Show Notes #377: The Weekender LX

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

  • Contests
  • Contests Next Weekend
  • Special Events
  • 157th Anniversary of Lincoln's Gettysburg Address
  • LHS Ham Radio Challenge
    • Visit our BOFs at Ohio Linux Fest. Cheryl is doing a Foodie BOF at 6:00pm CST and we're all doing a BOF on Linux in the Ham Shack at 7:00pm CST. You can watch via Zoom, YouTube or the Geek Beacon Discord server.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Visit our BOFs at Ohio Linux Fest TONIGHT. Cheryl is doing a Foodie BOF at 6:00pm CST and we're all doing a BOF on Linux in the Ham Shack at 7:00pm CST. You can watch via Zoom, YouTube or the Geek Beacon Discord server.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Sheet-Pan Sesame Beef and Broccoli
  • Ingredients
    • 1/4 cup Asian sesame dressing (found with your tossed salad dressings)
    • 1 tablespoon soy sauce
    • 4 cups fresh broccoli florets (about 1/2 lb)
    • 1 tablespoon packed brown sugar
    • 1/2 teaspoon salt
    • 1 1/4 lb boneless beef sirloin steak, cut into 2-inch pieces
    • 2 teaspoons sesame seed
    • Cooked white rice, if desired
    • Green onions, sliced on the bias, if desired
  • Directions
    • Heat oven to 450F. Spray 15x10x1-inch rimmed sheet pan with cooking spray. In large bowl, mix dressing and 1 teaspoon of the soy sauce; add broccoli, and toss to coat. Pour broccoli mixture onto pan; spread in single layer. In same bowl, mix brown sugar, salt and remaining 2 teaspoons soy sauce. Add beef to mixture; turn to coat. Add beef to pan with broccoli. Roast 10 to 14 minutes or until beef is cooked to desired doneness (145F for medium-rare) and broccoli is fork-tender. Sprinkle with sesame seed. Serve with rice and green onions.
  • Cheryl's Mixed Drink Corner
  • Pecan Pie Martini
  • Ingredients (Garnish)
    • 3 tbsp. caramel, microwaved until pourable
    • 1/4 c. toasted chopped pecans
    • Cool Whip, for garnish
    • 3 whole pecans, for garnish
    • Sprinkle of cinnamon, for garnish
  • Ingredients (Martini)
    • 6 oz. rumchata
    • 6 oz. creme de cocoa
    • 3 oz. bourbon
    • Ice
  • Directions
    • Place caramel and toasted chopped pecans on separate small shallow plates. Dip the rim of each glass ?rst into caramel and then into chopped pecans to coat. Combine rumchata, creme de cocoa, and bourbon in a large cocktail shaker. Fill with ice and shake until cold, 30 seconds. Pour into martini glasses and top with a dollop of whipped cream, a whole pecan, and a sprinkle of cinnamon.
  • Russ's Drink Corner
  • Kentucky Tavern Straight Bourbon Whiskey
  • Description
    • Kentucky Tavern is a brand of straight bourbon whiskey produced by the Sazerac Company at the Barton Distillery located in Bardstown, Kentucky, who acquired the brand from United Distillers in 1995. The brand was originally produced and owned by the R. Monarch Distillery of Owensboro, Kentucky, which entered bankruptcy in 1898 and was purchased by James Thompson in 1901 who renamed the company Glenmore Distillery Company with locations in Owensboro and Louisville. In 1903 the Kentucky Tavern trademark was first registered. It is usually produced as an 80 proof liquor, although a 100 proof is also available. In 2019 it was awarded the Bronze by World Whiskies Awards for Best Kentucky Bourbon.
  • Details
    • Mashbill: Corn, Wheat
    • Proof: 40% ABV (80 Proof)
    • Region: Bardstown, Kentucky
    • Color: Light amber (most likely colored)
    • Nose: Caramel, soft floral notes, baby powder
    • Taste: Oak spice, vanilla, honey, honeysuckle, corn, wheat
    • Finish: Barrel spice with hints of floral and alcohol
    • Price: $16 (1.75L)
    • Rating: 74 (84 as a mixer)