Mindblown: a blog about philosophy.

2 (3 1/2) pound broiler-fryer chickens1 (15 ounce) can tomato sauce1/2 cup finely chopped green pepper1/4 cup cider or red wine vinegar1 tablespoon molasses1 tablespoon Worcestershire sauce1/2 teaspoon salt

1 large head cabbage, shredded1 green bell pepper, diced1 onion, finely diced1 1/2 large carrots, shredded1 cup white wine vinegar1 cup vegetable oil1 cup white sugar

2 tablespoons olive oil2 large onions, cubed1 teaspoon minced garlic3 carrots, diced2 stalks celery, diced3 1/2 cups crushed tomatoes1 1/2 cups lentils – soaked, rinsed and drained1/2 teaspoon salt1/2 teaspoon ground black pepper3/4 cup white wine2 bay leaves7 cups chicken stock1 sprig fresh parsley, chopped1/2 teaspoon paprika1/2 cup grated Parmesan cheese

4 medium beets4 cups beef broth1 onion, chopped1/2 teaspoon salt1/4 teaspoon black pepper2 tablespoons red wine vinegar1 cucumber – peeled, seeded, and diced1/2 cup sour cream