We made... Fluffernutter Cookies?

In our first-ever episode of Whisk Takerz, we’re whipping up gooey, nostalgic, peanut buttery perfection: Fluffernutter Cookies — with a little elevated twist, of course. 🍪✨

We break down the science behind why these treats hit so hard, share some personal chaos (as usual), and drop some fun, fact-checked history on the herb. Whether you’re here to get baked or just bake, we’ve got you.

🧁 Expect laughs, munchies, and a reminder that cooking doesn’t have to be serious — just seriously good.

Thanks for listening! Send us your ideas and recipes at whisktakerzpod@gmail.com.

Find us on social and don't forget to rate, review and subscribe wherever you like to listen (please)!

Transcript

SPEAKER_00: 0:01

Hey guys, you're listening to Whisk Takers, the podcast where every dish is a joint effort. We're your hosts, Laura and Janelle, getting high, getting hungry, and getting into the science behind elevated cooking. Whether you're here to learn or just laugh through the munchies, you're in the right kitchen. Let's fire it up. Let's do it. Today, we're going to make fluffernutter cookies, and you're going to need a half a cup of creamy peanut butter, a half a cup or one stick of unsalted room temperature butter, which we made ahead but we're also gonna make some fresh so that you can see how to make it. Right. Because you weren't here for that. No, and I need to learn how to do it for myself. Okay, so let's start again. I don't want you to be like, oh, these bitches, I'm halfway through and what if she missed something?

SPEAKER_01: 0:49

Make me stop talking.

