Mindblown: a blog about philosophy.

2 pounds cubed beef chuck roast4 carrots, chopped2 onions, sliced into rings2 tablespoons brown sugar1/2 cup Burgundy wine3 tablespoons tapiocasalt to tasteground black pepper to taste1 (28 ounce) can crushed tomatoes1 (8 ounce) can tomato sauce2 cups canned potatoes1 (5 ounce) can water chestnuts2 cups canned mushrooms, drained

2 blood oranges, peeled and sliced into rounds1 pound salmon fillets1/2 teaspoon freshly grated nutmeg1 cup red wine

1 cup soy sauce1/2 cup red wine vinegar or cider vinegar1/2 cup water1/2 cup vegetable oil1 teaspoon dried oregano1/2 teaspoon onion powder1 clove garlic, minced1 pound beef stew meat, cut into 1 1/2 inch pieces1 pound sliced bacon, cut in half1 (8 ounce) can sliced water chestnuts, drained1 (8 ounce) can pineapple chunks, drained

1/4 pound bacon2 eggs1/2 head lettuce1 carrot, shredded1 tomato, sliced1 tablespoon corn oil1 tablespoon red wine vinegarsalt and pepper to taste