Medical Cannabis

I have been waiting my whole life to link a picture to this song. Even if the jury is still out.

On March 1, 2019, after paying the required $50 fee, I hit “send” on my application for medical cannabis.

This afternoon, I pulled my Subaru into the crusty parking lot of Charm City Medicus on North Point Boulevard to pick up my first prescription.

If you aren’t for cannabis, medical or otherwise, maybe best to pick a different post. I am all for hearty debate, but there is evidence that cannabis helps with seizure disorders, chronic pain, and some mood disorders (including depression and anxiety). For the most part, though, findings are mixed, and most studies are neither scientifically valid or adequately funded, which means that most of the “research” on cannabis is largely anecdotal. One nice fat review of studies done by Canadian researchers showed that medical cannabis exhibits promise in the treatment of PTSD and substance abuse disorders (including opioid addiction). Otherwise, pickings are slim, and results both pro and con often come from seriously flawed studies.

I’m not here to argue about what or who it does or does not help. I am just desperate.

I have had diagnosed generalized anxiety disorder since 2006, but I have experienced anxiety for as long as I can remember (legit). I remember anxiety attacks from as young as five, but I would not have been able to paste that label on them at that time. I think most people just thought I was overemotional or too loud or too something.

My anxiety manifests itself in a physical way with a charming combination of gastrointestinal effects that only manage to increase the anxiety (I will spare you the details. But just imagine food poisoning for four to six hours, once or twice a week at the height of anxiety and you’re close). My worst attacks from as far back as I can remember are accompanied by fainting.

Picture this: you are driving a car with your child inside on 495 in DC, and the edges of your vision start to get fuzzy and black, darkness creeping towards the center. Your lips go numb, and you can feel your head start to swirl in a circle on the inadequate stalk of your neck. This happened to me racing from a baby shower in Middletown, Maryland to my brother’s house in northern Virginia in order drop my daughter off and then catch a plane at Dulles. I thought we were going to crash. I had to get off on an exit that turned out to be pitch black with no shoulder. I pulled over on the side of the road as far as I could go, and threw myself out of the car to a grassy area on the passenger side where I let myself faint for a few seconds. Sicily – used to this by now – just asked, “Are you okay, mama?” I don’t think it even phased her. She was seven.

These days, some of the pieces of writing and art that I am working on seem to have found an extra gear in the transmission of my anxiety. A low-level buzz of anxiety is ever-present and has been for the past six months. At night, I have been waking up every two hours for the past month or so. It’s as if in reliving some trauma I have actually given birth to myself as a newborn (see what I did there?).

On top of that, due to a fivefold price increase in my anxiety medication, I have not refilled my prescription, so what I am taking is fairly expired. So that’s not working.

But even if I could routinely buy clorazepate, I would like to be done with it. Benzodiazepines increase the risk of dementia by 40%, more if you use them daily (which I do not – just as needed, which is sometimes daily). Although they were a lifesaver in the past, they don’t seem to be working anymore. Whether it’s the fact they are expired or that I have some kind of tolerance, I have no idea. It’s just not working for me anymore.

So here I am in my kitchen, a few hours after the doctor I paid $200 said yes, and the lovely lady at the dispensary helped me pick out a Tangie cartridge and a vape pen (and some higher THC mints for insomnia), about to sit down to Canadian gluten-free fusilli with pesto, arugula, and chicken, legally high after figuring out how to work my vape (which, friends, is harder for old people to figure out. There’s counting and paying attention involved, which seems paradoxical to getting high, like a stoner Zen koan).

It’s strange. I spent a lot of money to figure out whether or not this will work for me. Right now I just feel like sitting down. A lot.

It is important to me to mention that in the entire series of transactions I conducted in getting prescribed medical cannabis, the only person of color to cross my path was the doctor who certified me. The receptionist and the patients at the doctor’s, the security guards, receptionist, and patients at the dispensary, all three bud tenders, the greeter – every single person was white. Yet another system in which privilege gives me access, and I don’t know what to do about it.