SPEAKER_00: 0:50

Half a cup of creamy peanut butter, a half a cup, which is one stick of unsalted room temperature butter. If it's salted, I don't think it's really gonna hurt you. You can just leave out the salt later. a cup of light brown sugar packed, a teaspoon of vanilla extract, one and a half, yes, one and a half cups of all-purpose flour, one teaspoon of cornstarch, a half a teaspoon of kosher salt, and one cup, or as much as your heart desires, of marshmallow fluff. Fluff. Okay, Laura, tell us what we're infusing today. Okay, so today we are going to make canna butter for our fluffernutter cookies. So what we need to do is decon the weed first so I cooked that already and that is ready to go okay what that means is I cooked it at 250 degrees for about 25 minutes I want to say I write it down so double-check me and we'll make sure it's with the instructions much as I've made it you'd think I'd know and I literally just made it but anyway so and after that is cooked yeah then you put it in the butter and you saute it with the butter and just kind of on the low heat and hot simmer so that is a stage that we're at now so we let you watch as we put our decarved weed right in okay so I thought that weed was weed like you're telling me that there are two parts to this cooking process I have to to decarb it and then cook it with the butter? Yes. And because fresh cannabis won't get you high. Like if you just went and ate the weed out of the bag, it's not going to get you high. It's not going to taste good either, but. That is also true. I mean, we're worrying about how fast we're getting it into our bodies. That's really what we're focused on here. Right, right. So I'm going to give you a little bit of a science lesson while we're doing this. Okay. I'll start if you want to teach, talk to the kids. Okay. So raw marijuana has something called THCA, which is like THC is sleepy ass cousin. Okay. So he doesn't function before coffee, if you know what I mean. So he's just kind of hanging out. So you need to heat it up. Okay. So that's why we decarbed our flower first. Oh, okay. So we were heating it up. That's why we're looking at these bubbles. Yes. So yes, those bubbles that you're looking at now, it's like the sleepy parts waking up. Can you tilt it so that you can see the camera? I don't know. I don't know. I feel like maybe not grab one of the cameras and bring it over. I mean, well, I will definitely fuck it up. It works, you know, No, that's good. So this is like chemistry in real time. Okay, so each bubble is thousands of compounds waking up and being like, woo woo, party time, bitches! Cannabis compounds are like picky eaters, so they only want to hang out with fats. Same. I mean. So you know how oil and water don't mix, right? Right, right, right. I got you. Cannabis compounds are like oil, so they need other oily things to dissolve into. So cannabis and water don't mix. Okay. Cannabis and oil. So this is why we make pot brownies and not pot salad. Yeah. So disgusting. Yes. Because butter can soak up about two to three times more cannabis compounds than something like olive oil. So while you're We can infuse olive oil. We generally don't. We'll do coconut oil or some other oils, but butter is good. So it's like the difference between trying to clean up a spill. So think of it like with a sponge, you've got a really good sponge or you have a piece of cardboard that you're just kind of wiping around, which you know we've all done. Like it gets a little bit of the spill, but not enough. Right, or maybe you have some tissue paper that you've used. All been there. Use a sponge, use the butter. She's legitimately talking about a situation that has happened over and over over and over but like okay so as far as edibles go yes for me I prefer an edible because I feel like it gives me a whole body high I feel like it lasts longer I feel like I actually feel like it's better for my pain too I would probably agree with you that you are feeling bad because so your body has basically like we'll call it like a VIP lane okay for anything that's mixed with fat. So you put something with fat in your body, it goes like right through. So when you eat these cookies, for example, they skip like the normal processing that destroys most of the good stuff. So you're telling me I should be eating something like a cheeseburger before I smoke? Yes, you should be in a cheeseburger before you have anything, before you have an edible, before you smoke. I mean you should wake up and have a cheeseburger just to be safe. And that's not just stoner myth, that's actually science. So fat tells you that your body says, this is precious cargo, so that cheeseburger, precious cargo, handle with care. So without fat, your body only uses like 10% of the cannabis. Stop! So you eat salad eaters and smoking cannabis, I mean, fine, you're getting like 10%, but you have a cheeseburger first, it's more like 25 to 30%. That's insane! I know, I'm blowing your mind. You are! What else happens though? Do you really wanna know? I kind of do. I'm watching this, and it's not as bubbly as it was. It's a little darker. What else is happening? All right. Well, we can nerd out for a second if you want. So your liver turns regular THC into what scientists call 11-hydroxy-THC. That sounds like a fucking ripped-ass version of THC, right? Did you get it from my muscles? You're like, yeah! So it's longer-lasting, and it's stronger. It's longer-lasting. you say yeah I'm stronger yes but and then we have the you know you're saying it hits better ah yes for you yeah and then we have the whole other crowd that says but edibles don't work on me I know. It's sad. It really, like, makes my heart hurt a little bit when somebody says that an edible does not work for them. I know. So what happens is they're usually doing one of three things wrong. Okay. First, they used the wrong fat. Sure. Or they took it on an empty stomach. Which now we know, cheeseburgers before we get high. Yep. It's like, you think... Wait, I have a question. Yeah. If we're, okay, so if we're definitely getting high later, does that mean we should eat dessert first? I mean, it just makes good sense. Fatty dessert, not like this healthy shit. We're not eating like juice-based stuff. Fat-based. All right. So, yes. Ice cream cake, I'm in. It just makes sense. Okay. Because if you're not eating first, it's like you're making a peanut butter sandwich, which is bread. Like, you're missing a key ingredient. Right. So you're getting some of it. Okay. You're not getting the good stuff. Right, right. That makes sense. So, these cookies are gonna be amazing. I think so. Yep. So we did the science part. Yes. We've activated the cannabis. We have. We have used butter for maximum absorption and we're going to eat them with milk when they're done. Yep. So we have created like what, an ideal delivery system? I think you could probably call it that. I can't wait to see how amazing. All right, so I'm going to take the butter off of the stove. Okay, I'm going to stop standing in your way right there. You're good. Okay. So we pause a second to let it finish cooking. It's done cooking, what did we cook, 25 minutes? 25 minutes. 25 minutes. So now we're going to strain it to get the flour out. Okay. So we put it in the little strainer. And I've got a spoon to push the little... Flour into the strainer, get all the butter out the bottom. Perfect. And then we have butter. Now it's time to make the cookies. Yes, it is. Where do we want to put this out of the way? Do you want to read the instructions too? I will happily read the instructions. How? How? All right, there you go. All right, here we go. First, we've preheated the oven to 350. We need two large baking sheets lined with parchment paper. Oh, man, I knew there was something in here. I know. There was something we didn't do. I'm going to move the peanut butter. Okay, peanut butter first. Are you going to read the instructions? No, I said I'm going to move the peanut butter. Oh. It was in the way. Smart. Do you have parchment paper? Little time. Vamp, baby. So what I like to do with marshmallow fluff, something that my friend Eric Onehand, it's not just a clever nickname, taught me, use your spoon in it. And you twist it around. Flopsicle. That's what we had earlier. It's quite possibly the fattest snack you can have. It was good planning on our part. You didn't even know how smart that was. I know. I was getting ready to get high and I was doing the right thing. You're so smart. Thank you. All right. So now I have parchment paper on baking sheets as if I had done it in the beginning. Because you can edit out the part where I didn't have them. Absolutely. We're going to totally do that. All right. Now I've got another time ready to go. So we need a large bowl. Perfect. I have a large bowl. We're going to add our peanut butter okay here you go Thanks, old buddy, old pal. Friendo. I guess we're probably gonna put it here. Okay. Yeah, I know. Peanut butter added. It's a work in progress. I hope we can edit that part out. Peanut butter, butter, and brown sugar. Okay, brown sugar. Yep. That was fun. There's a French word for what this is called when you have all of your stuff ready. I wanted to look it up because I wanted to sound smart and be like, oh, you know, we set up blah, blah, blah. And I know it's a blah, blah, blah. It's something and something. And I can't remember what it is. Thank you. Yeah. That's a good story. Thanks. Yeah. When you told me to vamp, but now you're trying to do stuff. Oh, okay. All right. So we're going to pause for a second while she uses a hand mixer and we're going to combine the mixture until it's smooth and creamy for about two to three minutes. All All right. All right, it's smooth and creamy. Okay, we're gonna scrape down the sides of the bowl. We're gonna add in our room temperature egg and vanilla, and then we're gonna mix that again for about 30 seconds. All right, so I've got my room temperature egg. Yes, ma'am. Okay, that's in. And a teaspoon of vanilla. Yep. Yeah. Okay. And that's it? Yep. 30 seconds. Pause again so I don't cut people's eardrums. Hit play? Yeah. We have two to combine now. Janelle's not allowed to touch stuff. I'm sorry. We're going to pause again. All right. We're back and it's nice and smooth. All right. We're back and it's nice and smooth. So we're going to add in our flour, our cornstarch, and our salt. I think I just got vanilla in my hair. It's okay. It's okay. That's cool. It's pretty cool. Oops. Hold on a minute. Okay. It's fine. Yeah. Flour. Yep. It's a cup and a half of flour. Mm-hmm. Half a cup. Oh, shit. One cup. All right, we need our cornstarch. Hit me up with cornstarch. Yep, that was a teaspoon, I believe. Oh, look, here's a spoon. Feels like a teaspoon, right? Okay, now what?

