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Cannabis Cheese Straws: Herb and Cheese Fatties From Snoop Dogg's Treats to Eat · Bite Me The Show About Edibles

• 1:17
  Margaret: The first time I made today's recipe, I pulled the tray out of the oven and I looked at it and I laughed out loud.
• 1:23
  Margaret: That's how the first attempt went.
• 1:25
  Margaret: The recipe is called herb and cheese fatties, and mine were fat, not cheese straw fat, not fun fat.
• 1:31
  Margaret: They were the kind of fatties you pass around a campfire and somebody be like, who rolled this?
• 1:35
  Margaret: They still tasted good though, and they all got eaten.
• 1:39
  Margaret: They just weren't right.
• 1:40
  Margaret: So I made them again, and the second batch, golden, a little tender in the middle, salty, cheesy.
• 1:47
  Margaret: I stood at the counter and I ate three before they even finished cooling.
• 1:51
  Margaret: Welcome, friends, to episode 374.
• 1:54
  Margaret: Today we're doing herb and cheese fatties from Snoop Dogg's new book, Treats to Eat: 55 Baking Recipes.
• 2:02
  Margaret: I'm your host, Margaret, a certified gangier, a TCI certified cannabis educator, and I believe your kitchen is the best dispensary you'll ever have.
• 2:11
  Margaret: Welcome to Bite Me the Show But Edibles, grab a snack and let's dive in.
• 2:20
  Margaret: So today, like I said, we're doing a savory recipe, which I know a lot of you often ask for.
• 2:26
  Margaret: And this one comes with a fun backstory as well.
• 2:29
  Margaret: So I'm gonna walk you through the recipe, tell you exactly what went wrong in my kitchen and what I changed to fix it.
• 2:34
  Margaret: And because these are basically begging to be dumped in something, we'll talk sauces too, but first where this recipe came from.
• 2:41
  Margaret: Recently, I sat down for an interview with Tiffany Chin, the CEO of Death Row Cannabis.
• 2:48
  Margaret: Yes, that death row.
• 2:50
  Margaret: That conversation is coming to you, I believe, mid-November 2026, if you're listening to this in real time.
• 2:57
  Margaret: And I'm not going to spoil it, but I will say that that was such a great conversation with a badass woman that a lot of people underestimated.
• 3:08
  Margaret: As part of all of that, the team sent me a copy of Snoop Dogg's Treats to Eat, Snoop's Bacon Cookbook from Chronicle Books, for this year's upcoming gift guide.
• 3:18
  Margaret: And that episode also comes out in November.
• 3:20
  Margaret: So if you haven't got a cannabis lover on your list or you just want to treat yourself, stay tuned for that one.
• 3:25
  Margaret: And I'll be honest with you, when a celebrity cookbook shows up in the mail, I am initially pretty skeptical.
• 3:33
  Margaret: A lot of them are more about the name on the cover than what happens in your kitchen.
• 3:36
  Margaret: So I did what I always do.
• 3:38
  Margaret: I flipped through it, picked something, and made it twice.
• 3:41
  Margaret: I've already made another recipe from that book as well.
• 3:44
  Margaret: And I recall from the conversation I had with Tiffany that she recommended, what was the name of it?
• 3:49
  Margaret: A cake from inside the book.
• 3:50
  Margaret: I'm drawing a blank at this particular moment in time.
• 3:52
  Margaret: Sure recommended a couple.
• 3:53
  Margaret: You'll have to listen to the episode to find out which ones.
• 3:55
  Margaret: A couple of things did win me over though with this book.
• 3:58
  Margaret: And the first is that every recipe gives you three dose levels.
• 4:00
  Margaret: There's a virgin, which is zero milligrams.
• 4:03
  Margaret: There's feeling good.
• 4:04
  Margaret: That's around five to six milligrams of THC a serving.
• 4:08
  Margaret: And there's sky high, which is around 10 to 12.
• 4:11
  Margaret: And I really love that.
• 4:12
  Margaret: Now, of course, anybody who's experienced with edibles knows that sometimes those ranges are on the safer side.
• 4:19
  Margaret: There are plenty of people out there who, for sky high, literally are taking a sky high dose, which would be way higher than 10 to 12 milligrams.
