Marijuana And Travel

Medical Marijuana

I support medical marijuana, it should be available to those who need it.

Medical Marijuana

What makes me chuckle is the recreational marijuana smoker. It seems that their main focus seems to befinding new and different ways to smokemarijuana.

The inspiration for this post camefrom a recent work conversation. It started with this question. If you live in a state that allows medicalmarijuana and you have a prescription what happens if you get tested and show positive? It ended with this question. How do you travel, more specifically fly, with medicalmarijuana? Our smartphones came up with many answers.

Marijuana And Travel

According to TSA’s website

TSA officers are required to report any suspected violations of law, including possession of marijuana. TSA’s screening procedures are focused on security and are designed to detect potential threats to aviation and passengers. Accordingly, TSA security officers do not search for marijuana or other illegal drugs, but in the event a substance that appears to be marijuana is observed during security screening, TSA will refer the matter to a law enforcement officer.

TSA security officers do not search for marijuana or other illegal drugs After some research, this is legit. I had hoped to discover that these dogs were trained with drugs and their deprivation was the catalyst for an alert, but I was wrong. These dogs are trained to trigger on explosives duh, this makes sense. Besides what are the chancesof a pothead taking the plane down with a dime bag? Is that even still a term?

Marijuana And Travel

So here’s the official word

Marijuana And Travel

After checking out AARP’s site, here are some interesting facts. Yes, I’m that old.

  • Pot use has jumped almost 50 percent among those ages 45 to 54 since 2002.
  • For those 55 to 64, marijuana use has skyrocketed by 455 percent.
  • 65 and older, its use has increased 333 percent

Marijuana And Travel

Looking to invest your retirement money, consider snack foods.

The AARP post goes on to add;

According to theTimes,TSAstopped only 29 of 54 million passengers for marijuana possession at Denver International Airport in 2015. All 29 agreed to throw it out or take it home. In Florida, where medical marijuana – but not recreational marijuana – is legal, only 11 of 2.8 million passengers screened last year at the Jacksonville International Airport were detained.

Thank you, Denver!29 of 54,000,000 passengers is a decimal point followed by a whole bunch of zeros and then finally a number. The lottery offers better odds of winning than you getting popped at the airport with adime bag. Is that even still a term?.

Marijuana And Travel

Currently, there are 29 states that have legalized marijuana. The websiteProCon lists the amount you’re allowed to have in each state. I’m not a marijuana aficionado,but according to Leafly there’s a handful of states that accept out-of-state medical marijuana authorizations. have a prescription, will travel. The site Weed Maps lets you know where to find those dispensaries.

Roughly 500 words later, I’m more confused than when I started. No doubt my IT department has flagged my PC based on recent web searches, oh wait I work in IT.

If you havea prescriptionforViagra you can have it filled most anywhere. Unfortunately, the answer with medicalmarijuana isn’t so simple, asking for a friend.


Peanut Butter Cup Cookie Dough Brownies

Peanut Butter Cup Cookie Dough Brownies (Photo courtesy Pillsbury and General Mills Brands)

Peanut Butter Cup Cookie Dough Brownies (Photo courtesy Pillsbury and General Mills Brands)

Peanut Butter Cup Cookie Dough Brownies are pure indulgence. I posted the photo of the Pillsbury recipe yesterday on my Twitter @FLFreshKitchen with the comment: So much work to do, but I really want to bake! How a Floridian feels days before a storm. It’s a slow moving train & you can’t look away. I figure these ingredients are in your refrigerator and the recipe is so simple it is easy to let young chefs in the household assist. Comfort food isn’t just to ease our own worries. These bars will make great gifts for those who help us find the new normal after Irma is long gone. Hide a few away for the people who restore your power and neighbors who check up on you. Be careful. Be safe. And bake on.

