Ashley's Sister's

• _anna 18

_00 00 ,_.... ' , .-...... - , i ' ;

by

Ashley's Sister

Being, the much sought-after guide to the methods and manners of consumption for

Cannabis saliva.

This book is dedkated to

Shaykh Az-Zawaji Haydar · Alice B. Toklas

and George Washing/on

ROOI ming OO,C after ICnn, 'Brains' Barrington humiliated IUs working cIas$ parents by flaunting his iU-goIICn naroo-doIlars.

N01"B: EaUng MartJuana can be .. more potent mClUlS (If COllBUm.pUOTl than

tom.oking. Ensure you un: fully familtar wlth tile dosages and mewm of preparation mentioned before a.tt..:mp ting Illly of the reclpes In this book. The author IUld publJ,;he .... of thie book t:n<:our..ge the UI:I<: of ruarijutul& for its many

"pplica.ti01lll including paper and cloth. The ... "thor and publishu~ .u,.o "llfJPOrt u..: gro",ing nud woe of mariju""" 118 .. recre.ational drug for re6pOf1I:Iibl" and prI""~ """ by ... lull$. nu.. pre.ctloe may be IlIcga.llll80tlIC pe.r1s of the \oWld . v" e do not etKUUI"Bg" the

h." ..Jrlng of lilly " tate.,.. roo"raI I .. w. If It Is illega.lln your put of the """rid , d "wg" the .... " 115()..1221. C/aimW 10 ~ 'd~' luuhl.!h, and cultlDaUd Mmp bz hI.! monasterw ...

Contents Contents ... Cfflfjh SWl!"elies{(Qrhe ern1roi...

lOu're on It 6

<,Pro&a£iy the most dt.fJicuft tMIlfI ,,&Out cookltlfl wltli dope ... CYfu: ere" CommQnd'mrnts of Cedlna with Cj}ope •..

7 S 9 10 12 19

<,Pot 9,lrep. sPrC:p"ratlon of the Sf'crd her&s •.. q)ose / Wotency / Convf;l'sion cr a&les ...

(How lHl~ Am q GonlUl Get? ...

<j)rlnksh. cr onsue cr wistrl'S ~ q)angl!t'ous CHorne <%mrdtrs #1 (6fhe -g:Iul 23 CJ)cmse..ou.s <Home ,%mriflrs #2 (6Jhr Wenis) 32

CDlfI ~4s' WatJ!!! 50 Glossa,,! 64 CJfY'ou· ... e %verCookedC]3l!fore (,7 G'CD'te{ 10

~"rly Cfoad (smA" 500ft munchies whlfsl ilrinklnu) 13 Cftlm Garlic <,peanuts 14 qnd"uslrlal Corn Chips 15

(3ucdtlnl Sicl! lb

Of"'" \PuJJi; 17 Cheese &. Spinach 6r ""'"aCes 18 q)ahl & <,pappcufums 20

Quick Snacks for Couch \potatoes 21 Co .. n ~V(raf !x'uJJins 22 <,pesto sPreslo '23 t}fash 'BrowltS ~4

'Bruscill!t1a '2. .. ; SoypCj3ean Cfiur8"1'S Z7

-

61ft. ~i n CE ".n1 29 ~ttl"tl ~ In " ...... In ""'''' """ tM ""'"' IInJ>"C~ ojJm ."" 10 110.. vol,,,..., of&o!h f""" " ..... """""'yd1"lotel

<oeatt: CUn'~ 30 ~at~f 31 ~cr~~ 33 Spin-out &tte 34

Get StuJJlnfl 36 COefj£taf{r- ~asaane 38 Soup 39 q)oing 6fhines with Chickrn 40

A.. 'Bit. On 61ft. SI.. 41 I'V,lhn ~''' .. m! laCoI l'''' to eAt YO"~ 8"''"'''' oI'!. 414ft't "'. An tf._ onn! ~ of IJ,a, ..ropes ~a,.. ~ .. a" optlonaC nt~,,1

cnroccoll 4'2 cnr£ad": Garlic &. UJope. etc 43

Mvance4<J)1mpn- 43 GU'lcgmofe 44

~unky Spud &dad 45 '1\ulty CJ{Lc£ 46 (}yen Cfiaked Salad and" lJ\p.yortnaisc 48

Su&flm. Suaar 'Hit 52 t@lI_un4 10 ~ peopI. ~\gIIts\ fow .... COILnI"", _1"\Iyll

qrlsft CoJftlt Cfce-cream 53 iHascft ieft ,&u"tle 54 Space cookies for health frmks. 56 Sun-q}aked 'Danana Cake 57 qJEC (d,,," easl ca~d &. butter icing 58 ChocolatE C)uccMni Cake 60 Golde n Cookies 61 Chocolate ~u4dillfl 6'2

~C::========I~\Y ?p

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uti .y IlII _ tk

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If, N ." ""-'" MlI~ *"" IIIIU id;ti-d it., It,"" ;~&.III (;~ """ ''J'' ,~, ~

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kN, QA/ fln N "Ie-­

f4" 611.# ~ -.r tel!

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klla.1I JII'C 6tU krte l4'

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~irJ ."tkY J.u..,.

'-"td '''''FtIt IY tk F"' k.H ~" .t.." .jfvi'll""'tv

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II tk ,,.t.J.,t -I tk

p""/ RiJl-t .... / Rtpt ,f8M!

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flu'4, "' de"lJ"w J.oa> nHl",,"" U;- ~.

t- -do '" Ik pIa4 Jl.dJ 'i" ;.do. tuUf 'iM , ~ " W·lf '" IJ.e. _ M';e!;: 14 Uc.u-yu. 'dr, J!~

-., -a 4:- ~ '" p.. "WMu..ue~ (/.otJaJ.rJ,..·c'W?~i .. "j, u.. .1.{I1ki "'" ,.. ¥) ~ e,ol4e.l. pI-l '" Jk ~ kt ekOfe

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,(,1".};"" II«- ~ Ikt oe ... ft- _ tk plud 1t.. 6ed 6.J, u __ '¥

d_,~t' '" tk '1'71/ +,,~ l "''4 "Uft aJJ tkJ. .-J.. 1/.,- _l <jHi4 <u- Ju¥. tU

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~ ,II, .."J, u.. /wi< I..dJ.

,,"," f, " .. tU '-r Jt 11......, '4Ikwli. ~. ' ''\ '" oekwM"

jM4i k. ~ it. iI. 1';"" "" ~ ",La. ,..._ mfwllly ,,,, , 111'1 oK «'I.'"" J. .."J,

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t..u, JiI. _ (t1u& u

&.. pI-.t -w -at "an' up In./",,*­Un.-., th.,. fT9'l?f

co ... cr.I"'uh~ ef' unotJ.uo- p/anL, eI' "'0 .antO uurkW.

11 " """ 11...... ...u., "'" "'19' tit. '1W'U., '" .,-. 1''PP4 t'oi 'P" <lei< Is. ~

Mf'jNI '1-~ ."...... -

(e ""' .. :. a <fV<JI. /;./ik """"

-t Jk,. "" u-. .,-k-!)

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t-U tkJ. "* -a-4 ..&IJJ Uc (!" h90 'k/J.ai u

' ''1ftI'''' "'" 14" , """'pu U

a;v"w'wd,J, 1-3 t-l

(I ~) oj t...I tU .... """"9" ""'" ( ... ',t. II. 7 Ji"b , I '" r;J. .... ec-n~ ,-"1 .... "0""1" , a. pi). G'IOOS "pul ...... l,

.,- <l?oI< jJ--t-. "'" ""''P'' '" ,...... ....... 'a.l" f» -..

G'lo g-ga; 1""-__ nHofG4 '-WU' In.r I~.JIOI- W·'~j ~"O ~'-'

and .y J.DU_,

The Ten (of cooking with grass)

1. Thou shalt

2. Thou shalt follow

3. Thou shalt be

8. It "n< eat It.

10. potency. If you're not sure how

gauge it. AVERAGE THe

ALL the blood), rules.

They arc here for a reason.

tan get a 101 of potency out of leaf it IS possible to OverDose when

like Mr Pheonix, but a type of 00. So

strong cooking

,.,h stronger in particular

Method 6: Ha&h

Ea~y to use • co~ "," "',,,,' with oil. 1/8 to 112

. In a I lttl~ , ,

I milk I rutter I

I from the rec ipe.

, (lI~a in. th~re can

variatlOM!>

Method 5: Dope all

."" all Mt'thod 1

5train"a arid tM

011 have

It In th~ fr~~zer

wakr wil l freeze

I'" you can pOlJrY""""F" Into a contalnu. Store I

:::.:::"';. (If YOlJr peanut il

• !lcrap~ It off

• then ~tore It) . Ston: I

""" for a!:>out 1 month.

Method 4: Alcohol 0081:

make 8 n::ally potent I':::: 750 ml rottl ~ Iv . rum. wlll.lte'ver. and

30 - 60 gram!> of leaf. SC,"

top back on and let it

2 or 3 day,;. Strain out

"'" prM~ it to g~t all out. POllr the II

the leaf again

Chl.lC\: tM leave,;.

I with the /i!rDg. Tn l!!

Method 3: Leaf Flour

",",,, b~autifully effic l~n t

~t'ttin~ lltonW with leaf.

the !l8me as Method

up to 50 ao!!e!!

Method 2: Flower Flour

YOlJr dry bud!>

for 30 sec!! if

dry). pop them

coffee ~rinder or

Don't Ioo!!c the fin~

that'~ the main

want to k~cp . Store

''','~ containu In fri~e.

Yariat.ion

a litt le alcohol or 0;; f rom

recipe in the bI~nder

bud (all much all yOlJ , :,:~ I::: for that recipe. ,"',.,"

Method 1: Pot Butter Dope butter i,e; the bee;t way of getting a hit.

only problem 15 It has to be prepared ahead

time, 00 do it now & do it properly. Who 5ay!> I

pushyi'

You need 5 cups water, 100 grams of leaf, 2 "f" of butter. It'e; best if the leaf i6 chopped up.

use the shade leavesl (they're the big OMS).

Chuck It all In pan. bring It to the boll, cover, '"'

simmer for about 2 hour::;.

Strain It, KEEPING THE LIQUID. Press

leftovers in the strainer to get all the liquid out.

Pour 1 or 2 cupe of boiling water through

6tralnt;d stuff to get a ll the THe out. p"", ",,,

Cool the liqUid, then put it In the fridge.

rh~ butur will h8rd~n on top of th~ waUr.

th~ butur, chuck th~ w~tu. 5tor~ th~ butter In

5eal~d contalMr in the fridge.

~~"' tk ~ tU 1 '-"' ~"' ~ U i4- " 1 U4e teal ilUted ~ Iee«. ~

~4~ ilUUd ~ teal. ~ .... ?

ONE AVERAGE DOSE IS: (enough ~ get.an .. er~ pc:~ buzzing) _ .... ~ tc 2 gram!!>/ 1 to 2 tern" I Yo. tt>i"p"

now_ftour 14 to 1 eram I \1. tapn

Ih'h 118 te2 grslm'l

Ski. rib bud 118 t.o \o!t.ll gram

- dope """'" 1 to 2 {lrame I 1 Wpn

Alcohol6id.uct 1 ~p W Va I:)hot

t:.e.:p in mind wt t;hie Ie only a guide,

and the quality of the dope <.15 well se

what It 15 Gook~d In, and how and

when i t 15 t:aUn wi ll all cha nge t tl"

eff~5 conSiderably.

10

__ -foy~Gy:~--~l L __ ~ __ _

.. The ;ll'erafjc pokncy of dopt: flowt:r

Ie 57. THe, and It can l1e as low ae

31. or as high sa 74. .. The average potency of leaf i5 1-21 •.

... There Ie no Merage potency for

hseh, which can V8ry from 2% to

10'4. It is only by l"eslly knowing your

eupplier or by ttylng a lit tle that

you can know It& etrength.

