Lizzie Borden

I had some fun in the kitchen yesterday.

I saved all this trim from my last three harvests.

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Lizzie Borden

It filled the food processor six times.

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Lizzie Borden

It takes up much less space ground up.

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Lizzie Borden

I heated three cups of margarine in a large saucepan over low heat until melted.

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Lizzie Borden

I could only saturate half of the ground up trim in that amount of margarine. I didn't want to dilute it with more margarine because then the cannabutter wouldn't be as strong. So I tightly covered the pan and simmered the margarine with half the trim over very low heat for about 20 minutes. I let it cool for another 20 before removing the lid, to keep the THC vapors from escaping in the steam. Then I used some cheesecloth, a strainer and a bowl to separate the plant material from the liquid.

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Lizzie Borden

After letting it drain passively for a few minutes, I wrapped the cheesecloth tightly around the plant material and squeezed as much more liquid out as I could.

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Lizzie Borden

I poured the liquid back into the saucepan, added the other half of the trim, simmered, cooled and strained it like before, and ended up with this.

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Lizzie Borden

After being refrigerated for about three hours, the fat floated to the top and solidified, leaving some yucky green liquid in the bottom.

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Lizzie Borden

I needed one cup of margarine for this cookie recipe, but only ended up with about 3/4 cup of cannabutter. That means over two cups of margarine was left with the trim. I need to find a way to squeeze more out of it.

I added another 1/4 cup margarine, 1 cup sugar, 2 teaspoons vanilla and an egg to the cannabutter.

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Lizzie Borden

Mmmmmm, pale green mush.

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