• 4:27
  Margaret: But most experienced edibles makers know how to change a recipe and create their infusions to give them the dose that works for them.
• 4:35
  Margaret: But it treats dosing like a choice you make for yourself, not a number that somebody hands you.
• 4:39
  Margaret: And that's how I like to do things around here.
• 4:44
  Margaret: Second, this recipe.
• 4:46
  Margaret: I make a lot of sweet edibles.
• 4:48
  Margaret: You know I do brownies, fudge, gummies, cookies.
• 4:51
  Margaret: I have a sweet tooth.
• 4:52
  Margaret: So when I saw a savory, cheesy, herb, herbie recipe called Herb and Cheese Fatties, I knew that I wanted to try that one out.
• 5:00
  Margaret: Partly because I wanted something salty and partly because the name made me laugh.
• 5:04
  Margaret: And I figured if it made me laugh, it would make you laugh too.
• 5:07
  Margaret: I got permission to share this recipe with you now on the show.
• 5:10
  Margaret: So a big thank you to Tiffany and the team for that.
• 5:12
  Margaret: And full credit to the book, the recipe is theirs.
• 5:15
  Margaret: The mistakes and the fixes in the CBD are all mine.
• 5:19
  Margaret: And of course, I did infuse this one with CBD for a pretty big reason.
• 5:24
  Margaret: And that's because my dad loves anything cheese related.
• 5:28
  Margaret: So the recipe makes 24 straws, and one straw is a serving.
• 5:32
  Margaret: The full recipe with Imperial and Metric is in the show notes, so you don't have to write anything down.
• 5:38
  Margaret: Just listen and picture your kitchen smelling like a fancy cheese shop.
• 5:41
  Margaret: One of the other things I like about this recipe is that the ingredients are pretty simple.
• 5:45
  Margaret: You probably have most of it in your cupboard already, with a couple of exceptions.
• 5:49
  Margaret: You're going to need all-purpose flour, then a little more for dusting.
• 5:53
  Margaret: You're going to need a little bit of dry mustard, kosher salt, some garlic powder.
• 5:59
  Margaret: You're going to need some gruyere, and this is where you may need to go to the store and pick up the cheese.
• 6:04
  Margaret: You're also going to need your unsalted butter at room temperature, and that's the thing that you want to try and remember.
• 6:10
  Margaret: You can speed up that process if you need to, but if you can remember, bring it out ahead of time.
• 6:15
  Margaret: And you're going to need your can of butter.
• 6:17
  Margaret: So this one is a recipe that uses infused butter.
• 6:21
  Margaret: You're also going to want fresh minced thyme.
• 6:25
  Margaret: I actually used dried thyme because I didn't have any fresh.
• 6:28
  Margaret: And sometimes I really hate going to the grocery store and buying those fresh herbs in the clamshell packaging because usually what ends up happening is I use the tablespoon of fresh herbs, and then the rest of it gets forgotten in the fridge, and I end up throwing out the whole wilted mess.
• 6:46
  Margaret: And I really hate doing that.
• 6:48
  Margaret: I did use dried.
• 6:49
  Margaret: I'm sure it'd be a lot better with the fresh time.
• 6:51
  Margaret: And then also you're going to need some heavy cream.
• 6:54
  Margaret: And this is where you might also need to pick that up at the grocery store as well, but it doesn't call for very much.
• 6:59
  Margaret: So you can get one of those small containers.
• 7:01
  Margaret: So a quick word on the Gruyere.
• 7:03
  Margaret: It's a nutty, slightly sweet Swiss cheese that melts beautifully and it's the backbone of this recipe, and it's not cheap.
• 7:09
  Margaret: So if your budget says no, an aged cheddar would work, and you'll get a sharper, tangier straw, which honestly isn't really a bad thing.
• 7:17
  Margaret: A mozzarella would probably work just as well if you're going for that meltiness.
• 7:21
  Margaret: I haven't really tried it, but I'm always willing to work with what I've got on hand and with the budget that I'm working with too.
• 7:28
  Margaret: And these are pretty simple to put together.
• 7:31
  Margaret: They didn't take very long either.
• 7:32
  Margaret: You preheat the oven to 425 and you line your baking sheet with parchment paper or a silicone mat, and you whisk together the flour, dried mustard, salt, and garlic powder.