Peanut Butter Cup Cookie Dough Brownies

Yield: 24 servings

1 (16.5-ounce) roll Pillsbury refrigerated chocolate chip cookie dough

24 large chocolate-covered peanut butter cup candies, unwrapped

1 (1-pound 2.4-ounce) box Original Supreme Brownie Mix plus water, oil and eggs called for on mix box

1. Heat oven to 350F. Line a 13-by-inch pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.

2. Press cookie dough evenly in bottom of pan. Top with single layer of peanut butter cups. Make brownie batter as directed on box. Spread batter on top of peanut butter cups.

3. Bake 30 to 40 minutes or until brownies are set around sides and toothpick inserted in center of brownies (not candies) comes out clean. Cool in pan 20 minutes. Remove brownies from pan by foil edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Recipe tip: Swap out the peanut butter cups for your favorite sandwich cookies, if desired.

SOURCE: Pillsbury and General Mills Brands

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli (Photo courtesy Chef Jim Smith)

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli (Photo courtesy Chef Jim Smith)

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli is a great menu addition for entertaining and football tailgates. Wild Florida shrimp is abundant in the Gulf of Mexico and Atlantic Ocean.

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli

Yield: 2-4 servings

Pickled shrimp:

1 pound wild-caught Florida shrimp, boiled (see note) and cooled

1 large sweet onion sliced

2 lemons, sliced

3 cloves garlic, sliced

8 fresh bay leaves

10 sprigs fresh thyme

1 teaspoon celery seeds

1 teaspoon fennel seeds

1 teaspoon coriander seeds

2 whole dried chili peppers

1/4 cup vegetable oil

1/4 cup white-wine vinegar

1/2 cup fresh lemon juice

Salt and white pepper to taste


2 egg yolks

1 poached egg

1 tablespoon Dijon mustard

2 cloves blanched and cleaned garlic

2 cups vegetable oil

Salt and white pepper to taste

Tabasco sauce to taste

Sweet potato:

2 medium sweet potatoes, peeled and diced in 1/4-inch cubes

3 cups room temperature water

1 tablespoon salt


1 cup quinoa

1 3/4 cups vegetable stock

1/4 cup diced sweet onion

1 teaspoon butter

Blanched sweet potato (see Step 3)

3 tablespoons roughly chopped toasted pecans

1 tablespoon freshly chopped parsley

Salt and white pepper to taste

1. For the shrimp, in a large glass or non-reactive bowl mix all ingredients. Cover and store in the refrigerator several hours or overnight.

2. For the aioli, in a blender combine the yolk, poached egg, mustard and garlic and pulse until a smooth consistency is reached. Turn the blender to medium low and in a steady stream slowly pour in the oil until emulsified. Be careful not to break the emulsion, add salt, pepper and Tabasco to taste.

3. For the sweet potatoes, place the diced potatoes into a medium sauce pot with the room temperature water, add the salt and bring to a boil. Once the water boils the sweet potatoes will be almost done, 1 to 2 minutes at full boil should be enough time. It is best to taste a couple of the cubes to gauge the consistency. They should be firm but not crunchy. Remove from heat, strain and spread out onto a lined sheet pan. If the dice is larger than 1/4-inch it will take longer to reach to reach desired consistency. Set aside.

4. For the quinoa, rinse using a fine strainer. In a sauce pot use the half the butter to saute the onions in the onions until translucent. Add the quinoa and stir to evenly coat the quinoa in the butter-onion mixture. Add the vegetable stock, bring to a boil, reduce heat to simmer and cover. Simmer for 15-20 minutes until tender. Fluff the quinoa with a fork. Gently fold in the diced sweet potatoes, pecans and parsley. Season with salt and pepper to taste.

5. Serve shrimp with aioli and quinoa.

How to boil the shrimp: In a large pot bring 2 gallons of salted water to a boil with one rough chopped onion, 2 chopped stalks of celery, one large peeled and chopped carrot and the juice of 2 lemons. Reduce and simmer for 20-30 minutes before adding raw shrimp. Add shrimp to the simmering liquid and poach for 3-5 minutes until shrimp are cooked. Do not bring to a hard boil; shrimp are very easy to overcook. Remove from water and let cool.

SOURCE: Developed by Chef Jim Smith for the American Shrimp Processors Association.