This Weekend in Amateur Radio (Segment 1)

• Contests

• Feld Hell Sprint
  • Source: https://lhs.fyi/tU

• Russian WW MultiMode Contest
  • Source: https://lhs.fyi/hu

• State QSO Party Challenge & WAQP
  • Missouri

• Contests Next Weekend

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

• ARRL 222 MHz and Up Distance Contest
  • Source: https://lhs.fyi/7s

• Special Events

• World's Largest Teapot
  • Source: https://lhs.fyi/u0

• Countdown to the 100th Anniversary of the Discovery of Pluto
  • Source: https://lhs.fyi/u1

• Missouri Bicentennial Commemoration
  • Source: https://lhs.fyi/u3
  • Additional Info: https://lhs.fyi/u3

• Announcements
  • Still looking for good leads on places to get short runs of T-shirts printed for a reasonable cost. We can do one color or full color. Also, what kind of merch would you be interested in?

• LHS Ham Radio Challenge
  • Operate QRP on a mode that isn't considered weak signal and attempt to make at least three contacts.

This Weekend in Open Source (Segment 2)

• Distros to Try

• Kaisen Linux 1.7 Rolling Release
  • Source: https://lhs.fyi/tV

• Events

• The Bioinformatics Open Source Conference
  • Source: https://lhs.fyi/tP

• ASWF Open Source Days
  • Source: https://lhs.fyi/tQ

• International Conference on OSS and Future Trends
  • Source: https://lhs.fyi/u4

• LHS Open Source Challenge
  • Explore a free and open source virtualizations platform such as Xen, oVirt or ProxMox.

This Weekend in Hedonism (Segment 3)

• Cheryl's Recipe Corner!

• Slow-Cooker Deep-Dish Pizza

• Description
  • Ahh...Missouri in the summer. Where the heat is bad, and the humidity is insane. The air conditioners can't keep homes cool...therefore, it's just too hot to cook. This recipe will keep the house cool, yet give you a great meal in the end. And who doesn't love pizza?

• Ingredients
  • 1/2 lb bulk mild Italian sausage
  • 1 can (11 oz) refrigerated Pizza Crust
  • 1/2 cup pizza sauce
  • 1/4 cup chopped red or green bell pepper
  • 1/4 cup chopped onion
  • 1 1/2 cups shredded mozzarella cheese (6 oz)

• Directions
  • Spray 6-quart oval slow cooker with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Unroll pizza dough; fold in half crosswise. Place pizza dough in slow cooker; press in bottom and 1 inch up sides. Spread pizza sauce evenly over dough to within 1/2 inch of edges. Top with half each of the cooked sausage, bell pepper, onion and cheese. Repeat with remaining sausage, bell pepper, onion and cheese. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto pizza. Cover; cook on High heat setting 45 minutes. Carefully remove slow cooker’s ceramic insert, leaving cover on, and rotate insert 180°. Continue to cook on High heat setting 30 to 60 minutes or until crust edges are deep golden brown, cheese is melted, and thermometer inserted in center reads 165°F. Loosen edges of pizza with metal spatula or small knife; carefully remove from slow cooker to cutting board. Cut and serve. Notes: Substitute whatever meat or veggies you want!  Or make it a breakfast pizza!

• Cheryl's Mixed Drink Corner

• Rum Sunset

• Description
  • Summer...the days where something light and easy is needed. And this is one of those drinks!

• Ingredients
  • 12 oz. orange juice
  • 3 oz. light rum
  • 2 tbsp. grenadine
  • lime slices, for garnish

• Directions
  • Combine orange juice and rum. Set aside 1/3 of the mixture. Pour 2/3 of the orange juice mixture into 2 ice-filled glasses. Set aside. Mix reserved orange juice and rum with 2 tbsp. grenadine. Slowly pour into each glass so it settles on the bottom, creating an ombré effect. Garnish with lime slices.

• Russ's Drink Corner

• Laphroaig Select Single Malt Scotch

• Description
  • Our master distiller carefully draws whisky matured the historic way in Oloroso sherry butts, Pedro Ximinez seasoned hogsheads, and first-fill bourbon quarter casks to create this distinctive blend. The heart is drawn from a final maturation in new, American oak — a rarity in Scotch whisky production — which adds bold flavor. The final addition is our quintessential single malt scotch, Laphroaig 10, which is aged for a decade. With flavors of smoky peat, spicy oak and a surprising sweetness, Laphroaig Select is a fantastic introduction to peated whisky. A hand selected blend of single malt casks create a unique character.

• Details
  • Mashbill: 100% malted barley
  • Proof: 80 (40% ABV)
  • Region: Islay, Scotland
  • Color: Light gold
  • Nose: Honey, malt, caramel, peat, vanilla, pear, Granny Smith apple, light nondescript spices 
  • Taste: Peat, toasted wood, salted caramel, nuts, honey, apple, pepper and brine
  • Finish: Lengthy with notes of peat, vanilla, honey, apple, brine and a general sweetness
  • Price: $50 (750 ml)
  • Rating: 96

• Bill's Whatever Corner

• Yellowstone Single Barrel Select

• Details
  • 102 (51% ABV)
  • Liqour Barn #1 9-7-2016 7482955
  • Limestone Branch Distillery