great articles and

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Speaker 2: blogs on the side for you to check out and read,

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Speaker 2: and make sure you give us a call anytime one

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Speaker 2: eight hundred and four twenty nineteen eighty and go check

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Speaker 2: out our ig pages at Cannabis Talk one oh one.

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Speaker 2: Blue is at the number one Christopher Wright allow I

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Speaker 2: am at Joe Grande fifty two.

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Speaker 3: And if you want to turn your typical to.

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Speaker 2: Something special when it comes in a fuse products, the

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Speaker 2: flavor you take.

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Speaker 3: Should be just as enjoyable as the feeling you experience.

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Speaker 2: Visit the website Laranoils dot com.

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Speaker 5: Recording in progress.

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Speaker 2: Today on the show, you guys, we have Heidi from

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Speaker 2: Loranoils is your senior business development manager at the rand

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Speaker 2: Oils and you are now tuned into you are very

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Speaker 2: special parts on big show, which is our special cookie

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Speaker 2: show here at the sixty million kitchens. Just to remind everybody,

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Speaker 2: the aran Oils has been manufacturing and distributing premium flavored

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Speaker 2: oils you guys for over sixty years. Ran Oils was

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Speaker 2: born in nineteen sixty two and originally bottled and distributed

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Speaker 2: about eight to ten cores central oils such as peppermint

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Speaker 2: and clove, and distribution was limited just pharmacies. Over the years, though,

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Speaker 2: the business has expanded its product offering and they now

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Speaker 2: sell a wide variety to retailers, manufacturers, health practitioners and

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Speaker 2: home consumers just like you. I'm sure you're using this

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Speaker 2: at home. If you're not, you need to go get

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Speaker 2: some of this, you guys. Today, the company services over

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Speaker 2: thirty thousand customers and fifty one different customers and fifty

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Speaker 2: one different countries. Excuse me, so please welcome back to

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Speaker 2: our kitchen. Highdies in the building and joining us via

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Speaker 2: zoom as a celebrity guests that I missed on the

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Speaker 2: campus last week, but Chef Julie Hauser, the founder and

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Speaker 2: CEO of Flower Pharma. At Flour Pharma, they allow the

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Speaker 2: worlds of gourmet food and cannabis to play together to

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Speaker 2: create something beautiful, you guys. Elevating gourmet cannabis is their mission.

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Speaker 2: They marry plant based cuisine with cannabis, nutrient debts, seeds

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Speaker 2: and oils and treat this wholesome flour like it should

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Speaker 2: be as an ingredients, which I love that they do

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Speaker 2: this and say this on the site their delicious farmed.

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Speaker 3: A table line of oils are called is it.

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Speaker 2: Ola, Yes, yes, Ola, which is the Irish word for oil, right,

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Speaker 2: so a nod to Julie's Irish roots. Each oil is

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Speaker 2: made with intention from hands selected ingredients sourced from regional farms. Ladies,

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Speaker 2: welcome to the show. Welcome to this cooking special. As

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Speaker 2: I'm excited because if you've been listening and following along,

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Speaker 2: you know you get your items that we need to cook.

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Speaker 3: So what are we cooking today, ladies?

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Speaker 2: And I say, ladies, we have two beautiful ladies here,

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Speaker 2: Julie and of course Heidi.

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Speaker 3: Heidi tell the.

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Speaker 2: People that are listening what they can get prepped for

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Speaker 2: this session that we're doing today.

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Speaker 6: Sure, well, we're making Jewliy's olive oil cake with a

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Speaker 6: vegan lemon curd and we're going to do an infused

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Speaker 6: berry topping. So for the cake part, we need one

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Speaker 6: cup of good quality olive oil, two teaspoons of lrans

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Speaker 6: pure or orange oil. Two cups of all purpose flour.

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Speaker 6: You're gonna use a little bit more for the pan.

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Speaker 6: And then we need one teaspoon of kosher salt, one

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Speaker 6: teaspoon of baking powder, quarter teaspoon of baking soda, one

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Speaker 6: and a half cups sugar, plus a little bit more

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Speaker 6: for sprinkling on at the end. Flax based eggs substitute,

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Speaker 6: which we can talk about how to make that in

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Speaker 6: a minute, a tablespoon of freshly grated lemon zest plus

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Speaker 6: a little bit of lemon juice freshly of tablespoon of

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Speaker 6: freshly grated orange zest. And then we've got our Lorean

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Speaker 6: vanilla bean paste.

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Speaker 5: We're going to use the pure madicascar for this one.

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Speaker 6: And then we need a cup and a quarter of

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Speaker 6: plant based milk at room temperature. I am using cashiw milk.

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Speaker 6: And then for the vegan lemon curd. We'll need a

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Speaker 6: fourteen ounce can of coconut cream, three teaspoons or three

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Speaker 6: tablespoons of miyor lemon zest, a half cup of Meyer

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Speaker 6: lemon juice, two tablespoons of corn starts. You can also

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Speaker 6: use arrowroot, and then one to two tablespoons of maple syrup.

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Speaker 6: You're going to kind of adjust this one to suit

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Speaker 6: your taste, and Julie, if you want to tell us

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Speaker 6: what we're going to use in the berry topping, please do.

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Speaker 7: Yes.

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Speaker 8: And I also was set up here to make the

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Speaker 8: curd with you as well, so we can see the topping.

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Speaker 8: We're going to do the ullup right, which is the

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Speaker 8: orange carnamel flavor, which I just I invite you to

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Speaker 8: not be restrictive and think that this is a sweet topic.

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Speaker 8: It's it doesn't have to be, but I think that

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Speaker 8: it's really balances the olive oil cake and the tart

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Speaker 8: of the lemon curd that really pulls it all together

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Speaker 8: in such a lovely way. So we're going to do

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Speaker 8: that with fresh berries and keep it really simple. We

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Speaker 8: can use a tiny bit of maple syrup in there

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Speaker 8: that I think the dessert is layered with so many flavors,

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Speaker 8: it's nice to keep each one very simple and ingredients focused,

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Speaker 8: and that way the layers will come through in such

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Speaker 8: a beautiful way at the end.

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Speaker 7: So I'm so excited.

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Speaker 3: You know, I had a question. I think you had

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Speaker 3: a tag for ola. What was it called?

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Speaker 7: Olla? Let's cook.

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Speaker 3: Alla, let's cook, let's put something.

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Speaker 2: Yeah, And I'm just curious, Julie, how long did it

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Speaker 2: take you to prepare everything over there?

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Speaker 7: The herd?

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Speaker 3: So?

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Speaker 7: Oh, the cake? I mean, did it take you guys

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Speaker 7: a minute?

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Speaker 8: I know.

