Sorry about all the mess everywhere, we have literally been taken over by a little eight week old pup!

He goes from being cute and cuddly and then changes into a crazed, chewing monster, gnashing with his needle like teeth as he rips into discarded clothes, papers, magazines as well as your stash well to be honest absolutely anything!

Sadly our old hound came to the end of her life with old age last year and I had forgotten just how good she was. While I worked she would sleep quietly by my feet, now I find at the end of this recipe all my laces have been shredded.

I dare not take my eye off this little fur ball for long. He travels around the kitchen at super high speed, and he is causing absolute chaos, this is just what I needed.

The cats are both pretty pissed off sat out side sulking about the new addition, and I am left with my disabled legs trying to stand up whilst my two crutches are being rapidly twisted together with the extendable lead, and I am armed only with a bribe of soft dog biscuits to get him back!

Not that getting a dog is every ones idea of managing illness or disability but for me he is a good distraction and the days do seem easier with him around.

I also find that cannabis helps to make my life a little easier as it brings on quickly the relaxation of tense muscles that relives some of the pain in my lower back, and so also plays a vital role at keeping down the amount of pain killers that I need to take each day.

On the other hand I could just lie in bed, but it’s a nuisance when you have to keep getting up every time someone comes round!

So I am up and out of my chewed slippers trying to write and cook in a kitchen which at the moment is dotted with dog toys and the odd little puddles. So I do hope you will enjoy your silky new un-chewed Weed World when it arrives, with a well earned spliff and cup of tea on me.

This months recipe I saw on one of those afternoon cook programs called something like “Ask a stranger round for dinner.” Not that this is going to be a good idea if your starter is stuffed with “grade A” weed. On the other hand…

Served at Eric’s kitchen on Fridays.

Take two cloves of garlic or more if you wish

A handful of fresh parsley

3-4g grounds weed

50g soft butter

1egg yolk

Blend the above ingredients together with a fork.

Pick four nice large mushrooms peel and destalk them, wash well and spoon onto each one some of the butter mix ready to place into a deep baking dish. Cook for 20 minutes in a hot oven (200c/400f/gas 6) Sprinkle a few bread crumbs on the top of each mushroom and finish off under the hot grill for about 4-5 minutes.

Serve with crisp fresh salad and a slice of crusty un-buttered French bread to mop up all that dripping butter, lovely.

Enjoy every minute as life is precious

Love Eric.

Originally published in Weed World Magazine 86