Jokerz Stash by Abundant Organics

May 25, 2026

Best I can tell, Jokerz Stash by Abundant Organics is the same strain/lineage as Jokerz Candy or Joker’s Candy. There might be some sort of naming rights conflict in play, leading AO to put a slightly different name on the jar. From Compound Genetics, the cross is Gummies x Grape Gas. (Link to lineage chart here)

Upon grinding, the Jokerz Stash proved aromatic. I detected an herbal aroma, perhaps clove? As I put hemp wick to the grind, I discovered a candy taste and a lingering menthol flavor/sensation. It was a tasty smoke from a glass bowl. I haven’t had any alcohol yet today. [15:22] I have been hungover or blunderbussed from yesterday.

The Jokerz Stash has me putting pen to paper but that’s always going to be more likely when it’s earlier in the day and/or I haven’t been drinking. Food for thought, buddy! And by buddy I mean me.

The high is not racy but there’s a stimulating buzz allowing for focus. The effects do include some arousal so I’d consider this in the category of aphrodisiac strains. There was a quarter of a gram in the bowl. I thought I might sit down and type but I’m wavering on that.

This has been a pleasant smoke so far, a really nice smoke mid-afternoon. I had been listening to a baseball game, Reds at Mets. The Reds were up 7-0. Earlier I listened to the Cubs lose, again. Then I heard the Brewers finish off the Cardinals.

We are out in Tucson, Arizona, visiting my in-laws. Somehow I have managed not to roll any joints so far this trip. Rolling joints takes time, for me it does. I have a system that works for me but it can be a tedious process. It’s nice to have those joints at the ready, though. No dugout/box, no glass to worry about. If you’re done and ready to move on, you drop the joint, rub it out, and you move on. Simplicity in smoking, there’s a lot to be said for it. I do like this bowl, though. I bought it in Belleville, IL and packed it away (unused) for the drive out. It’s got a nice, deep bowl.

I’m in the casita, a detached office that serves as a useful and pleasant remove. It’s one of my favorite places in the world. There’s an AC window unit but I have never needed to use it. Sure, it’s 91° in here but the relative humidity is 20% and there are blinds on the window and on the sliding door, so there’s very little sun getting in when I want to keep it out.

Tell Me About Your Ice

I have been making small blocks of ice, in the freezer. It sounds obvious to say “in the freezer” because where else is someone going to make ice? If it’s freezing outside (rare in Tucson) I could make ice outside but then again I wouldn’t need ice if it were freezing outside, would I?

This all started because I have had a hard time keeping enough ice on hand—in Tucson, especially, but not just in Tucson. Anywhere, when it’s warm out, is a place I want to keep lots of ice on hand. I leave my house a lot. I travel, not always for “vacation.” I travel to see family, I travel to work.

In Tucson my wife and I have gone through bag after bag of store-bought ice. Piddly little seven-pound bags of lousy chipped-cube ice that starts melting before you can even get it from the store (Safeway usually) to your car. Many times, Safeway doesn’t even have ice for sale. Its freezers are empty. Then it’s a stop at 7-11 where all we need is ice. That ice is sometimes old, freezer-burnt, frozen together into unwieldy chunks. There is an ice stand down at Swan and Grant but unless you’re already in that area, you’re making a special trip just to get ice to keep your drinks cold. Nothing seemed to make sense. Spending cash, ending up with lots of plastic bags that probably don’t get recycled—there had to be a better way.

How can it be this difficult, I wondered. How can I get some better ice? Bigger pieces of ice, chunks, blocks—something substantial, no more little chippy cubes that melt as soon as you put them in a cup of water. And, yes, I am almost always using the modern double-walled insulated cups, so incorrect cup or glass is not the problem.

What does one need to make ice? Water, containers, a freezer, electricity, and—here’s the tricky one—space in the freezer to let the freezer do its magic. And time. You always need time.

What I do is get some old plastic containers: a yogurt container, a re-usable takeout container, metal (stainless steel) is ideal but not as easy to find. Copper, unfortunately, begins to tarnish whenever I have tried to make ice in a copper cup, tainting the taste of the ice. Same goes for silicone ice cube trays: they will eventually absorb freezer smells and the ice will become unpalatable. Even with plastic containers, I would probably not use the same containers for too long—change them every once in a while. The plastic will warp and eventually begin to leak, meaning you have an icy sheet in your freezer, not what you want.

I have a system in place but it’s always evolving. It’s such a simple pleasure, making these blocks of ice. We used to keep a cooler in our room here, or even outside on the porch. But the ice melts so quickly! This is the desert after all. All I was doing in that cooler was melting ice. Why pay to get ice that you’re just going to turn into regular-old water?

A crucial step was going up to my wife and asking her to help me free up some room in her parents’ freezer. She obliged. I pulled some old plastic containers out of a drawer, filled them about halfway up with water, set them in the freezer (some with lids on to keep water from sloshing around when the pull-out freezer was being opened) and then kicked back with some Jokerz Stash for several hours while the freezer turned liquid into block.

It might take six hours or more to get your water frozen into a workable, fully frozen block of ice. It depends on the freezer. You don’t want to rush the process. You want that block to be rock hard when you attempt to use it as ice. Two shifts a day makes sense. Get up in the morning, take your frozen containers out, run some tap water over them, twist the container a little bit, the ice will eventually slide out. Refill the container with liquid water, put it back in the freezer, do another round right around cocktail hour.

Now you’ve got some blocks, chunks, discs of ice. Can’t put those in a cup, though, can you? You could put them in a cooler, if you were on the move, if you were about to hit the road, or go camping. And they would last longer than chippy, hole-through-the middle store-bought ice. Big blocks can last a long time! There’s less surface area for warm actors to work on.

But say you want some ice in your cup, what do you do? There’s no exact science for this part. I get a ziplock bag, or some other sturdier plastic bag, and I take a hammer or a mallet and I wail on the bagged block of ice; I smash it up. Into whatever size cubes I need—approximately. The more you smash the ice, the more fragmented it will become. You will have some slivers and shards that might not be that useful, unless you can pour them out of your bag into your cup. It’s not a perfect process but it’s much more efficient than buying ice at a store.

If I had a deep freeze i.e. a standalone freezer I would experiment with just how big a block of ice I could make. And I’d be curious how long a block could stay in the freezer without getting freezer burnt. There’s a difference between ice for drinking and ice for keeping a cooler cold.

We left St. Louis with some chunks I made in our freezer there. We put these somewhat melted/diminished chunks back in the hotel freezer in Oklahoma City and then again in Ruidoso, New Mexico. We still had remnants of the original chunks when we reached Tucson. We never bought ice on the trip, although we did get some from the ice maker in our fridge in OKC. And we got some more from an ice machine at the motel in Ruidoso. It wasn’t actually all that hot on the drive, unseasonably cool for late May en route to the Southwest from St. Louis, plenty of ice to go around.