Mindblown: a blog about philosophy.

1/2 onion, diced1 bay leaf1 clove garlic, chopped2 tablespoons finely chopped carrot2/3 cup fish stock2/3 cup dry white wine4 pounds fresh mussels, scrubbed and debearded2/3 cup heavy creamsalt and pepper to taste

1/2 cup water1/4 cup red wine vinegar1 tablespoon sugar3/4 pound boneless beef chuck roast, cut into 1-inch cubes3/4 teaspoon saltDash pepper1 dash ground nutmeg1 small onion, sliced2 teaspoons minced fresh parsley1 bay leaf3 tablespoons raisins2 teaspoons cornstarch2 tablespoons half-and-half creamHot cooked egg noodles

2 pounds boneless beef chuck roast, trimmed of fat1/4 cup water1 1/2 cups beef broth3 tablespoons red wine vinegar2 tablespoons chili powder1 teaspoon ground cumin4 (8 inch) flour tortilla3 tablespoons butter, melted1 1/2 cups shredded Monterey Jack cheese1 cup sour cream1 cup salsa

1/4 cup milk1/4 cup white wine1 (8 ounce) package shredded Cheddar cheese1 (8 ounce) package shredded Monterey Jack cheese1 (8 ounce) package cream cheese, softened1/4 cup chopped green onions1/4 cup frozen chopped spinach, thawed and drained1 teaspoon ground dry mustard1 teaspoon ground cayenne pepper1 teaspoon garlic powder1 teaspoon coarsely ground black pepper