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Show Notes #336: The Weekender XLV

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This Weekend in Amateur Radio (Segment 1)

  • Contests
  • State QSO Party Challenge
    • Nebraska
    • Lousiana
    • Mississippi
    • Missouri
  • Contests Next Weekend
  • State QSO Party Challenge
    • New Mexico
    • Georgia
    • North Dakota
  • Special Events
  • Announcements
    • Coffee Give-a-way and Store Purchases
  • LHS Ham Radio Challenge
    • Dive in like some of our other listeners and put up an antenna and just get on the air.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
    • We'll assume all events are canceled for at least the next month.
  • LHS Open Source Challenge
    • Spend a little of your time at home with a Linux-based Morse code tutor to learn a new language.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Sour Cream Chicken Enchiladas
  • Description
    • Because of Covid, there is a lot of cabinet cleanout going on in our house, and I stumbled across a can of Green Chile Enchilada sauce I had purchased in the past for another kitchen challenge (that never happened).  And Russ discovered a lot of rotisserie chicken in our freezer, and urged me to find some recipes to use it up.  SO... welcome to my creation!
  • Ingredients
    • 1 pound boned/skinned Rotisserie chicken, shredded (3-4 cups)
    • 1/4-1/2 cup Chicken Broth
    • 1 tablespoon Chili Powder*
    • 1 teaspoon Cumin*
    • 1 tablespoon Garlic Powder*
    • 1 tablespoon Onion Powder*
    • 1/4 teaspoon Cayenne Powder*
    • 6 Flour Tortillas (Fajita size)
    • 8 oz Cream Cheese, cut into 6 slices
    • 1/2 cup shredded cheddar cheese
    • 1 cup Sour Cream
    • 1 can Green Chile Enchilada sauce (I used Old El Paso)
    • *(Or use 1/3-1/2 package of taco seasoning)
  • Directions
    • Place 1/4 cup chicken broth to your skillet (you may need more; you want the meat to be moist, so the spices will stick to it, but not wet), add shredded chicken and sprinkle with cumin, chili powder, garlic powder, onion powder and cayenne and stir well to coat all chicken pieces (the chicken will be a light red color when it is all stirred together). Once that is completed, take a tortilla, add a strip of cream cheese and a handful of shredded cheddar in the middle.  Add a heaping spoon of shredded chicken and roll up, placing seam side down in a greased baking dish. After tortillas are rolled up and placed in baking dish, stir together the sour cream and enchilada sauce and pour over the enchiladas, taking a spatula and separating the enchiladas so the sauce flows down between the enchiladas.  Sprinkle with remaining shredded cheese and bake at 350 degrees for 20-30 minutes until heated through. Let stand for 5 minutes and serve with some Mexican rice and refried beans, if you desire! 
  • Russ's Drink Corner
  • Teeling Small Batch Irish Whiskey
  • Description
    • Produced by the Teeling Whiskey Company after the Teelings departure from Cooley, the company they started, comes an ambitious small-batch blend. At 46% without chill-filtration, it's an excellent statement of intent. The blend is said to contain a high proportion of first-fill bourbon cask whiskey and a higher-than-normal ratio of malt to grain. From Teeling: This Whiskey challenges the convention of what an Irish Whiskey can be, with layers of unique flavour influenced by unconventional cask maturation techniques. Hand-selected casks of grain and malt whiskey are initially fully aged in Ex-Bourbon barrels, then married together in Central American Rum casks for up to 12 months for a unique, dried fruit profile.
  • Details
    • Mashbill: 75% Grain, 25% Malted barley (estimated)
    • ABV: 46% (92 Proof)
    • Region: Dublin, Ireland
    • Color: Light, spun gold
    • Nose: Cut grass and orange blossom, allspice, hints of vanilla, apple and blackberries
    • Taste: Spiced, rich palate with lemon, pear, honey, vanilla and dried mixed herbs, a touch of clove and cinnamon
    • Finish: Medium herbal finish with a light spice, vanilla and caramel
    • Price: $35 (750ml)
    • Rating: 92
  • Bill's Whatever Corner
  • W. L. Weller Special Reserve
  • Description
    • The Original Wheated Bourbon Whiskey features an exceptionally smooth taste, substituting wheat for rye grain. Bottled at 90 proof, this bourbon stands out with its burnt orange color. Its softer flavor notes make this bourbon great for sipping or making cocktails.
  • Tasting Notes
    • A sweet nose with a presence of caramel. Tasting notes of honey, butterscotch, and a soft woodiness. It's smooth, delicate and calm. Features a smooth finish with a sweet honeysuckle flair.