• 7:45
  Margaret: I did that in the in the bowl of a stand mixer, but you don't necessarily have to use a stand mixer.
• 7:50
  Margaret: In a food processor, you pulse together the cheese, the regular butter, the ratio of can of butter that you'll be using, and the time until it's pretty smooth.
• 8:00
  Margaret: I actually used my blender because I admit I don't have a food processor.
• 8:03
  Margaret: And I know that's a little weird for somebody who spends so much time creating stuff in the kitchen, but I had the opportunity to get one recently.
• 8:09
  Margaret: It's just more counter space and finding room for things, which is why I don't have one.
• 8:14
  Margaret: I have a Vitamix blender.
• 8:15
  Margaret: It's a great blender.
• 8:16
  Margaret: And I had heard that they had a cup that would sit on your base with a food processor attachment that you just put on top.
• 8:24
  Margaret: But when I looked them up more recently, I was gobsmacked at how expensive they were.
• 8:28
  Margaret: So I was like, well, not today.
• 8:30
  Margaret: Not today.
• 8:31
  Margaret: Satan's the blender will have to work for me for now, but because the base of the blender is smaller than a food processor, it's going to get gum up a little bit more, but it wasn't actually that bad.
• 8:40
  Margaret: And then I put the can of butter mixture in with the flour and I used a dough hook to mix it all in.
• 8:50
  Margaret: Now you could use probably something else as well.
• 8:53
  Margaret: And this is where you add the cream and then you mix it until it comes together in a thick dough.
• 9:00
  Margaret: Now, because I was using my stamp mixer with a dough hook, I skipped the part where you have to knead it for five minutes.
• 9:05
  Margaret: But if you're not using something like that, I would suggest that you not skip this part.
• 9:10
  Margaret: So you would turn the dough out on a slightly floured surface and you knead it for five minutes.
• 9:14
  Margaret: And then here comes the fun part.
• 9:16
  Margaret: You take about two tablespoons of the dough at a time and you roll into a long rope, and then you lay them on your baking sheet about a half inch apart.
• 9:24
  Margaret: You bake them for 12 to 14 minutes until they're crisp and golden brown, and you let them cool for a few minutes before you dig in.
• 9:30
  Margaret: And I know 10 minutes can seem like a long time.
• 9:32
  Margaret: That's I think what they recommended was let them cool for 10 minutes.
• 9:36
  Margaret: They will firm up a little bit as they cool.
• 9:39
  Margaret: So even though I admitted that I ate some while they were still hot, you probably should.
• 9:43
  Margaret: And you know what?
• 9:44
  Margaret: Do what you want.
• 9:45
  Margaret: You'll end up with a number of them anyway.
• 9:47
  Margaret: I did find that some of them I had to bake for a little bit longer than the 12 to 14 minutes, but use that as a benchmark and check on them because I find that ovens can vary pretty widely, and I'm using an oven that, an electric oven that is pretty old by now, I think.
• 10:04
  Margaret: So they can vary quite a bit.
• 10:07
  Margaret: Just bear that in mind.
• 10:08
  Margaret: I would that I'd say that applies to anything you're putting in the oven.
• 10:12
  Margaret: And if you don't want to bake all 24 at once, you can freeze the dough in an airtight container for up to a month.
• 10:19
  Margaret: And the baked straws at room temperature in an airtight container for up to five days, if they last that long.
• 10:24
  Margaret: The can of butter in the book is made in an instant pot, and you decarb a quarter ounce of flour in a jar under pressure and then infuse it in a cup of melted butter for a few hours.
• 10:34
  Margaret: But of course, if you have a levo or an ardent or method that I use pretty commonly, which is the mason jar and a pot of water on the stove.
• 10:44
  Margaret: Whatever works for you.
• 10:45
  Margaret: I'll come back to the butter and the dose in a few minutes because that's where things can get interesting.
• 10:50
  Margaret: But first, my confession.
• 10:52
  Margaret: Batch one, I added too much flour by accident.
• 10:56
  Margaret: I was reading the recipe and it called for a cup and two-thirds of flour.
• 11:00
  Margaret: And I didn't catch it until the dough was already in the mixer and I'd added more stuff to it, so I couldn't take the dough out.
