Mindblown: a blog about philosophy.

2 quarts mussels – cleaned and debearded2 tablespoons butter2 large onion, peeled and sliced into rings3 stalks celery, cut into 1/2 inch pieces1 1/2 cups dry white wine2 sprigs fresh thyme2 bay leavessalt and pepper to taste1/2 cup creme fraiche1/4 cup chopped fresh parsley

1 cup peach preserves1 1/2 tablespoons Worcestershire sauce1/2 teaspoon chile paste4 boneless pork chops1 teaspoon ground ginger1 pinch ground cinnamonsalt and pepper to taste2 tablespoons vegetable oil1/2 cup white wine

1/3 cup apricot preserves1/3 cup fruity white wine, such as Gewurztraminer1/2 teaspoon ground gingersalt and pepper to taste2 tablespoons olive oil4 boneless pork chops, 1/2 inch thick

1 tablespoon unsalted butter5 shallots, minced2 pounds ground lamb1 cup fresh bread crumbs1/4 cup chopped fresh parsley1 egg, lightly beaten2 tablespoons lemon zest1/2 teaspoon dried marjoramsalt and freshly ground black pepper to taste1/2 cup unsalted butter1 tablespoon olive oil2 1/2 tablespoons tomato sauce1/4 cup wine1 small garlic clove, minced1 dash ground cinnamontoothpicks