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Speaker 2: I'm just saying because when people are listening, I wanted

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Speaker 2: to give an idea of how long it really takes

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Speaker 2: to make this from beginning and putting all your ingredients

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Speaker 2: together and you're doing the topping.

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Speaker 3: So how long does it take to put that topic together?

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Speaker 8: Yeah? I think for the lemon herd, it all maybe

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Speaker 8: takes ten minutes to make, fifteen minutes to prepare, and

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Speaker 8: then it needs to refrigerate, of course, for several hours,

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Speaker 8: and the topping is like super fast. The topping is

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Speaker 8: just you know, throwing it together and let it macarade.

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Speaker 7: For maybe you know, an hour and you're good to go.

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Speaker 6: So should we start that Barry right now before we

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Speaker 6: begin the cake, so we have that nice and it

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Speaker 6: marinated by the time we're ready to serve.

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Speaker 7: I think that sounds awesome.

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Speaker 6: Okay, all right, and you said, kind of are we

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Speaker 6: measuring out the bright for that?

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Speaker 3: I'm glad I asked you. So now we know what

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Speaker 3: we're doing first.

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Speaker 7: Yeah.

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Speaker 8: Yeah, so so I can do it along with you

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Speaker 8: what I like to do for measuring. But you can

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Speaker 8: also use a teaspoon. I mean, but if you want

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Speaker 8: to do quick, you know, down and dirty. This is

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Speaker 8: a teaspoon, okay, and it's gonna be five milligrams per

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Speaker 8: capful per teespoon. So I'm actually working with the have

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Speaker 8: the non THHD one. I'm not sure what you have there, Hive.

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Speaker 8: Either one will be it's amazing.

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Speaker 5: This one is the Ola Bright with the THHC.

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Speaker 7: Okay, so you have the more fun one, which is

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Speaker 7: perfec because are all there, I'm so sad.

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Speaker 6: I'm not.

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Speaker 7: Okay, so I'm gonna go. I'm gonna go three what

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Speaker 7: do you.

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Speaker 5: Think kind of three caps? Okay?

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Speaker 7: Yeah?

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Speaker 2: How many milligrams would that be? If somebody buys one

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Speaker 2: of these from you?

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Speaker 7: The whole bottle is one hundred milligrams.

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Speaker 3: Oh, she's looking at maybe five to ten milligrams maybe.

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Speaker 8: Yeah, she just did fifteen in there. So that's the

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Speaker 8: whole ball of strawberries, you guys.

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Speaker 7: So you're good. It's not gonna like.

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Speaker 5: You know, knock you over distribute it.

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Speaker 4: Yeah, even to the fifteen millograms is play a good

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Speaker 4: dose for somebody that knows.

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Speaker 3: What they're doing.

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Speaker 2: Yeah, and just to be clear, we put that in

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Speaker 2: the strawberries, and now you're mixing it all together.

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Speaker 5: Yep, and that's going to be the topping.

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Speaker 6: So that's you're nobody's consuming that whole fifteen milt exactly.

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Speaker 3: It comes yeah, a small amount. Let me just try it.

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Speaker 9: Now by throwing in a little lemon zest or orange

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Speaker 9: zest some of the Rand's amazing vanilla bean paste.

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Speaker 7: I think I was.

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Speaker 8: I would put that on everything always, so that could

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Speaker 8: go lots of options.

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Speaker 5: That's a good idea. Let's maybe put a little pinch

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Speaker 5: of that lemon zest in there, big fan, and then

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Speaker 5: maybe me that vanilla bean paste.

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Speaker 3: So just adding a little bit as the lemon into it.

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Speaker 5: I've got it right here.

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Speaker 3: What else did you say? I'm sorry, I wasn't say

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Speaker 3: that again, me, I get you.

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Speaker 8: Yes, sorry, Oh the vanilla bean paste, A little bit

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Speaker 8: of the larran oil vanilla bean paste would be off

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Speaker 8: the hook in there.

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Speaker 5: Yep, just doing it.

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Speaker 3: I just added it.

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Speaker 5: We're taking your recommendation, recommendation.

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Speaker 8: I'm busting out. I'm busting out of the recipe walls.

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Speaker 8: I hope it's okay.

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Speaker 5: Nope, I'm all about improvising.

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Speaker 3: So this is the toping is the topic. Now, just

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Speaker 3: need to sit or what else do we need to

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Speaker 3: do to it? Yeah?

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Speaker 7: We should just let it shill.

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Speaker 6: Well, we make everything else, all right, So do you

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Speaker 6: want to get started with a cake?

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Speaker 3: Yes, let's break real quick. When we come back, we're

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Speaker 3: gonna start making this cake.

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Speaker 2: So hopefully you got your items that you need, because

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Speaker 2: Heidi explained everything that we need. There where to take

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Speaker 2: a break. We'll be right back and start baking this cake.

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Speaker 2: It's candap, It's Talk one oh one. We'll be right

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Speaker 2: back after this.

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Speaker 1: You're listening to Cannabis Talk one oh one. Cannabis Talk

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

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Speaker 3: Were trust a cannabis seed at a fair price.

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Speaker 2: Head to rocketseeds dot com on Instagram at Rocket Underscore Seeds.

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Speaker 2: We are here with Julie Hauser, the founder and CEO

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Speaker 2: of Flower Pharma, and of course Heidi from our very

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Speaker 2: own lran oils dot com, and we are baking.

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Speaker 3: What kind of cake is this? Again?

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Speaker 6: This is a vegan citrus cake with a vegan lemon

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Speaker 6: curd and in fusberry topping.

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Speaker 2: So, now that we have all our ingredients and hopefully

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Speaker 2: you do, what are our next steps?

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Speaker 6: So we've preheated the oven to three seventy five. We've

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Speaker 6: also prepared a nine inch pan. It's lined with parchment paper.

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Speaker 6: It's there's a layer of.

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Speaker 3: Oil. I don't realize paper.

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Speaker 5: There is flour and just a dusting of flower too.

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Speaker 3: Get with the paper on there, yep.

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Speaker 5: And then once you pop it out, it makes it

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Speaker 5: an easier release. Nice, You get cleaner slices.

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Speaker 3: I didn't even know you get cooked with that paper

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Speaker 3: like that?

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Speaker 6: Oh yeah, you want to make sure you're using parchment

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Speaker 6: paper in that wax paper.

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Speaker 3: All right? Good?

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Speaker 6: So first we're going to take our flour and basically

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Speaker 6: our dry ingredients flour, salt, baking powder, baking soda, and

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Speaker 6: go ahead and give that a whisk and make sure

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Speaker 6: that's all together.

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Speaker 3: That's a nice whisker. Yes, call me the whisker.

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Speaker 5: All right.

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Speaker 6: And then in the mixer, I'm going to add the sugar.

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Speaker 6: And then we've got our our flax eggs, which.