It’s not just a fleeting thought as I walked back to the car from Medicus. It’s the entire process from the application to the fusilli, peopled almost exclusively with white people. I wonder if other people are thinking about it, and almost asked the bud tender about it but felt dumb enough trying to understand what she was talking about and nodding like I got it when she explained to me for the zillionth time about sativa, indica (“In the couch,” she offered as a mnemonic device), CBD, and terpenes.

As I finish up and proofread this post, I am less high, uncomfortably full of pasta, and still unsure how to think about the color of my experience versus the experience of people of color who are disproportionately arrested and overwhelmingly prosecuted for the same substance that I legally obtained (even after cannabis is legalized in many states).

Maybe I use my voice at the polls and my dollars at the dispensary to champion black cannabis cultivators. Still seems inadequate, especially given the fact that my consumption will probably be very, very low.

We’ll see how it goes – Charm City Medicus offers cannabis cooking classes, and I foresee some interesting concoctions coming out of those. At the very least it’s maybe another tool for sleep.

Have you considered medical cannabis for what ails you? Interested in your experience, if you’d like to share below.

Fondant Fancies, Or How To Get Back On The Horse

This recipe inspired by the Great Canadian Baking Show.

I just watched The. Dumbest. Movie. about unicorns on Netflix.

Call it boredom. Call it curiosity. Call it straight-up avoidance, but I clicked “play” and watched the whole thing. There goes 90 minutes of my life I will never get back.

Part of my clicking “play” on a really stupid movie is me floundering about a little, trying to figure out whatthefuck is next. After a month off of social media and with a few important deadlines looming, deadlines that have nothing to do with mercenary writing and everything to do with my own personal creative practice, my brain and body just don’t really know which end is up. It’s like riding a horse backwards, a little. Possible, but ill-advised.

Adding to the mental fog, this week has been a wild ride in other important ways.

Started off by putting my stressed out kid on a plane to Paris for a month.

Then I picked up my dog’s ashes and pawprint, which sent me back into grief, not just for the loss of the dog but also for every bit of loss from the past decade and a half – a long series of just having something or someone I love ripped away on a regular basis. In no particular order: A baby. A houseful of belongings. A parent. A house. A school. A husband. A horse. More belongings. A dog.

It’s a lot to deal with on a random Tuesday.

So I baked some things. It doesn’t really matter why or how, but a month ago I committed to donating four dozen sweet things to a writing conference my friend organized for Baltimore City College, and the due date for those sweet things was this week.

Two of the four dozen were Fondant Fancies, fiddly little things that required several hours of baking and fussing over. In conjunction with the other two dozen sweet things (individual Chocolate Covered Cherry Cream Pies), this baking occupied enough time and mental space to get me to the end of the Tuesday of Loss Remembrance.

And then after I delivered them on Wednesday morning, I took the remaining dog for a five-mile walk. As we got back to the car, sweaty and thirsty, I felt an overwhelming sweep of gratitude, even among all of the Lost Things, that I could bake all day for a friend, and then go out on the first truly beautiful spring day and walk through the woods with my dog. It’s a privilege and a blessing that I do not take for granted.

If you are feeling the need for making something special or avoiding something or just want to distract yourself with something other than a really, really dumb movie, give these a try. I didn’t find them too technically challenging – just time and patience-intensive.

p.s. If you want the recipe for Chocolate Covered Cherry Cream Pies, comment below the recipe.

p.p.s. Oh, and hey, if you like what you read, think about subscribing to this blog. You get one email when I post – that’s it. No ads, nothing more.

Fondant Fancies(makes 25 pieces)

Ingredients

Cake

2 sticks very soft butter

225 grams sugar (about 1 cup)

4 room-temperature eggs

225 grams gluten-free all-purpose flour (about 1 1/2 cups)

2 teaspoons baking powder

1/2 teaspoon salt

grated rind of one lemon

Buttercream and topping

1 stick very soft butter

3/4 cup powdered sugar

1 teaspoon vanilla extract

1 jar seedless jam (your choice, but I used raspberry and you won’t use it all in this recipe, so get something you like)

1 tube marzipan paste (see Recipe Notes)

Powdered sugar for rolling

Two bags Wilton candy melts (see Recipe Notes)

1/2 cup coconut oil

Dark chocolate, chopped (optional, for decoration)

Equipment: parchment paper, 8″ square cake pan, cooling rack, rolling pin, ruler, two rimmed cookie sheets, piping bag, squeeze bottle.