• 11:09
  Margaret: It was one of those like fuck moments, I have to admit.
• 11:13
  Margaret: Here's what too much flour does to a cheese straw.
• 11:16
  Margaret: The dough gets stiff and crumbly.
• 11:18
  Margaret: They looked more like a small baguette than it did a cheese straw.
• 11:21
  Margaret: They were definitely a lot more doughy.
• 11:23
  Margaret: Although the name was a joke, that first version was more of a literal interpretation of what they were supposed to be rather than something funny.
• 11:31
  Margaret: And the fix is pretty boring, I'm gonna say it anyway.
• 11:33
  Margaret: And this is probably what I should have done.
• 11:35
  Margaret: And this is what a lot of people would recommend to you, people who really know what they're doing, and that's to weigh your flour.
• 11:40
  Margaret: Their recipe gives you 230 grams.
• 11:42
  Margaret: A measuring cup can swing a lot depending on whether you scoop straight from the bag or level it off.
• 11:49
  Margaret: A kitchen scale is one of the cheapest upgrades you can make in an edibles kitchen, and it takes the guessing out of everything, including your cannabis.
• 11:57
  Margaret: And I will add, a lot of bakers recommend weighing out your flour, even though I have to admit I didn't do it this time, especially if you're doing things like bread.
• 12:06
  Margaret: I shouldn't say especially.
• 12:08
  Margaret: Honestly, baking is a pretty precise science, and a lot of the times it requires precision.
• 12:13
  Margaret: And so a simple fix like uh using your kitchen scale will take the guesswork out.
• 12:18
  Margaret: And then you avoid things like adding in an extra third cup of flour, which is what I did.
• 12:24
  Margaret: I added five of those small cups instead of four.
• 12:27
  Margaret: In batch two, I weighed everything.
• 12:29
  Margaret: I followed the recipe, and then when I added the quarter cup of cream and then pulsed it, this dough still wasn't coming together for me.
• 12:36
  Margaret: It was not coming together in the dough like it was suggesting it should.
• 12:41
  Margaret: It was kind of dry and shaggy.
• 12:43
  Margaret: So I kept adding more cream, a splash at a time, until it felt right.
• 12:47
  Margaret: And by the end, I'd probably used closer to a maybe a cup.
• 12:51
  Margaret: I just added it until the dough felt like a dough that you could need.
• 12:55
  Margaret: Because up until that point, there was no way I was gonna be able to roll it out and make it into the cheese straws.
• 13:01
  Margaret: But that was the good batch.
• 13:02
  Margaret: The extra cream made a softer dough that rolled out smoothly, there's no cracking, the baked straws turned out the way they were supposed to.
• 13:09
  Margaret: And in fact, I would probably try this recipe again because they were a lot of fun to make.
• 13:14
  Margaret: Why would a dough need more cream than written?
• 13:17
  Margaret: A few things can dry it out.
• 13:19
  Margaret: An older, more aged gruyere has less moisture in it.
• 13:22
  Margaret: And now that I think about it, I have no idea what kind of gruyere I bought because at the time, when I picked it up, there was only one option.
• 13:29
  Margaret: And I remember I had tried to buy it at another store before that, and they didn't even have it at all.
• 13:33
  Margaret: So that may have been part of it.
• 13:36
  Margaret: Butter that's a little colder than room temperature won't blend in as smoothly.
• 13:41
  Margaret: And that was probably my mistake right there because I had forgotten the second time to take the butter out.
• 13:46
  Margaret: And I tried to do a couple things to speed up the warming process because I was like motivated to make these.
• 13:52
  Margaret: And so they were probably still not quite to room temperature.
• 13:55
  Margaret: And I bet you that's where I went wrong.
• 13:57
  Margaret: Also, a cool kitchen.
• 13:58
  Margaret: You know, things are cooling down a little bit more, even though it's been an unseasonably warm fall thus far.
• 14:04
  Margaret: It's still not like the middle of summer.
• 14:07
  Margaret: So that probably doesn't help either.
• 14:09
  Margaret: And none of that means that the recipe is wrong, it just means that that a recipe is a starting point and your kitchen gets a vote.
• 14:15
  Margaret: You get to adm as you see fit, and sometimes you have to do that because you also don't want to waste your ingredients.