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Speaker 2: Are flax eggs that you said, and how do you

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Speaker 2: make this and what is it?

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Speaker 6: Yeah, so it's flax meal and water and it's basically

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Speaker 6: going to take place of what the egg does. Since

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Speaker 6: this is vegan and we don't want to use real eggs,

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Speaker 6: we're going to use this and it's going to work

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Speaker 6: as a binder.

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Speaker 3: Did you want to leave some of the sugar We're

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Speaker 3: gonna right here.

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Speaker 5: Yeah, that's for sprinkling.

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Speaker 3: I wasn't sure, you know, I remember her saying that, yes,

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Speaker 3: I throw.

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Speaker 5: This in there too, not yeah, we don't want to

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Speaker 5: over develop that. You're probably good. You just want to

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Speaker 5: make sure it's combined.

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Speaker 3: Can you keep it going? Going to your arm? Cramps

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Speaker 3: starting cramping?

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Speaker 5: That's the orange yep, that's the orange sast.

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Speaker 3: And how you prepped everything so nice.

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Speaker 5: We're gonna throw in the lemons ast.

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Speaker 3: Just smell so one of the lemons. That little lemons

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Speaker 3: ass is like one of my favorite little things. I

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Speaker 3: thought it was your colonna first.

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Speaker 6: And then I'm also gonna throw wait on that for

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Speaker 6: a second, but we're gonna mix this together until it's

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Speaker 6: light and fluffy.

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Speaker 5: That'll take about two minutes.

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Speaker 3: So there's only one moisture with the.

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Speaker 2: Lemon an orange seem a little moist Bob's a good time, Like,

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Speaker 2: what is the kitchen? A?

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Speaker 3: Yes, we have one? If I never make we have one.

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Speaker 3: I've never bake. You used this out here? Have yeah?

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Speaker 2: Exactly why do you shoulder You're doing the same thing

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Speaker 2: the pin.

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Speaker 3: I shoulder up when I'm bathing or try to whisk something.

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Speaker 2: It's like when you just pull this back in the

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Speaker 2: bubbles and then before how long does this usually take?

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Speaker 3: Twist together? Hiding?

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Speaker 6: So we're gonna go two minutes on this, and then

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Speaker 6: we're gonna add some of our other ingredients.

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Speaker 5: We're gonna drizzle into olive oil.

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Speaker 6: If you just want to make sure that that sugar

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Speaker 6: is nice and combined with the flax eggs.

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Speaker 5: So once we start pouring.

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Speaker 6: Our oil and we're gonna do it slowly, it doesn't

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Speaker 6: start separating.

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Speaker 5: You want to make sure everything's nice. And I'm alsifide,

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Speaker 5: So this is kind of pressing a diging together right now.

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Speaker 3: It's funny because who do you think figured that out?

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Speaker 3: Like it needs a whisk for two minutes. I would

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Speaker 3: never think something like that. I'm like, it looks whisked

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Speaker 3: to me, right, I mean.

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Speaker 4: It every time i'll whist something, I didn't whisk it right,

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Speaker 4: and trust there's a little powder in it.

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Speaker 3: And so I should have used wires all my life,

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Speaker 3: but I didn't. When I was a get off, they

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Speaker 3: had the one that you put on the thing and

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Speaker 3: then you used to drill.

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Speaker 5: Yeah, the hand beat.

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Speaker 3: Yeah, that's why I was using it on ring of those.

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Speaker 3: You don't remember that one though. They come together and

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Speaker 3: they most finis. Oh yeah, yeah, that's is the same thing. Huh.

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Speaker 3: This is just a nice advanced facing one.

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Speaker 6: Okay, so we're going we're pretty good here, and then

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Speaker 6: so go ahead and slowly drizzle that olive oil, and.

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Speaker 5: We want to make sure that it's it's combining really

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Speaker 5: well before you looked up and all in just so

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Speaker 5: it doesn't it gets nice and together.

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Speaker 1: All this is going on.

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Speaker 5: Yep, yeah, oil, that's a good quality olive oil. Since

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Speaker 5: that olive oil.

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Speaker 6: Is the start of the show of the cake, you

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Speaker 6: want to make sure that you're used to make the one.

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Speaker 3: So good quality is the brand of no.

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Speaker 5: Good quality is like you know, like grade A.

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Speaker 3: Is grad quality equality like literally good fault. I didn't

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Speaker 3: know good full that.

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Speaker 2: I was like, oh, I usually get all the bail

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Speaker 2: at Costco?

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Speaker 3: Is that considered good quality?

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Speaker 5: I don't know. I'm not familiar with that brand Costco?

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Speaker 3: Costco.

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Speaker 5: I've never been to a Costco. What, yeah, I know.

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Speaker 3: About to take you one just because we have to

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Speaker 3: go tonight. Am I doing the whole day? Yes? And

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Speaker 3: the whole things feel like just oh, I gotta be

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Speaker 3: careful from flying splashing at you. Huh they did, Yeah,

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Speaker 3: jumped all the way out here and hit me over

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Speaker 3: the heads right there. See it's coming out. No, he's

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Speaker 3: like a good thing. Yeah, get my hiphone away from there.

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Speaker 3: It's already waxy enough.

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Speaker 2: Yeah, so folks, hopefully you're not screwing things all over

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Speaker 2: the counter like lu.

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Speaker 3: Do's that you're going? Like you guys at ours here?

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Speaker 3: All right? I what was the next thing that you

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Speaker 3: just added?

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Speaker 5: That was the pure orange oil from Moran?

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Speaker 3: Here's this a game? No? No, it's real, it's or orange?

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Speaker 3: Should I eat that?

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Speaker 6: Not straight, and I'm just gonna give the bowl a

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Speaker 6: scrape to make sure all the dry stuff that.

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Speaker 3: We got everything.

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Speaker 2: Julie, I wish you were actually here with us in

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Speaker 2: studio be able to, you know, help us out with this.

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Speaker 3: Two real chefts are better than one.

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Speaker 7: Oh I'm dying. I wish they could be air.

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Speaker 3: We'll do it again. We'll make something else.

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Speaker 5: And then Julie.

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Speaker 6: Reminded thereby adding the plant milk before the dry ingredients,

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Speaker 6: or the dry ingredients before the plant milk, I honestly.

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Speaker 7: Like to rotate. And I mean if I was going

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Speaker 7: to put a personal spin and scar with the dry

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Speaker 7: and add a little.

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Speaker 5: Bit of milk and just do four as perfect?

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Speaker 3: All right?

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Speaker 6: So go ahead and put a fourth of the dry

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Speaker 6: ingredients into the bowl.

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Speaker 2: A fourth, yep, you better just coach, Well, look at

356
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Speaker 2: that as a fool, and then think of a.

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Speaker 5: Fourth fini the milk perfect, all right, go ahead and stop.

