Witty convinced me to try French press for my office. The device is pretty simple: coffee grounds in the bottom followed by hot water; wait until brewed, then lower the plunger to stop brewing. Cleaning out the press is a little messy, though. I am told that just a few coffee grounds each day are enough to plug a kitchen sink over a short period of time. Wiping out the cylinder seems to be the best choice for cleaning.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)
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