Mindblown: a blog about philosophy.

1 portobello mushroom cap, cut into 1/2-inch slices1 tablespoon red wine vinegar2 slices pumpernickel rye bread1 tablespoon Dijon mustard1 tablespoon sliced pimento-stuffed green olives2 slices Havarti cheese

2 pints cherry tomatoes, halvedsalt, to taste1/4 cup mayonnaise1/4 cup sour cream2 tablespoons rice wine vinegar1 garlic clove, minced3 cups fresh corn kernels1/4 cup torn basil leaves1 small red onion, quartered and thinly sliced1/2 cup raisinssalt and pepper to taste

6 large tomatoes, quartered1 bulb fennel, chopped1 yellow onion, chopped4 cloves garlic1/4 cup white sugar1/4 cup molasses1/4 cup red wine vinegar10 whole cloves2 whole star anise pods1 tablespoon salt

2 tablespoons margarine1 cup chopped onion1 clove garlic, chopped3 carrots, chopped1 1/2 cups chopped celery2 (10.5 ounce) cans condensed beef broth2 cups red wine2 cups tomato juice2 cups diced cooked beefsalt to tasteground black pepper to taste2 tablespoons margarine, softened2 eggs6 tablespoons all-purpose flour1/4 teaspoon salt