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Speaker 3: And then we're not the fourth, be with you exactly.

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00:17:24,119 --> 00:17:29,600
Speaker 5: And then we're gonna, yeah, we're gonna do We're gonna alternate.

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00:17:30,200 --> 00:17:30,879
Speaker 3: So going at the.

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Speaker 4: Fourth, I think it's just better to stop this thing. Yes,

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00:17:37,840 --> 00:17:42,239
Speaker 4: when you're putting liquids in For those of you at

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Speaker 4: home that don't want to get wet or.

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00:17:44,320 --> 00:17:46,080
Speaker 3: Don't have one of these fancy machines, I guess you

365
00:17:46,160 --> 00:17:48,359
Speaker 3: just got to pull out the old school drill that

366
00:17:48,400 --> 00:17:51,840
Speaker 3: you used to hold. I used to have one of those.

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Speaker 3: I don't know what happened to it.

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Speaker 6: You know what, I forgot to put the lemon juice

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00:17:55,359 --> 00:17:57,080
Speaker 6: in there earlier, So I'm going to put.

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00:17:56,920 --> 00:18:05,800
Speaker 3: That in there, some lemon juice. I love the way

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00:18:05,960 --> 00:18:08,560
Speaker 3: it makes such a mess. It's like when you get

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00:18:08,560 --> 00:18:12,160
Speaker 3: in the kitchen, you're supposed to have a little baking mess. Right.

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00:18:12,200 --> 00:18:15,280
Speaker 3: There's nobody that just stays perfectly clean a baking kitchen.

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00:18:15,320 --> 00:18:19,800
Speaker 3: My old house is I couldn't with me make a mess,

375
00:18:19,800 --> 00:18:21,720
Speaker 3: and you're in trouble, like I'm gonna clean it.

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Speaker 2: Well yeah, well, I'm saying baking, and thank god with

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Speaker 2: my wife bakes, he can still. But if I cook

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00:18:27,680 --> 00:18:29,280
Speaker 2: and I make a mess, it's still a big problem.

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Speaker 2: I get what you're saying.

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Speaker 3: Yeah that it was all.

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Speaker 5: Right, go ahead and add the other another fourth.

382
00:18:36,960 --> 00:18:38,200
Speaker 3: He's like, what do you mean? This is the rest

383
00:18:38,240 --> 00:18:39,680
Speaker 3: of it that's been thirds.

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00:18:41,520 --> 00:18:42,440
Speaker 5: The cake's ruined.

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00:18:43,840 --> 00:18:44,439
Speaker 7: It's over.

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Speaker 3: I quit you guys, you're doing a very good job.

387
00:18:49,800 --> 00:18:51,360
Speaker 5: He's making his own birthday cake.

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Speaker 2: Right now, let's try your birthday's coming up, isn't it.

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Speaker 3: She's twenty four years old. This guy looks great. I

390
00:19:00,760 --> 00:19:07,040
Speaker 3: cannot believe it's really forty two, but I twenty four,

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00:19:07,200 --> 00:19:13,800
Speaker 3: forty two, forty eight whatever, it's all the same. It's

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00:19:14,560 --> 00:19:16,240
Speaker 3: just like when people say we're brothers and you're the

393
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Speaker 3: older one.

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00:19:19,440 --> 00:19:21,160
Speaker 5: All right, I'll had to add the last bit.

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00:19:24,240 --> 00:19:29,160
Speaker 2: Dump it, dump it like I'm done.

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00:19:29,200 --> 00:19:31,359
Speaker 3: Why does it feel like it's gonna cofromation me? There

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00:19:31,400 --> 00:19:37,560
Speaker 3: you go, there you go. It takes a little while.

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00:19:37,400 --> 00:19:41,840
Speaker 2: To to bacon use these type of theories like where

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Speaker 2: did you come up with something like this to just

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00:19:43,760 --> 00:19:44,520
Speaker 2: go half and have.

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00:19:44,680 --> 00:19:49,320
Speaker 7: Julie Well, I mean it's it's actually way. It's kind

402
00:19:49,320 --> 00:19:52,920
Speaker 7: of traditional cakes baking from a way that right.

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00:19:53,359 --> 00:19:55,359
Speaker 5: Well, really, I used to cook with my grandmother who's

404
00:19:55,400 --> 00:19:55,960
Speaker 5: like there for me.

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Speaker 8: And when you make Eddie super wise k have several

406
00:20:00,760 --> 00:20:03,600
Speaker 8: editions and then finishing off you know, that make it

407
00:20:03,840 --> 00:20:08,160
Speaker 8: very very So it's just it's just layering again.

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00:20:08,240 --> 00:20:09,800
Speaker 7: It's the fine flavors.

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00:20:09,920 --> 00:20:12,040
Speaker 2: It's just part of the part of the routine. Okay,

410
00:20:12,080 --> 00:20:13,920
Speaker 2: and I just didn't know. I'm not a baker. What

411
00:20:13,960 --> 00:20:15,480
Speaker 2: was this that you secretly added in their?

412
00:20:15,520 --> 00:20:15,800
Speaker 3: Heidi?

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00:20:15,960 --> 00:20:18,840
Speaker 5: I added another little bit of vanilla bean paste.

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00:20:18,880 --> 00:20:22,720
Speaker 3: Oh blud enough huh, No by the color, just by

415
00:20:22,720 --> 00:20:26,000
Speaker 3: your feel, just by my feel. I like that.

416
00:20:26,119 --> 00:20:29,120
Speaker 5: I like to see the little vanilla bean flex in there.

417
00:20:33,560 --> 00:20:34,560
Speaker 3: Did you taste it already?

418
00:20:36,640 --> 00:20:37,720
Speaker 5: Do you want to not taste it?

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00:20:37,960 --> 00:20:38,120
Speaker 8: No?

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00:20:38,160 --> 00:20:40,440
Speaker 3: I don't. I don't know, is it I see people

421
00:20:40,560 --> 00:20:41,520
Speaker 3: lick these things all the time.

422
00:20:41,560 --> 00:20:45,159
Speaker 6: I remember, there's no eggs in it. It's their flax eggs,

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00:20:45,200 --> 00:20:48,000
Speaker 6: so I don't see that. Why there would be a

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00:20:49,560 --> 00:20:52,040
Speaker 6: Oh my gosh, I know who has an eating grooky dough?

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00:20:52,359 --> 00:20:53,159
Speaker 3: You need that.

426
00:20:53,200 --> 00:20:54,440
Speaker 7: I'm so jealous of you guys.

427
00:20:54,480 --> 00:20:56,399
Speaker 3: Right now, here's a tip.

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00:20:56,720 --> 00:20:58,840
Speaker 5: Just oh that's good.