.. Dope k rt ter and dope fl our are of

approximately equal pouncy (for

cKample 1 tbl6pn of dope but u:r = ,

U>lepn of le8f flour), depending on

wnether there Ie sufficient

oillbuttc;:r/fa t u&ed with th~ flour.

1 hMpW Upn put.ter '" 2 grams

1 Wispn t>u tter '" 15 grams

. 1 t 6pn put! flour", 2 grams

1 t t:>l spn leaf flour'" 5 .5 grams

L -~'v'~rl2iotfTable--Th e: firot line: row aero::;5 the table ie; the ave rage: aoee deecrlt:>ed on the

previoue page. Ie: l4! to 2 grams of leaf f90ur equals 1 to 2 grams of leaf

butter. If a recipe calls for 4 tea6poons of leaf flour, and you can only g.-.:t

hold of i185h, you 5hould use two to four grams of h.a5h, depending on iUi

strt:ngth.

After liisl night', e~perien~, Winston Sinan vowed never again to take mind-apanding drugs.

Leaf Flour Bud Flour Hash Leaf Butter Aleol X* Grams '!.to2g '4toIg 1/8 to 2g 1 to 2 g 1 sip

Tea- l to 2 " VI. to 2 I to 2 I

spooos 2 to 4 I to 111., 1 to 4 2 to 4 I to 2 3 to 5 1'12to3 1'1~ to5 3lo 5 2to4

Table- ", - up to '12 ", 'h

spoons I ", YI. to I 1 1

2 1 lto2 1 '12· 2

Cu. I 1/3 - 1 ", Misc. 4 tspn 2 tspn 2 to 4 g 4 tspn 3 - 4t.sp

7 tspn 3-5tsp 3 to 7 g 7 tspn '4 - Yrcup

4 teaspoons ~ I tablespoon - , 7 tabl~spoons ~ v.. cup • Alcohol Extract

•• Note that leaf butt e r 18 rna", efficl" nt than leaf flour. so at h igher quanUtk" slightly

less Is "'qulred. Also not" that alcohol Is similarly drkl ~nt, thus noticeably kss I~

ne.:d" d at hlgh" r quantltles.

11

~ ~ ~t ~

ttow ttlgh Am I Gonna Get? (Oillha " .. klllt .. "doll of how IbOllf this ffllpt! b •• ..ty 10 .... 0"l1li what.o tIM

, Ft.?:", (If ...... 1M0 sodI .. ph:1 allllltn

Level 1. Fal~y weak. Will give your average person the kind 01 bOZlthat makelthftll wanda II they are buddha.

Level Z. Strongllh. You an buddha. and everyone tlse In the wortd should 'oln In and share this rare (osmic 9.,.,1."11: •.

Level ]. Itockd luel. Caution II encouraged rockets lomtllma explode.

ttow Long Is It Gonna Take? (dill II :t alii: PltEPAAflTtott TIMES FOR (OOKIftCI. aot how..., '1M 1M &>un)

1. Dead easy reclp., about 10 - '5 mlns to pr.par •• One Stabby.

Z. Easy reclp •. Slightly longer prep time. Two Stubblel.

• "~ ,.,V~

~

• ~~ ~

• ~4 ~t ~

• i~r ]. This one aln't n""ala~ly dlHlcult. R lUlt • Q. taka a while. You may be needing a lew

~ . -"'" drinks along the way. ~

~ ~ ~ ~ ~~~~1t~~~~~~~t.~ ~

(ab5Qeutetf/

fabveOClfl

dare/nil)

\

, 30 9 dope butter, 30 9 ~l ski"lS

5, ~ grow pernLJIs, lXlsaltedh':1Z lUge !p1k clove. I,.\'h:lt the '='. .

- Well chopped 112 tspn chMli powder 1/2 tspn paprika 1/4 tspn (aoway seeds dash ~I

~dd peanuts to oot burter in pan Stir Over very low heat fa 5 rrils

Tty Add galie and Sl).Jtee foc 2 m(lS ,K'IIi ~ • ...,..-OW eVerylitlg.se il & sir ",ne ,.. .:

S<lJ1ee lex' 3 rnins, • • Put t Peoouts i'1 bowl (lIld cool· 01

Drink v Id beer ~.~:"e cri1"k. Eat. [Xil

k . • '<'~ gelling lhe hang of ~ .. -

PREP IIMI!

(;I1UU (;AIU,J(; )')lANIJ')'S 14

;. "

,- - - --- _. L ,

Tan'al STUL! Of flfoaTBERN

THE ONLY PIOIUII IS .... . . PUP TillE CL.~~-_ %0 au. CHIPS

IN,aEIIENTS • IIt •• ,, ........ .

••• ' .. 14 ..... '. , •• ,, IMIII •••••••• I'lt ,It.,p.' I •• f fl •• ,. I ,.,.,,_ ... 11111 ..

t ''''".,on. • PHASE J

S,rift.l. I'. "I •• ta, & ,II I". th e.IA Wit." r ••

n'f I .... tt. "h. ,\44 ' .. ..",t IC.tlc. Itl,.

,w I • Ir~I!'i. t •• i4n~1t. Ru ... , .• tlr. '\ - \ R '"' t. "'f,.JN:. hIp Iflm.t - PJ JS .Iu, .. til ..... p.I .. ,,' nty I ' , IrH. lit .~".I .. '.!'i'I)f' fiI.

\." ~ . iI, ~~""'~)~It will

tti~J; __ J~ , ' , ./

~~ . .l- ~ . , I -:-' -::'., : \ .. ... . . . \

' ,' • .1

. , , . ' ,

. I . , !

I--~--,---" PBASE % 'N ltiH, ~ ... I "I.~ ... ..t.r. r.l,

dlc.i,._ K .. ,

.11 .t IIlItl, , .. 'II tlt •• IU AII~ II A •

tt e .. l.

PHASE :.

urA, .. , I,IIIIt.ln ",,11 4 • ., fry til .. i, .liv, ,II rtr If ."d MI' t lA .. wit •• 11

W. I, til. "" @ 110" t IN to .i.,. EltII., M •.

ttit,., .,hl ••. A_rtl. witll

li ke It

o. II 'till ,lit,,, 1.1t .. t.p. & if .,.. witt I

1iIey',.

< . -.. ~ ,

-"'~' --'.~;,'~';~ . . ,,/ . . . . '..j-

-" 'eo ' -

I '

' ) C , - - --• • "

?1eah4: 30

=ZPU71S 750 9 j?Jk /dUt4

I ... 3 dtuU. /~'u4tL

*~-.eL~ , t4lue wed« ~ /ltlWoWt , tdU;z.It- Jta«1< utt & pcfz-/lvt , e<J9 (ext"4) h4U4t wLtk

4- 44~ '" -.eLi pl4i«./4Wf. 4f(tL iu.t.eU--r«",1<J

od ... .u.~_

=ZSAU8Z 30fj d¥e I.«Ue, , ... du«

,tdUplt-~ 2 t4jt1U ewrMf p_del<

'~fI(iU

9t16<i ri4d4. J.tI4'< e>U4_

eMppe« P<V<dle'l d4lt & peppvt

Get r~d of.1I the sku ud bones of Ike

fush. Chop the fush fine 't. Chll,k 0111 the bInd crusts & Ih. kiwi uunl,

Break up lhe bread IGU!hl~ jinto chuks, not with undue fOlu). COni It

wllh IIIlIk and let lIand fOliO IIIinl.

Nut add the filh, I egg, tUrfy powder

ud 1 Iblspn of fioul. R.f,lg.'lt. f., 1

hlill.

M.ke ba ll l out of the mix. Ro ll Ihe

b,1I1 in flm , ,Iunk inia th eH & milk

bil, Ihu ml in brcadmmb,. R.frldg.

th.rn Iglln fir )0 lIIinl. jree I lo ld

you il took a long lime 10 make).

Deep.flY until golden brown. Selve hoi.

M811' 'her,'. "' d.~, In thll an.", I hur flU crf. R.I .. chillwn, the uettl's In ,h. 1111" •••

Add the flour and curry powder to Ihe

hot bull" & stir lill ,mooth Isprinkle it

IhrouSh I strainer/si eve). Cook I IIIin ,

remm from hut. Add lIIilk gradually

whillt Ilill lftS, Jlir till IIIIooth. Relurn

10 hell & stil till it bolh Ind Ihiekens.

Add JOur erealll, pmltt ud ull &

pepper. Dunk in your filh puffl . • '111.

Tup61tlrt£~ (Pho" e tic: te .. opit+ez) (CHEESE & SPINACH THINGS)

• Have <> ""offc" 10 . 1"'.... N\cok.. il

"''''''g_ ,M.,k" II ~",111' . ''"'' ''9- Jf it

do". ,,', ", .. It Ih", _POO" ",,' put h", ;~ ""

to,," pa l",. , odd mo .... .::off"",

• 2508 fe/to. lA.e C..ok (",/to, 0.- el ~ .. _.

• c..o. (00te ) bu.",. (b .. O\Ch) ",pi""" .

(lIpinodV ~ w<>~d, ... "''''''''''d ond

r""1y dwpf""d

• 0"" ",,;,,0\, fi ""ly ",h"pp"d.

• 4_ 7 le",. poo". I .. ar flo .... • P" .... e l)' ( ..... s"ik) (II .. "'" people who

don', k ...ow he ++e • = 11 if ila lio.,,)

• A tatk l3runl'lICO, (va"llil<o - b.:. .il)

(j ... , ~ ba. il), chopped " f' "'ill. rhe

S"ik p<>.....,ty.

• P<>cket of flo ""'.''"1'- (Of <:o,,;ose, i"

II." old c"'""""y, "'1' s ...,..,dmothe ..

wo ... ld 9'" "P 01 4 "'" 10 """k .. flo pa." ' "l' by h",,.d f,," b...,,,,kf,,,,,t, " nd if yo .. .....,.-e <>. .... ",I c~ .. .... J.

• 509 "",,!ted b .. »" .. ("""",,;...,.). (Of GO .. ...." ;... II-,., old = .. ",,,)', ..,y

S ,..,nd..wth" .. wo .. k-l 9"" "p ",I 3 am

to ",ilk, Ih" 9"""1,, to >n<lk" the ("tt", ",,,d the b"tte'" "''''' if )Ie" ",,,, ,.,, ,, .. ).

• Sail (",/a ll) ", ...,/ P"'-PP"" U'" 10 1". 10<.

'E'totJloC; !

Crum!>le tht; fetts Into s t>owt aM mix In

al l we othu ingre~le~ =pt we melted t>lIttf')r.

To mal:f'! we parc;f')I !!t, peel off one !!tMeet of fi la and cut It in half Ieng~ (you nl'!M

S large, dry, clean i!)Ur"fsGe fur thi~). Take

one twit and ....

Brueh one aide IWit.h melted !lutter. fokl in

half lengt.hwaye (encloolne thf'! t>uttf'!r).

";"'(:~ . . ' - ~;;.-;:/,/ Put s dot> (1 hf'Japecl tuepoon) of mil< at

one end. fig B

«1D- _

Fold the p,35tl)' Oller WI'! dol> (Inte

tnSM{j1e5, like foldlM{j a fIa~ ). fl!J C

Keep folding all we way t() tm end of the

eheet. ft!J D

$'f1CZZ - -/ •

Bruen the ~ of tne parcel witi1

!:>utter. Start;. a~ain.

When all we mix i5 u~ lip put tmm onto ereiffif')d trsye, Into pre-heated (Wen

~ 200°C for 20 mlnfl or until Vrowned.

