Show Notes #394: The Weekender LXVI

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

  • Contests
  • Contests Next Weekend
  • State QSO Party Challenge and WAQP
    • North Carolina
    • South Carolina
  • Special Events
  • Announcements
    • Upcoming deep dive episode on M17
    • Episode 400 Celebration?
  • LHS Ham Radio Challenge
    • Check out DUDE-Star!
    • Register for the QSO Today Virtual Ham Radio Expo

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Check out DUDE-Star!
    • Register for the QSO Today Virtual Ham Radio Expo

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Slow Cooker Chicken and Dumplings
  • Description
    • In the winter I am a HUGE fan of soup... especially a quick and easy soup.  And since we have had bad weather for the last 11 days (6 days of off-an-on ice, then 5 days of off-and-on snow... with the daily hovering in the teens), a soup definitely hits the spot.  And this is one of my favorite soups
  • Ingredients
    • 4 skinless, boneless chicken breast halves
    • 2 tablespoons butter
    • 1 (10.75 ounce) can condensed cream of chicken soup
    • 1 (10.75 ounce) can condensed cream of celery soup
    • 1 teaspoon Garlic Powder
    • 1/2 teaspoon Poultry Seasoning
    • 1 teaspoon Onion Powder
    • Salt
    • Pepper
    • 1 onion, finely diced
    • 1-2 cans (15 oz each) Chicken Broth
    • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
  • Directions
    • Place the chicken, butter, soup, garlic powder, poultry seasoning, onion powder, salt, pepper and onion in a slow cooker, and fill with enough chicken broth to cover. Cover, and cook for 4 hours on High. Remove the chicken and shred. Put back into slow cooker and place the torn biscuit dough in the slow cooker and "stir" the dough into the liquid. Cook until the dough is no longer raw in the center (approximately 2 hours).
  • Cheryl's Mixed Drink Corner
  • Jack Frost Cocktail
  • Ingredients
    • 1 cup pineapple juice
    • 1/2 cup Blue Curacao liquor
    • 1/2 cup light rum (or vodka)
    • 1/2 cup cream of coconut (don't substitute anything else here!)
    • Light corn syrup
    • Coconut flakes
  • Directions
    • Pour a small layer of corn syrup onto a shallow plate. Place the flaking coconut in another small dish. Dip the cocktail glasses into the light corn syrup, then in coconut flakes. In a blender filled with crushed ice, combine pineapple juice, Blue Curacao liqueur, rum, and cream of coconut. Blend until smooth. Pour the mixture into prepared cocktail glasses. Serve immediately.
  • Russ's Drink Corner
  • Drambuie Scotch Whiskey Liqueur
  • Description
    • Drambuie is a whisky liqueur. A blend of aged Scotch whisky, spices, herbs & heather honey. Its origins can be traced to a secret recipe created for Bonnie Prince Charlie by his Royal Apothecary in the 18th Century. The name Drambuie is derived from Scots Gaelic ‘An Dram Buidheach’ and means “The Drink that Satisfies." Allegedly only three people on Earth know the recipe and it's now in its fifth generation of blenders. Note that liquors like Drambuie should be refrigerated once opened.
  • Details
    • Mashbill: Unknown (includes heather honey, herbs, spices)
    • Proof: 40% (80 Proof)
    • Region: Glasgow, Scotland
    • Color: Deep gold
    • Nose: Honey, clove, baking spices, pear, strawberry, anise, raisins, white pepper, licorice, peach
    • Taste: Hone, clove, baking spices, pear, strawberry, anise, raisins, white pepper, licorice, peach
    • Finish: Long and oily, full of baking spice flavor, fruity and sweet notes that linger
    • Price: $30 (750 ml)
    • Rating: 99