This Weekend in Amateur Radio (Segment 1)

• Contests

• ARRL EME Contest
  • Source: https://lhs.fyi/gH

• Oceania DX Contest
  • Source: https://lhs.fyi/p2

• State QSO Party Challenge(s)
  • Nevada
  • Arizona
  • Pennsylvania
  • South Dakota

• Contests Next Weekend

• Worked All Germany Contest
  • Source: https://lhs.fyi/p0

• Stew Perry Topband Challenge
  • Source: https://lhs.fyi/stew

• State QSO Party Challenge(s)
  • New York
  • Illinois

• Special Events

• Third Annual Get Your Parks On
  • Source: https://lhs.fyi/p5

• Jamboree on the Air / Jamboree on the Internet
  • Source: https://lhs.fyi/pm

• USCG Auxiliary 80th Anniversary

• Announcements
  • Richard's Radio Adventures
  • Resonant Frequency: The Amateur Radio Podcast

• LHS Ham Radio Challenge
  • Choose a type, purpose and materials and build an antenna; anything from a simple J-pole to a longwire, dipole or multi-element Yagi.

This Weekend in Open Source (Segment 2)

• Distros to Try

• Kodachi OS
  • Source: https://lhs.fyi/pk

• Events

• AnsibleFest
  • Source: https://lhs.fyi/pl

• All Things Open
  • Source: https://lhs.fyi/p3

• LHS Open Source Challenge
  • Try out a operating system snapshot solutions for backup and instant rollback of your system in the case of problems or security during upgrades.

This Weekend in Hedonism (Segment 3)

• Cheryl's Recipe Corner!

• Bapsang (aka Spicy Korean Bulgogi)

• Description
  • I grew up enjoying "Spicy Korean BBQ" at our local Asian "Dive" restaurant.  When Russ moved to Missouri, from Maine, in 2000... this was one of the first things I introduced him to when he moved here, and he fell in love immediately.  Recently the owner of the Asian restaurant died, so our dreams of enjoying this lovely dish were dashed.  Until I was recently chatting with a friend that used to work there.  He gave me some of the ingredients that he remembered they used to put in it... and that started a few days of digging around on Google.  Russ enjoyed this (pork) on Monday night for dinner.  Leftovers tonight, and requested that I make it using chicken for tomorrow night.  SO... I think maybe he likes it.  Even though during dinner on Monday his nose was running, his eyes were watering and and he kept telling me how fantastic it was.

• Ingredients
  • 1.5 lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing (chicken is also a good substitute)
  • 3 stalks green onion, sliced into 2-inch pieces
  • 2 tablespoons minced garlic
  • 1 teaspoon ginger, minced
  • 1/4 cup korean red chili paste, gochujang (Sriracha is a good substitute)
  • 1 teaspoon red pepper flakes
  • 1/4 cup soy sauce
  • 3 tablespoons Mirin (or rice wine)
  • 2 tablespoon sesame oil
  • 2 tablespoon brown sugar
  • 1 tablespoon honey
  • 1 teaspoon black pepper
  • 1 tablespoon canola oil
  • Sesame seed, to garnish
  • Rice, to serve

• Directions
  • Slice the pork (or chicken) into extremely thin slices, then transfer to a large bowl. This works best when the meat is super cold or partially frozen. Add in all of the ingredients, then mix until the meat is evenly coated with the marinade. Cover and marinate in the refrigerator for at least 30 minutes (overnight is best). You can either grill or stir-fry the meat.  Preheat your grill, add meat, and grill for a few minutes until done.  If stir-fying, add meat to pan - being sure not to crowd the pan, stir-fry the meat in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes. Sprinkle a bit of sesame seeds on top, then serve with rice!

• Cheryl's Mixed Drink Corner

• 360 Orange Soda
  • 2oz 360 Mandarin Orange Vodka
  • Lemon-Lime Soda
  • Add ice and 360 Mandarin Orange Flavored Vodka to a glass. Top with lemon-lime soda and garnish with an orange wedge.

• Russ's Drink Corner

• Ten High Sour Mash Blended American Whiskey

• Description
  • Ten High Whiskey has been around since the 1930s. Until 2009, Ten High was a straight bourbon whiskey. It is now a bourbon blend containing straight bourbon blended with a neutral spirit. It's bottled by Barton Distilling Company, part of the Sazerac.

• Details
  • Mashbill: 75% corn, 15% rye, 10% barley
  • Proof: 80 (40% ABV)
  • Region: Louisville, Kentucky, USA
  • Color: Very light caramel
  • Nose: Acetone, vanilla, honey
  • Taste: Barrel spice, vanilla, grass, walnut shell, heat
  • Finish: Medium spicy acetone finish with little flavor
  • Price: $16 (1500ml)
  • Rating: 73 (80+ as a mixer)

• Bill's Whatever Corner

• Knob Creek Small Batch 9 Year