Featured today in Nug Magazine, under the title "Eat Your Medicine! 'The Cannabis Gourmet Cookbook,'" is a review by local scribe Sharon Letts of a new cookbook by chef Cheri Sicard.

Letts tried a recipe herself ("Mini Pineapple Upside-Down Cakes"). She also got local chef Lauren Sarabia to perform some of the recipes and comment. Sarabia is owner of Comfort of Home Catering and co-author of the cookbook "Locally Delicious: Recipes and Resources for Eating on the North Coast." (Disclosure: Sarabia puts on a fine wedding banquet -- nug-free, in my case.)

Writes Letts:

"Using all local and organic ingredients, [Sarabia] prepared 'Cornish Game Hens with Peach, Sausage, and Rice Stuffing,' with a side dish of 'Over-Stuffed Twice-Baked Potatoes.'"

Letts quotes Sarabia saying the recipes are easy to prepare and designed to hide the yucky green flavor (OK, she doesn't say "yucky"), and that the ingredients are a cinch to obtain. Says Sarabia, according to Letts: "The flavors of the other ingredients totally hid the flavor of the Cannabis, and that night sleep came easily."