Having a bit of a lie down and look over to the kitchen only to realise that although the place is clean and tidy nothing in it is straight, the stuff that is straight has been offset of centre. OCD people, you’d struggle with it. Had a laugh, almost nothing straight including the inhabitant.
He’s straight much more often now, back on the cannabis, the only required change was the relationship, very healthy again.
Some simple stuff
Cooked a couple of super duper things. Not so much healthy things but healthy enough and great examples of making the foods we love so much better for us while still being what they were.
Pizza, making your own dough is super simple and cheap too, then chuck whatever you want on them. The naan bread in these was super quick to make, tasted awesome and was perfect for the pizza.
The base recipe for curried sausages below comes from recipetineats, basically any dish mentioned start with her and go from there, fantastic site.
Only used the two sausages, apologies to the German guys who sold me them, fantastic quality sausages for the first time in months and months and they go in curried sausages. Was awesome, maybe a little consolation? Oh, and ate one of them on its own, great.
Ecuador, she is funny, so many sausages but none of them are really sausages. The hotdogs, the terrible quality ones at home, more like versions of these but worse. Cheese, sausages and bread, three things that are consumed here in abundance, more than Australia, and yet they are three of the worst foods available. Makes cleaning the diet of them easy. Well, until the Farmer’s Market popped up on Thursday that is.
So, the two sausages and bulked it up with heaps of great vegetables. If your sauce is too runny, instead of adding more flour add raw cashew nuts, beef it up some while helping thicken the sauce as they absorb it.
Served it over a bed of mashed sweet potato. You can use a bunch of bases, whatever you like: mashed potato, rice, pasta, quinoa, corn, pearl barley, that yellow stuff that thickens as you cook it, is used by many, anyway, etcetera.
Happy cooking buddies.
Mescaline
Mescaline, cacti, she is super duper easy to prepare. In fact one does not need to do any cooking at all if they are so inclined, however, there is still an important step even if consuming raw.
The San Pedro am using today are the two old ones from the property which have not been growing. About a 30 centimetre piece is enough for one person to have a good trip, there is close to 80 centimetres here, it’ll get me rocking and then some. After all, a good provider tests their medicine, tests it properly without cowardice, before giving it to others.
Firstly, the spines, can run a knife up and down to remove most, pull them out with the fingers or use some other type of pulling device. Personally, left most of them on and they came off in the peeling process.
Step one, for both raw and cooked, is to remove the core. Removing the core is simple, cut the thing in half longways and then with a small knife cut around the border of the core. Once it is started you will be able to simply pull the whole thing out at once.
Step two, peel it. Peeling we only want to remove the clear skin that can be seen in photo three, leaving as much of the dark green as possible as the dark green has the highest concentration of mescaline. Can use a peeler for the really thick skin but is better to use a small knife and take the time to get it right.
Step three, can either bash it up using a mortar and pestle, or blend it up, I went the blend method. Very simple.
From this point you can drink it as is, all of it. There is a lot and it will taste horrid but not as horrid as the cooked tea version. Fresh is slightly better on the palate than cooked, you will trip exactly the same however, just seems like one is drinking a shitload more but you are not really.
Step four, part one. There are two options to continue now, put the whole thing on the stove, gently bring to the boil and then turn the heat down and cook it for hours until it becomes super thick. Now drain, let cool, and drink. The mescaline will taste like pure snot, is simply now a concentrated version of the fresh. Should be thick and dark green when finished. Take care, stir occasionally, keep an eye on it and you won’t mess it up. If using this method no need to continue reading.
Step four, part two. The process I am doing today, turning it into a powder for putting into pills and avoiding all the disgusting. The disgusting, the part that really puts me off drinking this shit, first time trying this method. Spread the raw blended mixture over a baking dish or two, I have none so use over-proof pans instead. Turn the oven on super low, 80 to 100 degrees celsius and cook the mixture until it becomes completely dry, eight to 12 hours. Checking and stirring occasionally.
Not too much heat, it wiill break down the active ingredient, a food dehydrator would be the most perfect utensil for this process.
Step five. Let the dry mixture cool and then blend it up fine. Best thing to do with the dry mixture is chuck it into pills, but even then one spoonful followed by some water will get the drug down the throat without too much difficulty. In, swallow, water, trip, Cameron is your cousin.
It’s in the oven now so we’ll come back to the final product this evening or tomorrow some time. There is another trick that can help release the mescaline and make the final product more potent, not really necessary but it is an important step in making DMT so will mention here and then when we cook DMT will talk about it more. It is simply to freeze the cactus first, let it thaw and repeat three more times. Obviously time consuming and need a freezer, I don’t have one so do not bother.
The freezing/thawing process helps to break down the chemical structures within the fruit thus helping to release as much mescaline as possible. Clearly the more mescaline extracted from the plant and entering our body the stronger the medicine overall.
So, there we have it, the simplicity in preparing cacti for consumption. Give it a red hot crack. The trip itself is beautiful, even when ridiculously hard, it is a gentle come on and come down, building into peaks slowly and with less confusion than other medicines.
The final product will be displayed soon enough.
Happy tripping, I mean cooking.