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00:20:58,920 --> 00:21:02,440
Speaker 2: It is, that's what really good, surprisingly good. I think

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00:21:02,440 --> 00:21:04,080
Speaker 2: with the eggs, sometimes I remember tasting it and not

431
00:21:04,119 --> 00:21:04,560
Speaker 2: liking it.

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00:21:04,960 --> 00:21:08,440
Speaker 5: Yeah, okay, I'm cool. Wait, it's breath all right, Joe,

433
00:21:08,520 --> 00:21:10,359
Speaker 5: you're up. Go ahead and pour that in the pan.

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00:21:11,440 --> 00:21:14,560
Speaker 3: Okay, just watch your computer dump it away.

435
00:21:14,640 --> 00:21:15,400
Speaker 5: Huh yep.

436
00:21:17,240 --> 00:21:27,800
Speaker 2: Mmmmmm, Burderz nothing like bacon a cake at work, man,

437
00:21:28,160 --> 00:21:31,480
Speaker 2: And once again, folks that are listening loranoils dot com

438
00:21:31,480 --> 00:21:34,560
Speaker 2: with so many great recipes, dessert.

439
00:21:34,280 --> 00:21:37,320
Speaker 3: Snacks, pop best whatever you want to do, just all

440
00:21:37,400 --> 00:21:38,760
Speaker 3: kinds of random things in there.

441
00:21:39,160 --> 00:21:43,800
Speaker 2: Go check it out online laranoils dot com and from

442
00:21:43,840 --> 00:21:49,320
Speaker 2: straight yours. Let's cook and now with all out. It's

443
00:21:49,359 --> 00:21:51,440
Speaker 2: already infused with cannabis.

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00:21:52,200 --> 00:21:54,720
Speaker 7: Yes, yes, so.

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00:21:56,920 --> 00:21:57,120
Speaker 6: Love.

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00:21:57,240 --> 00:22:00,240
Speaker 7: They all highlight different oils, but they're all having stee

447
00:22:00,320 --> 00:22:00,840
Speaker 7: oil blends.

448
00:22:01,240 --> 00:22:01,440
Speaker 6: Yeah.

449
00:22:05,560 --> 00:22:08,600
Speaker 3: Oh nice. So now that we have this in the pan, here,

450
00:22:08,640 --> 00:22:09,520
Speaker 3: what's the next steps?

451
00:22:09,680 --> 00:22:10,600
Speaker 5: Throw at oven?

452
00:22:10,840 --> 00:22:12,080
Speaker 3: We just throw it in the oven. We don't put

453
00:22:12,080 --> 00:22:13,320
Speaker 3: these in yetpe.

454
00:22:12,880 --> 00:22:16,040
Speaker 5: This is gonna be for the curd. So the cake,

455
00:22:16,080 --> 00:22:18,560
Speaker 5: the cake is ready to do to bake?

456
00:22:18,800 --> 00:22:21,680
Speaker 3: And is it top from the bottom of the middle, the.

457
00:22:21,359 --> 00:22:23,960
Speaker 6: Top one, top one, Oh no, I'm sorry, the middle, wrap,

458
00:22:24,040 --> 00:22:25,480
Speaker 6: the top of it, lap, top of it.

459
00:22:25,840 --> 00:22:28,439
Speaker 3: Perfect. There we go. Cake is in the oven. So

460
00:22:28,440 --> 00:22:29,280
Speaker 3: how long does that bake?

461
00:22:29,359 --> 00:22:30,800
Speaker 5: For? Forty five minutes?

462
00:22:31,359 --> 00:22:33,200
Speaker 2: So we have forty five minutes of that. And how

463
00:22:33,240 --> 00:22:34,560
Speaker 2: long does it take to make this curve?

464
00:22:37,560 --> 00:22:41,480
Speaker 8: I think it's about fifteen minutes. Yeah, it's ten to

465
00:22:41,600 --> 00:22:42,560
Speaker 8: ten to fifteen minutes.

466
00:22:42,600 --> 00:22:44,560
Speaker 7: It's really quick. It just has to cook a little

467
00:22:44,560 --> 00:22:45,160
Speaker 7: bit on the stove.

468
00:22:45,200 --> 00:22:46,920
Speaker 8: And then, like I said, you do have to refrigerate

469
00:22:46,960 --> 00:22:48,960
Speaker 8: it for four hours before enjoying.

470
00:22:49,320 --> 00:22:51,360
Speaker 2: Well, perfect, we're gonna break, we're gonna come back. We're

471
00:22:51,359 --> 00:22:53,679
Speaker 2: gonna whip this together and see what this comes out like.

472
00:22:53,800 --> 00:22:56,000
Speaker 2: Let it sit for fifteen minutes, pull out. Well, we've

473
00:22:56,040 --> 00:22:58,280
Speaker 2: already baked and tasted it all right here on Cannabis

474
00:22:58,280 --> 00:22:59,880
Speaker 2: Talk one on one, We'll be right back.

475
00:23:02,240 --> 00:23:10,880
Speaker 1: You're listening to Cannabis Talk one oh one. Cannabis Talk

476
00:23:11,119 --> 00:23:14,879
Speaker 1: one oh one one, the world's number one source for

477
00:23:15,040 --> 00:23:16,240
Speaker 1: everything cannabis.

478
00:23:16,359 --> 00:23:18,719
Speaker 2: Bear Flag Group, you guys, as are white label partners.

479
00:23:18,720 --> 00:23:21,000
Speaker 2: They're known to be on time, accurate, and do quality

480
00:23:21,040 --> 00:23:23,720
Speaker 2: co packaging. They have been launching brands in California since

481
00:23:23,760 --> 00:23:26,359
Speaker 2: twenty fifteen. And at the Bear Flag Group they do

482
00:23:26,480 --> 00:23:28,280
Speaker 2: what they say they will do. Go check them out

483
00:23:28,320 --> 00:23:32,479
Speaker 2: online Bear Flaggroup dot com. We're sitting here with Julie Howser,

484
00:23:32,560 --> 00:23:34,800
Speaker 2: the founder and CEO of Flower Farm, and of course

485
00:23:34,840 --> 00:23:36,520
Speaker 2: Heidi from the rand Oils.

486
00:23:36,600 --> 00:23:38,480
Speaker 3: Check them both out online.

487
00:23:38,040 --> 00:23:40,640
Speaker 2: You guys, because this parts some bake segment that we're

488
00:23:40,680 --> 00:23:42,240
Speaker 2: doing here on Cannabis Talk one on one.

489
00:23:42,520 --> 00:23:45,080
Speaker 3: It's become my new favorite part of the show. Mine too.

