Show Notes #269: The Weekender XXIII

Posted on by Russ Woodman
Listen to Episode #269

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Announcements
    • Looking for topics for Deep Dive episodes. Please send us your thoughts or desires for shows.
    • Hamvention 2019 campaign will be starting shortly.
  • LHS Ham Radio Challenge
    • Updated your LoTW certificate and check your eQSL inbox and see if you missed anything.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • Events Next Week
  • LHS Open Source Challenge
    • Report or help stomp a bug in an Open Source project you use.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Baked Brie
  • Ingredients
    • 1 package of Frozen Puff Pastry (17oz ounces
    • 8oz wheel of brie cheese (leave rind on)
    • Toasted nuts (optional)
    • 1/4 cup preserves (any flavor you wish; apricot, raspberry and strawberry are delicious), optional
    • Slices of baguette bread (well toasted, you'll be spreading the cheese on these pieces)
    • Slices of apple (again, you'll be spreading cheese on these)
  • Directions
    • Remove the puff pastry from the box and inner wrapping, and defrost for 20-30 minutes (until it's pliable and unfolds easily).  Places a sheel of aluminum foil on your rimmed baking pan, and spray well with non-stick cooking spray, and preheat oven to 425.  Once your puff pastry has become pliable, unfold and place your brie in the middle of the square.  If you choose to use preserves and nuts, spread both of these on the top of the wheel of brie (preserves first, then nuts), then gather up the pastry and turn it into a pouch with the cheese/preserves/nuts inside.  Bake at 425 for 20-25 minutes (just until the pastry turns a toasty golden color); remove from oven and let stand 5-10 minutes for the cheese to firm up (and not be a molten volcano when you cut into it!).  Serve with well toasted baguette pieces and apple (or pear) slices. NOTE: Russ and I do NOT put anything inside the pastry with the cheese... but we do drizzle honey and toasted slived almonds on top AFTER it comes out of the oven.
  • Russ's Drink Corner
  • Old Forester 1920 Prohibition Style Bourbon
  • Description
    • Old Forester 1920 Prohibition Style is the third expression in the Old Forester Whiskey Row series. On the bottle it reads, "During Prohibition, only six Kentucky distilleries were granted permits to bottle bourbon for medicinal purposes. Brown-Forman, maker of Old Forester, secured Permit KY - 3. In 1920, the first bottles under this permit were produced. To match the usual barrel proof of the that bourbon after maturation, it is presented at 115 proof.”
  • Details
    • Mashbill: 72% corn, 18% rye, 10% malted barley
    • ABV: 57.5% (115 Proof)
    • Region: Louisville, Kentucky, USA
    • Color: Dark, rich mahogany
    • Nose: Chocolate, creme brulee, butterscotch, clover, banana, dark fruit, caramel
    • Taste: Caramel, nuts, creme broulee, brown sugar, barrel bitterness, oak char, coffee
    • Finish: Nuttiness, barrel char, caramel, allspice, pepper, chocolate
    • Price: $65 (750ml)
    • Rating: 99

Music (Segment 4)

  • "Halfway Home" by Forget the Whale from the album Take to the Skies!, courtesy of Jamendo.