Mindblown: a blog about philosophy.

1 pound skinless, boneless chicken breast halves1 egg1/4 teaspoon dry mustard1/2 teaspoon salt2 teaspoons hot water1 tablespoon white wine vinegar1 cup olive oil2 cups halved seedless red grapes1 cup coarsely chopped pecans1 cup coarsely crumbled blue cheese

1 cup soy sauce1 cup ruby red grapefruit juice1/3 cup hoisin sauce1/4 cup ketchup3 tablespoons rice wine vinegar1/4 cup brown sugar, packed1 tablespoon ground ginger1 habanero pepper, halved and seeded4 cloves garlic, smashed

1 tablespoon Dijon-style mustard1/2 teaspoon finely minced garlic1 teaspoon sugar2 tablespoons freshly squeezed lemon juice1 teaspoon white wine vinegar1/2 cup extra-virgin olive oil1 (5 ounce) bag baby spinach1/2 cup dried cranberries4 ounces fresh goat cheese, crumbledCANDIED ALMONDS1/2 cup sugar2 tablespoons water1 drop freshly squeezed lemon juice3/4 cup roughly chopped or slivered California Almonds

2 pounds pork shoulder roast, cut into cubes1 teaspoon dried rosemary leaves, crumbled1 teaspoon dried thyme leaves1 teaspoon ground black pepper1/2 teaspoon salt2 tablespoons olive oil1 onion, diced1 carrot, peeled and diced2 cloves garlic, minced1/2 cup dry red wine1 (28 ounce) can diced tomatoes1 cup chicken stock