:Mu({d :Mu(( 71iis muiitionnf mufld wW. fw 6tt.n sp ik;..tlf willi a [juft ~ra 1I1lJ/f: you nltd 1 60tt fe CIJ6 .sa'll, 2 teaspooru ftaJ

Jfour, 4 doves, suUanas, afmol/.as, 1 cinlUlrrrm s1ic(" aasfi of cartfamon,

tfasti of nutmeg. COrrWifle oir tk ingmfients in a

sauctpan, wann.gentfy anA R!ep 6tfaw a sinu~, f or 2 !wUTS. Si nN fwt , 'lflIT

9o/fYT'AfUC1I! .5ertKs 6.

o/{J.' I 1.0 ,v ~~ PI' 6",/ 1<>

" 60"1,,, if J~C£id I'~.t ''''h'', ,'1/0,,'11, w.m/, (I. tit, e/',/y""o,,," .ro",,,,/,,;,y, Ilj,~ <t • .. ,,6 'u,,~, m<fY66 ",il/'. " little- IfH',.{.ot. fTlu. dol''' t.u/ ;... mo,..." cO" ""h~,t!- 8 .y_. d.<+ ;"/. ,'/'. (Ihe J'u..,,. Ik ("d'.,,. ) "r/' <H"<!- "J.luw' ,'I, to fl..­'_". J 'UC"k rI_ .. ~ 6,,"", ,i. "",.1 ,,11m., ii, toO 'r~ •. j'..,. 2 J" .r ...., .. ;, .. , <u"t 1m "'''rl'"t uJ.~" .!IO<I'

.. .,,..,.., ,.~ .. a,." ~UA' i& eN<>I~ 1

.f .. ,jlOU "/,,m/J ,y"J,. .. in .. """ .. ", ,,,,I, p/ 01 ... , 6011/"" !Zi,,,,'t "'''''':'/' f<, .. much. f.60u/. fk ,"'".,..

o y."iW pIT 0,. o.xUli .. 0.~, tI .. ,,., wilt ",.(y t o:- " .<w ... /I r.,,,,,/u,W" PI' "i,., n"', ""_(!II- 1.0 do «I'f~. t..""n to I/'" ""i • .,. ,% .. ,. t­"""f'fit! rlm/, .Y~" dnn'/, d~-<'~9 du, ~, ... l.iI"", ~m<HN;"y iL, m'

'y",, '11 1 .. ,,- nOIJ.uw to 61ir/,

6.u·/', in (",./" .... • yo" ~,_ ,1._<,-I.ulc 'H'~"U ... -.u,t.,·~

/l.i'I1.Y" ,

WARNING: Ex~cise caution when combining alcohol and ingested dope. eitller ea ten or drunk

?It'a (e, ~e'~ "

I~"',U

(Uf! .. • ~yh.)

l(e2u;--I 44ft ,,"

2 d!4"'<t4 , " ~_~0!'1" 1/2 ~6<t4 " ....,..(", "' ....

2 ,.,( .. te &'U

'uu, '"' "."t,."" "",,' -I "'P=",

.,

1!llaH

""", • ,=Je .,. '" ,,-~, '"' 4; te

.....t . <ti I"ut"«"& ; (dd. de '-I 114 ",)

01 .... 4. • .....

; •

A~ e.u 1.,,01'1. ~ 1'r;h.e ?t.~ .. •.• 4 oW ,e,ioW

,(0::, ,(,,( .. ~ '"' 1(·,'9 '. ~uh

""'" 4 "U1, ~ , de """ ~ «it a. 4t .... m

tJ,e.,. _ ....... ~ I- 30 = 40

St!t.bt. ", '~"e o;e e..t .....t""" ... 2~~

,",f",. d~~

11 ' ,£'.

Cj)ri nksFt!

1.enH1:s. or pul:sc:s. arc deUdous n prepared properly. Thev are al30 InuedJbly good tor you .so get hel!llthy ",hllst you get high. 'rhese dl:shQ would nomally aceompany a platnl:sh rice dish and have Pllad on the :sIde. The texture of dahl should be much HllclI.u than ~p but remain :;oggy enough for -.lUng yOU7 bread In ... Mmmmm. krva: 4 as a rneQI. mon: D:s a dip

lieDt the 011 In a biggish 2 tablupool1. of ~tlr In the

:saucepan kllf flour lentils.

over a 10'" dnnamon

heat. <1 bhlnpDDI1S of Dlib~ oil sHd!. and the

~tir In HIe 2 IlU'mllm Duian. doves. sltr

onlQns. garlic 1 !arsr dobr of SlIrl iI' fin,11iI dtopJltb lor a couple

and cumin & (nit fuqlllliTt Itrll ItUfkr it ·2) 01 mtnutes

cook un", thl! 2 Ua.poons of ttlmin

then add the

onion Is soft. ",ater/stock

lowu heDt. 2 I.tIl.ponn. of JIi"II'llsillu run'll and bay

Rat Ddd thl! (abb morr if 'IIDU liltt tltins. qpt) leDVQ.

curry powdu. 2 I.tll. poan. of grouub nJTianbtr Bring to the

coriander 8 - 10 fult plr I' lobr.

boll then

and leul covl:':r and

lIour. eook 22'5S of f I b IndUs slmml:':r lor

until thl:': 1 riUl1nlltDll s tick 45 minutl!:5.

onlon:5 brown 7Z5ml of wllin 1f1" .tork stirring

{are you (beg" s lodt i. hrsl)

occa~nally .

keeping an actve wfth

qtl:': on the rice and

colour 01 your Pllad or onlon:s f) . pappadum.s.

PffPP1mHm ljeull cup 01 011 In a :5malllrylng pan - don't bum the sturn

3tlcll.l or! pappadams In thl:': pan and 1:':1\10'1' _tchlng them grow and pun. Wait a lli:w seconds then turn them over (using tongs. obviously) .

Cook a Jew :oeconds then drain on absorbli:nt paper.

C:1Rk some more. ~at a couplli: "'hlle you're _ltIng. Cook :some more ...

20

COLUMN #1 CORN MEAL COLUMN #2

MUFFINS

Yo cup f?It.tII ?Hull'''' 7) shakes , , 'otuq 1i4. W~

cornmeol pepper PNpT_~

~"&yOll

1/3 cup self Sift III ,f eel ••• N"I a little

raising Rour i.l. I hwf.

chopped

Stir i •• 11 ., eolUIII8 porsley

1 tablespoon N •. t , 4 .. ', "'l'1Iit it,

it J~ .. t4 ~. ~.It. sugar ,r~nY· 1 egg lightly

beaten

Yo teaspoon s~ I,t. 4 Iit~tl1 ~dtlrd ",~ffi. ,1ft

ground cumin ,h i·us. 20g

$,,1 •• 1, UII. uh. softened

pinch chilli carR", .. 1 ,n, thl top. butter

powder B ... " II "c".,.4 i. I

.. ,4iulII IV .. (lBO'cl f.r 1/3 cup milk

1-3 I~ .. t 30 lIiu. ltick

wit. t Sh • ., ,. It. if teaspoons thy." ,114, (II ~itl

leaf Rour stlc. t. th, 1".1' I .. n thll • ~it I .. ,.,).

s.~. hit with butt.r. Fa.1I

n

I ' ate this I, You can relnger hefC ar~", Over this 9~~U

Ihere on sa ()'0~ rfIe(1t ~ (15 cbiesj fq ~r ' , '(1lP ",b 2 leUP f IIour It

land \ n,e 3 1 ""SP~ nest, 0001 ndful ~Q \! C ';r 4 "'ge & p;ne nut>, "" S"lJce "'<' 5 ,mood, lJ

6 """'''' b -3 &4 into processor or lender and bl put 12 , r1d blend a little. eno put 5&6 In a [)One

_.

E

i

aaoM"" do wIllT'"

""m COlCI iDltid!"""'''' ca_ eN· .. " , ...

, onion rn the b h' utter

t IS with th . e POtt,es and I

Rour, Sh II '" I ov., a ow fry

Uec

a medium R .". ( ome

wo 4 mins each

PttlnCf: Unrrtdlcf •• le

'rl, Thill: (O):G

SeN .. : ••

Titillating . cr onsue cr wisters

To Test Your

Tenacity

In troo •• m<v one N eoedMl 6 ::: rta... tried,. 6 • < ....... '. . .....t ~.. a o c.o .. It "f'O"oon

it ,Pflonftlc tr" it" to &rro Waft r.Je t aIl

5Crlptlon.,.r around 0fI

ow). tM

aonl.ur

. V.U' m.riOeo? puls-j ...... offr" un •• rr.? bOO,noor. voo

zet maree-en. pwee,n vooz offre

er an valr .

... n •• r •• " ..... r .. t pl.ln d.' an."'" .sH· que •• u

s

mo

n

alr-o-gllsser

en plan dezan·gll. e,.-an

voo

z

,liP chit. ",01 t)Ouncv·-.ounc

'l1' stl3'1 mol bOUnC'.,-bOune'l. III

'" t 0 ~ :z: § g ~ = II) :aZ~ -- - ....

C'. ~ ~ --... --=

300 II an of soy buns (.v,II,ble fresh tool

h,1I cup ofwtlutllerm

hi" cup finely dlopped .--Inutl

dloptled fre.h blill tI yauVe golit,

h,lI, tuspoon dried II yau lin't

()anlfer(}u§ lil:lme ~tnedleJ,

Rc.ctlr 1: THE 'Flu

litis 1~ IltllAsT woRd ON bOlIt TIlE

'flu ANd <yIR lh:.Yoo would Nnd

10 bt bloody ill 10 TRY iT. -'Nd

~V( A vuy lOViNG p-'RrNER wlto

would (A) pm il IOGOIt[II,

(b) AdMiNislui il. ANd (c) puT

~ willt you "hEWIAIKh. You

My ,,150 Nud A joiNT 10 md youR NERV[S bdOR£ SI .. RliNG.

11tc;_nIiEItJ5:

2 wltolE ltE.\d~ of ('"Rlil :

A linlE ItlAd of OOpt (ENOUtjlt fOR 1 }oiNT).

2 W,IS cI VookA

Y1 cup ChAAlOMi it llA

SQI,I[Ul cllEIItON

dA..It PEPPER "Nd /00 IAbA\(:O SAUCE.

I !tE.\pld IE<\Srx>ON 1t0NEY

(OR WljAll, iF NO ~ONEY)

A d..~1t of u;ltirw:rA if IWAiW,lt

(OR L\blrn)

2 \I~ pA~killE~ wirl! cooliN

Y/HI will .1s6 NEEJ:

N ......... 4 PlASIic: bAGs

MAskiNG TAPE

T"kE (\N t dOVE of ljARlic ANd l:Ruslt Til E jIlin of il

iNIO A G!A\s. Pul All TIlE RESI 01 1I1E ljARlic ANd

IIIII\sh iT iNIO A PASTE. Pul il 10 ON! sidE.

Pul All 111£ iNTiudiENIS £)(r.cpl Ik£l;"Rlit: p.ull: ~d

litE IAb(O<; iNIO ,1,[ I~"'" "';11, d,c 'inlI bil cI

<yIIUI' juic£ iN il.SliR OI'lU, dlliNk il. ANd ~\llA11ow

rhE lAbtu ...

NOlI.', Sl\I fAR Ikt {jARlic pAm ON litE solEs of YOUR

lUi. Co 0,,1 Do iT!

WRAP A fEW \lIIips of N€WSpApm AROUNd EAch

foOl lih .. biG sock ANd TAP~ IhEM iN pIAn. Pur

twO plAsTic bAGs avEII lAd, 1001 ANd IAPE IItU! ;....

plAcE.

Go 10 btd AM.! r-AAsit 0l1I biG liM(. P\J, 1000000k

UNdulNlAlh you 10 colIn:! ,ItE S1II£.Al. lOlllOlftOll.l,

YOUR 'flu will bE GON E. You will SliNk ('""Iic. fROM

Mfly poll! iN YOUR body lOR " full WEEk, buT YOUR 'flu will bE GONE •

.4.Olen.

