Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
Vermont Canna-Cheddar Ale Soup
This soup is a love letter to the Green Mountain State in a bowl. Vermont is known for its world-class cheddar cheese, and for being one of the OG states to embrace the cannabis lifestyle. This creamy, rich soup pays tribute to the newly legalized state in the best way possible.
Ingredients:
4 slices of bacon
4 tablespoons of cannabutter
½ cup of onion (minced)
¼ cup of carrot (minced)
¼ cup of celery (minced)
1 small bay leaf
cup of all-purpose flour
1 (12-ounce) bottle of ale
2½ cups of milk
1 (14-ounce) can of chicken broth
1 teaspoon of dry mustard
1 pound of sharp cheddar cheese
Salt and pepper to taste
Directions:
Cook bacon on stovetop, and set aside. Crumble when cool enough to handle.
Melt cannabutter in a large saucepan over medium heat. Add onion, celery, carrot, and bay leaf; stir continuously until vegetables are tender and translucent (about 4-5 minutes).
Add flour, and stir for about three minutes.
Pour in ale, and whisk for about two minutes until bubbly and thickened. Whisk in milk, dry mustard, and chicken broth. Bring to a simmer, while stirring frequently.
Lower heat, and add cheese one small handful at a time while whisking. Keep stirring until the cheese is fully melted, but don’t allow the mixture to boil.
Remove from heat, and discard bay leaf. Garnish with bacon and a sprinkle of cheddar cheese.
You seem to really want people to know what you taste like...