Method

For the cake: Preheat the oven to 350 degrees. Butter an 8″ square cake pan and line with parchment paper, then butter the paper, too. Set aside.

Place butter and sugar in a stand mixer and cream with a paddle (this paddle is the best – not a sponsored post!) until light and fluffy. Add eggs one at a time, mixing to combine thoroughly after each egg.

Combine flour, baking powder, salt, and grated lemon rind in a bowl and mix to combine. Add to butter mixture and mix to combine, scraping down the side of the bowl. Batter will be pretty thick – this is ok.

Tip batter into prepared tin and level the surface with an offset spatula.

Bake for 30-40 minutes or until the top is light brown and springy and a toothpick inserted in the center comes out clean. Do not open the oven while it’s baking or it will sink in the middle.

Cool in the pan for ten minutes and then cool completely on a rack. You can make the buttercream while you wait.

For the buttercream: Add softened butter, powdered sugar, and vanilla extract to the clean bowl of your stand mixer. Use the whip attachment to beat until light and fluffy. You want frosting that is completely smooth and easy to spread. If it seems stiff, add some milk, just a teaspoon at a time, and whip thoroughly in between additions.

When the cake is completely cool, cut it into two horizontal layers. Spread a thin layer of raspberry jam evenly on the bottom layer, then place the top layer back.

Spread an even layer of buttercream on the top of the cake only and place in the ‘fridge.

Note: You will have leftover buttercream. Place it between graham crackers. Eat all the time.

Dust the clean counter liberally with powdered sugar and roll your marzipan paste to an 8″ square that is 1 /16″ thick (or thereabouts).

Place the marzipan on top of the buttercream and press down very lightly, then chill for another ten to 15 minutes. Have a coffee. Check your email.

Once chilled, remove the cake and, using a ruler, cut squares that are 1 1/2″ by 1 1/2″. Try to keep your cuts straight and neat, and remove any stray crumbs to keep the sides clean.

Set on a cooling rack over a rimmed cookie sheet (like a jellyroll pan). Place in ‘fridge while you prepare the candy melts.

Melt the candy melts in and coconut oil in a saucepan (or in the microwave if you have one – I do not), then transfer to a squeeze bottle with a wide opening (I cut mine wider).

Remove the cakes from the ‘fridge, and carefully coat each square with candy melt mixture. Periodically transfer the cakes to another pan and scrape the candy melt mixture that has dribbled off into the pan under the cakes and put it back in the squeeze bottle (use a funnel).

Make sure each square is fully coated.

If you’d like, allow the candy melt mixture to set (not in the ‘fridge – on the counter is fine) before melting some dark chocolate, placing it in a piping bag with a tiny opening, and drizzling all fancy-like over the squares.

Pro-tip: You can make this cake over several days, and finished squares are delicious for about a week (although the cake is not as springy).

Recipe Notes

Marzipan paste can be homemade, but I wanted to control some of the variables and so used pre-made paste. It can be found in the baking aisle. I have made my own in the past, and it’s worth the effort if the marzipan is the star.

Technically, fondant fancies use something called pâte à glacer as a coating. This is very, very similar to Wilton candy melts, and candy melts are widely available and much, much cheaper. I used vibrant green candy melts, but I also experimented with Mary Berry’s suggestion to use powdered sugar thinned with milk and tinted with food coloring. MISTAKE. Thin, too sweet, and flavorless. The coconut oil added to the candy melts makes the glaze more supple and adds a delicious flavor that complements the lemon, raspberry, and vanilla. If you want a neutral flavor (no coconut) you could use vegetable oil instead of coconut.