Sing-a-Iong recipe #1

Meat Loaf (or, "If I Gatta Cook Tonight,

You know I Wanna Cook Tonight")

f to 2 tablespoons dope butter, mi,,~d with I to 2 t8blespoons normal butter SlnaR finely cI10pped onion 1 ~ kilos finely minced boof 4 bacon rasllers, chopped hffiJs (oregano, marjoram) 1 clove chopped garlic good sp/asll of red win/l or pori (J4 cup) 1 tablespoon Worce$/fl(Shire salKltl a little salt end pepper

The onions are sautileing In the butter over a gentle fire (for 10 mins) Way down in the k~chen tonight There's alilhe other Ingredients mushed in wilh your bare hands, And set aside for a while, If you can wa~, If all you got is time untJl the and of time.

Grease up your silver ~ack phantom bike" (' /h8l's a <;TeIlSfJd loll! tin) & hilthe loaf in like a battering ram" (' put the loaf in the tin) When tile metal is hoi" r preheat own to 16O"C & put milJ' in for m -2 hours) And the friends are all hungry' r Make sure it do6snf bl¥Jl) Take the loaf ngllt out of the tin Ohl lt tastes just like you are kissing me ... etc .. (1IftI8Il1

To get a taste of paradise, Serve youlOelf a slice with tomato saoce (oS if you make it yourself it's heaps ootterJ: (& you don~ need no real pressure cooker going here)

SmIJll onion finely chopped 3 or __ whole tomatoes, roughly chopped decent tablespoon of tomato puree sprinJde of herbs a little olive oU

Saute the onion in the oU for up to ten min! on a WfY /ow heat. Put everything alse In, Ud on top, and simmer 00 WfY low heill for ten - fifteen mins,

S8It and pepp if needed.

Hope your faded Levis dOll't burst apart .

31

Ingredients • 2 cups sl'lort grain brown r i ce * Handfu l o f wi l d

r ice (optional)

• 4 cups wate r • 1 Lge onion • 1 Lge Zuccl'lini • 1 Lge Ca rr ot • 1 parsn i p

topttonal )

• Handful pine nuts

• 2 tbl s pn s t a hint

• 10 - 15g dope but te r

• 3 t s pn s mi l d cu rry powder

• Sa lt & peppe r • Flo ur & sesa me

seed Wli)(

(l'Ia ndfu l of eacl'l)

• Oil fo r frying

Rice Balls Rice

Balls Rice Balls

Rice Balls Rice

Balls Rice Balls , Potency: ~ Prep tlrte: ~~ Serves: 4 - 6

F/~t GooIr: a lt ttli':: rice .

by the ab!;orptiOf'l m~. Thl!t mean5

you put the water and

rice In a pan with a lid.

pion\;: on the lowe5t

flame you can mU5ter

and leave for 45-50 mjnu~ until all the

water Itl at>50rt>ed and

the rice ~ nice and

<;lllJMY. Pour Into a la~e mlxl"<3 ~0\'101 and

Mho: t.he~ Into the

rice with the tBhlnl,

nute and a tlPeral

dooe of Nit and

pepper. When It 1&

a ll thoroll<3hly mixed,

<;lra~.a lump and roll It

into a ~all (eomevmc:re

l7ttween an COO 8M

tennl& ~.a1l In &lz.e)

then roll In the

flour/~me mil(.

le/lve to coot for /15 Heat the 011 /lnd

long a5 poMI~le

(preferably an hour).

Next, finely chop

Ig rate all the other

v~le i"9rcaJeJlt.o5 (go

wild with a. fooJ

proceeeor If -you have one). Melt the dope

butter In a la~e

frypan and gently

coo\;: the cuny powder

fur a minute, then

5aute all the other

vegle5 for 5-10 mlns.

&hallow fry the

tumlng

until

Crl5pY. Serve either the tomato

5auce from the

Meatloaf recipe Of"

with the 5atay Sauce

(my preference).

Wamin<;l: malce the

5atay with ordInal)'

butter rather than

dop<' I:>tItter (beware

of overdooe, It

m()5t unpleaeant).

(~ ..... ~) Potency, ~ ~ p .... fun" .. iruT- .""".," 4-. %ll1lnO [Ike a I'eAfi"l f!OOd 5'11"1 to IJi'! !Our ~A\'Co'VIan responses FtappeflinB. q}on" !Ie put oJJ"! tht (on8 £\sl of In8rl:4Irnts, II's I'tarr't prett! ras'l. <But this Is arso a "prepAre Q

lUI! ahtad" ~1n4 of meal, to allow the mrA' to mArlnatr.

IDgredlents lkgrump~

&R 1 kg tulu

3 Ibbpn.:s tuIJuItg paM:

one goud osplodge fQmatg l5aUU

S bp~ curTV pwwu .... ~ chilli pgwdu

(optional. 3ee gIu.ssGry)

I bpn:5 grwnd wmtn I clove QII1'I.ic. well chopped S Ibbpn.:s vtn~ (wfUl'II: II pgn1ble)

011. I spliXIga gcxKI dosb SQV:sauce

1 IN .. pn YDh:r

$kuen & 011

IDhlV lzauce 109 dGpe buItel'

1 medJwu "ohm. IllCl/:d

4 IbbpM panut buller

.... I$pn chilli powder IIbl:spM brown malt viMgor

llbbpn:5 ~1PlI' ..... "'-~ "", ..... I cup CQeQJlIII milk

3he:wer:o -+ C ut the fat oJJtfU! meat &. fllvt It to the dog.

qr you're 40lno It with lofu ldT the dog to

piss o!J. oT C ut meat / tofu Into strips ,,&out 2-3cm

thick, lind then cui these Inlo chunks .

-+ 9?UI AlI IhE' other lnoredlenls lexcept the

sauce I"flredlents of coul"s£1 Inlo a &0,"0(,

mix weff, then add Ihe meat/ tofu. COWl', (eavlna to stand as (ona as 't0U can (overnlaht In th~ frldae Is &est ).

-+ Soak the skewers In water.

-+ C\Vhen rudl to cook. drain the meat from tn~ marinade. &tw~r 'lour squares ond

arlff 'nem on nlah lurnlna fre'luent!1 and brusftlna with exira olr. C\Vhen lheire

brown. tneire done.

;iDUce

-+ {Heat the dope butter In a ))'In and saute

10ur onion. LWften Inll onion nIlS softulld.

add aCf Inll other Inaredl~nts. q}rlna II 10

tne bolr and simmer a£"1(1 for 5 mlns or so untt( It's tnto..

mem on plate. &!:Iuce on mem. YeDhl

34

C!an,~ uu/ka ((I«I"'~ ~)

o,/{,uuud ~, ~

fftlotoe,-. and

~<U<e

~u"d take"l 0,",,,,

glow",. an.

('),..J ~ eI' ¥ ,t-o"tpLfy . J'eaxud ~ «Iut

• "f9OUI"-

( JfpI. ..) tuut

~J'o"J'ood (,f'romaduc ).

); U<~ o,..uw~t/_

'/ke,."", (8c601k) and ha&lell& de/We':!;; aI&o­

rdieue& vl.J:LI""a, !7lheu,,,aLiR,,,.-, g~d;,

"m/ ~,t f1i",~, •.

Im redl.nts 1

• I:""" "."".... ""'" the t~ off and ~

the 51.d, out. 1< .. 1' fbi' t~5.

If1iil redl•nts • \% CIup!t cooked

'pllloJ h· I~ ..... 4";' Iljr.,tad

I tbt9pn parWIJ. 1 tb~spn b .. sle

(;et

stuff InCV· ""to_ ~.~~ r;,trep t~~~

s. ••• ,; 2

, Jf

36

•

In~rtdl.nt5 2 I buncb 'I'tlncv

orUons. 10 oz b,..ad~

2 ~ate carrots. _"ped fine. 2 CUp5 cooked rIA.

~edj.nt' 2_4 and stuff cap5lcurns wife. this mix,.,,... I?epiCJCt lids and pt __ tbt'""A

In .. pan wile. a eltte • wat.r at fbiI botfoin.

Bak. In ann lilt 160°c

i

•

I tbl'"n pI<JIn ftow I tW5pll buttw

I r:vp ~k. % ~ Ta5tg "'6,,""!!1 \_2 ~n teaf ctow

.... at .,It tM

~t5 seo."tfj. mIxInv until It's

......".,.

v tI

37

o v

o

VEGET ABLE LASAGNE POTENCY:

butter chopped finely

PREP TIME: Q.~M~ SERVES: 4 -6

I 1 large onion 2 t.spn o~ano 2 tspn marjoram

own tomato sauce) n" .00," from a bo.s:

1 cup of milk 1f2 cup grated tasty ch~

S A LT YOUR EGGPLANTS BY SLICING THEM INTO THIN

COVERING WITH S ALT. LEAVE THEM LIKE THIS FOR Y.iHR

ALL THE BITTERNESS, THEN WASH WELL WITH PLENTY

CASSEROLE DISH AND DRIBBLE A LITTLE

S AUCE IN THE BOTTOM. NEXT PLACE ONE LAYER OF PI'c

A LAYER ON TOP OF THE TOMATO/ AUBERGINE MIX, THEN S AUCE. REPEAT THIS PROCESS UNTIL YOU HAVE 3

INGREDIENTS DIVIOED BETWEEN THEM. F INISH BY CHEESE ON TOP OF YOUR LAST CHEESE S AUCE LAYER AND

IT INTO THE OVEN AT 200-220"c FOR 30 MINS COVERED, AND UNTIL T HE TOP IS GOLDEN AND CRISPY. SERVE ,N.TH

38

0... :J o !J)

>-1: (J) :J ~

I large onion

Sel"le!>: 4-6

J J

Peel and chop the onion and gar1lc.

Till!' soup Illore

chewy and glu@' Ihan it is IUlllpy and heouty. TIlliS your ingredien ts need to he dilTllnutivc

by serv ing lime. Th is

0 111 he achieved in 2

Wily!> either chop

mercilessi)' by hand 10

start ""lUI or pull/cnSe I\le mix willl ..

blender/ balllix or food hdorc processor

serving. Ny VrdercnU'·.

is 110.2 if however. you d o nol pos.<;CS5 t he

appropriate utensils

)'0 11 ha<.l hcHer S.IOP

\"asting precious lllne

r'~l1<.1in!-< this b lurb and

,<;11\1"1 (".hopping . ...

Wash and sllce the mushrooms (if they are particularly grungy I advise you to peel them also).

Melt the dope butter in a large saucepan over a low heat. throw in alt the chopped stuff

and saute for 10 mlns. Sprinkle in the flour , mix It in and cook f or

2 min then add the stock gradually. Simmer for 20-30 mlns then remove from heat

and add the cream, parsley, sa't and pepper. " Finally whizz me mix

to a glu99V consistency (if using a blender, ensure the hot air can escape).

Heat to serve.

Doing Things With Chicken

diced. halt .

1§\;~~~8 for Ih -to-2

has a lid. I -fry them

from the marinade pan (keep the

and Quic kl y. pop eh" srfow rp~n~~l)g~ it

ns.

ME WH LE, ~a re fully rill th' .<;a!>he)O!s o t y on t Durn, a: AT -T ~ ::;AM~

nQa Jes th take etween an mms to coo.

When a/ I this i, readY, out the noo<\le5 anSl Qril e.d cashews In the pan, loss It all hvlCe' and serve.

Potency ~ Prep .i'lllY Serves: 4

i ~ ... dd ... d

'1::>0:>19 p' ... o~G ~'1s,,~;:(

~ ",6"s }o '1;n.1!d.

''''"oS AoS "dsH-

110 "'''!IO s; .... dsl<}+l]

7!""'51""'1 i{ l q"'~"l ... ~d ~oG:. ... !" .. "d"'j'll"o

&"!"s"'~a

',,,.,..,., ~ I'''~ .. » .,...,1 ' ",;"u,

... wJ., ,~ ,..,.., - u <t "".,, J!'117p-_ .. n

.,., ,..... -..f

... ~ '*'1)'''''' 1"d, ,""un/, 7J'1 • foJ,u,t,.

