Show Notes #288: The Weekender XXIX

Posted on by Russ Woodman
Listen to Episode #288

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • All Asian DX Contest, CW: 0000Z, Jun 15 to 2400Z, Jun 16
  • Special Events
  • Announcements
  • LHS Ham Radio Challenge
    • Check into a national or worldwide HF net.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • Events Next Week
  • LHS Open Source Challenge
    • Install an application using flatpak or snap.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Garlic Soup
  • Description
    • One (of many!) of my favorite items on the menu at Zydeco's 5 in Mooresville, IN... the restaurant owned by our friend and fellow Ham, Carter Hutchinson (K9KJN).  I came home from Hamvention sick... so a brief whine at Hutch managed to get me the recipe, and I think it mostly cured (along with antibiotics) what ailed me.  Thank you, Hutch!
  • Ingredients
    • 1 cup of minced garlic (I used jarred, that I buy at Walmart; Hutch suggests fresh)
    • 1/2 teaspoon White Pepper
    • 2 teaspoons Thyme
    • 1 stick butter
    • 1 loaf stale French Bread
    • 48 ounces chicken or vegetable broth/stock (might need more)
    • Heavy Cream (optional)
    • Slices of french bread (optional)
  • Directions
    • Saute garlic, pepper and thyme in butter until garlic is light brown.  Pulverize french bread in a food processor to a very fine crumb, then mix into the garlic mixture.  Warm the broth/stock to boiling in the microwave (or on the stove).  Once everything is hot, mix everything together and float a slice of french bread on top. NOTE: You may need more broth/stock to make the soup the consistency that you like, I used a typical loaf of French/Italian bread from the Walmart bakery, and ended up having to use about 72 ounces of broth/stock (which made the soup fairly thick, and provided about 8 bowls of soup).  I typically warm my stock in a saucepan and add the garlic/bread mixture to it and then serve it immediately; you can NOT simmer this, though, as the bread will sink to the bottom and stick to the bottom of the pan.  Dish up the soup, stir in some heavy cream (if desired) and float a small slice of bread (which I usually toast) on the soup.  I HAVE sprinkled some shredded Swiss (or mozzarella) cheese on the top, too, with some dried chives.  All optional serving ideas.
  • Russ's Drink Corner
  • Wild Turkey Rare Breed Bourbon
  • Description
    • The true, bold spirit of Wild Turkey has been captured in this authentic barrel proof whiskey, creating one of the finest bourbons in the world. Uncut with water, Rare Breed is an uncompromised Kentucky bourbon with tones of sweet tobacco and hints of orange and mint, making it a remarkably smooth whiskey legend. It is reportedly a blend of 6-, 8- and 10-year old whiskies and is a multiple award winning bourbon.
  • Details
    • Mashbill: 75% Corn, 13% Rye, 12% Malted Barley
    • ABV: 58.4% (116.8 Proof)
    • Region: Lawrenceburg, Kentucky, USA
    • Color: Lightly honeyed caramel
    • Nose: Caramel, vanilla, gingerbread, raspberry, citrus extract, sawdust
    • Taste: Butter cake, fruitcake, clove, brown bread, bread grain
    • Finish: Good length, oily pine resin, caramel
    • Price:  $45
    • Rating: 92 
  • Bill's Whatever Corner
  • New Belgium Brewing - Fat Tire
    • ABV - 5.2%
    • IBU - Not enough
    • A nice clean amber ale, but the wife didn't know better.  🙂