It's time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. 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.
With Halloween and Día de los Muertos coming up in the next few days, I decided to share a recipe for Pan de muertos! It is a bread made for the November 2 celebration known as Día de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals. The Anise seed, while suggested, is optional. But you definitely need the orange zest!
Ingredients (Bread)
1/4 cup milk
1/4 cup butter or margarine
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1/4 cup white sugar
2 teaspoons anise seed
1-1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 large eggs, beaten
1 tablespoon orange zest
Ingredients (Glaze)
1/4 cup white sugar
1/4 cup orange juice
2 teaspoons orange zest
2 tablespoons white sugar
Directions
To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C). Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft. Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze. To make the glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes. Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.
Cheryl's Mixed Drink Corner
Frida’s Flowers
Description
Let's keep the Dia de los Muertos celebration going with a tasty cocktail!
Ingredients
2 parts White tequila
3/4 part Strawberry -OR- hibiscus syrup
1 part Fresh lime juice
1/4 part Creme de cacao
Directions
Shake all ingredients vigorously with plenty of ice. Strain into a coupe or Martini glass. Garnish with edible flowers (optional).
Russ's Drink Corner
Old Elk Blended Straight Bourbon Whiskey
Description
The key to our bourbon is our high malted barley content in our mashbill. By investing in our bourbon and using four times more malted barley than traditional recipes, we’ve created a non-traditional bourbon that generates sweet and light components. Aged for five years, the malted barley combined with the spicy essence of clove from the rye, and the classic rich bourbon character from the corn amounts to a robust and smooth taste profile.
Details
Mashbill: 51% Corn, 34% Malted Barley, 15% Rye
Proof: 88 (44% ABV)
Region: Fort Collins, Colorado
Color: Medium caramel
Nose: Sweet vanilla and caramel, banana, clove spice, hint of maple and almonds
Taste: Maple syrup, almond, bitter orange, raw bran, chocolate, deep wood and coconut, saltgrass
Rossville Union Bottled in Bond Straight Rye Whiskey
ROSSVILLE UNION’S MASTER DISTILLER, IAN STIRSMAN, HAND SELECTED THIS BOTTLED-IN-BOND, SIX-YEAR-OLD RYE WHISKEY. THIS MASTERFULLY CRAFTED, 2023 LIMITED-RELEASE RYE WHISKEY IS CARAMEL AND MOCHA-FORWARD WITH A RICH, CANDIED FRUIT BODY AND A SLIGHT GREEN APPLE, MALTED CHOCOLATE, AND CINNAMON FINISH.
Aged 6 Years 50% ABV
Segment 3 (Announcements & Feedback)
Show Topic Suggestions
We are running low on Weekender topics. If you have any ideas or any topics you'd like to hear us fumble on about, please send them our way.
LinuxFest Northwest Wrapup
Segment 4 (New Subscribers, New Supporters & Live Participants)
It's time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. 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.
Hello and welcome to the 520th installment of Linux in the Ham Shack. In this short-topics episode, the hosts discuss several open source and ham radio topics. Topics include: student contacts with the ISS, solar eclipse studies, proposed changes to the 60-meter band, the latest Raspberry Pi OS, OpenWebRX and much more. Thanks for listening and have a great week.
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