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Yeah! I frequently zap* up a glob of microwave pumpkin custard in a mug. Canned pumpkin, sweetener(s) (such as brown sugar, honey, agave syrup, whatever's around), spices (cinnamon, pumpkin pie spice, vanilla), maybe a spoonful of yogurt, liquid egg stuff. Mix well and microwave for 4-5 minutes.
* (I've managed to get myself to stop talking about "nuking" things.)
Let's introduce the word glob into official cooking - I feel it describes a lot of good tasting meals.
Like the glob of tomato, egg and veg I had last week, but I don't know if I can cook it again and get the same results. That happens often in my kitchen.
why not add grated cheese on top, and brown it in the oven? Yanno, a casserole?
Cute. Such good manners.
I tried to make a soup last night with lentils, turkey, and noodles. Despite pre cooking the noodles, the liquid was soaked up, so it was less of a soup and more of a glob. Still, good!
Daniel, such a sweet little piece of video art, with very nice looking diners and an attentive waiter!
I ran across this Eastern European Soups group while looking for a squash recipe. I haven't tried any of these, however, I have had good luck with Barbara Rolek, Eastern European Food Expert.
I love Eastern European Soups, especially when I have my jars of seasonings from last summer's harvest. Here is Rolek's Top Eastern European Hot Soup Recipes
Michael, I Googled "Spain, recipes, beans" and there were several recipes there. The most common bean was cannellini beans.
Michael & Daniel--
This isn't exactly what you're looking for, but it is a fabulous bean dip from Ken Graham's incredible cookbook, Grains, Rice and Beans.
In the 1960's I went to Spain and stayed in a hostal that served the most wonderful beans that I have ever had in my life. Thick and creamy just right. I've never been able to find anything like them since, and even the Mexicans cannot help me. Anyone got an idea what these beans might have been? They were the best I ever tasted.
We have a fine spice company in Spokane, Michlitch. I sent them an email asking for information about Braunschweiger seasoning. I'll let you know what they say. For the binder, I'll call their sausage maker next week and see what he/she has to say.
My grandad and dad used to make Braunschweiger in their butcher shop and I liked it very much. I don't have any of their recipes.
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