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Show Notes #358: The Weekender LIII

Listen Now

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • State QSO Party Challenge(s)
    • None
  • Contests Next Weekend
  • State QSO Party Challenge(s)
    • None
  • Special Events
  • 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 http://url.bcts.info/qthe to register for a free attendee pass.
  • LHS Ham Radio Challenge
    • Help out the show! We're putting out another call for deep dive topic suggestions. If there's something you'd like us to cover, please get in touch and let us know. Thank you.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • If you don't have a good system of doing backups, locate a good solution and make sure you have a good recovery path for your data.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Hawaiian Macaroni Salad
  • Ingredients
    • 1 (1 lb.) box macaroni
    • 2 Tbsp. apple cider vinegar
    • 2 carrots, shredded
    • 1/4 c. onion, shredded (optional)
    • 2 1/2 c. Best Foods (or Hellman's) mayonnaise... no substitutes!
    • 1/4 c. milk
    • 2 tsp. sugar
    • kosher salt & pepper, to taste
  • Directions
    • Cook macaroni according to package directions. Drain well and place macaroni in a large bowl.  While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Allow to cool for about 10-15 minutes. In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste. Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving (adding a little more milk if needed, no more than a Tbsp. or two).
  • Russ's Drink Corner
  • Noah's Mill Straight Bourbon
  • Description
    • Operating as a non-distilling producer, Kentucky Bourbon Distillers, one of names used by the Willett distillery, purchases bourbon from other distilleries, ages it in their warehouses and bottles it as part of their extensive family of labels. In 2012, Willett resumed distilling and has its own releases. Noah's Mill is one of Willett's sourced bourbon brands. When Willett originally released Noah’s Mill, it carried a 15-year age statement but in these times of bourbon shortages, the age statement has been dropped. Now Noah’s Mill is believed to be a blend of bourbon aged four to 20 years.
  • Details
    • Mashbill: Undisclosed
    • Proof: 57.15% (114.3 Proof)
    • Region: Bardstown, Kentucky
    • Color: Medium honey, light amber
    • Nose: Cinnamon, baking spice, vanilla, yeast, seasoned oak
    • Taste: Toasted pecan, orange, cinnamon, burnt sugar, allspice, mint, vanilla, cream, caramel
    • Finish: Medium length with hints of baking space, black currant, pecan, vanilla and rye grain
    • Price: $50 (750ml)
    • Rating: 90

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