LHS Ubuntu Builds

Podcast RSS Feeds

LHS Voice Line

+1-909-LHS-SHOW
Call us and leave a message with your questions, thoughts or suggestions and we'll put you on the air!

Join the Mailing List

Stay up to date with important information about the show, contests, live events and more. CLICK HERE to subscribe.

Become a Member

Membership has its rewards. Sign up for less than $2.00 per month and receive members-only content, free swag and more. CLICK HERE for details.

Please Visit Our Sponsor

Show Notes #261: The Weekender XX

Listen to Episode #261

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Civil Air Patrol 77th Anniversary
  • Skywarn Recognition
  • Pearl Harbor Remembrance Day
  • USS Arizona at Pearl Harbor Day
  • LHS Ham Radio Challenge
    • Work the 10m contest and share with us your score summary!

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • Events Next Week
  • LHS Open Source Challenge
    • Create a GitHub account if you don't have one. If you have one, create a repo of something to share (antenna design, layout of your shack desk, scripts, anything). Send us the link!

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Chicken Pot Pie Soup
  • Ingredients
    • 2 tablespoons butter
    • 1/4 cup finely chopped onion
    • 1 1/2 cups chicken broth (from 32-oz carton)
    • 1 1/2 cups milk
    • 1 package (1.6 oz) garlic and herb sauce mix  (Knorr Pasta Sauce Mix, Garlic Herb, 1.6 oz?)
    • 1/4 teaspoon pepper
    • 1 cup diced frozen hashbrowns
    • 1 bag (10 oz) frozen mixed vegetables
    • 2 cups chopped deli rotisserie chicken
  • Directions
    • In 3-quart saucepan, melt butter over medium-high heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until tender. Stir in chicken broth, milk, sauce mix and pepper with whisk until smooth. Stir in diced potato; heat to boiling. Reduce heat to medium; cook 5 to 7 minutes, stirring occasionally, until potatoes are tender. Stir in frozen vegetables and chicken; cook 10 to 15 minutes, stirring frequently, until thickened and heated through. It's versatile. Have leftover cooked turkey? You can use that in this soup instead of chicken. No biscuits on hand? Try cutting small 1-inch rounds from Pillsbury refrigerated pie crusts and serving them baked on top of the soup. You can even mix up the veggies in this recipe to match your family’s taste—broccoli, corn, carrots, green beans and onion are all good choices for this hearty soup.  Feeling inspired? Most chicken soups are easily customizable.

  • Russ's Drink Corner
  • Knob Creek Single Barrel Straight Bourbon Whiskey
  • Description
    • When Booker Noe created Knob Creek, he revived full-flavored, pre-prohibition style bourbon. Each bottle stands as a hard-earned piece of bourbon history and each barrel is a story all its own, uniquely influenced by nature, time and its individual journey. That’s why Knob Creek Single Barrel Reserve remains its purest expression of old style flavor. Each bottle remains un-blended, highlighting the singular characteristics of our finest hand-selected barrels.
  • Details
    • Mashbill: 75% corn, 13% rye, 12% malted barley
    • ABV: 60% (120 Proof)
    • Region: Clermont, KY, USA
    • Color: Amber and henna
    • Nose: Horseradish(!), vanilla, oak, light cherry, cocoa
    • Taste: Horseradish(!), hazelnut, charred oak, caramel
    • Finish: Long, oak, vanilla
    • Price: $40 (750ml)
    • Rating: 85
  • Bill's Whatever Corner
  • Lewis & Clark Brewing Co Tumbleweed IPA
  • Details
    • ABV: 7.7%
    • IBU: 68
    • A TWO-TIME GOLD MEDAL WINNER at the Great American Beer Festival (2001, 2014). This is Montana’s Most Award Winning IPA! It’s amber color and incredible hoppy aroma (plenty of Cascade & Centennial hops) along with a strong malt backbone using Montana grown and malted barley work together to create an incredibly well balanced IPA.

Comments are closed.