UNKNOWN: 13:01

Yep.

SPEAKER_00: 13:01

Now we're going to put the mixer on low and incorporate the ingredients until just combined. Oh, so like a minute. 30 seconds to a minute. So close. All right, pause them again. And then we'll be ready to make our cookies. Wait, I didn't put the fluffernutter in. Yeah, you make the cookies and then you fold in the fluff. I fold in the fluff. Okay, bitch.

UNKNOWN: 13:25

All right.

SPEAKER_00: 13:26

I can't see these little... Okay, that looks just combined. Okay, do you have a cookie scoop? If you don't, we can just use our hands. What the hell is happening? Just a second. I tried to show the camera and I dumped it. I wanted you to have a nice picture to like pull and post and said I dumped it. But it's fine. Just pick up the camera and get a good picture. Oh, that's a better idea. Right, because we're going to edit it anyway. Picture. Yeah. Got it. We'll screenshot from that. Take the camera to the dough, not the dough to the camera. Smart. Smart. All right, now what do you want me to do? Do you have a cookie scoop? I have my spoon. Spoon's good. Okay. We just have to make little two-tablespoon balls. Okay, look what happened to a sheet. That's fine. That's fine. All right. We're just going to make little cookie balls. I washed my hands already. I did too. I just washed them. Cookie balls? You want me to squeeze them or like this? Yes, we're making balls. Firmly squeeze them? Yeah, we're making balls first. We're making balls first. Okay. How many? Well, I guess as many as we get. Two. Three. How big should they be? Two tablespoons, you said? Two tablespoons, I said. If you think that I know what that much is, then you're wrong. I don't fold in this stuff yet? Not yet. Gosh, you're killing me. I want you guys to know that, look, I'm doing this as if they're delicious veal meatballs and making nice balls. Gross. You don't use veal in your meatballs? Absolutely. First of all, I don't eat meatballs. Second of Well, I don't eat veal, so no. You're looking at me like you're stunned by this. I've known you for 20, 30? 30. 30 years. And you didn't know I don't eat meatballs. It's ground pieces of meat all shoved together with filler. You eat burgers! Yeah, I prefer not to. That's meat. Yeah, but that doesn't have filler in it. It's just ground beef smashed down. And spices and onion and whatnot. I don't like that, no. I like that on top. No, I don't like ground meat.

UNKNOWN: 15:35

Fuck.

