Mindblown: a blog about philosophy.

2 tablespoons olive oil1 (3 pound) whole chickensalt and pepper to taste2 lemons1 onion, coarsely chopped1 teaspoon dried thyme1/2 cup dry white wine1 teaspoon crushed garlic

9 pounds pork shoulder, cut into cubes3 tablespoons garlic powder1/4 cup fennel seed2 tablespoons crushed red pepper flakes4 teaspoons salt2 teaspoons ground black pepper2 tablespoons dried parsley1/2 cup dry white wine15 feet 1 1/2 inch diameter hog casings, rinsed

1 pound rainbow tortellini pasta, uncooked3 roma (plum) tomatoes1 tablespoon tomato paste1 clove garlic, minced3 tablespoons red wine vinegar3 tablespoons balsamic vinegar2 teaspoons Dijon-style prepared mustard1 teaspoon honey1/3 cup olive oil1/3 cup vegetable oilsalt and pepper to taste3/4 cup shredded provolone cheese3 ounces hard salami, diced2/3 cup sliced celery1/4 cup sliced black olives1/2 cup red…

1/4 cup red wine vinegar3 garlic cloves, minced2 teaspoons Dijon mustard1 teaspoon sugar1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons olive oil2 (15 ounce) cans white kidney or cannellini beans, drained and rinsed2 (6 ounce) cans light water-packed albacore tuna, drained and flaked3/4 cup sliced black olives1/2 cup chopped red onion