490
00:23:45,800 --> 00:23:47,439
Speaker 2: I mean to just sit here and be able to

491
00:23:47,440 --> 00:23:50,840
Speaker 2: make something time and time again, and we get special

492
00:23:50,920 --> 00:23:53,959
Speaker 2: chefs at zoom In come in everything else and all

493
00:23:53,960 --> 00:23:56,840
Speaker 2: the people here that make everything happen to Hoarderhay, Marcus Mondo,

494
00:23:56,920 --> 00:24:00,840
Speaker 2: Teddy the Show Dog, Jessica, Daniel Diego, cam Connor, Each Barcelar,

495
00:24:00,960 --> 00:24:04,960
Speaker 2: Thank you Brother Ali, Goldie, Brother Pitt, Mark Clarnes, Chris, Frankeno, Jennifer,

496
00:24:05,080 --> 00:24:07,600
Speaker 2: Erica and Elvis. Thank you guys all for everything you

497
00:24:07,640 --> 00:24:11,199
Speaker 2: guys do. But now, Julie, what's time to make something

498
00:24:11,200 --> 00:24:12,360
Speaker 2: that you're gonna help us out with.

499
00:24:14,160 --> 00:24:16,320
Speaker 8: Yeah, it's so good to see you guys for far

500
00:24:16,359 --> 00:24:19,680
Speaker 8: away fun to be here.

501
00:24:20,080 --> 00:24:24,320
Speaker 7: We're making the magical Meyer Lemon Curd. You guys love

502
00:24:24,400 --> 00:24:25,160
Speaker 7: Meyer Lemons.

503
00:24:25,240 --> 00:24:28,280
Speaker 8: I think that's what sets this part, this one apart

504
00:24:28,359 --> 00:24:29,080
Speaker 8: from everything else.

505
00:24:29,080 --> 00:24:31,080
Speaker 7: Did you get did you guys find Myers down there?

506
00:24:31,080 --> 00:24:31,439
Speaker 3: Heidi?

507
00:24:32,000 --> 00:24:36,120
Speaker 5: I did not find Myers. So we're rocking the regular Lemons.

508
00:24:36,400 --> 00:24:40,080
Speaker 8: Okay, that's okay, we'll be fine. But anyway, so I

509
00:24:40,160 --> 00:24:41,800
Speaker 8: happen to have a source.

510
00:24:42,160 --> 00:24:45,240
Speaker 7: And so I do have some. They're a little sweeter.

511
00:24:45,320 --> 00:24:48,760
Speaker 8: They're kind of originally a cross between a lemon. I

512
00:24:48,800 --> 00:24:51,440
Speaker 8: was gonna show you one a lemon and an orange.

513
00:24:51,440 --> 00:24:55,480
Speaker 8: So they're like a little bright, darker yellow and just

514
00:24:55,520 --> 00:24:59,320
Speaker 8: produce really great sweet flavor. So I also love this

515
00:24:59,480 --> 00:25:02,199
Speaker 8: lemon curd because it's completely plant based.

516
00:25:02,280 --> 00:25:03,320
Speaker 7: I don't use any egg.

517
00:25:03,880 --> 00:25:06,159
Speaker 8: A lot of lemon curds use like a lot of

518
00:25:06,200 --> 00:25:09,880
Speaker 8: egg yolk to achieve that deep yellow flavor and kind

519
00:25:09,880 --> 00:25:14,000
Speaker 8: of richness. But this one uses coconut cream, so it

520
00:25:14,160 --> 00:25:16,359
Speaker 8: arrives at a very rich place on a tumble.

521
00:25:18,480 --> 00:25:23,320
Speaker 7: So first up, you're going to mix the lemon dust

522
00:25:23,480 --> 00:25:23,840
Speaker 7: and the.

523
00:25:23,840 --> 00:25:29,679
Speaker 8: Coconut cream together, all right, in a saucepan.

524
00:25:32,240 --> 00:25:36,359
Speaker 2: Oh, put in a saucepan. Should the saucepan be heated already?

525
00:25:36,640 --> 00:25:37,960
Speaker 7: Oh no, you don't need to.

526
00:25:38,119 --> 00:25:39,680
Speaker 8: Well, you can turn it on now, you can turn

527
00:25:39,680 --> 00:25:41,560
Speaker 8: it on low and we'll start to add everything to it.

528
00:25:41,640 --> 00:25:43,960
Speaker 7: You just want to make sure these two are mixed together.

529
00:25:48,280 --> 00:25:48,720
Speaker 6: All right?

530
00:25:49,480 --> 00:25:54,600
Speaker 3: Whisk away, And let me ask you guys, and both

531
00:25:54,600 --> 00:25:56,000
Speaker 3: of you please feel free to answer.

532
00:25:57,600 --> 00:26:03,639
Speaker 2: Is there a certain great way to get a good lemon?

533
00:26:06,560 --> 00:26:06,800
Speaker 3: Yeah?

534
00:26:06,920 --> 00:26:11,280
Speaker 8: I mean I think I go by feel all the time,

535
00:26:11,320 --> 00:26:13,240
Speaker 8: and I think you want it to just be. And

536
00:26:13,600 --> 00:26:16,040
Speaker 8: myers are interesting because they have a little bit thinner

537
00:26:16,080 --> 00:26:19,560
Speaker 8: of a peel, But I honestly like it to have

538
00:26:19,840 --> 00:26:23,280
Speaker 8: just like a tiny bit of give like a belly,

539
00:26:23,280 --> 00:26:25,960
Speaker 8: but not a really musty belly, just you.

540
00:26:25,920 --> 00:26:27,639
Speaker 7: Know, just a little bit of give maybe like it

541
00:26:27,680 --> 00:26:28,680
Speaker 7: would on your finger here.

542
00:26:28,720 --> 00:26:29,440
Speaker 5: Does that make sense?

543
00:26:31,640 --> 00:26:39,440
Speaker 9: Mm hmmy, just feel where they're at.

544
00:26:42,720 --> 00:26:45,640
Speaker 2: So next time in there, like I know what I'm doing,

545
00:26:45,640 --> 00:26:47,520
Speaker 2: grabbing lemons, oranges, everything.

546
00:26:50,640 --> 00:26:50,880
Speaker 7: Nice.

547
00:26:50,920 --> 00:26:54,840
Speaker 8: We're going to dissolve the arrowroot or corn starch.

548
00:26:54,960 --> 00:26:58,440
Speaker 7: They can be used interchangeably in your lemon juice.

549
00:26:58,440 --> 00:27:00,600
Speaker 8: So I have a half a cup of squeeze lemon

550
00:27:00,680 --> 00:27:04,920
Speaker 8: juice here and I'm going to mix it together, dissolve

551
00:27:04,960 --> 00:27:09,679
Speaker 8: the arrowroot in there, just two tablespoons, okay.

552
00:27:14,359 --> 00:27:18,720
Speaker 2: Something And you know what, because we're whisking and you're

553
00:27:18,760 --> 00:27:23,399
Speaker 2: whisking away. We're all whisking. How long you're just whisking?