"

1"f"'1·r, " ~'<J}."" .. ,,·;4.. -zt, -';,,' P*1 - m'·~ ,...... ~ ..... ,., ., .;.,- 1"'"

- '-- .. ,.,. » ......,

7J'1 ~ -fIp..- ~ .,.,

... .., InyJ - *'''P - • • • _ .n, ., ,>>-;In_, .,

16 ,.,., .. ,.,.' ,. ..... , UIf) bp "' .. " ,~ • ..,_

'" "I'''~'' ... -I ,ee .. ,.... fI.'#7'" ~W "'P -l "9 "1»." ~_ ..., '»?'} HI.? /p-4 "'P 01;1'"

.,.. b" "'P ""4S

9-0' '."'''~'''5

Itt( ~ ) ..... !+ d"~d

' ''O!f::>'''s .. »o!" ..... d "''1+ '"

""!"'W s...!P"'''''I-P'-'!''' ..... 01 ... ~ .. oj '1S!P ,

&"!.1:"",d\Uo:>:>'O , .. , So

P"P"I::>Y! "! '1'"!P "!'1l.

., '#j"" ~ •• p ""' .,... ~ .., .'»1" '(ftS",)' _) 107M s ,J>J.,. -I -"'P _u", .,... , .... , -' f" at,. .. ,.,,,} .4) .... ."

"'P .p ,= .. S '(m, 'iff.." "'P 7#J' n"')· ?'IJ pnop",.. (m, W'"" "'PJ unumll "'P I­"? "'P 1fi n»)' "'P H­~ "}';; u, "'P In"

J}t)~~~2

Of ., ,: .. , .. ........ .,.,

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! I <>=>O~~}o P""'\j ~ .... .-a~ 6 .... 0 'P"'~

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PI"O\{") " ....... ,,!sd":) z;

"t"3!P;>~a...C

r"BREAI)~

GarUc & Dope, Herb & Dope. Dope & Dope

It b~ me 0.""'1 th .. )'0'" nul buy tlu.. .. noR" ....-.. pped tn roil .... apped ID .,. ... u<, l,u .. c ....... I ........ bnx 1.11 " ,...poor.m .... ""t fn:czu. It' .. Woe lou)'ing froun .....,..-. .... -<1 rice. fucking

cra>.y. Thl. Ii< "" "_y ... Kl .... yummy. Go Itor i l..

I'ulenq: i.~4I:;lI~ Pup \J""", ~ Se"",,: 6

Ii') I fren"h e;Uck (th.18 '" l.rud) £0 1 tabl""puon dope bul(&:r

9:) 110 gram" I\OMnal bul"'''

1i0 2 · :l v~.ry IfIIltc g''''lh: clOVr.ll

a IO\\: thl" " ulff) (l",w J 1I"~nt,,n~d th"t bdi,re'!)

~ 1 '''.''''1I00I1 &.,..10 d '''IlP''d fl'IU"'ely

CI'U8h the goorI k (lhl~ h4 !Jill only Urne I advocate thi .. ). .... d

",Ix It In with U.., ,,,,,,,,,,,,>, .. Id two toutle"' ,

Cut your '....,ad dU .... do .... warde lOt 1oJ"" enl In"" ........ (le il)

or I .. ...gtt> .. .,. ( rIg!.l) ..,. ~100WIl. bd ...... (( n.ning d<>WD......w.

d",,'ll/O through the bottom. SlatJ....rr the hult.,.. ... ~h " Ide

of....,h .. U~e. W .... ' It III bU, Inl. .... llIeo.llum oveJl 101' Hi • 20 mlw<. Oh J dk _ lhl" ~l.

(111111 1 Illl)) ( ' •. "l'"Z>z.,.. ;3

The f..,nch prckr to let the ',".ad dry out nnd go c:rIoJpy:

u.... .. touch 1~ g lU"Ut alld ,;r>rtnkJ" .. de,,","l t.e.M<ptxon of hero.. Inln Ihe butter ( .... I IlIIx wclll l",fnre IIpn:ouItng it. ~y

f ... .., ml" 18 IlltUj1'nuU. thym". r'l!j<'mlllJ' " 11<1 ,;ag<-..

1:~; .. 10"'1 q .. I.", Y""'~ Plco.I" . tI..o.' jo.",

1t.1...::I of J" ... P"" ,I.", y .... ~of( I .. '1.. .. .... ,. P otenc.)" iI~ V-f" ~ 5.0""",_ 4

J"9-.J~"".

, " '"f"" ... JI· .... ;.w-.g r .... • 1 1,..""", ... ,,,I.!c.f""O<' ,",-<01 flu...

1'/0 ...... P""" ..... It

90 9 In.".,. '110 ""p ",;11,.

... ""P """I ... .. -Je .... flo ...

<!8' P .. ",p b"th flo .... " ......... c . ,,1. I .. " [,owl (olfl Ihoc", ;f yo .. ' ... 1..,.1"9

" .. ",,1 .. 1). R .. b I.. the b .. tt". 1111

o<""_.yth;,,S '. , .. , .>1' .... j,,~, .. ..., ~;t,..

b ••. a<k . .. ",b., ...,., G lo •• ",y 10 flntI " .. I 1, .. "" ...... b). Po... ;., "'.'" o...-f w .. I ... I'. _I~ ligl..lly ... ;.,g 0 k .. ;f", ;., " k~ uf " .. ffi..g ",,,I;"".

<!8' P .. ,.I,.. doo.gh ......... fIo.. .... d

0 ..... " 9 ......... .<1 .. _.. '''''y. Mat.., it " """" _..d . ..... p" .

0.! Co.I .. c: ... ~. oc...,.. tI... lo t>

"bo..l 1 '"'''' d .... p •

(!8 B ..... h t&.c ' Of> uf t&.c ""''''31.. w ;!h

..... ....d ... ft .. IHI.... ' '' '"' fIo- " ..... ..... <!8' nBk.o I .... hcot _ .. fo. 10 ",I ...

"III (t"1d .... 1. __ . Red...:.. MGI &.

""" I,. fo> ' " .. " th. , 15 ... ;.,., N .. ' .. mp._" . ........ 1, ...... , "'I. 10 " h""

.""""1 2 7£ .... '-a.gnwlfo de,.

PIFT , ...,-II 02 t .....

. w. 60000 •• A"for .. Ii_a. h 211

PH 'If: .: ~ , ~

1 "'¥ r+- SCL7£ h

l' • t, onion" $L aI i (or ... .,. rJr.t. .)) 1 i)

U"1iIdd liar¢cllnt .e .. (e F j't 1M p,:r;n.) and Nib .ee,.

1"'bI,J,"'P" IMI' on top.

';)1" '$lno.lds ',,11,,11" Ijl j.'o\ P"JUS "ljl do.B

'~n;) p"i!\S-"Wl

01"\ In;) 'OP";)(M.'V "'unll")" S,I"1j1

' a.l"ljp~;,q It";)

sa ';,qnl "" .... " 'S,U"jd 01"\ ".101 ' ,,;)nn'i):)

"=\I) ')'ndS

Jlo "Plll'V

SJU31P3"SUb

'r h •

• • •

have catchv titees,

.s Method

~ ~ "-~ •• ~ • .0 :;.

"" .1 ~

~ ti ~ ~

'" ~ ~ • ..

.~

• .~ .~

~

Bole the spuds. Von 't chop the". in

hAe; to speed it "P because they 'ee flO $OfIflY, 9; !IOU don 't know how to bole thinflS you Ca.J1 nwke them in the zappet, Chop Into biflflish cubes when cooIced. Chop the bacon Into blfl bits without th. zlnd. Pa.J1 ;zy in 0.

eitte. oie, Can 't do this in the mictow, put the bo.con into the SQtvinfl b.m,e,

Junky Spud Saead

put Q. eiUe. mote ole In with th. bacon dtippinfl o.nd to_ the spud- in the hot oie, Cool! 0. tltte., Wh.n this is aee dOll., thtow o.ee the ln~.di.nts illto A

tAtg. bowe a.J1d tos$. S.zve watm,

Ingredients 1 cup rice

(I .... uted long r in_ I also like ioSI'I'IGti)

309 butter OR OM good splodge of oil 1 gorlic clow:, fiMIy choppt.d

(Oh, 01(, cl'USh it i f you 'r. in such Q bloody kUlT)')

1 te.aspoon coriander seeds 1 teaspoon cardamom

1 cinnamon stick It cups boiling woter

2 toblupoons sultanas Z tablespoons unsalted l"Oosted cashews

Potency: ~ Prep time: @,. Serves: Z-6

You con make this without dope. os 0 side-dish to the ctJrry in the MAINS section (or onything else), or include your wueeed (opprox. 1 tblspn of leaf flour) in the butter-or-oil to make it 0 'i"le more out-there..

• Ri~ the r ice in 0 strainer under Mlnning woter until the woter runs deal". Drain well.

• Heat up your bu"e.r or oil in 0. saucepan. odd gorlic, co.rcio.mom, cinncunon, and coriander.

• Stir ond cook OYer low heat fOf' about two min$'. • Add tke r ice and sfir until it ' s coated with

hubs and soaked up most of the. oil I butte.-. • Add tM: boiling water ond stir . Cover the

SIlLIUpo.n with a tight lid and turn dawn tM: temperoture. '* l.eGve it alone for 15 mins or so. The rice will (lbsorb all tM: liquid and 90 tendu. WM:n 1'hue's no liquid left visible (lnd little breather holes hove appeared in the rice (or.d ~fore it burns), t(lke it off the heat, toss it with (I fork , ond tM:n chuck in the sultanas and CClSM:WS. Lightly mix once or twice. Serve.

.6

•

Ah J love the fast lane, the slow lane, oh for the slow lane at the fast food outlet, where the lane goes so slow that from the imperson31 and wonderfuUy private pillar where I order my food with no-one to check up on me and no-()ne to recommend the freshest or the best & I can't see or feel the food 'though I can sure as hell smell it to the window where I pick up my littlc bag of grease, salt and MSG is so close and yet the 1400 oil has already coagulated and cooled. Ah J love the fast lane, it's like ordering the ultimate what-ever-you're-gonna-get, because you never can tell until it's in you hands and you've driven away and by then it's too late anyway, and no-()ne will take responsibility because anyway it wasn't made with love it just got nuked for a coupla seconds and not very many of those, and you sit in the traffic with everyone else shovelling down their Ameri-crap placcy-wrapped dehydrating pseudo food, on their way to a teev at home which is already on to wann the room and keep the dog company and waste more bloody power, and the teev is carping on and on about Festive Fun & Lite and Easy cardboarded dinnerettes for dinerettes hacking back the lead fumes after sixteen hours in the traffic on their way to an understuffed designer couch in an overstuffed designer room, but they didn't buy that crap today, no, they got Fast Lane Mush Tonite that's 45% new grease and 23% old and everything else is filler, and you can see their great swollen pores and sweat glands bulging with the effort, their bloated bodies working overtime trying to expunge the toxic malignant shite, Ah it's so unlike the tourist sites, where prurient wankers in sand31s and socks sweat down their puffy lips and tongues 'cos they couldn't control their wasabi, or looking like bloody rent opiwn smokers on an off-day because they only had fifteen bloody lagers and a coupla scotch chasers and one of them Colaaadas which nearly made me puke and why shouldn't they anyway if the money's there and the money's theirs and they worked BLOODY HARD for it so screw the fiiggin' tax man and 311 those uppity dole bludgers who haven't got a SENTI-FRIGGIN-MENT AL BONE in their never-worked-a-day-in-their-lives bodies, wasted out on drugs and drugs and dole and drugs and sex THA rs all they do with their smutty little days and nights, drugs and sex and stuff. Ah The Tourist! Which is what so many of us really are, trundling our lives 310ng without so much as a what should J really do to modify our thoughts and deeds. Food is not about plastic and speed, food is not about anonymity, factories or concrete shopping maJls. Food is about life itself, which is soil, air and water, the three things we are most delightedly polluting. Polluting our very source, polluting the place our life comes from is like raffling a car to raise money for cancer research; The car MADE the fucking problem. It's like burying nuclear waste in the ground, which is where our food comes from in the first place - which is a little like taking a crap in your fridge; it may seem like a good idea at the three o'clock in the morning after a bathtub full of beer and cheap vodka, but later on? Vb uh. What's the message here, don't drink cheap vodka? Well, yeah, that's probably one of the messages. But the other one is probably slightly more important. It's my message, and it's my trip, and I'm not trying to ram it down your throats because you'll have your own position on this. The message is to be open. Be open to what's happening to the ground you're on. That little patch is cOlUlected right round the world. The teachers explained when T was in primary school that the water cycle was a closed cycle. That whatever water was already in the world was the only water we would ever get. Well, the whole thing is a closed cycle, water, air, soil, and the pollution we create stays with us, and is fucking up our planet. They reckon that within ten years the environment is going to be the single most important item on the government's agenda. Well, the govt can do diddley squat without us. Don't expect them to do anything, you have the power. You have the power for radical social change, and everything that means. Get up. Stand up. Do it.

