Podcast RSS Feeds

LHS Voice Line

+1-909-LHS-SHOW
Call us and leave a message with your questions, thoughts or suggestions. We love feedback!

LHS Ubuntu Builds

Current Site Visitors

Please Visit Our Sponsor

Show Notes #278: The Weekender XXVI

This Weekend in Amateur Radio (Segment 1)

  • Announcements
  • Deep Dive Episode Suggestions
  • Hamvention 2019 Campaign
  • YouTube Channel
  • 1,000 Twitter Followers Contest
  • LHS Ham Radio Challenge
  • Try using JTAlarm or AlarmeJT with your WSJT-X installation next time you're out trying to work DXCC on FT-8.

This Weekend in Open Source (Segment 2)

  • LHS Open Source Challenge
  • Contact any of the LHS hosts via JS8Call in the next fortnight. That'd be swell!

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Peanut Chicken Stir Fry
  • Ingredients
    • 1/2 cup water
    • 1/4 cup peanut butter
    • 3 tablespoons soy sauce
    • 1 tablespoon brown sugar
    • 2 to 3 garlic cloves, minced
    • 1 tablespoon sesame oil
    • 1 tablespoon vegetable oil
    • 1 pound boneless skinless chicken breasts, cubed
    • 3 cups fresh broccoli florets
    • 1 cup shredded carrots
    • 1 cup bean sprouts
    • 1 tablespoon cornstarch
    • 1 tablespoon water
    • Hot cooked rice or noodles
    • Optional: Tofu, sriracha
  • Directions
    • In a small bowl, combine 1/2 cup water, peanut butter, soy sauce and brown sugar until smooth; set aside. In a skillet or wok, stir-fry garlic in sesame and vegetable oils for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli, carrots and bean sprouts; stir-fry for 5 minutes. Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender. Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles, and garnish with peanuts if desired.
  • Russ's Drink Corner
  • Smooth Ambler Old Scout American Whiskey
  • Description
    • Old Scout American Whiskey is a union of two whiskies distilled from classic bourbon mash bills. One is aged in new oak barrels and the other matures in rejuvenated, re-charred bourbon casks. While this unique aging excuses the marriage from being called bourbon, it shares all of the character and drinkability you would expect from a whiskey on the brink of being one. Like the other Old Scout whiskeys, it is blended in limited, hand selected batches and without chill filtration.
  • Details
    • Mashbill: 36% Rye (Others undisclosed)
    • ABV: 49.5% (99 Proof)
    • Region: West Virginia (grains from Tennessee and elsewhere)
    • Color: Light amber
    • Nose: Green apple, butter cake, hint of dark roast coffee, graham crackers, hint of rye spice
    • Taste: Baking spices, Swedish gingerbread (pepparkakor), oak, sweet corn, a hint of mint, rye dryness on the tongue
    • Finish: Long fade of pepparkakor and a touch of oak bitterness fading into vanilla, mint and dry spice
    • Price: $35 (750ml)
    • Rating: 85

Comments are closed.