Yesterday marked our third week in Colorado. Nowhere have we noticed any evidence of the passage and enactment of Amendment 64, which won 55% of the popular vote in November, 2012. As you likely guessed, that’s the one legalizing the sale, possession, and home consumption of modest amounts (one ounce, formerly known as “a lid”) of recreational marijuana. If you follow Doonesbury you know that Zonker Harris moved out here to grow and market fine artisanal hemp. It’s a difficult commodity to cultivate commercially, no ag college offers a class on cannabis horticulture, but Zonk has had years of experience based on asking his plants what they want. He also has a solid marketing strategy. His brand will be known as Woody Creek, and distributed on a limited basis to the gay male community. The brand’s tagline will be “Gay buds, grown by buds, for buds.”
Last night I caught of whiff of it, or that of a tough competitor. A couple of early twenties women in a tent not far from our site were the source. Street pot has a distinct odor that’s quite acrid. (Yo, we worked in the French Quarter for years!) But this scent was smooth and well-rounded, with absolutely no harsh overtones. The free market has already done great things for this heretofore underground industry. Better yet, this morning our two smokers took half an hour to run around the lake that Kat and I needed nearly two hours to hike. I say that for $300 an ounce, the public has earned a right to The Good Stuff.
Speaking of good stuff, traveling has taught us the regional boundaries of foods. Grits are hard to find north of Ohio. Frozen crawfish appear here and there, but don’t count on finding them anywhere every day except Louisiana. Good frozen biscuits – Mary B’s, of course – are available as far north as Cincinnati, as far east as Tennessee, and west to Austin. I am hooked on Mary B’s buttermilk biscuits. I have had none in four months.
The New York Times, of all papers, turned me on to a better way to make biscuits from near scratch. If everything falls into place, they’re better than Mary B’s.
Ignore the Bisquik instructions: cut up three pats of butter on a dinner plate. Sprinkle a half a teaspoon each of sugar and salt over the beurre. Add half a cup or so (I never measure) of Bisquik and cut it into the butter with a salad fork. Add enough milk or buttermilk to get it good and wet. Mix and mix until you have a wet, sticky ball. Put some more Bisquik on a plate and work the gooey mess into the dry. Don’t work it too much! Just get the texture to near something you think a biscuit should look like before baking. Set it aside to rise for maybe 20 – 30 minutes. Preheat the oven to 450. Cook until you smell something real good, then check it out. Serve with butter, orange marmalade or honey, or maybe some bacon and cheese grits.
Now there’s a breakfast to satisfy The Munchies!