Show Notes #351: The Weekender L

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This Weekend in Amateur Radio (Segment 1)

Iowa State Parks On-the-Air Centennial: Cedar Rock
- Source: https://lhs.fyi/my
- Additional Info: https://lhs.fyi/mz

LHS Ham Radio Challenge
- Get ready for ARRL Field Day in a COVID-19 world. Plan for physical distancing in an on-site location or perhaps operating as a single operator station from home.

This Weekend in Open Source (Segment 2)

LHS Open Source Challenge
- Sign up for one or several of the many virtual conferences and learning opportunities that are sprouting up and learn something new or top up your knowledge in an open-source discipline.

This Weekend in Hedonism (Segment 3)

Description
- Russ is a huge fan of apple pies (especially the hand sized ones), so this is a great option to keep him from buying them at convenience stores!

Directions
- Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray. In a small bowl, combine fruit, granulated sugar, flour, cinnamon (optional), and lemon juice; mix well and set aside. Unroll both pieces of pie dough onto a cutting board. Using a 3-inch round cookie or biscuit cutter, cut 9 circles from each piece of dough. (If you don’t have the right size cutter, you can use the rim of a drinking glass). Place 9 dough circles on the baking sheet. Place about 1 tablespoon of the fruit mixture onto the center of each piece of dough. In a small bowl, whisk egg and water. Brush edges of dough with egg wash. Place remaining dough circles over filling and seal edges by pressing together with a fork dipped in the egg wash. Make sure you seal each one completely so the filling won’t ooze out. With a paring knife, cut a small slit in the top of each hand pie. Brush tops of each with egg wash and sprinkle with coarse sugar. Bake 15 to 20 minutes or until the crust is golden brown. Serve warm. You can save time and use canned fruit pie fillings; skip mixing the sugar, flour, cinnamon and lemon juice together (and skip step one in the directions).

Description
- Our Kentucky Straight Rye Whiskeys are offered as a Cask Strength release. Once our traditional sweet mash process is distilled in our column stills we enter the barrel at the lowest entry proof we know of in Kentucky. We barrel at 100 proof and 105 proof to highlight the balance of the distillate and alternate solubility expression we get from the barrel at a lower proof. We also barreled at a gradient of proofs between 100 and 120 proof for our first few years before settling into 100 and 105 proof. This is the reason you will find releases of our cask strength Rye varying in proof. Our rye mash bill is one we created for a broader balance of flavor to offset the typical high ryes commonly found. We use Kentucky-grown Heritage rye from our local KY Proud farm. We enter the new, air-dried #4 char, 53-gallon barrels at 100 proof and 105 proof for our Rye Whiskey and age until maturity in our barrelhouse. We age our Rye Whiskeys on the upper floors of our rickhouses for a minimum of 4 years with regular expressions expected to be between 6 and 8 years of age.

Linux in the Ham Shack