2 potatoes II ..... I ••• ' p.'.l. 1 lARGE ZUCCHINIS

1 large capsicum

I large parsalp 4 flUII44ierN 4Ifttehb4

(~ e"." lib 9"'9"') 011 _bed with :& cloves

01 cnuhed prlle Salt U peppu srlnder

Rosemary

48

SWfet, IU't: tJ/ tU 4twpte4t «"Ii tue

"'''''' tIJ. e4t ,O(Uf

"et('t:4, 7'ue 4-U ..

/4VOU'f/tef ~ du· "Ki~e kt I-t fr-u tIJ.

( 1I~'fo,,("e.

1'-. 7u...e.:t# s-u.: 4-6

1. First wash 0.11 the veqie.s thoroughly then slice everything lengthways into quarters, removing stalks and suds os necessary. 2. Lightly boil the spuds, artichokes & parsnip till they soften (5 mins). 3. Strain ond let 'them cool. 4. Lay everything on 0.

baking tray, and coot both sides of ~ch piece with oil. Sprinkle. over rosemary. sott and pepper. 5. Place in 0. pre-heated oven 0.1' 220" C (Of' 20-25 mins or until brown, in foct slightly burnt is pl'dU'Qbte. Prick with a. fork to su if they' re. tender inside. Some vegies will cook quicku thon

the others so remove these and kup them worm until the others are ready. 6. Serve covered in dreamy

mayonlOise.

Mayonnaise (dressing to die for)

-;io'e-ud whe 'f'J4 .,ed:

2 p~Uticau, ~t ~94 S_~~'«;ee , (M ".ild "btqu)

tJd ("lUI- ~bt4 wdt rLtJ)

SerLe & /Jeftftu S~"te <J4'<l6: ""'l- puu.

'D~dJ& .. ~_ .. tl ..... ",,,,.t .. , ..d (.IU tk.

_h Ii", .. ...ii~" it Ut lu"~4 (a toIl­Id~ .. u ' ... eo .. ",,-.t __ a..lte .. t ,Iu 4Uge . de., ! _ _ ~ ,_ .Jul.,. ~~ tk "'U i"'9UI.J ft> M~ ,_ ~ .... • .t,,- tk. ~t jc,,(u ", .. ut ,._ ~t de e .... '('/~_'1

, .... • ~ .. bu. S{.Iut.",,4 _<}'I de ...... ~e

.a ,_ .. I!U ,I" (Jut/.£< it .,M~ - '} t~ _ "" tA.:.., .... e. "'«1_. I.d tiL.. «-.. .... " .. In ",.a. 1tliatlWVl: "'"' ~(.u . .. .u ,.de & !",!!v. <It rh- cd U '<14k. "'" ..

, ... J "",,,ty '" """ .. ~ ., ... tu (,u. '7 I._ it:' 1l<u!IUN,) cJ-t !~ltI.

71", 1«# &ud, lit U u; ...... N"'9 t_ tfJ9" "kIc _ .. t de .,~,. , ....... ,,".( tic_ ,-rt, ..... ;_. ,I" ...ittl'..J I",,, .. l.....t. 7f/J_ If- i .... " (,,,,- ,~. ,11 .. « d e ... ,.

If _u"'9 1--' (_d .. t t.J '''''t, ,1"'''/c.,.Ib{ ""Mo"'''''''' .... .tI. ..,J, .. I. /J .• _.,'

2 dt..,. .... '" (,,_6« j "lu ". ,,(.u¥,. 71" JeC--' (.( .. 1, '''tt t.J ,uM,,,., tie .a. ?Ju _«J( Ie "".".1I&iE"1I5.L01lIL'1j .. t ,I" 1~u."";"9 ( .. ;-. .... " .. t ....... ,,"-9.

