A green cocktail drink called marijuana milkshake

Despite the name, there is no marijuana in this drink. It is green because it contains a green-colored ingredient — Midori, a Mexican melon-flavored cordial, in the original recipe. Speedy had to substitute though after getting a shock at the price of Midori — P1,200 a bottle. So, he bought and used Orchid melon liqueur instead. We don’t know how much difference that makes since we’ve never mixed marijuana milkshake using Midori. But I can tell you this much — this cocktail drink is super delicious!

Oh, and one more thing. We didn’t have white creme de cacao either so Speedy used what we had — brown creme de cacao. Except for the color, there seems to be no real difference between dark and white creme de cacao.

There is more than one recipe for marijuana milkshake that you’ll find on the web. In one version, no creme de cacao is used. Instead, lime juice is added. I can’t really imagine how that would taste — something like a combination of sour milk and melon? Another version includes Bailey’s and Blue Curacao among the ingredients. Anyway, the formula given below, from Alex’s Cocktail Recipes, is the only version I can vouch for because it is the only one we’ve tried — so far.

Organic Food Quality

In my perfect world major societal decisions would be based upon logic and evidence, not ideology. But humans are ideological creatures – we develop belief systems that we jealously defend, and are subject to confirmation bias so that we falsely believe the evidence supports our ideology.
For example, I have never been a fan of organic farming. I have nothing specific against it, however it seems to me that the increasing popularity of organic farming is based largely on ideology (a naturalistic fallacy) than on evidence. I have no dog in that hunt, as they say – no vested interest in organic vs conventional farming at all. I really cannot think of a reason why I would care one way or the other – I simply want what works. Whatever farming methods are the most efficient and sustainable, producing the highest quality and cost-effective food – that’s what I support.
Organic farming is an odd mix of beliefs that are historically based upon the vague notion that “natural” is better. That does not mean that some good ideas have not emerged from the culture of organic farming, and I think if it has anything to offer it is a strong advocacy of sustainable farming. But when I listen to advocates, either personally or in a public forum, they seem to focus on a few specific claims that are rather dubious. I hear a lot about the evils of “big agro” and how organic farming supports small local farmers. However, if you buy organic at your supermarket you are likely buying from a “big agro” company that likes the higher profit margins of organic produce.

Dad's Favorite Deviled Eggs

I can't remember a summer picnic or party without deviled eggs made with Miracle Whip salad dressing. This is one of the first "party foods" I was allowed to fix by myself. Mom would hard-boil the eggs and I would do the rest, right down to filling the eggs and decorating them with a parsley leaf. You may want to use mayonnaise, but I'm sticking to my Dad's favorite dressing.
RECIPE INGREDIENTS
12 eggs
3/4 cup Miracle Whip salad dressing or mayonnaise
4 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
Ground black pepper to taste
Fresh parsley leaves

Dad's Favorite Deviled Eggs Recipe at Cooking.com
DIRECTIONS
Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over medium-high heat. Immediately remove from heat, cover, and leave for 10 minutes. Drain off the hot water, and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel. (For easy peeling, place the cool eggs in a pan of cold water for 10 minutes before cracking.)

Slice the eggs in halve lengthwise. Carefully remove the yolks from the whites, and place the yolks in a bowl. Add the salad dressing, mustard, lemon juice, salt, and pepper. Using a fork, mix until well blended.

Refill the egg white halves with the yolk mixture, using a spoon or small spatula. Garnish with parsley leaves and chill thoroughly before serving.

FOR DEVILED EGGS RANCHERO:
In a bowl, combine the yolks with 1/2 cup mayonnaise, 1/4 up drained chunky hot salsa, 1/4 cup finely shredded Monterey Jack pepper or sharp Cheddar cheese, 2 tablespoons finely chopped fresh cilantro, and salt and ground black pepper to taste. Refill the egg whites. Garnish each with a dollop of guacamole and a sprinkling of finely minced fresh chives.

FOR DEVILED CAVIAR EGGS:
For this adult version, in a bowl, combine the yolks with 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 2 teaspoons fresh lemon juice, 1 tablespoon finely minced fresh parsley, 2 teaspoons minced fresh chives, 1/8 teaspoon hot pepper sauce, and 2 ounces caviar. Mix until blended. Season to taste with salt and ground black pepper. Refill to the egg whites. Garnish each with a tiny dollop of sour cream and a dab of caviar. Serve with champagne.