Goddess, I love the smell of cannabis! Any time I’m near an outdoor plantation I just adore that sweet, musky scent — sometimes piney, sometimes sharp like tiny citrus pop rocks in your nose. It smells exciting.
Marijuana is more aromatic than the thick fragrance of jasmine hanging in a summer breeze. Its burnt aroma can be magical, bringing you peace, laughter, or both.
Scents are so wrapped up in remembrance that they often recall nostalgic moments in time. The smell of fresh snow brings childhood memories of coming home in a storm to a trail of hot cocoa and cookies emanating from the kitchen.
The aroma of baking pastry reminds me of piano practice because Mr. Abernathy always came to the house just before dessert to give lessons. One by one, us kids would trudge downstairs to slaughter a new concerto in G minor before being allowed back to the table for apple pie, our just dessert.
Smell is your sweetheart’s skin, eyes closed, wrapped in embrace. Smell is a baby, a new car, or your grandma's home cooking.
Remember that late summer’s evening when your nose tingled with the first smell of autumn’s approach and you suddenly felt nostalgic for more. More summer. More sunsets. More time.
Our nose tells us when food is off, if a lover has been unfaithful, if there is a gas leak, a fire, or dinner is ready. It picks up small particulates in the air around us to send warnings or cravings or both.
Why not also indicate when the cannabis strain is right for us? Seems simple. Too simple. Ah life! Could it be so simple?
I wonder now if we’ve been trained to think cannabis smells bad from decades of clever propaganda. For years it has been negatively associated with unemployed hippies in the park. Cheeches and Chongs. The kind we didn’t want influencing our youth.
I regularly encounter folks who still feel contempt when they detect weed in public but have nothing to say about the stink of car exhaust, aerosol sunscreen, pulp-mills, or KFC milling about the air they breathe. Such clever, lingering, propaganda.
Both the smoke and smell of fresh trimmed marijuana is a heady, delicious bouquet, holding court with honeysuckle, frankincense, patchouli, and mint.
I once sat on a small plane next to a woman eating a Subway sandwich. If marijuana smells offensive… this was an assault.
Have we been duped into liking dull tastes and tolerating toxic air? Tacitly permitting terrible smells to creep amongst us while we complain about glorious smells like cannabis? What a scam we’ve been sold.
This may be the reason legal marijuana in Canada is failing to launch effectively. Beware a cannabis whose smell has been reduced or removed by irradiation and vacuumed plastics.
Picking your strain today is like procuring a new lover. Not all of them will be suitable. How will you tell? Can you confidently choose from a digital menu? Even if you pick a mate digitally at first, you will eventually get to meet and smell them before committing to any bodily exchanges.
I think it's wonderful news, that after all these years of furtively smelling our dealers’ choices out of a “lid,” we now find out that terpenes (smells that are essentially deep in our psyche) are what really characterizes certain plants’ effects on each consumer.
I love the smell of cannabis so much that I predict, one day in the not too distant future, there will be many strains of perfume on the market containing marijuana terpenes, becoming the “haute couture” of scents. If so, could you name one after me, please? Call it Weed Diva Heaven Scent. Cannabis smells great. Quit pretending it doesn’t.
Recipe: Dairy-Free Ice Cream
“You put the lime in the coconut.” No Ice Cream Maker Required.
- Small saucepan
- Big metal bowl
- Zester/cheese grater
- 1/2 cup (125ml) water
- 1 cup (200 g) white sugar
- 2 cans of thick coconut milk
- Zest of 1 lime
- 1/2 small jalapeño (optional)
- 120 mg of THC tincture/oil
Dairy-Free Ice Cream Instructions
- Make a simple syrup by bringing water to a boil in a saucepan then adding sugar. Let boil for 2 minutes on medium heat, stirring constantly. The sugar will dissolve, and the mixture will thicken. Set aside to cool.
- In a large metal bowl combine the two cans of coconut milk with tincture/oil.
- Zest one whole lime and half a small jalapeño (optional) directly into the bowl with coconut mixture.
- Mix in simple syrup, taking extra care to emulsify any thick lumps from the coconut milk.
- Place metal bowl in freezer. Every 30 minutes take out and mix the frozen parts in with the liquid parts until you have an ice-creamy texture.
- Serve on top of dessert, topped with your favorite fruit, or all by itself. Delicious.
Note: If you don't have already made tincture:
- 2 tbsp of coconut oil
- 1 gram of finely ground shake flour
- Sauté on medium low heat for 3 minutes.
- Strain (or not) and cool slightly before mixing into coconut milk.