SPEAKER_00: 15:36

I mean, I like ground meat. I don't like meatloaf, meatballs, hamloaf. I don't like any of that shit. Stop. I don't like hamloaf. No, because it's delicious to some people. It's fine. We'll make ham loaf. Maybe if we infused ham loaf. We could tolerate it better. I'm looking at these giant balls of this and I'm wondering how we're going to fold anything into it, but I'm in it. I'm here for it. In it to win it, baby. Baby. We're going to do it. Listen, I'm taking these directions one step at a time. I don't think that's what you're supposed to do when you bake. You're supposed to read them ahead of time, prepare, know what's coming so that you can do it next. JK, I totally know what's coming next. And you know what? I learned that from my mom growing up because she would cook and she's a great cook. Yeah. But she never, ever, ever, ever, ever read the instructions before going to make something. So she would pick out what she was going to make. It would look good. She'd buy the ingredients. Then she'd go to cook it and go, huh, I was supposed to marinate this for two hours. This is supposed to sit overnight or, you know, something like that. And she would just. skip that part that required pre-work. Like all the way to like preheating the oven. If it didn't say preheat the oven, she didn't do it. Like she started at the beginning and read to the end step by step. Thank God this one started with preheat your oven to 350. Stop throwing this at me. Oh, sorry. It was crumbs. I didn't think you cared. All right. That's about all of it, right? What should I do with this? Here. I'll probably just eat it. Oh. I gave you enough to make one big ball. Yeah, you did. All right. Are you ready? I'm ready, baby. Are you ready? I'm ready. Okay. Give me an A. A. Give me a B. B. Give me a C. I'm just going to go through the whole alphabet if you don't make me stop. Hold on. I'm trying to figure out how. Is D just this? You're putting your arms together like an O to your side? No. Right, but how do I make... I think it's something with your legs. Is it like this? I don't know. No, this is a P. You can't do teapot arms. I don't know. You're just a little baby with little tiny arms. Not like a little teapot. I'm short and stout. Aww. I know. Okay, we're going to use two spoons. Okay. This will keep our hands from getting sticky. Okay, girl. We're going to take about one tablespoon of marshmallow fluff to the center of... Oh, whoops. Hold on. Just kidding. Okay. Rewind. Okay, so we have all these balls on the baking sheet. We sure do. The next thing we're going to do is take our hand and flatten each one of them. Don't want it to be too thin. Why did I make these perfect balls? I'm just going to flatten them. Bitch, I don't know. I'm just following the directions. That's why we read first. We didn't put all these effort into the balls. I feel like your beautiful veal meatballs now look smashed. Okay, I've I've seen cookies that look like this before. I'm now envisioning them. Okay. See where we're going with this? Oh, yours are prettier than mine. Well, that's because I made nice balls. I see. And then you used your palm and I used my fingers to smash. Your poor husband. Smash. Okay, so now we're going to take the two spoons. Okay. And we're going to fill one with marshmallow fluff. I heard about this two-spoon theory. All right. My what?

UNKNOWN: 19:31

Okay.

SPEAKER_00: 19:32

Add one tablespoon of marshmallow fluff to the center of each disc of dough. You can also add the fluff to a piping bag and pipe dollops onto each dough disc if that's easier. Which... I don't understand how they think this is a good idea. These spoons are sticking to each other. Those are... Okay, so... Those cookies are done. Those are not going to work. You're using way too much. That's a tablespoon if i've ever seen one it is but we're supposed to then like i'll remove some from the first ones as i go we then have to fold it in david um we have to put it in i can't janelle Kate, I can't fold it in. That's what I said to myself. Kate, that's what I call myself. We gotta fold the cookie around the marshmallow. I disagree. It's highly unlikely that that's gonna happen. You know the best part about America right now? What's that? Is that any two idiots can have a cooking show. Whatever, you've got the time. I mean. We don't really, but we'll make time

