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Yea, so I got bored and played around with some food today. I rolled a cigar out of some Tuscan Kale and Rainbow Swiss Chard.

Of course, terroire is of utmost importance...this leaf was grown spray free on a CSA local farm that uses all natural fertilizer, etc. Pretty much true organic. Then I flavored the leaves with balsamic, olive oil, Celtic salt, pepper, other secret seasonings per terroire.

Looking at the leaves, I selected the best looking, long, firm leaves as my wrapper, and chose the nice fat, ugly ones for my capote - per camajan. Rest of the blend made up the tripa.

Wrapped it up, phenomenal construction, and it drew like a padron. Just a piece of level 9 work, I must say. Should have gone to Rocky Patel hall of fame.

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