Hello and welcome to the 438th episode of Linux in the Ham Shack. In this short-topics episode, the hosts discuss the educational possibilities of ham radio, the proliferation of 5G, Russia and Ukraine's radio war, tiny satellites, tiny utilities , multi-radio SDRs and much more. Thank you for listening and have a wonderful week.
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.
Try working FT-8 on 60m. Not every rig or antenna is set up for this but try and make it happen. It's an interesting band with a channelized structure but you might find it rewarding.
Send us an e-mail letting us know what new and interesting things you're doing with open hardware and software.
This Weekend in Hedonism (Segment 3)
Cheryl's Recipe Corner!
Chicken Enchilada Soup
Description
When it gets cold out, I love a good soup... especially this one, which I feel in love with years ago when I'd order it at our local Chili's restaurant.
Ingredients
1 pound chicken breasts boneless skinless and cut into 1? chunks
1 teaspoon Kosher salt divided
2 tablespoons canola oil
3/4 yellow onion diced (the rest of the onion goes to the topping)
1 teaspoon chili powder
1 teaspoon cumin
1 garlic clove minced
4 cups chicken broth
1 cup masa harina
4 cups water
1 1/2 cups enchilada sauce or one 12 ounce can
8 ounces cream cheese cheese cut into small cubes
8 ounces sharp cheddar cheese
Toppings
2 roma tomatoes diced
1/4 yellow onion diced
1/2 jalapeno deseeded, deveined and minced
1/4 cup chopped cilantro
1/8 teaspoon kosher salt
1 pinch coarse ground black pepper
1/4 cup cotija cheese crumbles
Tortilla Strips
Directions
In a large dutch oven add the canola oil over medium high heat. Add half the kosher salt to the chicken pieces and add them to the dutch oven. Cook the chicken 3-4 minutes on each side, until just cooked through. Remove the chicken and add in the onions and garlic and lower the heat to medium. Add in the spices and cook for 3-4 minutes until translucent. Add in the chicken broth and whisk. In a large bowl add the masa harina to the water and whisk it together well. Add it into the dutch oven along with the enchilada sauce. Add the chicken back in. Stir well and let simmer for 30-40 minutes on low heat. Add in the cream cheese and cheddar cheese and stir well until melted. Add the topping ingredients, except for the cotija cheese into a bowl together and stir. Top the soup with some of the tomato mixture and some crumbled cheese. To prepare in a Slow Cooker: Add in all the soup ingredients except for the cream cheese and cheddar cheese. Mix really well and cook on low for 7-8 hours (High for 3-4 hours). In the last hour add in the cream cheese, cheddar cheese and stir well. Serve with the toppings as instructed in the recipe.
Cheryl's Mixed Drink Corner
Matador
Description
Picking a drink with Mexican influence, but not something you hear about every day, took some time... but this one sounds tasty!
Ingredients
3/4 ounce freshly squeezed lime juice
3/4 ounce simple syrup
2 ounces pineapple juice
Dash Angostura bitters
1-1/2 ounces silver tequila
Ice
1 pineapple wedge for garnish
Directions
In a cocktail shaker filled with ice, add the lime juice, simple syrup, pineapple juice, bitters, and tequila. Add ice and shake until chilled. Strain into a flute and garnish with a pineapple wedge.
Russ's Drink Corner
Rock Town Arkansas Bourbon
Description
Our bourbon is distilled from Arkansas corn and wheat right here at the distillery in downtown Little Rock. We’re proud that we keep things local. We age our bourbon here at the distillery in small new charred oak barrels that were coopered right here in Arkansas at Gibbs Brothers Cooperage (Hot Springs). That’s right, we use Arkansas Corn, Arkansas Wheat, we distill the whiskey in Arkansas, age it in an Arkansas made barrel to be Arkansas’ first ever Bourbon Whiskey. Our Bourbon is milled, mashed, fermented, distilled, aged, bottled and packaged at the distillery in Little Rock. We’re makers not fakers.
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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