Mindblown: a blog about philosophy.

1/4 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1 teaspoon chopped fresh parsley1/2 teaspoon dried dill weed1/4 cup butter, divided4 boneless, skinless chicken breast halves1 pound fresh mushrooms1 onion, sliced into rings1/2 cup white wine8 ounces Gruyere cheese, shredded

12 pitted dates1/4 cup chopped, toasted pine nuts3 tablespoons red wine1/8 teaspoon ground black pepper (optional)1/4 cup honey

5 slices bacon1 tablespoon olive oil1/2 white onion, chopped2 teaspoons garlic, minced2 cups beef stock1 (15.5 ounce) can pinto beans1 (14.5 ounce) can Italian-style stewed tomatoes2 stalks celery, chopped1 bay leaf1 medium apple, thinly sliced1/2 cup red winesalt and pepper to taste

2 pounds red boiling potatoes, scrubbed2 tablespoons red wine vinegar1/2 teaspoon salt1/2 teaspoon freshly ground black pepper3 hard-cooked eggs1 small celery stalk1/4 cup chopped sweet pickle (not relish)3 scallions2 tablespoons chopped fresh parsley1/2 cup mayonnaise2 tablespoons Dijon-style mustard