• 14:22
  Margaret: So here's what I want you to do: start with the quarter cup of cream.
• 14:25
  Margaret: If you have done everything else the way they've suggested, you've made sure your butter is at room temperature, you have weighed out your flour, you're not buying like fancy aged gruyere, you're probably going to be fine.
• 14:37
  Margaret: Then pinch a bit of dough between your fingers, and if it holds together and feels like a soft play-doh, you're good.
• 14:42
  Margaret: You'll be able to tell visually as well.
• 14:44
  Margaret: It's just the night and day difference between the two.
• 14:46
  Margaret: I meant to snap a picture, but I was like in the zone and I forgot.
• 14:50
  Margaret: If it crumbles, you can add another tablespoon of cream, pulse again, repeat until it gets to the consistency that it should be.
• 15:02
  Margaret: Now, here's the part that most people might miss, and this matters for your dose.
• 15:07
  Margaret: The cream isn't infused, because cream, I find, is difficult to infuse and not have it taste very green.
• 15:14
  Margaret: The cream isn't infused, neither is the extra flour.
• 15:17
  Margaret: So adding more of either one doesn't change how much cannabis is in the whole batch, but it does change how much dough you've got.
• 15:24
  Margaret: And if you have more dough and you keep portioning it at two tablespoons at a time, you end up with more straws.
• 15:30
  Margaret: The dose on this recipe assumes 24 straws.
• 15:33
  Margaret: And if your batch makes 28, each straw has a little less than the book says.
• 15:37
  Margaret: If you roll fewer fatter ones, like I did the first time, each one has a little bit more.
• 15:43
  Margaret: So count your straws and take the total number of cannabinoids that went into the batch and divide by the number of straws you actually got.
• 15:49
  Margaret: Not the number the recipe promised, the number on your tray.
• 15:53
  Margaret: And I would suggest that's common sense, but sometimes when you get into it, you kind of forget.
• 15:57
  Margaret: And these things are easy to just put out of your mind because you're, you know, grooving in the kitchen.
• 16:01
  Margaret: Maybe you're listening to a podcast like this one, or you're listening to some music, or there's people in the kitchen with you and they're talking to you.
• 16:07
  Margaret: If you know the total cannabinoids, it's pretty easy to figure out or adjust the serving size.
• 16:11
  Margaret: Now let's talk about the butter.
• 16:12
  Margaret: The books can of butter uses a quarter ounce, about seven grams of flour at 24% in one cup of butter.
• 16:18
  Margaret: And they work that out to about 105 milligrams of THC per tablespoon.
• 16:22
  Margaret: That works out to about 105 milligrams per tablespoon.
• 16:28
  Margaret: So that's about 140 milligrams in the whole batch.
• 16:30
  Margaret: And you divide that by 24 straws and you get just under six milligrams each.
• 16:34
  Margaret: That's your feeling good dose for sky high.
• 16:37
  Margaret: The the book bumps the can of butter up to two and a half tablespoons, which works out to around 11 milligrams a straw.
• 16:44
  Margaret: The math checks out, but I want you to know what 105 is.
• 16:47
  Margaret: Seven grams at 24% is 1680 milligrams of cannabinoids.
• 16:54
  Margaret: Divide that by 16 tablespoons in a cup, and you get 105, which means that number assumes every last milligram it made from the flour into your butter.
• 17:04
  Margaret: And that's not quite how it works in real life.
• 17:06
  Margaret: A lot of the times, the number on a flower label is mostly THCA, the raw form, and when the THCA turns into THC during decarb, it loses about 12% of its weight.
• 17:17
  Margaret: Of course, depending on the flour that you're buying, it often does put on the total THC, not THCA, as we discussed in another episode recently.
• 17:25
  Margaret: Then not everything comes out of the plant during infusion.
• 17:28
  Margaret: Some stays behind in the flour, you strain out because especially when you're just working at home in your own kitchen, you're never going to decarb 100% of the cannabinoids.
• 17:37
  Margaret: So treat 105 as the ceiling and not the promise.
• 17:40
  Margaret: Your real number is probably a little bit lower.
• 17:42
  Margaret: And that's not necessarily bad news.
• 17:44
  Margaret: It just means that your first straw is going to be gentler, maybe than the label says, which is the right direction to be wrong in.
