Show Notes #533: The Weekender CXIII

Posted on by Russ Woodman
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Spin the Random Topic Wheel (Segment 1)

  • Making the Most of Ham Radio Conventions

This Weekend in Hedonism (Segment 2)

  • Cheryl's Recipe Corner!
  • Mushroom Ravioli with Gorgonzola Cream Sauce
  • Description
    • I served this for dinner last week, and Russ fell in love with it and requested that I share the recipe with everyone! It's very tasty.
  • Ingredients
    • 1 package (19 ounces) "Johnsonville" Italian Sausage Links, cooked and then cut into slices.
    • 2 cups heavy whipping cream (an extra cup may be needed to thin the sauce)
    • Salt and freshly ground black pepper to taste
    • 1 heavy pinch cayenne pepper, or to taste
    • 1 package (18 ounces) "Rana Family" Mushroom Ravioli (in grocers refrigerated case) (or substitute your favorite ravioli)
    • 5 ounces crumbled Gorgonzola cheese
    • 2 tablespoons parsley
    • 1/2 cup freshly grated Parmesan cheese
    • Parsley to garnish
  • Directions
    • Place a heavy skillet over medium heat.  Place whole sausages into skillet and cook until lightly browned.  Add 1/2 cup water and simmer links for 10 minutes.  Remove links and set aside for the moment.  Dump out water and wipe skillet out.  Return skillet to heat and pour cream into skillet, bring to a simmer, stirring occasionally. Season with salt, black pepper, and cayenne pepper. Bring a pot of salted water to a boil. Pour ravioli into boiling water and cook, stirring occasionally, for approximately 5 minutes. While pasta is cooking, slice sausage links and then add the sliced sausage to the cream mixture.  Mix in Gorgonzola and Parmesan, and stir until melted.  Once pasta is cooked, drain and gently stir it into the Gorgonzola Mixture. Place pasta mixture into serving bowl and garnish with additional parsley.  Serve with garlic bread.
  • Cheryl's Mixed Drink Corner
  • Bellini
  • Description
    • An easy Bellini recipe!  I'm a huge fan of Bellini's, and this is great for summer... or for something sweet after a nice Italian dinner.
  • Ingredients
    • 1 Bottle (3 Cups) Prosecco
    • 3 Cups Frozen Sliced Peaches
    • 1/2 Cup Peach Juice or Nectar (Optional)
    • Fresh sliced peaches (optional - garnish)
  • Directions
    • Add the Prosecco, peaches, and peach juice to a blender. Cover and blend on high speed for 1-2 minutes until smooth. Pour into glasses and serve immediately garnished with fresh peach slices if desired. NOTE:  Prosecco is standard, however, you can use any sparkling wine or champagne that you like best for this cocktail.
  • Russ's Drink Corner
  • 13th Colony Southern Bourbon
  • Description
    • 13th Colony Southern Bourbon is recognized by winning multiple Double-Gold awards. It boasts of a smooth, well-rounded flavor with a slightly sweet finish. Bottled at 95 proof, this unique bottle is a perfect daily sipper. Aged 4 to 6 years.
  • Details
    • Mashbill: 70% corn, 21% rye, 9% malted barley
    • Proof: 95 (47.5% ABV)
    • Region: Americus, Georgia
    • Color: Golden amber
    • Nose: Corn, honey, creme brulee, vanilla, salted butterscotch
    • Taste: Sweet corn, leather, cinnamon, tobacco, cherry
    • Finish: Salted caramel, 
    • Price: $45 (750ml)
    • Rating: 89
  • Bill's Whatever Corner
  • Mountains Walking Brewing - Bozeman, MT
    • Experimental Series - Opaque Thoughts
    • 7.5% IPA

Segment 3 (Announcements & Feedback)

Segment 4 (New Subscribers, New Supporters & Live Participants)

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