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Show Notes #309: The Weekender XXXVI

Listen Now

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Announcements
    • A contest is on the way. The scope and prize(s) have not yet been determined but stay tuned!
  • LHS Ham Radio Challenge
    • Try out this new find SDRangel is an Open Source Qt5 / OpenGL 3.0+ SDR and signal analyzer frontend to various hardware.  http://url.bcts.info/gU

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Give us feedback on your open source amateur radio hardware and software in your shack!

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • School Lunchroom Pizza
  • Description
    • On Saturday night we hosted a 1980's party, and this is one of the items we decided to provide for dinner. Russ said it was pretty spot-on.
  • Ingredients (Crust)
    • 2? flour
    • ¾ cup powdered milk
    • 2 Tbsp sugar
    • 1 packet of quick rise yeast
    • 1 tsp salt
    • 1? cup warm water (105-110 degrees)
    • 2 Tbsp vegetable oil
  • Ingredients (Filling)
    • ½ pound ground chuck and/or ground Italian Sausage
    • ½ tsp salt
    • ½ tsp pepper
    • 1 8oz block mozzarella cheese – grated yourself (To be authentic school pizza, you will have to use imitation mozzarella shreds.)
  • Ingredients (Sauce)
    • 6oz can tomato paste
    • 1 cup water
    • ? olive oil
    • 2 cloves garlic minced
    • 1 tsp salt
    • 1 tsp pepper
    • ½ tbsp dried oregano
    • ½ tbsp dried basil
    • ½ tsp dried rosemary crushed
  • Directions (Crust)
    • Preheat oven to 475 degrees. Spray a half sheet pan with non-stick pan spray and lay Parchment paper down. Cooking spray makes the parchment stick. In a large bowl mix flour, powdered milk, sugar, yeast, salt – whisk to blend. Add oil to hot water (110-115 degrees) – pour into your dry mixture. Stir with a wooden spoon until batter forms – don’t worry about lumps – you just want no dry spots. Spread dough into pan using fingertips until it’s even. If dough doesn’t want to cooperate, let rest 5 minutes and try again. Bake just the crust for 8-10 minutes – remove from oven and set aside.
  • Directions (Filling)
    • Brown meat(s), seasoned with salt and pepper, until it resembles crumbles – set aside and drain meat. Get out the pizza sauce – to partially baked crust, assemble.
  • Directions (Sauce)
    • Spread all over crust (to the edges). Sprinkle meats on top of sauce. Sprinkle cheese on top of meat. Bake at 475 degrees for 8-10 minutes until cheese melts and begins to brown. Remove from oven – let stand 5 minutes. Cut into rectangles and serve!
  • Russ's Drink Corner
  • J.W. Kelly & Co. Old Milford Bourbon
  • Description
    • J.W. Kelly & Co. is a heritage brand having been started in 1866 by J.W. Kelly, an immigrant from Ireland in 1862. who had immigrated from Ireland to the U.S. in 1862. He ventured from New York to Chattanooga, Tennessee and took up residency there. The distillery operated there until 1915 when Prohibition put it out of business. Recently resurrected, Old Milford Bourbon is the first expression released by the company in over 100 years. It is a blend of 8-year, 6-year and 5-year-old bourbons with an interesting mashbill that leads to a unique product.
  • Details
    • Mashbill: 75% corn, 20% malted rye, 5% barley
    • ABV: 47% (94 Proof)
    • Region: Chattanooga, Tennessee
    • Color: Dark amber with a hint of mahogany
    • Nose: Butterscotch, vanilla, toasted oak, subtle mint, rubber, raspberry
    • Taste: Butterscotch, vanilla, milk chocolate, black pepper, barrel oak, fairly prominent alcohol note
    • Finish: Lingering dry note of barrel spice, toasted oats, vanilla and touch of sweet melon
    • Price: $30 to $60 (750ml)
    • Rating: 84
  • Bill's Whatever Corner
  • Truly Hard Seltzer
    • 5% ABV
    • Berry Mix Pack
    • Favorites:  Blueberry & Acai, Black Cherry

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