• • • I I

,

~~~ ~~~~~~ 7~ 7f'~~~~~ ~~

THE Vle're ,eph vi ro-tr,hnp

light an W N A fun vou unkV dogs!

GAR R U lOU S Q T S o R M l M SIN A N 0 U lEAFlOURINPP C U N S P M V 0 E W Q E lNITSUJAAAUR ACENNIElNUZC NTQSRSMEARSI A U WHO 0 C HOE A l U 0 E 0 0 H S T X 0 T I JURYGERBlllO 1ST B T M A I B A V U R V Y S P P N D DBA S ARAlDITEXIEl MTSXNI ETZCHE S AUT E M I U Q 0 I l

Find The Dope! •• ~ ~ St" t!

. .. • • • iOINtTHE DOT$ 1i WhIt d,u \t In' 17 Wlo t lVeI • fuck

M,: ~o\~1 ,1 (~:t:Clol:tel' 'lIS, tht , ,,funces an I Splrel us .

"I" • ~,,~

• 16

.2

. 13

. 5

. 1

.10

. 14

.17

.6

.1

.6

.9

. 3

. 4

15

U .~.r th, frI., •.

. 12

11

-, I

" • I I j

I

I

I \

\

~

*' • ~ - - - - - - -

• " i" ' z .-

" U ,!

• -< 3-· - Z u ~

_. W ::£ ;;:;~

5 w C· · "' 0 _r' "" >z-

~ <9: . 0

~ ~ 00 >0

~ >

risn Caffee Cannaliis I c£Cfeam

o/t~ 10 Wt !lOW trip tfuvUfJIi tlit fiaffs of iWJ.t'!nCL.

'JorYOOt!i, tflu scft-tt)(!urti icwmm dDttatli "'t:,,~ upon tlie totlfJlU. "'TIS SlJJ to 6t lUI onnous tas{to".,q, but it IIUIf not IN.. ShDufLft tkll win to itufuftJe otWdf aruf one's liNer/s

afta ogrrat rtpast ami 6tfOrt porta#ng in amjugaI ItfiBfrts (01 luring ... JtfILlI tfii.s is tfitgo.

'PrtpTunt [lQl StrvtJ 4 (or2p¥J9intJout)

1 taDlispoon wlllllt wffu rJ{paift (joY is aoo'J 112 twspocm bul Jfour

¥u:up C/lSttJf sUlJD' (ma~ SUR it's castor)

2 ta6kspoons wliisf;y fJk 6Utsitr tnt 6tttu, C1iivas

iJ 6riff1ll1ll 6ut ~M)

''911'1''''' 300m! ,_ wfUppd

2Jtat ge tlit 'B9 yofi:.!, sugar, iUtpl ruui wffu puwitT in a lWuiu- £,oiler {set yt. flie (jf0sJ4ry at tnt 6at~ovv fwt wattr (/W I 6oifmg, but almost) until it tnid;plLtn anti ptfl creamy.1{tfflORtli from flit burning/_

of kff (unfw !Jour stovt.'s tkctric, in wliidi cast wdi:omt to flit mfi C) JUJuw it to cooktn. 'I1kn coUf, faYetli (sa Ijfossary again) in flit agttf

wfiisf;y am{ w/iippd U tAm. Spoon into appropriate tray 11io6furuuflJO J ortfi arul jUuf SIIOW in wliicli to fruu it {orpop it in tk Jrttur}fIlftif Mt.

'JiJp witfi wfiippaf ClUIm if you wi.5fj just 6ifurt serving. O'i,. so cretIMj ....

A.,Iice <no er okras is thr famous silrn' partllrr of G rrt r udr S ldn Ilhal's

G.r r trudr in thr pld. thr morr f(.lm ous rgomalliac. art lover, Jriend of c;PicQS50 Alld w ritrr. Grrtrudr wrOIr somr

fabufous stuJJ. mucfl of It drscriblnB flr r

0''''" fabufousnrss. S tA }: wltfl me. tflls Is !:f01I1f:1 somrwflrre , Gerlrudr also w rotr stuff w hich coufd ~ construed to ~ a&out

of It tu. to hI! a

Wi!L al " wi!L hal a ~ow, " fOVL

J1,J'f.Y , aff o! It .:u t o hL att of it a 1 " wif L att of it .:Ii. to hL ,, 1 a

Wi!L hal a cow a tQ<JL l fo ty . aff of it <1.1 a wi!L ha.l. a cow a1 a

wifL fuu a cow a (Q<JL .to,

W QS '\Va~

w rOlr hr r " " (or did G ertrudr

tflat too'll in w hlcn she .~

man}: w Ollierous dishrs. not the least of v.iI. ich Is

"CHasen icn (fudge

(which an!on~ could whip up on a rain! d"1)"'

descriMS il QS ~thr food of

I ':~.:~:: ; ; oj (j}au4dairr ... I e rrfrrshment for "

, 'Brldar O ub ... 'Euphor ia brlll1(.1l1t storms of ["ughter;

ccstatic rc"rrlrs... Almost

"""'(thina Saint CThe:rrsu did. '(Ou c"n do &cUrr .•. " (fun Oil !

Qllgrediellts )o.i cup (!:!stor suff"1"

5ot1 butter I to,(iespoon lIutmea 1 teaspoon aJriandt:1'

1 tabh,:spoon cin",~mon 1 ta(icspoon fea/jloul"

14ke SU8fJ'!SIS

"A.&u"", of cun;(,us SIlIIvJ'

CWhoa!)

1 handful eam oJ: (werr mopped) S ioned datu

(wfrat oln~r klml wourtf fOil 1I~'1)

(j)rird fias Shclftd ,,(mondS

Weanuis

crFte ~cipe \po,,"<!, ~ ~ \prop (TIme, ..Ed aer-vlZs 9(1Z you "nd 2

- -

~etftod q)issoCvr the SUIJA'" In tne until it's IrrQdr ~nkll!: there

be ftO aranufts vlsl&Cr. OOx in aU Ihe othel" inBt'cAltrits. <ltoCf Into

(,qIfs "0011.1 Ihe sin of a waf nut

and 'to" arc dont. Arlie" CQutions: Hit sflouf4 IN> .ralt" w ith Nrr.

er ,\"0 pieces are quill! sulJicit nC

1"'ou should noW lit: "&Ie to cnjo'l SOIfK of G rrtrudt's writin!J: ~Grlcf Is stranBC &fack. SUBIII' is

'We wl([ nol swim ... H

:.........J

(tIM sultanas or CU"ants ,Oft I,.,~ .1,,,., with chop".d dot. s, or

MAKES: 30 COOKIES

..... t ... " .. 'w .. "'ut .. ... ., . ... . ,.. .. ilad it. ,..tw' . ..n" I I It • . ........ ...,42 21 . .. ,.., .....

_ ... qt . z, ." ..... z ItG· ....... ., ................... ...... 'r ...... ...... •••• 1 "" ........ u.,"Im .... 111 . ... ..

•• • tt\tr pM I ............ "1t,ttI ,., II IMlleours ..... II, tn ••. .................................. -

.,1fI .... I ...... It ....... ". hm 77.1 ... 11"1 ... ..

.... ...... du.12l z m .......... ' I I .......... n,,*, ....... hU ...... UfII •• ",,.. ... ', L "JlI,'" br' ..... t&PlTl h . .. pt,... .......... ,11 •• _.,

I; ,"_ IfII". 'Slh .... '1' ... ,..., .... , tit ... , ........ ... .......... 1.,' .......... ,1 ....... ,' ..... ..

.... JOIlII'''' .1,1 .n., Ii

I ........ Art" 1""4e1. lI'illwnu ............

DEAD EASY CAKE

(D.E.C.) Potency: ~ Prep Time:

This cake Is a ripper because It is so

easy. and yoo can vary the

Ingredients to make It taste like a

100 different cakes. Some

variations are offered next door.

IRgredients 3 eggs - weigh them In their shells,

because you also need the same

weight In:

Butter

Self.ralslng flour

Sugar

Plus 1 tblspn leaf flour

FIRST PREHEAT THE OVEN TO 180 DEGREES C. BEAT THE BUTTER AND THE SUGAR TOGETHER UNTIL IT'S ALL CREAMY AND SMOOTHISH. NEXT YOU NEED TO ADD THE EGGS AND FLOUR, ALTERNATING EGG .. FlOUR .. EGG .. FLOUR IS BEST. IF YOU WANT IT TO LOOK GOOD, SIFT IN BOTH THE LEAF AND SELF-RAISING FLOUR (THROUGH A STRAINER IS FINE). IF YOU REALLY DON'T CARE JUST DUMP THEM IN. WHEN YOU CHUCK IN YOUR THREE EGGS ' MAKE SURE TH EY ARE MINUS SHELLS. WHEN IT'S WElL MIXED POUR INTO A GREASED AND FLOURED CAKE TIN (MEDIUMISH SIZE) AND BUNG (I SAID BUNG, NOT BONG) INTO THE OVEN. IF IT ' S WAY TOO STIFF TO MIX OR POUR, YOU CAN ADD A TOUCH OF WATER, MilK, OR A lARGE TBlSPN OF Oil (THIS HElPS IT STAY MOIST lATER ON). COOK FOR 30-40 MINS.

WHEN IT'S COOL YOU CAN DUST THE TOP WITH ICING SUGAR IF YOU WISH OR COVER WITH THE BUTTER ICING ON TH E NEXT PAGE.

DDD DDD D DDDDDD 58

Butter icing Ingred'-tlts

, tspn soft butter

1 cup icing sugar

2 tblspns milk

Cream the butter and icing sugar

together then gradually odd the

Il)ilk until the mix is smooth and

creamy. Spread it on and let it

set.

Variations

This basic icing con be mode In a

1000 different ways;

(fI Chocolate - put in 1 tblspn of

cocoa powder and a little

more milk.

'9 Fruit - either replace the milk

w ith frujt juice such 05 omnge

or odd something like rossion

fruit and use less milk.

fP Alcohol - replacing holf the

milk with a liqueur of your

choice will give your cake 0

scrumml,l l ift.

r.p Dope - to spice up on ordinary

cake you can replace the

normal butter with 1 tspn of

dope butter. Do not use this

on a cake that olready

contains dope.

CAKE VARIATIONS

Ill' I ALWAYS LIKE TO ADD A DASH OF VAN ILLA ES SEN CE TO TH E REC IPE TO GIVE IT A LITTLE LIFT.

Il> SLICE 2 APPLES AND LAYER THEM THROUGH THE M IXTU RE AS YOU POUR IT INTO THE PAN.

II> MAKE IT ONE PEAR AND AN APPLE.

II> POUR A GREAT SLUG O F KALUHA I N WH I LE YOU ' RE M IXING UP THE CAKE.

$ MAKE SLI GHTlY MORE M IXTURE, POUR IT INTO TWO TINS AND COOK THEM SEPARATELY. WH EN COOL, JOIN THEM IN THE CENTRE W ITH WH IPPE D CREAM ANDIOR JAM.

$ 112 A TSPN O f NUTMEG AND A HEAPED TSPN OF CINNAMON W ITH A DASH MORE VAN ILLA M IX ED THROUGH THE CAKE IS DELICIO US .

$ TRY IT DOGGIE STYLE.

DDDDDDDDDDDDD

Zucchini cake ),ou heard rlcht . mb:tna: veate. with

NcreUpu. I lui."," but thb b one hell of a cake, deDdo .... ,.

_In. The recipe .. from my prUrinad, I love her and It

both, tboqh not necen"rilJ' in that 0 ......

Prep dine: Serves: 10

+ First put the oven on to warm at 180"c

+ Grab a big bowl and a wooden spoon and cream 2 of castor sugar with 1709 of softened butter

+ Mix in 3 eggs (without the shells of course)

,., Add ll/a cups of plain flour, 21n tspns of baking powd.r, VI cup of cocoa powder and ,.] tblspns of leaf flour (depending on the strength you want)

+ Next add 1 tsP" clnn .. mon. 2 tspns vanilla essence and VI cup of milk, mix thoroughly

+ Finally wash and grate 2 medium sized zucchinis, skin and all and add them to the mix (equivalent of 2 cups when grated)

,. Divide the m ix evenly into 2 greased and floured, round cake tins, approx. teem in diameter (see glossary) and bake for 50 minutes

+ When cooled, join the layers together with Jam/ fresh fruit and a healthy smearing of thickly whipped cream (oh I do enjoy an opportun ity to smear cream) and/or cover buner icing (see Dead Easy

N (100ID\\s

\ ZSe. butter \ e~~

61

- -

mix well. Put

"7

01)' Stuff (sift these)

2 cups self raising flow

'h to l 'h thlspns leaf flour J Iblsplis cocoa powder

1 cup OLSlor sugar

The Tale of the Chocolate Pudding

Potency' ~ ~ ~ Prep 1'Ime, .J ready c;.

:5 CUPS 4[ bolllng water.

Stir all the nice wet sluff Into al l the nice dry s t uIT

It s hould be quite g1uggy

It should be quite tough .

Pour the thick gluggy batler

In a bIg greased oven -safe bowl Uck off all the s platter! Lick right 'round Ule bowl!

Vouroven preheated to 180"C.

Put the exira brown sugar on top of the batler And put extra cocoa on lOp of on lop. GentJy pour the hot water

Around the brown s lop Cook for 4 5 minutes

111en I sugges t s lop ...

And. take out your pudding, Oh my what a !.reat.

Your brilliant brown baUer-slop Is rea dy to eall

62

ExtrM (these go on last)

l'k cups brown sugar tblspns COCO-l

11/1

"DOGGIE DOOR" . . __ • 7 Vi e ..... _ .. ... _ ... ... ............. ,.., .. , - , .. ·"1loooaW ,- .... ....,. -", ..... ... ......... .. ~ ..... __ "Id ..... " ... , ...... _ .... ... -_ .. , ..... .. II ... ' It., ...... of

n Il ... _" .. -.,--­...... ' , ...... _' .... IV.- *'"

"PUSSY PORT'

"',,"5 I'TY. LTO~ _ JS. _ "'ok, 110 - ff.Sl» i :' _ I ... 100 "' __ lOa.

.., ... ,.' _n an get

'0-

-_ ...... -.... ... _ .. 5" , ' ,

HOME ESPRESSO

THIS IS IT boys and g irls!! This is the amazing little text thllt set the world ALIGIfT ! Ashley ' s Sister' s very f irst little grow book, available now t o keep for yaur ver y own . ?Oish pages of prime info f or the novi ce dope grower. Get it whi l e you can .

CO~UNG SOON A4hley's Sister's

Hydropon ics Grow Book All books avail able th l"Ough Oft Ya Tr_ and o ther quality smo ke rs' paraphe""l!a suppliers .

.. f " •. , , ~' •••

DAMPNESS DAMAGE?

END IT WITH AN

OASI up Moisture

Like a Sponge" Pu .. ..,ond'O~DI_.

orow """"", " " "'. ~ 100 ..... "" ._

~'" pr<IIOCIIOII_ ... ' 110" .. _

""_ ... )'<U ........

got on OASI .-,.

..,. IU . • C ........ II . ........ .... , ""'. _ JOO·t ll

~ (UKIN (r~am Whipper

. '

-... -..-.. ~';": ------ ... --. _ .. _----_ .. ---_ .. _-_ .. . __ ...... _, ---_ .. ..... -. .. _A ..-.--.- ~

-~ "-"'00,," ,,-, ,,--... ....... '.7' ____ _ ....... _--

--- ...

Glossary: BAKING: WI1~n baking cak~~ . if you hilV~M't got a fan-forc~d oven, I\wap t he klwer tray

for the higher OM half -way through the cooking to get even hl'at di"triltutIOl1.

