Fill bottom pot halfway with water, place butter and weed in top pot (or heat-safe bowl). Set double boiler on stove over medium heat for 30 minutes. Stir occasionally.

Meanwhile, prepare storage container by rubber-banding a double layer of cheesecloth over top.

Wearing rubber gloves, pour butter mixture through cheesecloth into container. Remove cheesecloth and squeeze remaining pot butter from it. The butter is hot and will burn—wear the rubber gloves.

Cover butter and place in fridge to solidify. Pot butter will keep in fridge for one month or freezer for one year. Recipe makes enough to get two people very high or four people moderately high.

We tested the butter on a baked sweet potato. It melted swiftly into the hot, orange flesh, adding a conspicuous but tolerable grassy flavor, producing a nice, mellow high.

FUNNY STUFFING

For six half-cup servings, you will need...

In a medium saucepan, bring the water and butter to a boil. Stir in the contents of the stuffing-mix pouch, cover the saucepan, and remove from heat. Let stand five minutes, then fluff with a fork and serve.

Thanks to the stuffing-mix seasoning, all hint of pot flavor is subsumed in Stove Top's signature herbal saltiness, leaving only yummy stuffing you'd be happy to eat even if it didn't contain drugs. The buzz was soft, sweet, and manageable—perfect for a leisurely family gathering.

TRASHED POTATOES

You will need...

In a pot, combine water, milk, and pot butter. Heat until a disgusting green layer of oil forms on top and begins to boil. Remove from heat, stir in dehydrated potato product.

Betty Crocker calls for two tablespoons of butter, which results in a weak high. Double butter if spending more than an hour with family. While pot flavor is nearly undetectable, potatoes reek of weed—to mask add paprika, oregano, garlic. After one serving, we successfully maintained a jovial phone conversation with our father, though we did accidentally make an ill-received joke about a vibrator.

PUMPKIN POT SPACE CAKE

You will need...

Heat oven to 350 degrees.

Grease 9-by-13-inch baking pan. Mix pumpkin, milk, eggs, sugar, and pumpkin-pie spice. Pour into pan. Sprinkle cake mix on top of pumpkin mixture and gently stir most of it in. Drizzle melted butter on top of cake mix. Top with pecans.

Bake 1 hour or until toothpick inserted into center comes out dry.

This simple dessert has the texture of coffee cake and a flavor similar to both pumpkin and pecan pie. Two hours after eating one piece, we felt a warm glow but not much else. If you can't eat two or three pieces of cake, apply a thick layer of frosting prepared from pot butter and powdered sugar. While Martha Stewart would frown upon the cake's sloppy exterior and the clumsy rectangular pan, both would be at home on a Thanksgiving table next to stuffing from a box and reconstituted mashed potatoes.

To learn more about the dangers of marijuana go to www.drugfree.org.