554
00:27:23,400 --> 00:27:24,480
Speaker 2: Then you said, that's a cool down.

555
00:27:26,800 --> 00:27:28,760
Speaker 8: Oh you just want to mix this together and then

556
00:27:28,800 --> 00:27:30,200
Speaker 8: you're gonna then you're gonna.

557
00:27:30,000 --> 00:27:31,400
Speaker 7: Dump it in your coconut cream.

558
00:27:31,280 --> 00:27:36,720
Speaker 6: Mixture should be ready for them put kind of like

559
00:27:36,720 --> 00:27:39,040
Speaker 6: when you're making a gravy. You do a little bit

560
00:27:39,040 --> 00:27:42,760
Speaker 6: of like a roof first to pour into the main batch.

561
00:27:42,840 --> 00:27:43,639
Speaker 5: To thicken it up.

562
00:27:43,880 --> 00:27:45,320
Speaker 3: Should you put that in here?

563
00:27:46,560 --> 00:27:52,479
Speaker 8: Yep, yeah, that's your little thicken magical thickening power. So

564
00:27:52,480 --> 00:28:00,000
Speaker 8: we're gonna mix that in here with a coconut cream.

565
00:28:00,119 --> 00:28:04,399
Speaker 7: And here's where you're going to sweetened this a little

566
00:28:04,400 --> 00:28:06,640
Speaker 7: bit maple syrup.

567
00:28:06,880 --> 00:28:09,080
Speaker 8: And I did make a version of this earlier, and

568
00:28:09,119 --> 00:28:13,359
Speaker 8: I decided I wanted to use around around two tables maple.

569
00:28:13,119 --> 00:28:14,040
Speaker 7: Syrup for this batch.

570
00:28:15,560 --> 00:28:20,439
Speaker 3: How much this? I mean, can you ever use too

571
00:28:20,520 --> 00:28:25,440
Speaker 3: much maple syrup? I dip this in there, make sure

572
00:28:25,440 --> 00:28:29,280
Speaker 3: I get the home stir once around. So like you

573
00:28:29,280 --> 00:28:32,080
Speaker 3: guys have tried that before though, smart way to do it.

574
00:28:32,240 --> 00:28:36,000
Speaker 6: Yeah, like when you only have just the right amount,

575
00:28:36,080 --> 00:28:38,040
Speaker 6: least get all.

576
00:28:41,080 --> 00:28:47,040
Speaker 3: From your cupboards. So now what Julie, Okay.

577
00:28:46,760 --> 00:28:49,720
Speaker 7: So now now we should have all our ingredients in there.

578
00:28:50,920 --> 00:28:52,960
Speaker 7: So you're going to bring it to a little simmer.

579
00:28:53,080 --> 00:28:57,080
Speaker 8: I mean you're gonna have a little bubble right, So

580
00:28:57,360 --> 00:29:00,640
Speaker 8: after it reaches that little bubbling point, you're gonna turn

581
00:29:00,680 --> 00:29:03,400
Speaker 8: it down so you have more of a medium low

582
00:29:03,760 --> 00:29:04,560
Speaker 8: and let it cook.

583
00:29:04,680 --> 00:29:07,200
Speaker 7: I said that whole ribbon test on the back of

584
00:29:07,240 --> 00:29:15,200
Speaker 7: a spoon. It's about ten minutes. Okay, I'm sorry.

585
00:29:15,440 --> 00:29:17,080
Speaker 3: Does this go on top of the cake?

586
00:29:18,120 --> 00:29:21,120
Speaker 7: Yeah, so I like to do. You can do a

587
00:29:21,160 --> 00:29:23,520
Speaker 7: few things, but it's beautiful to have, and you guys

588
00:29:23,560 --> 00:29:25,160
Speaker 7: are going to see it in June at the event.

589
00:29:25,240 --> 00:29:27,520
Speaker 7: This is our dessert. Oh my god, I'm so excited.

590
00:29:28,040 --> 00:29:30,800
Speaker 7: So on the bottom of the plate, I'll.

591
00:29:30,680 --> 00:29:33,800
Speaker 8: Do a little of the curd and then the beautiful cake,

592
00:29:34,520 --> 00:29:36,479
Speaker 8: and then maybe a little bit more curd and then

593
00:29:36,480 --> 00:29:41,280
Speaker 8: the strawberries, and then you can do coking up with

594
00:29:41,440 --> 00:29:42,560
Speaker 8: cream or something like.

595
00:29:42,440 --> 00:29:43,040
Speaker 7: This on top.

596
00:29:44,600 --> 00:29:48,360
Speaker 5: No, that sounds good. Yeah, I'm a fan.

597
00:29:49,760 --> 00:29:54,760
Speaker 2: And is it an an a just a sugar our top?

598
00:29:54,880 --> 00:29:55,520
Speaker 3: After we let.

599
00:29:56,120 --> 00:30:00,880
Speaker 7: Another yep, ten minutes and then pull it off and

600
00:30:00,880 --> 00:30:02,160
Speaker 7: then you're gonna kind of let it.

601
00:30:02,720 --> 00:30:05,400
Speaker 8: You're gonna let it chill for another fifteen minutes, just

602
00:30:05,440 --> 00:30:08,600
Speaker 8: while it cools down, and then you're going to I

603
00:30:08,640 --> 00:30:11,800
Speaker 8: can take you're gonna pour it into a dish with

604
00:30:11,920 --> 00:30:13,600
Speaker 8: saran I can show you what that looks like.

605
00:30:14,480 --> 00:30:16,600
Speaker 3: How long does this take to cure?

606
00:30:16,440 --> 00:30:16,560
Speaker 6: Here?

607
00:30:19,000 --> 00:30:21,560
Speaker 3: I'm sorry, just how long does it take to care of?

608
00:30:21,560 --> 00:30:23,680
Speaker 3: Once it's done, it's just taking off warm and throw

609
00:30:23,720 --> 00:30:27,560
Speaker 3: it on. You say, she said she's gonna be ten minutes.

610
00:30:28,360 --> 00:30:29,080
Speaker 7: Yeah, ten minutes.

611
00:30:29,120 --> 00:30:31,600
Speaker 8: So it's about ten minutes on the stove and then

612
00:30:31,680 --> 00:30:34,480
Speaker 8: fifteen minutes stove off, cooling.

613
00:30:34,240 --> 00:30:38,720
Speaker 2: Down here fifteen minutes, car, I would call it carrying

614
00:30:38,720 --> 00:30:40,360
Speaker 2: this that is that's the right word for it.

615
00:30:42,480 --> 00:30:45,160
Speaker 7: And then and then after this sits on the stove,

616
00:30:45,240 --> 00:30:46,600
Speaker 7: then it's four hours.

