Mindblown: a blog about philosophy.

2 1/2 pounds Brussels sprouts12 slices bacon, diced1/2 cup chopped onion3 tablespoons all-purpose flour1 1/2 cups milk1/3 cup dry white wine1/2 teaspoon salt1/2 teaspoon dried oregano3/4 teaspoon dried dill weed1/8 teaspoon black pepper

1 cup uncooked white rice2 1/2 cups water1 cup chicken blood with a dash of vinegar mixed in1 tablespoon olive oil1 onion, chopped1 clove garlic, minced4 chicken leg quarters1 cup wine1 teaspoon salt1 teaspoon hot pepper sauce

10 small shallots, peeled1 cup olive oil2 teaspoons butter1 (4 pound) whole chicken, cut into pieces2 cloves garlic, finely chopped1/2 cup red wine1 cup tomato sauce2 tablespoons chopped fresh parsleysalt and ground black pepper to taste1 pinch dried oregano, or to taste2 bay leaves1 1/2 cups chicken stock, or more if needed

2 large cucumbers – halved lengthwise, seeded and sliced1/3 cup red wine vinegar1 tablespoon SPLENDA(r) No Calorie Sweetener, Granulated1 teaspoon salt3 large tomatoes, seeded and coarsely chopped2/3 cup coarsely chopped red onion1/2 cup chopped fresh mint leaves3 tablespoons olive oilsalt and pepper to taste