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Show Notes #345: The Weekender XLVIII

Listen Now

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Announcements
    • Coffee Give-a-way and Store Purchases
    • I Won Whiskey
  • LHS Ham Radio Challenge
    • Try some Yaesu System Fusion in WiRES-X mode if your radio is capable of it.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • LHS Open Source Challenge
    • Try some Yaesu System Fusion by connecting to the network using Pi-Star to make it more Open Source-y.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Easy Chicken Marsala
  • Description
    • When we go out for Italian, I have to be careful due to a nasty allergy to tomatoes. So I tend to steer away from the normal stuff.  And what is better than than a wine sauce over some chicken with some tasty fungus mixed in?
  • Ingredients
    • 2 skinless, boneless, chicken breasts
    • Salt and freshly ground black pepper
    • 1/2 cup all purpose flour or corn starch for gluten-free
    • Up to 1/2 cup olive or vegetable oil
    • 8 ounces container of mushroom, sliced and cleaned
    • 2 tablespoons butter
      • 1/2 cup sweet Marsala wine (OR, you can substitute 1/2 cup dry white wine and 2 teaspoons of brandy for the Marsala)
    • 1/4 cup chicken stock
    • 1/4 cup sherry or dry white wine
    • Optional: 2 tablespoons heavy cream
    • Garnish with chopped parsley or oregano
  • Directions
    • Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it. Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. carefully soak up any remaining oil with paper towels and discard. Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!
  • Russ's Drink Corner
  • Redwood Empire Pipe Dream Bourbon
  • Description
    • Named for the 14th tallest tree on the planet, Pipe Dream is our first Bourbon whiskey. Pipe Dream Bourbon is made from a high corn mash-bill and blended from barrels aged between four and twelve years. Smooth and complex, it is a true sipping whiskey. It's a blend of 4- through 12-year-old bourbons and bottled at 90 proof in Sonoma County, California, a place known much more for wine than whiskey.
  • Details
    • Mashbill: 75% Corn, 21% Rye, 4% Malted Barley
    • ABV: 45% (90 Proof)
    • Region: Sonoma County, California
    • Color: Deep gold
    • Nose: Strong sweetness, peanut brittle with maple, vanilla and honey, hint of grappa
    • Taste: Pecan, brown sugar, vanilla, barrel char and general woodiness
    • Finish: Moderately light with a general sweetness and hint of pepper
    • Price: $37
    • Rating: 84
  • Bill's Whatever Corner

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