• 17:52
  Margaret: If you want a number that fits your flower and your method, plug it into the bite me dosage calculator.
• 17:57
  Margaret: It's free on the website.
• 17:58
  Margaret: And then you start with one straw and wait at least two hours before you reach for another.
• 18:03
  Margaret: You can always have a second one later.
• 18:05
  Margaret: My version I made with CBD.
• 18:07
  Margaret: And of course, as I already mentioned, there's a reason for that because I can't make anything cheese related and not be able to share it with my father.
• 18:14
  Margaret: Do you know what I get my father oftentimes for gifts for birthdays and Christmas?
• 18:19
  Margaret: Because what do you get a man that's 95 years old?
• 18:22
  Margaret: Cheese.
• 18:23
  Margaret: I buy him cheese.
• 18:24
  Margaret: Why?
• 18:25
  Margaret: Because I go to a fancy cheese shop and I buy cheeses, a small, you know, a small selection of beautiful cheeses from all around the world, blue cheeses and some of his other favorites.
• 18:37
  Margaret: Because ever since he gave up golf, gave up golf in his late 80s, and that really eliminated another big gift-giving area.
• 18:46
  Margaret: He never treats himself to something like a nice cheese from a cheese shop.
• 18:50
  Margaret: Does he appreciate it?
• 18:51
  Margaret: His eyes just light up.
• 18:52
  Margaret: So that's why I had to do CBD for this one.
• 18:55
  Margaret: It just seemed just seemed cruel otherwise.
• 18:57
  Margaret: But the swap is pretty simple.
• 18:59
  Margaret: Wherever the recipe says can of butter, use the same amount of CBD butter.
• 19:02
  Margaret: Everything else is exactly the same.
• 19:04
  Margaret: And here's something else that people assume about CBD: that it's legal everywhere all the time.
• 19:10
  Margaret: It's not.
• 19:11
  Margaret: Where I am in Canada, we've had federal legalization for eight years now, I believe, at the time of this recording.
• 19:17
  Margaret: And CBD is regulated under the Cannabis Act, the same law that covers THC.
• 19:23
  Margaret: In the US, however, CBD from hemp falls under the federal hemp rules, and those rules have been shifting.
• 19:31
  Margaret: I broke that down in episode 366, hemp versus marijuana, and I'll link to it in the show notes.
• 19:37
  Margaret: In other parts of the world, it can go backwards.
• 19:39
  Margaret: Italy banned hemp flour sales by emergency decree in 2025.
• 19:44
  Margaret: I'm not really sure why.
• 19:47
  Margaret: Which brings me to something I'm really proud of: the Bite Me World Cannabis Map.
• 19:53
  Margaret: We checked 173 countries.
• 19:56
  Margaret: Every single country links to its source, so you're not taking my word for it.
• 20:00
  Margaret: It shows you where legal cannabis is legal with shops, where it's medical only, where it's decriminalized, and where it's still prohibited.
• 20:08
  Margaret: And it answers my favorite two questions.
• 20:11
  Margaret: Where can you legally grow your own?
• 20:13
  Margaret: And where can you also legally make your own edibles at home?
• 20:17
  Margaret: Right now, 12 countries let adults grow at home with no legal shops in the picture at all.
• 20:22
  Margaret: Which means in those places, your kitchen isn't just the best dispensary you'll ever have, but it's the only one.
• 20:27
  Margaret: And it's free at bitemepodcast.com.
• 20:31
  Margaret: Just search World Cannabis Map.
• 20:34
  Margaret: It currently reflects national law as of October 2026, and it's definitely not legal advice, but it's a great place to start.
• 20:42
  Margaret: And I do intend to update the map.
• 20:45
  Margaret: So back to our recipe.
• 20:47
  Margaret: As soon as I bit into one of these, I thought this needs a sauce.
• 20:50
  Margaret: A cheese straw is basically a little edible spoon.
• 20:53
  Margaret: So there's a few ideas that lean into fall.
• 20:58
  Margaret: Tomato soup.
• 20:59
  Margaret: A mug of hot tomato soup with these cheese straws dunked in is like a grilled cheese and tomato soup all grown up.
• 21:06
  Margaret: Butternut squash or pumpkin soup, same idea, a little sweeter, and the thyme and the straws really plays nicely with the squash.