SPEAKER_01: 21:00

for

SPEAKER_00: 21:01

this shit. Right? Like, do what works. Okay. Yeah, um, yeah. Look, you are going to tell me how good this looks when you're done reading. Ah! Girl, I think that you're going to be impressed with how this turned out. You don't realize it? I am getting real excited to try to figure this out. That doesn't sound like you're impressed with me. So much as... I'm always impressed with you. I don't... That's what I was thinking. I'm not really sure why you... Okay. It just didn't sound like it. I just like to hear it sometimes. I'm really impressed with you. Thank you. No, thank you. Oh, shit. Okay. No, I mean, that looks good. I think I did everything right. To be fair, anybody who's gonna try this recipe is probably already done gardening and I feel like you should say action. And squishing your face action. And squishing your face. so you'll have to edit that part out for the podcast but I'm totally just squishing her face on camera with two spoons two spoons squishing your face you can't even tell like you're not even on camera anymore look I almost disappeared gone look out back to cooking because I'm so short back to cooking okay so next some of these have a lot more than others and I assume that everybody's going to have that problem on account of the fluff well yeah alright so now what do you want me to do hold the cookies I can't fold the cookie. I don't know what to tell you. You're supposed to fold the peanut butter part around the marshmallow part. Look, I physically can't. The cookie crumbles. Maybe we didn't infuse... Not infuse. Maybe we didn't... incorporate well enough oh janelle maybe these needed to be just a smidge smoother you're smoother my brain i mean poor little girl brain oh no look i thought we're supposed to keep our hands clean we were well this is not happening i don't care for this feeling on my hands right now I'm making them look like little moon pies, maybe? Am I moon pies? Yes, they're supposed to be covered. Like this? Like you fold it in half, kind of? Yes, but it literally says... fold around it. Bring the dough up around the marshmallow fluff, completely covering it. But I don't see how that's possible. Well, first of all, we can't put a tablespoon in and then cover it with crap, with anything. Right. Second of all, these cookies crumble, baby. And that's the way they do it. I want to lick the fluff off my finger to see if it tastes good, because it's got a little bit of the dough crumb on it. But I feel like it won't. How do you think these look? These look disgusting. Here, I'll get a picture. Wait, how do I do it? There we go. Take a picture. Woo! Click, click, click. Oh, that looks so pretty. All right, so now I've got my... my bowls of whatever you think this is yeah yeah would you call it folded dough folded dough yeah okay now what bake the cookies for 10 to 12 minutes or until the edges are brown we have to watch them to be sure that the marshmallow doesn't burn okay i'm not sure how these cookies are going to get done and the marshmallow is not going to burn the marshmallow is exposed exposed bad to ban. That was very dramatic. Oh, I didn't even get this one. Here. It's okay. I don't think it is. Here, I folded them. I feel like these are more... These are the ugliest things I've ever seen. I cannot wait to put them on the internet. They'll be like, look what we did. Oh, girl. I probably ruined the world. There, did I put you back up? Oh, fuck. I mean, oops. Should I try one on the top and one on the bottom? I could probably put them... Yeah, I would put them both that way. Okay. Because they don't fit on one shelf. Okay. We have two cookie doughs, remember? Yeah, yeah, yeah, yeah. Hey, Google, set a timer for 10 minutes. I don't know how these... Starting now. Thank you. I don't know how these edges are going to get brown and how the marshmallow fluff isn't going to catch on fire. I don't know either. Well, if it explodes because there's a fire. We have our little handy-dandy fire extinguisher. Although I just noticed these little stove things expire. Oh no. So if the fire extinguishers over the stove so that if it catches on fire, they blow up and put your fire out. I just checked them and they expire. So I need to get new ones. Okay. That would suck. Okay. So should we take a break and let these cook? Yes. Clean up a little bit and then take them out and we'll... Yes. You want to clean up as you go because... I want you to clean up as I go. We want to clean up as we go. You, is this the royal you I'm using? Just a y'all. Y'all are probably going to want to clean up as you go also because... These cookies are going to hit and you're not going to feel like it anymore. Also, it's sticky. Also, it is sticky. Anything you touch is going to be sticky. So you probably want to clean up as you go on account of the touching that you'll do. That would have been so much smarter for us. You could have worn gloves. Do as we say, not as we do. That is our motto. Second motto. We're going to have a list of mottos. We'll post them. All right, we're going to pause and clean up. We'll be back. All right. Okay. We're back. We are back. How long did that feel? It felt like a really long time. More like this. just like that anyway so we let it cook for 11 minutes yep and then we let it cool for like 10 minutes i think it's closer to 15. they're nice and cool now yeah they look cool they look good so this one i'm gonna go for this one because it looks insane Oh, that is fancy, right? This one is super marshmallowy, which is what I want, but also like firm, really worse than I thought. Yeah. Oh, it's nice when you touch it. It looks like it folded more. The marshmallow folded over the cookie than the cookie over the marshmallow. I think you're right. But like, also this is a very, very delightful feeling. It's like not sticky, but also still feels like marshmallow. All right. Should we do it? Yeah. Cheers this bitch. Cheers. Cheers. Don't give it to the dogs. My asshole dogs are begging. Don't give it to her. Unless you want to. Okay, this is good. Tastes pretty good. I don't know what that was. Was that a vamp for a minute because I'm killing it? You want me to tell a joke? Yeah, please. All right, hey, what do you get from a cow with short legs? What? Dragon milk. Hey, what do you call a cow with no legs? Ground beef. I'm sorry. Nailed it. I was chewing, and I went to swallow and talk at the same time. A little piece stuck in my throat, and I was like, oh, God, this is it. This is the end.

