This Weekend in Amateur Radio (Segment 1)

• Contests

• IARU HF World Championship
  • Source: https://lhs.fyi/n0

• State QSO Party Challenge(s)
  • None

• Contests Next Weekend

• CQ Worldwide VHF Contest
  • Source: https://lhs.fyi/75

• North American QSO Party
  • Source:  https://lhs.fyi/5v

• State QSO Party Challenge(s)
  • None

• Special Events

• Iowa State Parks OTA Centennial: Volga River
  • Source: https://lhs.fyi/n8 (W0OEL)
  • Additional Info: https://lhs.fyi/my

• Red River Bridge War Special Event
  • Source: https://lhs.fyi/n9

• National Speleological Society 79th Annual Convention
  • Source: https://lhs.fyi/na (NSS)

• Announcements
  • Linux in the Ham Shack will have a booth at the QSO Today Virtual Ham Expo. We don't know what the booth will look like yet, what content it will have or what interaction we'll be able to provide with visitors. But we hope it's a great experience and want to thank Eric, 4Z1UG, for sponsoring a place for us in his event. Visit https://lhs.fyi/qthe to register for a free attendee pass.

• LHS Ham Radio Challenge
  • Operate on a band or mode that is outside of your usual or comfort zone. Just one contact and you can consider yourself a true adventurer.

This Weekend in Open Source (Segment 2)

• Distros to Try

• Linux Mint 20 “Ulyana”
  • Source:  https://lhs.fyi/n3

• Events

• DrupalCon 2020
  • Source: https://lhs.fyi/mX

• What's New in OpenStack 16
  • Source: https://lhs.fyi/n7 (RedHat)

• LHS Open Source Challenge
  • Put an unused Raspberry Pi collecting dust on your shelf (and you know you have at least one) to good use.

This Weekend in Hedonism (Segment 3)

• Cheryl's Recipe Corner!

• Peruvian Chicken and Green Sauce

• Description
  • I am a Pampered Chef consultant and have been using my Pampered Chef Air Fryer a LOT.  I decided to pull out the air fryer a few days ago and make this recipe (which is a Pampered Chef recipe).  We both loved the recipe, and the sauce was fantastic (and wasn't too spicy).  If you don't own an air fryer or rotisserie, you can either bake or grill the chicken (and use a food processor or blender to make the sauce).  Next time we plan on using boneless/skinless chicken breasts (I'm not a huge fan of boning chicken!)

• Ingredients (Chicken)
  • 1 whole chicken (4 lbs or smaller)
  • 2 tbsp vegetable oil
  • Juice from 1/2 small lime (about 1 tablespoon if using bottled)
  • 2 tsp sugar
  • 1-1/2 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp ground oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 garlic cloves, pressed

• Ingredients (Sauce)
  • 1/2 medium bunch cilantro with stems (about 24 sprigs)
  • 1 jalapeño, seeds removed 
  • Juice from 1/2 small lime (about 1 tablespoon if using bottled)
  • 2 garlic cloves, pressed
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp white vinegar
  • 1/4 tsp + 1/8 tsp salt
  • 1/2 cup mayonnaise

• Directions (Chicken)
  • Pat the chicken dry with a paper towel. Combine the remaining chicken ingredients in a small bowl and coat the chicken with the mixture. Tie the legs together with a 12" (30-cm) piece of cooking twine. Tie the wings against the breasts with a 24" (61-cm) piece of twine. Insert the Deluxe Air Fryer spit though the legs where they are tied together and through the cavity, centering the bird on the spit. Insert the forks securely into the chicken and tighten the screws. Turn the wheel to select the ROTISSERIE setting; press the wheel to select. Turn the wheel to adjust the time to 45 minutes. Press the wheel to start. When the timer is up, use the retrieval tool to remove the spit.* Cook until the internal temperature reaches 165°F, adding more time, if needed.

• Directions (Sauce)
  • Combine the sauce ingredients in the Deluxe Cooking Blender or Manual Food Processor and pulse until combined. Serve the sauce with Peruvian Chicken.

• Russ's Drink Corner

• Baker's 7 Single Barrel Bourbon

• Description
  • “Burnt brown sugar, toasted marcona almonds, and hints of crème fraîche surface on the alluring nose here. The palate is firm but not overwhelming, with a potpourri of dried stone fruits, spices and a hint of molasses. The above-average finish shows a bit of heat and lots of spice. Baker’s Bourbon is tasty served neat, but works even better on the rocks.” This particular bottle came from rickhouse CL-P, barreled January, 2013, with a serial number of 000324172.

• Details
  • Mashbill: 77% Corn, 13% Rye, 10% Malted barley
  • Proof: 53.5% (107 Proof)
  • Region: Clermont, Kentucky
  • Color: Medium amber
  • Nose: Oak, chocolate, vanilla bean, artificial cherry, peanut shells, tobacco, barrel char
  • Taste: Toasted oak, dried fruit, caramel, peanut, baking spices, honey, molasses
  • Finish: Roasted corn, barrel char, vanilla, fading baking spice
  • Price: $60-65 (750ml)
  • Rating: 82