BLANCH : The amount of cooking a vegie eet" when you plonk it In tooi ling water for 2

miM.

BUD: The flawu of the marijuana plant. Not the bur.

CREAM: No not the "tuff from cow'" To 'cream' butter .. tId ,ugar j" to beat the crap

out of the 60iUMd butter at1d "ugar until It'" a ll white "",d crellmy ilMd you can't suo

the ""gar granule .. "nymore.

DASH : A d .. 6h it! like, you know. a " prinkl in". lout al l in one go.

DEEP FRY: Friw in not oi l wh ich i,; more than 2cm deep.

DOPE: Marijuana.

DOUBLE BOILER:The 9tuff you want to cook (u,;ually dope and butter) goes in a

" mall pan or metal bowl iMide a largu pan wh ich il!i almQtjt fu ll of hot water. They both

then eo on the heat. Th~ h~at from th~ wakr I" far g~ntler than putting the 6maller pan

directly on th~ flam~. Thi5 il> another method of making dop~ butt~r.

FLOWER FLOUR: Marijuana bud" grouM-up to re5emble ftour.

FOLD: Fold ing i5 like mixing but it'" a gentle 'fold ln ~ ' movement rather t han a ml'i n~

"round &. round" movement.

GANGA: Gra5~.

GANJA: ~M Ganga.

GRASS: Wher~ th~ h~ 11 have you I>Mnf Gra"" manl

GREASE: To ,;mMr ~ttu all over a tray ~o food doc"n't "tlcl: wh ll~t cookir\fl .

GREASE &. FLOUR: As al>ove. fo llewed '":; dU1!tlng &. "haking ftour around on tap of the

~tt/:r, then ,;haking off the exee,;,; .

HEAD: Th.l flower of marijuana. The bud. The be5t bit.

HOOCH: Marijuana.

KIFF: Marijuana leaf.

LEAF FLOUR: Marijuana leave,; ground up to re5emblc flour.

LECITHI N: A readily availal>le emul/! ifier wh ich eff~tiv~1y lrreaKs up the oi l ilM allow~ it

to " pread more evenly through a di,;h wh ich may not have much fat.

LlNGAM: Cod. SM pilge 32 for new to make your,; ~g':ler . See ,;ame page for hew to

mare it wi th ~ r.

PEPPER: Another reman:.1>ie "pic.e. G~t your&elf a deunt grinder a~ r;.-.<;k ecme (1IM

Ju"t about anything. It Ie h~re"y to e.t /ilVOC"do without t're5h lemon /ilnd pepper. I Ju~t declarullt !to..

PUFF: Y~t another evoc.!l~~ n/ilme for the delightful her!:>.

RUO: Uurally to ",I;> tht: Ingredlentlt b1!t:wo=1 tht: flng~""" uswolly till they reseml>ie

I>readr;rumbs. eutur and flour /ilre Ule uSU/ilII~rMlents.

SALT: HardeM your artcriee, but yoo ca~ 't l iv~ without It . Good for you In very small

lIn\(lunte. There', approx. Or1C fu ll y"ar'" eupply In one I7fg pag of ch ips. Nli/il/illih.

SAT A Y: Fal1ulous pc:anut-Mtery U~ whk;h gtts dollopM onto oWr food" .

SAUTE: (alec llpelt lIautU) GeU confueed with sstay. To Mat gently (1I~r /iI koov flllmt:.

like fryI~ very ¥ntly. without too ml.l(;h oIl.exupt it's done with Mter (or Ie It "k '?).

SHALLOW FRY: Fry In oil /ilbout 1 em d8ep.

SPLODGE: A spledge 16 the /ilmount that COIMS out ..... en you hit /iI tom/ilto UlIU

(ketehup) t>ottle.

STEAM: To steam a v~I".

le~m. you " team. we steam. h~ lte8me, IIhe llteamll. t~ stellm.

The Ideal metnoo i~ to ulle 8 Ilte8mer. If you ~vr;n't got 0f1t: Juet put 1 em of water in II

,aucepa" and ~ng it to the ro ll. Then pop the vllg i"" I~. koover the temp &. l7u~g the Ik:I

on. e>rocolll tak"e" at>out:3 - 4 mln!l. Don't let It go limp and.:lark gr~n. Yeech.

I h/ilVe eteamlld, you have "teamed, we ~e eteamet!, he tla!l "teamed. ehe ~e ne ... etG

STOCK: liquid ver!llon of !ltock r;ul;>e!l. 5ee recipe for the wonderou" "tl.lff on p/ilge y. THe: Tetrahy.:lroc;.annal7fnol. The 6tuff In dOft! tI18t ~ you high. S 'lIoI''J ' " ' WINE: Anythi~ that !lmell6 like /iI "t/ille armpit 6hould I>e hurled Mth full f~ at a

1IDI1d. el<pendal>ie ot>ject. AnytIIl"9 th/ilt m<l1:e!J your heart 61~ "houid I:re v/illued and

p"1I1!leD "jx time".

OVEN TEMPERATURES The lower temperature column is tile range for gas cookers, tile higher co lumtl is more appropriate for electric.

Datription Celsius ra~nhC'it

Very slow 120 'SO Slow ' SO 300 Modenle slow 160 - 180 325 - lSO Moderate 180 - 200 350 - 400 Moderate hot 190 _ 230 )75 - 450 Hot 200 - 260 400 - 500 Very hot 250 - 290 475·550

APPROXIMATE CONVERSIONS Gnlml to OuntQ

2Sg l oz 50g 20z 100g 402 275g 100z I kilo 2-2% lb

MiJlilitru to fluid ounUl 25m! l f1 0z 150m1 S fl oz('l.pinl) 750 m! 27 t1 oz I litre 3S t1 oz (I';' pint)

---------

-

---- ----

--YlfternativeEy, use stock cubes. ---

-----

IF YOU'VE NEVER COOKED BEFORE

THE a TO:2 OF INGREDIENTS (to avoid confusion in the kitchen between flour,

sugar, and any other similar substance). If iN fACT you ~ 1\vE NEVER cookEd bEfORE (.o.Nd by uXlkiNq, I MEAN ANyrl1iMj MORE

lIiAN ddROSliNG A pillA iN YOUR MicROWAVE, OR AddiNG kErdlUp TO YOUR FEIAFE! AT ,

o'clock iN ,liE MORNiNG wliilE bl£ARY'EYEd iN A slloppiNG smip SOME\\IIiERE yoo'll

NEVER visi! AG'liN) llim Tliis SECTiON is fOR you.

A \ 'O{".udo

MfllTi"d ,,~th ~UlokL"d

"al}llor), th is is Ilk" r"""n.ed cmlIliliIlgu~:

ill) orgasm of the ton gu e.

To .",nOve th" ""00 CIL.ily, "Ill around the

awx:,ado lengthways, ""do the two balves Rnd then gent~y k .... ate-chop the seed "'~ th " sharp knife_

Twist sideways once. It should oome out

stud.: to th" lawe. 'Il,eu you can pluy u llIore excitIng and dlllllleroU5 v.:rsion of the ""run gan,,,,, getting the seed orf the !a,if",

'lJa<1I CT'he SUlK"' flem, Also Il5SOCwko:C With II mllnk hotcller lind lin extl'IIor4buII'1 AMist I poet from %f6o\l~. A. k14ft1' o:£tff~1'rnI% betWf:en [ .. nil AnA

o:£~leo:£. "'- !Xllllk WIth tomllto. qt Is II &<..sc InO"co:£knt fo .. pesto.

Bread NOT the ,;quldgy ,;t uff

you l>uy i~ pla5tk; bae,;

at the ,;upt:rmarl:et or

cOlwenlenu ,;tort , Rtal

brt;ad ha~ dt pth.

,.u~l " flavour. ttxture.

Ye,;! Ye,;! YES!

67

Humll T"C YrlLOW STUrf HUT nms U~ TOAST. If lOU 'ftC NOT DIO OM OAlllr • '[us

YOU'ft[ 'tr1Wl 011 WtLITrYC lI . lOU [AM UOVlUUSLT SUOSTlTUH DUmll Wlm MAIID.

Cornmeal: Polenta

C umin Lo .. ., / h., ..... ,,11 of this. U ,c 81"'" .. ,1,..

c.'" rrfLe only tliffieulty fun is tM iiff~rinB stnfl9ths, $rM(ls IIni

tastu of pn .prs.'*.Ji SIllII. JUf powtkrs are "ifj,ntl t, anti som, wif( «ow !JO" a_y w(.iu utkrs Ion. ~ tVtn rqJistu . I us, 9>la{aysian . 'Trial (nul tITer is flU omy q y fure. if you W<lnt

II rud curry mllQ your-own.

E". From it cttIckln',

~. VI"'" I kno" It,. dl~'tlnt!l

but j,tOCI 011111 • ."t tete 1neM.t Ilk (of

te:.e -ail. not ~ cttIcken). us. r ... • ;tn.'j}t. It,. ~ . ,.d

karma to ... t

iI~ f rom an

II~ ctJckln', lIum. To .... _ra te , IObIft [ row lIotk :

vtroIni ~ NIIt· atwIll.. careftAllI po4I. tCte ~ from

one *"" to tCl'I otClllr, k~ tflII (,Ioik In one ett-lt

and t'~~ tete ~ pool out In to

• "'P'

)

FIAlVR IAH~KS UIU!

GROUND COKE.

MA.NY DIPFIiREN'f

"PES.

a<>~"", ... 0.5QI ",

Yo.. c,,: .. , bur !hI.

....<>ely ." ja .. 1" """'0. ..

. .. p"' ....... ..1.., .. , o .

"",t..., .. p yo... ow ...

bI.,..d of '" "ttl. of "'"Y o. " II of 11,. 'c' 9":"' P of . pl" ... , 0::0.....4",,,,..,,,,,

dn""'........ dove&,

<=0';""""" " ..... 1 .. , ond

.... ,-g. "" y...s...

.... t_9 doc . .. ', b,.,g i .. w;1), "c.

C.rlle I ~i. t., ,.,, .Ilff.

W.trHlr il u p ...

elm I ... t .... W •• f. it

uy. nn I I U t •• • MUir

1111 I. fur frl .. " I,!

!lIl1t. N,II: I III I

'Iulll "" .. II e.1I1I I.

,ulie. O,ly • ~ tlt~1I

" .. I. crll •• II'~ I .1" .. ••• ,IU$f. Ch , II, ,d

,b, It w.lI. hr , .. lut

wl r. II ,.rlle ." "HIIiI RIII. 4i,,' .

68

q ... 'Ju.,.~ 6utter.fi6 stuff. Cotman; to

popu(ar opinian it S IUIt Vtjan: it s ma4t 0/ 6utur . It IS

f a6u!tms f qr frying & UlIiSt it lots,. 'r smoq.qr 6urtt .

Lei •• A pulse. Nol whol runs throogh your imagin­

otion when stoned. Buy "em from super­

marblts end heelth food shops. Greek & Italian mothers make

vile concoc!lons for !heir kids with them. Bleargh. Not like these recipes. Yumm. There ore dl fferent vorieEs,

red, brown, ele. They hove dlfferenl texllxes, but who cores.

lIilk This is the white h eaJlhy s tuff that is left behin d when you take a way the ch occy flavouring. It 's from those big lovely cow things, not tins & add wate r. Soy milk can usu a lly be used as asubstilute .

Polenta Ground com meal. Yellow. Polenta tends to be coarse.

com-meal is finer.

Like com on the

cob . but no cob and very, very little

grains of com. Fabulous stuff. personally believe

com to be the greatest vegie on earth. It gives us com, com on the cob. corn chips. pop com, polenta

and vodka. Hea­ven. Buy it at markets jsuperrnar­kets. or preferably at the co-op (take your own bag).

,,0-111 1'/ b.wlI ... p.'.le.,. "., •• _ I. 0 110-,. ,.., •• f .,Orl.U., .0.11 w," ulll.... .110,.."." IIlio/. n • .,., olll.p III, •• p 1. Mil III •• 0' til., will ,. 10,,,10 ptlok willi 0

~tk ., b l " •• , .1 •• ,1 .ul III 'oU I. .'olloh 11111111 prep." II... ~, 111.""" ,..Ip. I, •••• , ... 'p.lII, .11. p,..,III. .,.111"111 •• ",M.

69

dICt If'.... wt4tJ

11'>1'"'' ~ IChn(.

1t "" .... Y ' ru,

IMt goOf tt.,1 It

ec~(e ~. 7kre 4.

y""ul#tU,"_ '>1" & (*9 e. WUt

In", .u Ie ~>1'~

to ... tk w,Ie

-

CoME iN All SilAPES,

SIZES ANd COlOURS.

TilE)' MAy bE Good

fOR you bUT diE)' r.AN

Also TASTE GREAT SO

dON'T bE pUT off.

Buy ORGA Nic, you

kNOW iT MAkES SENSE.

zucdi.ini w d{, wt fwd to fwvt tfu to~n

Z .. , .. it's from t fi.e.

marrow family.

c

c o o o

o

Si9h.

~r'is Sister 9?0 'Box 584. C.rlton Soulh

'Die 3053, Australia

WartyillfJ can be such a chore. , Cfhere's the cooking and' the prep. anA the ealill6 ana

stuff. anA of cou~ tFte deaninB to be aOtll! within a 'weel( at' two of the part"ih'fJ.

CIn Ihe ",allner of Gertrude Stein (su Wascfridt

CFu"oe!. ~ lillr, Goo.r-'BY' 10 you .rr is. ~-&Y" ero soy 9OOd' Is 10 &. soyln9 11""" .• nd' il Is 9004 10 &. SAyinB it. CD'll: is a way of expressin9 this. ~ooo.

<H<EY'~ qt's ()CK.J o not know what the heWs fJOinO Olt

sometimes. 0(051 of us at'e of tell COSI in it an, AIr q wIlnt

to do here is 10 £lIcouraae ~u 10 enjoy the fruits of the earln , al\4 to consum!! in moderatioll.

CIr "lou have 'Ill! questions, qu('ries. ideas. messaoes, or, most important( y_ rec\JH!'s 'lou wish to share. please $(" 114 them a(otlS "he addrl!ss is a&ovel.

gets ofCJ<et·mic 9gve.

A.S.

o

o o o o

o

Please send me the following itemls as soon as possible.! understand they will be sent in plain wrapping, and that my dealings with you are treated as confidential.

Name' ______________________ ___

Address' ____________________ _

______________ ~Post Code' ____ __

State, ________ ---'Country ________ _

Q., Title

The Secret Life of Weed

Price

$20.00

Postage & Packing (all orders) $ 3.00

S,b

S 3.00

TOTAL AMOUNT ENCLOSED $, ____ _

Send completed order form to:

WATERFALL Pty Ltd, PO Box 584, Carlton South, Vic::, 3053, AUSTRALIA

I enclose cheque/money order or: Please debit my BankcardlVisalMastercardlDinerslAmex account:

Card Number ___ '_~'_---" __ _

Dates valid: from ______ --',, ______ _

CardholderS name ............. .......... ... ... ... ... ......... ...... ... ...... ... ..... .

Cardholder's address: . ..... . •• .. • .... .. . ...... . .. .. ..... . . . . • .

. .. . .. . ............. . _ .. _ .. _ .. _ .. _ .. _ .. _ .. _ .. _ .. ... .............. . . P/Code .. .. . .

Cardholder's signature: .......... ......... .. __ . . .... .... __ ..

, , , , , , , , , , , , , , , , , , , ,