Friday, November 13, 2015

Bubba Fish (Pre-rolled) - the Green Vault

Brand: the Green Vault
Strain: Bubba Fish
Indica-dominant Hybrid

Potency Analysis: TTL 22.7% THC 7.9% CBD 0% THCA 16.88%

Cost: $10/1 gram conical filtered pre-rolled joint
Store: Old Toby in Chehalis, WA


Harvested: 11/02/2015
Smoked: 11/09/2015

Packaging: 4.5" x 0.75" translucent purple flip-top tube



I am so excited about this! The Green Vault is nearby, they're great folks, and their marijuana is outstanding. Most importantly, this is one of the first from their newest harvest of marijuana! This is a recent harvest that they processed, but did not produce apparently. I'm still looking for the first of their harvest.

The smell on this is incredibly chocolate, although it does not spread very far. I basically rubbed this on my nostril and was inundated by the chocolate delicious smell.

When I fired this joint up, it lit evenly and quickly - fairly rare for a preroll. The first inhale was soft, slightly chalky chocolate. The smoke held up on the hold and exhale with increasingly sweet chocolate flavor. On the exhale, the smell also had a hugely chocolate scent.

This Bubba Fish hit me very smoothly. It crept up with a mellow calming feel. Moments after realizing I was getting mellow, my whole body relaxed. I could feel my mental and emotional stresses melting, out of my existence and away into the universe.

The mellow calm grew into a bubble of warm, safe, relaxation that wrapped me like a blanket and lead to an excellent weed nap. When I woke up, I was incredibly relaxed and made a great vegetable soup for dinner later.

Here's a shot of the gorgeous colors I was mixing up.  There was quite a bit more later but I got high again and forgot to keep taking pictures. I started by sauteeing three kinds of onion (two whites, one purple), celery, and some just-turned-green bell pepper in some olive oil. I used a bunch of dried spices including thyme and marjoram on top of the second round, which had chopped baby carrot, a few green olives, and some very finely chopped garlic.


In the end, I had a bunch of canned diced tomato. There was balsamic vinegar, italian sausage sliced paper-thin, quite a bit more dried and fresh spices including oregano, basil, and then more tomato. Overall, I think I did a good job of it - I haven't made a soup this big in a while and it came out pretty solid - everyone ate it. Next time, though, the sausage gets served by the bowl.

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