I actually made something in the kitchen.

Hash Brown Casserole

1/4 cup melted butter
About 6 cups frozen hash browns, thawed
(Minced fresh parsley and chives)
1 can cream of chicken soup
1/2 cup sour cream
(1/4 cup cottage cheese)
3 tbsp diced green chiles
1 cup shredded cheddar cheese (I used sliced Swiss cheese)
Crushed corn flakes or buttered bread crumbs
1/4 cup melted butter

Put 1/4 cup melted butter in the bottom of a glass baking dish. Mix the parsley and chives into the potatoes and spread 1/2 of them over the melted butter in the baking dish. In a bowl, stir together the soup, sour cream, cottage cheese, and green chiles. Spread this over the potatoes. Put a layer of cheese (use about 1/2 cup of the shredded cheese or 1 layer of sliced cheese).

Cover with more potatoes and top with the crumbs. Drizzle with the 1/4 cup melted butter. Bake at 350 degrees until bubbly.

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I don't know how well this freezes after baking, but I'll find out, because I'll have too much of it left over. The cottage cheese is optional - I just wanted to use some up.

How do you measure the grounds for coffee? I use a tablespoon, and put one generous spoon per cup of water (as measured by those lines on the pot). Those scoops that used to come in the can are 2 tablespoons, and it was supposed to be one scoop per cup, so that would be stronger than I make it. I compensate for this by buying a strong dark roast. My pot here is a percolator, but in Las Vegas we use a drip pot that has settings like "Stronger." I'm not sure how it works for stronger - maybe the coffee maker somehow slows down how fast the water goes through the grounds.

The lines on the pot are for 6 ounce cups, I'm pretty sure, but I don't know. Yes, I could go all Mythbusters and measure it, but I don't care that much, it's just one of those things.