Show Notes #275: The Weekender XXV

Posted on by Russ Woodman
Listen to Episode 275

This Weekend in Amateur Radio (Segment 1)

  • Announcements
  • Still looking for topics for Deep Dive episodes. We have received some great responses but please continue to send us your thoughts.
  • Hamvention 2019 campaign (Zydeco's for dinner)
  • Google AdSense!
  • YouTube channel.
  • 1,000 Twitter followers contest
  • OARS Hamfest
  • LHS Ham Radio Challenge
  • Attempt to locate the LHS co-host's QSL cards on the Last Man Standing "Wall of Shame."

This Weekend in Open Source (Segment 2)

  • LHS Open Source Challenge
  • Try building an amateur radio application from source, even if you're already using a packaged version.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Killer Meatloaf
  • Ingredients
  • 1 1/2 pounds lean ground beef
  • 3/4 - 1 cup crushed buttery round crackers (be creative- Cheese-Its or other crackers work well, too!)
  • 1 1/2 cups shredded Cheddar cheese
  • 1/4 cup Minced Onion
  • 2 eggs, beaten
  • 1/4 cup ketchup
  • 2 tablespoons steak sauce (or use BBQ, worcestershire- whatever you like!)
  • THIN sliced baconBrewer's Notes
  • A few slices of bread
  • Directions
  • Preheat oven to 350 degrees F (175 degrees C). Stir the ground beef, crushed crackers, Cheddar cheese, and onion in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the egg mixture into the meat until evenly combined, if the mixture seems too dry, add a little water. Put bread slices in bottom of pan to help absorb grease (throw away after loaf is done cooking!).  Form mixture into a loaf, drape bacon pieces over it- and place into a 9x5 inch loaf pan.  Apply glaze. Bake in preheated oven until the meatloaf reaches 160 degrees F and is no longer pink in the center, 45 to 60 minutes.
  • Glaze Ingredients
  • 2 tablespoons brown sugar
  • 2 tablespoons prepared mustard
  • 1/3 cup ketchup
  • Glaze Directions
  • Mix together well.  Put 1/2 on before baking.  Put other 1/2 on about halfway through the baking time.
  • Russ's Drink Corner
  • Isaac Bowman SBW Finished in Port Barrels
  • Description
  • The whiskey is aged in new, charred American white oak barrels. No age statement is on the bottle but it's reported to be around five years. The finishing port barrels originate in Virginia and Portugal, made from American and French Limousin oak. The whiskey is aged around six months before being blended into the final product.
  • Details
  • Mashbill: Unknown
  • ABV: 46% (92 Proof) 
  • Region: Fredericksburg, Virginia
  • Color: Slightly reddish mahogany
  • Nose: Dark fruit (plum), vanilla wafers, milk chocolate, soft pepper spice
  • Taste: Baked bread, dark cherry, plum, fruitcake, light oak, light pepper spice
  • Finish: Bourbon vanilla and port notes and light spice, relatively short but pleasant.
  • Price: $39 (750ml)
  • Rating: 89
  • Bill's Whatever Corner
  • Jeremiah Johnson Brewing Imperial IPA
  • ABV: 7.5% (15 Proof)
  • IBU: 75
  • Brewer's Notes
  • Our Imperial IPA is the perfect bridge between Northwest and Northeast styles. It’s an in your face hop-forward beer with balanced bitterness. We use CTZ, Mosaic, and Idaho 7 hops to create tropical notes of fresh cut mango and floral flavors which rounds out the beer with a slight haze for a smooth mouth feel. 
  • Cost:  $7 (WinCo)