617
00:30:46,240 --> 00:30:49,320
Speaker 2: In the fridge and then four fridge we'll cool. Well,

618
00:30:49,320 --> 00:30:53,960
Speaker 2: thank you so much, Heidi and of course Julie. Anything

619
00:30:54,000 --> 00:30:56,400
Speaker 2: else then we want to kill anybody about it especial

620
00:30:56,520 --> 00:30:57,920
Speaker 2: recipe before and they just sit.

621
00:30:57,840 --> 00:31:01,680
Speaker 3: Around waiting and wait for twenty thirty minutes before we

622
00:31:01,680 --> 00:31:05,040
Speaker 3: get actually try this. We don't have it completely done

623
00:31:05,040 --> 00:31:06,840
Speaker 3: and dry, but I have a cap done that we

624
00:31:06,840 --> 00:31:09,400
Speaker 3: can try. Can we try to each other? We do

625
00:31:09,480 --> 00:31:09,680
Speaker 3: have it?

626
00:31:10,480 --> 00:31:14,080
Speaker 2: Feel it is before we go then then I know

627
00:31:14,120 --> 00:31:15,800
Speaker 2: we had it.

628
00:31:15,800 --> 00:31:20,959
Speaker 6: It's all a great yeah, So a couple more minutes

629
00:31:21,000 --> 00:31:23,720
Speaker 6: here and then we put it in the container, put

630
00:31:23,720 --> 00:31:25,520
Speaker 6: the saran wrap on top like she said.

631
00:31:25,880 --> 00:31:28,080
Speaker 5: And then but we do have one in the refrigerator

632
00:31:28,120 --> 00:31:29,280
Speaker 5: if you want to grab.

633
00:31:29,000 --> 00:31:33,560
Speaker 6: It, is any here, Yeah, that's it right there.

634
00:31:35,000 --> 00:31:36,920
Speaker 2: That's funny thing is I've seen this in the fridge

635
00:31:36,920 --> 00:31:38,600
Speaker 2: earlier and I what is that I wanted to try

636
00:31:38,600 --> 00:31:39,520
Speaker 2: to stick my finger in it.

637
00:31:40,000 --> 00:31:41,520
Speaker 3: You should have, I really should have.

638
00:31:41,880 --> 00:31:46,760
Speaker 5: He did, so we get beilty telling the truth.

639
00:31:47,080 --> 00:31:53,640
Speaker 3: He's being guailty. Would anybody gets put my finger in it? No? No, okay, perfect,

640
00:31:53,640 --> 00:31:54,080
Speaker 3: that it's fine.

641
00:31:54,200 --> 00:31:54,400
Speaker 6: Fine.

642
00:31:54,880 --> 00:31:56,160
Speaker 3: This guy here's killing me.

643
00:31:57,360 --> 00:31:59,160
Speaker 2: So now that we've pulled this out, that this has

644
00:31:59,200 --> 00:32:01,600
Speaker 2: been cool for a four plus hours, that just looks

645
00:32:01,640 --> 00:32:02,200
Speaker 2: like yellow.

646
00:32:03,920 --> 00:32:09,880
Speaker 10: You get me a spoon and then it wait wait,

647
00:32:11,960 --> 00:32:14,640
Speaker 10: should you just bring it back like a smaller.

648
00:32:18,320 --> 00:32:19,360
Speaker 3: Small good?

649
00:32:19,960 --> 00:32:27,280
Speaker 2: Okay, okay, h now we're now.

650
00:32:27,480 --> 00:32:33,760
Speaker 3: If I didn't, it's one wonderful melane looking like like.

651
00:32:35,760 --> 00:32:43,240
Speaker 9: Oh right, right like that that good good, that's gonna

652
00:32:43,240 --> 00:32:44,200
Speaker 9: be amazing.

653
00:32:45,480 --> 00:32:49,400
Speaker 3: I hope I'm trying the basis then that we're doing here.

654
00:32:49,200 --> 00:32:51,440
Speaker 3: Who you are? You are? Please feel physical hols all

655
00:32:51,520 --> 00:32:52,400
Speaker 3: anytime when I have.

656
00:32:54,520 --> 00:32:57,640
Speaker 5: And try and throw berries.

657
00:32:57,680 --> 00:32:59,960
Speaker 3: On top, right, oh probably, But.

658
00:33:01,800 --> 00:33:04,240
Speaker 8: We do have all the recipes available to so you

659
00:33:04,240 --> 00:33:05,400
Speaker 8: guys will be able to find them.

660
00:33:05,400 --> 00:33:08,720
Speaker 7: But it's it's really so cool to listen to someone

661
00:33:09,520 --> 00:33:10,720
Speaker 7: watch to make my recipe.

662
00:33:10,800 --> 00:33:11,760
Speaker 5: Right, thank you for.

663
00:33:13,400 --> 00:33:21,320
Speaker 2: Distrawberry Wait, oh my goodness, we don't.

664
00:33:27,200 --> 00:33:29,120
Speaker 3: That is just moistless?

665
00:33:29,720 --> 00:33:32,240
Speaker 5: Oh my god, yes, mm hmmm.

666
00:33:34,640 --> 00:33:38,160
Speaker 2: That is absolutely deliciousicious.

667
00:33:37,720 --> 00:33:42,920
Speaker 3: So it's a great summertime.

668
00:33:42,480 --> 00:33:45,800
Speaker 5: Kind of right now, right now, it's refreshing, it's refreshing.

669
00:33:46,040 --> 00:33:56,000
Speaker 3: Wonder one day blue Blue, you just smile with that.

670
00:33:56,040 --> 00:33:59,760
Speaker 6: It's so zesty, right and the tang from the strawberries

671
00:34:00,160 --> 00:34:00,720
Speaker 6: really good.

672
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Speaker 3: He's doubling up. He can't even stop eating. He doesn't

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00:34:05,800 --> 00:34:09,319
Speaker 3: even really like this right now. Thank you so much

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00:34:09,400 --> 00:34:09,719
Speaker 3: to me.

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Speaker 2: For joining us today on another episode of Heidi Special Show,

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00:34:14,120 --> 00:34:14,680
Speaker 2: which I love.

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Speaker 3: That parts are baby and these parts are big. Now.

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Speaker 5: Yeah, but this part was unbaked.

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00:34:22,719 --> 00:34:24,279
Speaker 3: And you know what, And there's a lot of things

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Speaker 3: that we're at and I hope you guys like him.

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00:34:27,719 --> 00:34:32,640
Speaker 3: You might be exactly exact on this as no one

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00:34:32,640 --> 00:34:34,440
Speaker 3: else loves you. We do

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Speaker 1: Cannabis Talk one on one, the world's number one source

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Speaker 1: for everything cannabis, Canabis