• 21:13
  Margaret: An apple butter with a spoonful of grainy mustard stirred in.
• 21:16
  Margaret: Sweet, tangy, a little sharp.
• 21:18
  Margaret: The dry mustard in the dough loves this one.
• 21:21
  Margaret: And if you're just keeping it simple, a good marinara or honey mustard dip would do the job.
• 21:26
  Margaret: And of course, you can experiment.
• 21:28
  Margaret: Try it with something that you really enjoy.
• 21:31
  Margaret: I wouldn't say that the cheese flavor is super overpowering, so these could go well with all kinds of different dips and sauces.
• 21:37
  Margaret: And now remember in last week's episode when we did the hot apple cider, and I suggested that you should dose the mug and not the pot.
• 21:44
  Margaret: That's the same idea here.
• 21:46
  Margaret: You're dosing the straw, not the dip, and you keep your sauce plain.
• 21:50
  Margaret: Unless, of course, you're somebody who has a really high tolerance and maybe is looking for that little extra, extra oomph.
• 21:57
  Margaret: But that way, if you keep the sauce plain, anyone can dunk a carrot stick or a cracker or something else without wondering if they're about to get a surprise.
• 22:05
  Margaret: But if you're hosting this fall, here's a trick.
• 22:07
  Margaret: The book gives you a virgin option with no cannabis at all.
• 22:10
  Margaret: Make one batch of each and then shape them differently so you can tell them apart at a glance.
• 22:16
  Margaret: I'd leave the virgin ones as straight ropes and the infused ones with a twist and put them on separate plates too.
• 22:22
  Margaret: And everyone gets to choose and no one gets confused as the night progresses.
• 22:26
  Margaret: These would also be good on a fall snack board with some apple slices and a little more gruyere.
• 22:32
  Margaret: And if you want more ideas for hosting a cannabis inclusive gathering this season, I do have that episode coming up also in November.
• 22:38
  Margaret: Lots of fun things happening in November.
• 22:40
  Margaret: And fun fact, around my house we call a snack board or charcuterie, we like to call it a picky plate.
• 22:48
  Margaret: So that is the herb and cheese fatties two ways.
• 22:51
  Margaret: The way the book wrote them and the way my kitchen ended up doing them.
• 22:56
  Margaret: Weigh your flour, trust your fingers on the cream, count your straws, and do the math on the batch you actually made.
• 23:02
  Margaret: But I think the bigger lesson in a recipe like this is a cookbook can give you a great starting point, even Snoops, but it can't see your cheese, your flour, your oven.
• 23:12
  Margaret: You can, and that's why your kitchen is the best dispensary you'll ever have.
• 23:15
  Margaret: You're the one standing in it, paying attention, and you know it best.
• 23:19
  Margaret: The full recipe is in the show notes with full crowded Snoop Dogs, treats to eat, and chronicled books.
• 23:26
  Margaret: You'll also find the links to the Bite Me Dosage Calendar, the World Cannabis Map, and the Bite Me Dose Diary, which is a perfect place to write down how much cream you used, how many straws you got.
• 23:34
  Margaret: So batch two is your good batch on the first try.
• 23:38
  Margaret: And if you want to trade notes with other people who make edibles at home, come join us at the Bite Me Cannabis Club.
• 23:44
  Margaret: You can always post a picture of your own fatties.
• 23:47
  Margaret: Fat or skinny, doesn't really matter.
• 23:50
  Margaret: Love to see them.
• 23:50
  Margaret: And like I mentioned earlier, coming up on the show is the 2026 gift guide.
• 23:54
  Margaret: And you hear more about this cookbook and a whole lot of other goodies, and then my conversation with Tiffany Chin, which I'm super excited about.
• 24:01
  Margaret: You don't want to miss that one.
• 24:02
  Margaret: And I want to hear from you what's your worst flower disaster?
• 24:06
  Margaret: Leave me a voice message or send me an email.
• 24:09
  Margaret: Anonymous is fine, and I'd love to share it on the show.
• 24:12
  Margaret: Thank you for spending part of your day with me.
• 24:14
  Margaret: I'm your host, Margaret.
• 24:16
  Margaret: And until next time, my friends, stay curious and stay high.