Marijuana cook book published for appalling hippies
Weed smokers are, at the best of times, irritating ass-hats. They're either prostrate and gibbering or, worse, jumpy and wide-eyed, scouring the internet for detractors so they can spout off about how booze is worse and that they have a NORMAL LIFE THANK YOU VERY MUCH AND IT IS NATURAL AND... shut it hippie.
And now, there's a cookery book which has marijuana in all of its recipes, which is claiming to combine haute cuisine with the best 4:20 drugs.
Featuring chef Misha Sukyas, the book has been commissioned to help clothing retailer FreshCotton promote their dreary hipster spring/summer 2013 collection.
"This project represents what we like about Amsterdam – fashion, good food and having fun," said creative director Colin Lamberton. "The cookbook is very relevant for today's mash-up culture."
"Cooking shows are really popular, so we wanted to create an alternative take on cooking – one that feels more raw and experimental in premise, but looks and tastes beautiful and sophisticated."
Mash-up culture. Raw and experimental. Somebody invent an arse-kicking robot to follow this man around for the rest of his life.
If you're interested, the book includes recipes like 'marijuana chicken rolls with hashish quenelles and a marijuana coulis' and 'cappuccino of bali kratom, hashish and baby woodrose'. If someone offers you any of these dishes, be sure to punch them in the windpipe to purposefully harsh their 'vibe'.