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.

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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

Aioli:

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

Quinoa:

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.

Creative Coloring

When: Monday, September 11, 2017 – 6:00 PM – 8:00 PM

Where: Hiawassee Branch at Hiawassee – Ask at Desk

Come join us for the latest stress-reducing craze! Coloring for adults and teens is a fun and easy craft. We supply coloring pencils, crayons, markers and beautiful patterns and designs. Discover the soothing effects as well as the pleasure of creating serene masterpieces. For ages 13 and up. #coloryourworld

Musings on chain letters and the information age

A blog post 1

Misleading facts about congress

Thanks to technology, the internet, social media, cell phone apps, etc. I don’t think that anyone would argue that we have access to more information than ever before. In fact, the flood of information has become so great that it often overwhelms our ability to process it. Worse, it often makes it next to impossible to distinguish between information that is true from that which is not.

The problem with this mass of uncritically presented information is that truth often gets lost. We speak of true facts versus false facts. The first is redundant. The second one is an oxymoron. If a fact is, indeed, a fact, then it must be true.

I recently received an email from a friend asking me to pass on something he received from another friend on to twenty of my email contacts and/or Facebook friends. The email he received was regarding something called the Congressional Reform Act of 2017. The author/originator of this email is anonymous. There is no such act, at least not yet. The email is nothing more than a modern version of the old chain letter in which one person passes it on to a number of others who, in turn, pass it on, and so forth, taking advantage of the exponential increase in numbers of people who will receive this.

A blog post 2

The email lists a number of the more egregious excesses and abuses of our congressmen and senators and proposes this act to correct those. The alleged wrongs are guaranteed to raise the indignation and anger of the reader. Congressmen can vote themselves pay raises whenever they wish, they are exempt from Social Security, they are exempt from abiding by the laws that we are subject too, and so on. The problem is that most of the information is plain wrong. I did not take more than five minutes of fact checking some of the claims of the author of this chain email to verify that things were not as he (or she) claimed.

Now, mind you, I have no love for our elected representatives. I, like many others, have been frustrated and angry at the failure of our elected officials to act in the best interests of those who put them in office. I deplore the hyper-partisan atmosphere present in our government today, the inability of legislators to pass meaningful legislation; the failure to address such pressing issues as our deficit and debt, immigration reform, tax reform, health care reform; failure to pursue clean, sustainable energy sources; and much more. I am no fan of what is happening in government today. The inefficiency and incompetence of those who presume to lead us sometimes drives me nuts and makes me wonder if there is not something in the water in Washington that renders those who work there imbeciles.

I know that there are many reasonable, intelligent people out there who care about our country, work hard to make things better for themselves as well as others, and don’t get much press because they are behind the scenes. I work hard to keep my personal house in order. I pay my taxes. I donate to charitable causes. I try to be productive. The only place I really register in the overall picture of what is happening to our country is through my vote, and vote I do. It is an imperfect, cumbersome, ponderous process but I have yet to hear of a better one. I am not into governance by raw emotion, rage, intolerance, and contrived facts. There is enough of that in third world countries and we see where that gets them.

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We have only a very limited ability to experience things for ourselves. The vast majority of what we know comes from sources we trust because they have some degree of authority. We believed the things taught to us in school, about history, science, mathematics, and more because we believed that our teachers, i.e. we held them in high regard with respect to their authority to present us with facts. This used to be true with news. We believed the news because we subscribed to the knowledge and objectivity, the authority of our broadcast journalists. At one time, we believed politicians, hard as that may be to fathom.

This dilemma applies to my own profession of medicine. Medical facts used to be just that. Now, objective research, data gathering, and critical scrutiny of medical claims has been replaced by economic considerations, marketing, and hyped claims for new products, procedures, or processes. For a physician, obtaining reliable, objective information with which to make decisions that impact the care of our patients has become a challenge of wading through a lot of worthless information, much of it promulgated by people and companies that want to sell me something, to find good information that I can use.

So, I do not pass on email chains without checking them out and neither should you. Before you waste your energy getting all hot and bothered about some obvious wrong, make sure of your facts so you don’t waste all that emotion on some falsehood. Good information is out there. You just have to take a little time to search it out.

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2017 Solar Eclipse Worksheet

With less than a week until the solar eclipse, I woke up this morning with an idea. Watching the solar eclipse is a big deal, and I want to help my kids remember the event so to commemorate the event I created a 2017 solar eclipse worksheet.

2017 Solar Eclipse Printable

Solar Eclipse Worksheet

Because we don’t have plans to travel for the eclipse, our big girls will be able Read more

Loaded Mexican Chicken and Potato Skillet

Loaded Mexican Chicken and Potato Skillet (Photo courtesy General Mills)

Loaded Mexican Chicken and Potato Skillet (Photo courtesy General Mills)

Loaded Mexican Chicken and Potato Skillet is a one-dish dinner that is on the table in less than an hour. Developed in the BettyCrocker.com test kitchens, the recipe is a road map that can take many diversions. Beef, turkey or pork can sub for chicken. Sweet bell peppers can add color and nutrients. And a different spice blend can change up the entire flavor profile. Add a tossed salad on the side and call everyone to dinner.

Loaded Mexican Chicken and Potato Skillet

Yield: 5-6 servings

3 tablespoons vegetable oil, divided

1 (20-ounce) bag refrigerated cooked diced potatoes with onions

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

1 (14.5-ounce) Mexican-style diced tomatoes, undrained

1/2 cup cooked and chopped bacon pieces

1/4 cup chopped green onions

2 cups shredded cheddar cheese

1 (8-ounce) container sour cream

1 tablespoon Old El Paso taco seasoning mix (from a 1-ounce package)

1. In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.

2. In the same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoons of the onions and the shredded cheese. Reduce the heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.

3. Meanwhile, in small bowl, stir sour cream and the taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and garnished with the remaining 1 tablespoon onions.

SOURCE: BettyCrocker.com

Caribbean Carnaval Buffet and Show at Sapphire Falls

Full disclosure: our meals were comped.

Caribbean Carnaval is a new buffet and floor show at theLoews Sapphire Falls Resort at Universal Orlando. It takes place underneath an un-walled roofed pavilion in a cove accessible to guests down a long hallway past convention rooms, down a staircase and through a door to the cove.

The food is a buffet island dishes with fish, beef and chicken. Several side dishes were various exotic vegetables mixed in sauces. The highlight was the giant apple-mouthed whole-bodied hog sleeping on a table, its innards removed and replaced with piles of cooked pork.

The show is non-stop high energy island music. It’s set up like you’re taking a trip. The host bounces from island to island, with new songs inspired by each island. It’s a mix of pop songs with Latin themes all the way to Rihanna. The backup band is solid and the singers are fun. The stage is roaming with dancers. While there are only 4, the choreographer makes full use of them. They always seem to be coming from a different entrance and exiting through another corridor, all the while changing costumes from one color-splashed outfit to the next.

The show is FUN! Your kids will enjoy it. Old people will sit and watch and enjoy it. It never gets boring.