Mindblown: a blog about philosophy.

3 cups chicken broth1 carrot, chopped1 stalk celery, chopped1 onion, chopped3 potatoes, cubed1/2 teaspoon dried thyme2 tablespoons dried parsley1/2 teaspoon salt1/4 teaspoon ground black pepper1 pound fresh mushrooms, sliced1 pound bay scallops2 tablespoons margarine1/2 cup white wine1 egg yolk1 cup heavy whipping cream

1 cup uncooked long grain white rice2 cups water1/4 cup butter2 cloves garlic, minced1/4 cup dry red wine1 1/2 tablespoons Worcestershire sauce2 tablespoons minced chipotle peppers in adobo sauce1 teaspoon salt1 1/2 pounds medium shrimp – peeled and deveined

2 tablespoons all-purpose flour1 teaspoon salt1/2 teaspoon celery salt1/4 teaspoon garlic salt1/4 teaspoon black pepper1/2 teaspoon ground ginger3 pounds chuck roast, cut into 2-inch pieces2 tablespoons bacon drippings1 (14.5 ounce) can diced tomatoes3 medium onions, chopped1/3 cup red wine vinegar1/2 cup molasses1/2 cup water6 carrots, chopped1/2 cup raisins4 cups cooked rice

1/4 cup dry vermouth or dry white wine1/4 cup low-sodium canned chicken broth1 tablespoon prepared horseradish1 tablespoon butter