SPEAKER_01: 29:53

You could have

SPEAKER_00: 29:53

died right off the film. Right off camera. Well, I didn't want anybody to watch me die. I would have watched, but I wouldn't know you were dying if you turned your back to me. Right. Okay, I'm sorry. That's what I would do if I knew you were dying. This is actually really good. It is really good. Right? Unexpectedly so. Yeah. So they didn't look like we thought they were going to look. No. Oh, they look prettier. Right? Better? No, I'll show you the picture of what they were supposed to look like. We'll do what we thought we were going to get and what we actually got. Oh, excuse me. I'm sorry. It was good, right? So we finished our cookies. Yeah. They were delicious. I almost died, but whatever. Barely. Barely. Whatever. It's just... Rarely. It could have been worse. It could have been worse. Anyways. But I could have died. So I guess we won't know how it worked, how strong it was, but it was delicious until we can do a follow-up next time. Absolutely. That sounds like a good idea. Okay. Because it'll take, what, 30 to 60 minutes maybe to kick in or longer. Yeah, yeah, yeah. All right. We can wrap up. So we were thinking about ending the episodes with a little fun fact or story about marijuana through the years. So, Janelle, do you want to share this week's fun fact? Sure. I really do. I read it and I was like, there's no way you guys are ever, ever going to believe it. I'll believe anything. I'm very gullible. I'm a marketer's dream. Perfect. Let me channel Sophia, and I'm gonna ask you to picture it, but China. China, got it. 2,500 years ago. Oh, I am wearing some fancy clothes in China 2,500 years ago. I'm there. Okay. I'm wearing a lot of gold. That sounds right. Archaeologists discover a tomb. Okay. Ask me what was in the tomb. What was in the tomb?

SPEAKER_01: 31:44

What

SPEAKER_00: 31:44

was in the tomb? Take a guess. Was it marijuana? I feel like we're heading towards the path of marijuana. It was marijuana. That's just smart. So those Chinese from 2,500 years ago were on to something. They were. Could you imagine being that archaeologist? Oh my god, you smoked it, right? If you were the archaeologist, you 100% smoked that shit. Well, right. I mean, but do you keep a little to take to the lab? And like... I mean, maybe to make some brownies with? Like, you're like, hey, what's going on here? Dig it in, you go, oh, clay pot. We didn't say clay pot because your weed bin goes right in there. Special brownies. You take that out. You for sure smoke some. Right, right, right. But I think you might want to see, like, do some tests on it. Maybe make some edibles. Right. Maybe try a few things. So yeah, I'm thinking you take it. You leave it. No, you don't leave it. You don't leave it. You smoke it. Right. And you take it. be reported? I guess they did report it. I don't know if I would or not. I don't think I would. I feel like I would be like, Laura, guess what? I just found super old weed. Let's plant some and move on. We'll smoke some. I don't think we can plant then. Oh, maybe. We should do some more research. We'll get some seeds. Maybe there were some seeds there. Let's get the 2,500-year-old seeds. Anyways. I'm sure they have them. We can just get them off the internet, I'm sure.

UNKNOWN: 33:22

The internet has everything.

SPEAKER_00: 33:25

But why do you think it was in the I don't know. Maybe they were just like super chill about the afterlife, you know? Like, let me take my stash with me, just in case. Nothing says eternal rest like a good high. Good high or goodbye, would you say? yes yes that's what i said i said goodbye hi hi hi but for real like i was to show how long humans have had a relationship with marijuana like we have been enjoying it for millennia it's insane isn't it yeah if you're thinking about adding cannabis to your cooking remember you're following in the footsteps of like ancient culinary pioneers you are correct thanks good science and good history today that's it for this episode of whisk takers where every dish is a joint effort so if you liked it follow rate review and subscribe on apple podcast or wherever you're listening it really helps us grow we're on instagram threads and tiktok at whisk takers pod that's w-h-i-s-k-t-a-k-e-r-z-p-o-d that's was good spelling thank you and if you've got feedback or just want to say hey hit us up at whisk takers pod spelled the same at gmail.com so we'll be back soon with more mess munchies and questionable life choices you keep showing up we'll keep stirring the pot later bye