Hello and welcome to Episode #289 of Linux in the Ham Shack. In this episode, LHS gets a visit from Jon "maddog" Hall, a legend in the open source and Linux communities. He discusses--well--Linux. Everything you ever wanted to know about Linux from its early macro computing roots all the way up to the present. If there's something you didn't know about Linux, you're going to find it here. Make sure to listen to the outtake after the outro for 30 more minutes on Linux you problem didn't know anything about. Thanks to Jon for an illuminating and fascinating episode.
It's time once again for The Weekender. This is our bi-weekly departure into the world of amateur radio contests, open source conventions, special events, listener challenges, hedonism and just plain fun. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.
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.
It's time once again for The Weekender. This is our bi-weekly departure into the world of amateur radio contests, open source conventions, special events, listener challenges, hedonism and just plain fun. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.
It's time once again for The Weekender. This is our bi-weekly departure into the world of amateur radio contests, open source conventions, special events, listener challenges, hedonism and just plain fun. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.
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