Mar. 9th, 2010

pandaemonaeum: (Default)
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1. I am in the UK, not the US. This doesn't even apply to me.

2. In the course of my degree, we examined the effects of various psychotropic substances, both at the cellular level and upon the whole body. I find marijuana a particularly thorny issue, as two of my friends at school committed suicide after imbibing a large amount of marijuana (one threw himself off a roof, another took a whole bottle of painkillers and died in agony). Several more progressed to hard drugs. It's all very well to look at marijuana as a recreational drug from the viewpoint of the occasional user from a nice home; the reality is vulnerable people in the worst areas. I have seen the actual, peer-reviewed, scientific papers on the effects of marijuana, and it's not easy reading. I have never touched the stuff and have no intention of doing so.

Besides which, if we're working on banning one kind of smoking, what point is there in encouraging another?

I should probably point out that there is no worse trigger for my asthma than marijuana smoke...

Although, the one thing it would do is deprive organised crime of an income stream. That's the only positive I can think of right now.

If a government legislature must legalise it, then controls must be rigorous. It's an individual's choice and I don't agree with the state dictating what we do to our own bodies, but I do think that some substances need to be controlled.
pandaemonaeum: (Default)
I made these to use up leftover mashed potato!

Basically you need 5 parts potato to 2 parts flour, so

200g leftover mash (mmmmm mash)
80g plain flour
1/2 tsp bicarbonate of soda

Mix the above with your hands to form a ball of dough - you may need to work this a little! Don't worry about the lack of egg or any other binding agent, the starch from the potato and flour bind it pretty well.

Lightly flour a surface and your dough, then roll out. The traditional way is very thin (less than 5mm thick!) and circular, which you then cut into triangles, but you can make these as thick or thin as you like. The thicker they are, the less oil they absorb.

Chill for 5-10 minutes in the fridge and heat some oil or butter in a frying pan. Once again, traditionally these were fried in lard or bacon grease. Fry on each side until brown and crisp.

If you want to 'liven them up', add some chopped spring onion, or spice them up with chilli/ curry powder.

I had mine with bacon. OMNOMNOMNOMNOM :)


pandaemonaeum: (Default)

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