Mindblown: a blog about philosophy.

1/2 cup red wine1/4 cup Worcestershire sauce1/4 cup liquid smoke flavoring1 tablespoon molasses2 teaspoons onion powder2 teaspoons garlic powdersalt and pepper to taste1 (3 pound) beef brisket2 (14 ounce) cans beef broth

1 (16 ounce) package dry penne pasta1 tablespoon olive oil1 medium onion, finely chopped2 cups fish stock2 cups white wine3 tablespoons Scotch whiskey1/2 pound chopped smoked salmon2 cups heavy creamfreshly ground black pepper to taste1/2 cup grated Parmesan cheese for topping1 bunch Italian flat leaf parsley, chopped

1 (10.75 ounce) can condensed cream of mushroom soup1 (10.75 ounce) can cream of asparagus soup2 cups milk1 cup light cream1 (6 ounce) can crabmeat1 1/4 cups white wine

2 cups cooked, cubed chicken meat1 cup diced celery1 cup frozen green peas1 (5 ounce) can water chestnuts, drained and chopped1/2 cup toasted and sliced almonds2 cups chopped red bell pepper1/4 cup chopped onion2 tablespoons chopped pimento peppers (optional)2 tablespoons white wine1 1/2 teaspoons lemon juice1/2 cup milk1 (10.75 ounce) can condensed cream of chicken…