I’m Surviving Quarantine by Cooking Gourmet Stoner Food for My 5-Year-Old

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I’m Surviving Quarantine by Cooking Gourmet Stoner Food for My 5-Year-Old
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'The glory of great stoner food is that it isn’t about being stupid; it’s about being resourceful.' ivypochoda writes

How about a Nutella s’more panini? Photo: Lew Robertson/Getty Images When my daughter Loretta was 3, her preschool posted a six-foot chart on butcher paper with the names of the students in a vertical column. Southern California’s many wonderful citrus fruits appeared in a horizontal list along the top. Within the grid, smiley faces, frowns, and blank expressions recorded how much the students liked, or disliked, each fruit.

People assume I spent my Amsterdam years in a thundercloud of Nepalese Temple Ball hash or with my lips glued to a joint the size of a recorder. I used to go out of my way to debunk these myths and justify my reasons for staying abroad , but sure, weed was smoked, baked, ingested. As it turns out, those experiences have also turned into unexpected inspiration whenever I’m in the kitchen.

Two days later, Loretta, who rarely tells me she wants a particular food, requested French toast for dinner. Of late she’s also been keen on American cheese slices , so I slapped a few on the French toast, added ham, pressed it, doused it with powdered sugar, and served it. She asked for another. As I obliged, I realized I was cooking without tension or anxiety.

Cooking this way is part puzzle, part challenge, part inspiration, part necessity, but always a slam dunk when it comes to alleviating tension around mealtime. These creations make me laugh, which makes me relax, and that relaxes Loretta.

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