Show Notes #336: The Weekender XLV

Posted on by Russ Woodman
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This Weekend in Amateur Radio (Segment 1)

  • Contests
  • State QSO Party Challenge
    • Nebraska
    • Lousiana
    • Mississippi
    • Missouri
  • Contests Next Weekend
  • State QSO Party Challenge
    • New Mexico
    • Georgia
    • North Dakota
  • Special Events
  • Announcements
    • Coffee Give-a-way and Store Purchases
  • LHS Ham Radio Challenge
    • Dive in like some of our other listeners and put up an antenna and just get on the air.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
    • We'll assume all events are canceled for at least the next month.
  • LHS Open Source Challenge
    • Spend a little of your time at home with a Linux-based Morse code tutor to learn a new language.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Sour Cream Chicken Enchiladas
  • Description
    • Because of Covid, there is a lot of cabinet cleanout going on in our house, and I stumbled across a can of Green Chile Enchilada sauce I had purchased in the past for another kitchen challenge (that never happened).  And Russ discovered a lot of rotisserie chicken in our freezer, and urged me to find some recipes to use it up.  SO... welcome to my creation!
  • Ingredients
    • 1 pound boned/skinned Rotisserie chicken, shredded (3-4 cups)
    • 1/4-1/2 cup Chicken Broth
    • 1 tablespoon Chili Powder*
    • 1 teaspoon Cumin*
    • 1 tablespoon Garlic Powder*
    • 1 tablespoon Onion Powder*
    • 1/4 teaspoon Cayenne Powder*
    • 6 Flour Tortillas (Fajita size)
    • 8 oz Cream Cheese, cut into 6 slices
    • 1/2 cup shredded cheddar cheese
    • 1 cup Sour Cream
    • 1 can Green Chile Enchilada sauce (I used Old El Paso)
    • *(Or use 1/3-1/2 package of taco seasoning)
  • Directions
    • Place 1/4 cup chicken broth to your skillet (you may need more; you want the meat to be moist, so the spices will stick to it, but not wet), add shredded chicken and sprinkle with cumin, chili powder, garlic powder, onion powder and cayenne and stir well to coat all chicken pieces (the chicken will be a light red color when it is all stirred together). Once that is completed, take a tortilla, add a strip of cream cheese and a handful of shredded cheddar in the middle.  Add a heaping spoon of shredded chicken and roll up, placing seam side down in a greased baking dish. After tortillas are rolled up and placed in baking dish, stir together the sour cream and enchilada sauce and pour over the enchiladas, taking a spatula and separating the enchiladas so the sauce flows down between the enchiladas.  Sprinkle with remaining shredded cheese and bake at 350 degrees for 20-30 minutes until heated through. Let stand for 5 minutes and serve with some Mexican rice and refried beans, if you desire! 
  • Russ's Drink Corner
  • Teeling Small Batch Irish Whiskey
  • Description
    • Produced by the Teeling Whiskey Company after the Teelings departure from Cooley, the company they started, comes an ambitious small-batch blend. At 46% without chill-filtration, it's an excellent statement of intent. The blend is said to contain a high proportion of first-fill bourbon cask whiskey and a higher-than-normal ratio of malt to grain. From Teeling: This Whiskey challenges the convention of what an Irish Whiskey can be, with layers of unique flavour influenced by unconventional cask maturation techniques. Hand-selected casks of grain and malt whiskey are initially fully aged in Ex-Bourbon barrels, then married together in Central American Rum casks for up to 12 months for a unique, dried fruit profile.
  • Details
    • Mashbill: 75% Grain, 25% Malted barley (estimated)
    • ABV: 46% (92 Proof)
    • Region: Dublin, Ireland
    • Color: Light, spun gold
    • Nose: Cut grass and orange blossom, allspice, hints of vanilla, apple and blackberries
    • Taste: Spiced, rich palate with lemon, pear, honey, vanilla and dried mixed herbs, a touch of clove and cinnamon
    • Finish: Medium herbal finish with a light spice, vanilla and caramel
    • Price: $35 (750ml)
    • Rating: 92
  • Bill's Whatever Corner
  • W. L. Weller Special Reserve
  • Description
    • The Original Wheated Bourbon Whiskey features an exceptionally smooth taste, substituting wheat for rye grain. Bottled at 90 proof, this bourbon stands out with its burnt orange color. Its softer flavor notes make this bourbon great for sipping or making cocktails.
  • Tasting Notes
    • A sweet nose with a presence of caramel. Tasting notes of honey, butterscotch, and a soft woodiness. It's smooth, delicate and calm. Features a smooth finish with a sweet honeysuckle flair.