Jenny and I met online and fell in love over Facetime.
We considered ourselves a couple for months before we actually got to meet face to face.
Love in the Time of COVID, you could call it. We were both so eager for the quarantine to be lifted, so we could be together and start living together. Eventually we would get married, but first we wanted some time to get to know each other intimately. One of the ways we bonded over long distances was by sharing recipes and cooking dishes with medical cannabis together. Jenny and I are both big medical cannabis users, and she is an aspiring chef. Personally, I have always preferred smoking medical cannabis to ingesting it, because I get a sharper, more pronounced high. When I eat medical cannabis in food it gets me a little stoned, but more sleepy than anything else. Jenny likes to have a more relaxed kind of high, so she basically never smokes and only uses medical cannabis in her food. In that way we are opposites, but it is a very minor difference in the grand scheme of things, because we both love medical cannabis, just want to apply it differently. Now that we live together I eat more cannabis edibles, and smoke a little less. This is mostly because the smoke from medical cannabis irritates her nose and throat, which are essential for her work as a chef. I never thought about it before, but smoking medical cannabis impacts your taste buds and your sense of smell, which are important for a chef.