Mindblown: a blog about philosophy.

1 (16 ounce) package cheese tortellini3 tablespoons butter1 clove garlic, minced2 portobello mushrooms, chopped1/2 pound button mushrooms, sliced1/4 cup white wine1/2 tablespoon dried basilsalt and pepper to taste1/2 cup grated Parmesan cheese

1 (12 ounce) package dry fettuccine noodles1 tablespoon olive oil1 tablespoon butter4 fresh mushrooms, sliced1 tablespoon minced garlic1 tablespoon Italian seasoning1 teaspoon salt1/2 cup white wine1 cup chicken stock1/2 cup sour cream1 tablespoon cornstarch1/4 cup grated Parmesan cheese for topping

2 pounds small white boiling onions, peeled1 (750 milliliter) bottle Chardonnay wine1 bay leaf1/4 teaspoon dried thymesalt to taste1 cup heavy whipping cream1 teaspoon butter

96 pecan halves1 (3 ounce) package cream cheese, softened2 ounces stilton cheese2 teaspoons port wine1/2 teaspoon honey1 pinch ground black pepper2 tablespoons chopped fresh chives