-=> On 07-18-19  06:59,  Michael Loo <=-
 -=> spoke to Jim Weller about 687 books for dummies + K <=-


 > We have and like a 2 cup French Press as well as a 6 cup drip
 > machine. There's also a small Espresso maker gathering dust in a
 > corner that gets occasional use.

 ML> You can always make 1 cup in a 2 cup French press.
 
I have never made coffee in either a Kureg or a French press.   We use a
coffee mate 10 cup drip machine.  Gail fills it to the 6 or 7 cup mark.
For me that is about three servings in my large coffee mug.  I don't
have coffee every day, so one brewing might last me four or five days,
heated up in the microwave.

This sounds just a little bit different.  Might be worth trying.  Of
course you would sub out the poison vegetable and use long eggplant
instead.
 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Campfire Meatballs
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      1 lb Ground beef
    1/4 c  Dry bread crumbs
      1    Egg; slightly beaten
    3/4 ts Garlic salt
    1/4 ts Pepper
           Heavy aluminum foil
      2 md Zucchini; halved,
           -- then sliced crosswise
           -- into 1/2 inch slices.
      2 c  Prepared spaghetti sauce
           Grated Parmesan cheese
           Garlic bread sticks
           -- (optional)
 
  1. In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup
  water, garlic salt and pepper, mixing lightly but thoroughly. Shape
  into 24 (approx 1-1/4 inch) meatballs.
  
  2. Cut four 18x12 inch long sheets heavy duty aluminum foil. Place
  equal amounts of meatballs and zucchini in center of each; top each
  with 1/3 cup spaghetti sauce. Bring shorter edges of foil together
  over the center; fold down loosely to seal, allowing room for heat
  expansion and circulation. Fold in open ends to seal.
  
  3. Place packets on grid over medium ash-covered coals, Grill,
  uncovered, 16 to 18 minutes or until meatball centers are no longer
  pink and zucchini is tender, truning packets over once.
  
  4. To serve, carefully unfold ends and tops of packets; sprinkle
  cheese over meatballs. Serve with garlic bread sticks, dipping into
  sauce, if desired.
  
  Cooks tip: To check the temperature of the coals, cautiously hold your
  hand palm side down, at cooking height (just above the grid). Count
  the number of seconds you can hold your hand in that position before
  the heat is uncomfortable and you have to pull it away; 4 seconds for
  medium coals.
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:05:10, 19 Jul 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)