Summarize the following:
You can keep everything else the same, since the water is there to prevent burning, not actually diluting the butter. Keep the butter and water ratio the same and simply adjust the amount of bud you grind in. You can also adjust the cooking times, cooking less for less potent weed, but this is just a waste of weed -- fewer buds cooked for a longer time will get the same results.  1 ounce of buds will lead to some strong, strong butter, but you should probably use 1 1/2 ounces if you only have shake or leaves.  If you use a lot more than 1 ounce, you will want to add more butter to absorb all of the THC. However, 1-ounce weed per pound of butter is usually more than enough marijuana. The following method is for smaller batches, and reliably turns out a half cup of marijuana butter quickly and easily. This method does not require a "pre-bake." To make it:  Finely grind up 1/4 ounce of cannabis buds (not shake or leaves) Heat 1/2 cup of butter until melted in a saucepan on medium heat Add the buds slowly, stirring frequently. Simmer for 45 minutes, stirring often. There should only be small bubbles on the butter's surface. Strain through a strainer and cheesecloth. Chill and use. A simple Crockpot is the perfect way to get the "long and slow" cooking that you're after. To pull it off, all you need to do is:  Mix 1 cup water, 1 lb butter, and 1-ounce ground marijuana in the slow cooker. Turn the cooker on low and stir. Cover the cooker and let simmer for 8-24 hours, stirring occasionally. Clarified butter has been separated, isolating the essential milk fats. It will absorb the THC better and cook much more cleanly, with less smoke if you accidentally overheat things. This scientific little trick helps break down the cellulose in your buds, leading greater THC release and a less green final color. However, this only works if you do the decarboxylation step (pre-bake). Simply spray the buds after the come out of the oven and let them sit for 10-15 minutes while you start melting the butter. This recipe uses the nifty cooking trick of blanching, rapidly heating and cooling the buds, to remove chlorophyll and other stinky chemicals. To pull it off, you need to be prepared to pre-bake as well, so get ready for a several-hour cook. That said, blanching is easy:  Bring a large pot of water to a boil. Set aside another bowl and fill it with ice water. Place your ground up weed in a tea ball, then dunk it in the boiling water for 5 minutes. Remove weed ball and place immediately in the ice bath for 1 minute. Repeat until all the weed is blanched Pre-bake the weed at 220°F for one hour to dry out. Make your cannabutter like normal.

summary: Adjust the amount of marijuana, not the butter, if you want to change the strength. Quick cook some butter in under an hour if you want a quick edible treat. Use a slow cooker for hands-free marijuana butter. Try using clarified butter (ghee) for a smoother-tasting cannabutter. Spray your toasted buds with a little high-proof alcohol, like Everclear, before adding to the butter. Blanch your marijuana beforehand for a relatively scentless, flavorless butter.


Summarize the following:
Though men may like the designer stubble look for several reasons, you should especially consider it if you’re prone to shaving irritation and ingrown facial hairs. Maintaining the hairs at a short length can help clear up skin, and it can also give baby-faced men a more rugged, handsome look. Some men may think they can’t pull off stubble due to sparse or patchy facial hair growth. When shaving every day or two, this can be hard to determine since some hair may simply grow more slowly. Stop shaving longer than you normally would—up to a week even—and decide then if you believe your hair growth can warrant a stubble look. If you’re looking for a truly low-maintenance facial hair style, then the stubble look may not be for you. Though you don’t have to tend to stubble every single day, you’ll still have to clean it up approximately three times a week, and the process can potentially take longer than regular shaving alone.

summary: Decide your face type. Stop shaving to gauge your beard growth. Be prepared to maintain it.


Summarize the following:
You'll need a large glass jar that can hold at least a quart (4 cups). The jar should have a sealable lid since you'll be storing the brandy in it and shaking it frequently. Place 2 cups (44g) of blackberries into your clean jar and smash them a little with the end of a wooden spoon to release some juice. If you like your blackberry brandy to be a little tart, add 1/2" piece of lime zest to the jar. Buy an unflavored vodka and brandy. Any quality brandy will work when making homemade blackberry brandy, especially if you let the blackberries infuse the alcohol for several months. Pour 3/4 cup (177 ml) of brandy and 1 1/4 (355 ml) cup of vodka into your jar with the muddled blackberries. For a stronger brandy flavor, you can replace the vodka with more brandy or even whisky, rum, or gin. Seal the jar with your berries, vodka, and brandy. Shake the mixture and let it sit for 3 days. Avoid refrigerating it and keep it out of direct sunlight. After 3 days, pour the brandy mixture through a strainer lined with cheesecloth. This will catch any blackberry solids. You can throw away the blackberry solids since they'll mainly be seeds. Mix 1 cup (235 ml) of water with 1 cup (200g) of granulated sugar in a small saucepan. Cook it over medium heat until the sugar dissolves. Refrigerate the syrup until it's cool. Add all of the cold simple syrup to your strained blackberry brandy. If you want to make extra simple syrup to further sweeten the brandy or to use in other drinks, you can double the water and sugar. Refrigerate your extra simple syrup for up to 5 days. Shake the jar so that the simple syrup and blackberry brandy completely mix. Let it rest for at least 1 day after you add the syrup. You can then serve the blackberry brandy or mix it into a cocktail. Refrigerate your blackberry brandy for up to 2 months.
summary: Muddle your blackberries. Add your alcohols. Shake and strain the infused brandy. Make a simple syrup to add to the brandy. Store your blackberry brandy.