Show Notes #335: Clean My Glasses

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Segment 1 (Lead Topic)

Segment 2 (Amateur Radio)

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

  • WSJT-X Darkmode Stylesheet
    • Additional Info: wsjtx -stylesheet :/qdarkstyle/style.qss

Segment 5 (Social Media Roundup)

  • Patreons
    • Richard Gordon
    • Andy Webster
    • Cubicle Nate
    • Darren King
    • David Jaquay
    • Donald Gover
    • Douglas Rehder
    • Erno Csatlos
    • Herb Garcia
    • Jon Spriggs
    • Peter Caffrey
    • Paul Griffith
    • Randolph Smith
    • Robert Pitts
    • Samuel Vimes
    • Steve Metcalf
    • Steve Saner
    • Steven Harp
    • William Heckleman
  • Subscriptions
    • Robert Black
    • Randolph Smith
    • Robert Halliday
    • James Lewis
    • Fred Cole
    • Michael Bridak
    • Alan Wilson
    • Ronald Eike
    • Michael Connolly
    • Steve Biela
    • Jim MacKenzie
    • Dillon Angle
    • Johnny Kinsey
    • Robert Yerke
    • Bill Piotter
    • Darren King
    • Thor Wiegman
    • Todd Bowers
    • Kevin Ivey
    • John Clark
    • Bill Collins
    • Jeff Zimmerman
    • Tony Coberly
    • Roger Periera
    • Jeffrey Boris
    • Michael Carey
    • Steve Heppler
    • Michael Jopling
  • Facebook
    • Stephen Provost
    • Alex Archer
  • Twitter
  • @luciangasparini
    • @m0dhp
    • @_PittFan_
    • @FABallentineJr
    • @kejace
    • @pdp7
    • @r4d10n
    • @jjgoodwin13
    • @Tomzorz
  • YouTube
    • Terry Johnson
  • Mailing List
    • Josiah, AB1JG

Show Notes #334: GNURadio Deep Dive

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Segment 1 (Deep Dive)

  • GNURadio
  • GNU Radio is a free and open-source software development toolkit that provides signal processing blocks to implement software radios. It can be used with readily available low-cost external RF hardware to create software-defined radios or, without hardware, in a simulation-like environment. It is widely used in research, industry, academia, government, and hobbyist environments to support both wireless communications research and real-world radio systems.
  • Interview with Derek Kozel, K0ZEL, MW0LNA

Segment 2 (Announcements & Feedback)

  • QSL Card from Alex, KC0REL

Show Notes #333: The Weekender XLIV

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This Weekend in Amateur Radio (Segment 1)

  • Contests
  • State QSO Party Challenge
    • Virginia
  • Contests Next Weekend
  • Special Events
  • Announcements
    • Hamvention 2020 Campaign - all funds moved to 2021
    • Coffee Give-a-way and Store Purchases
  • LHS Ham Radio Challenge
    • Maintain your sanity while the world goes to shit around you.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
    • We'll assume all events are canceled for at least the next fortnight.
  • LHS Open Source Challenge
    • Maintain your sanity while the world goes to shit around you.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Shepherd's Pie
  • Description
    • On Pi Day, we had our annual St. Pats/Pi Day party.  SO, we had all Irish/Pie related items (Pasties, Shepherds Pie, mini caramel apple pies, mini apple pies, mini Irish Cream pies, etc).  Because we serve food all night, buffet style, I had to modify the Shepherd's pie to work in a slow cooker.  Russ, and several others, gave it 2 thumbs up!
  • Ingredients
    • 1 pound ground beef
    • 1 small onion, diced
    • 1 12-16oz package of frozen pea/carrots
    • 1 can sliced mushrooms
    • 1 tablespoon minced garlic
    • 1 tablespoon Worchestershire Sauce
    • Salt and pepper to taste
    • Sprinkle of dried thyme
    • Sprinkle of dried Rosemary
    • 1 can cream of mushroom soup
    • Mashed potatoes to cover top
    • Shredded cheddar (optional)
  • Directions
    • Brown ground beef, adding onion to soften; drain.  Place all ingredients in slow cooker, stir well.  Cook on low for 3-4 hours.  In the last hour, add the mashed potatoes to the top (as a crust), and place cheese on top of the potatoes (if you like).
  • Russ's Drink Corner
  • Aberlour 12 Speyside Single Malt
  • Description
    • All our single malts are made with the best local ingredients of barley and soft water from nearby mountain, Ben Rinnes. Our expertly crafted new spirit is usually matured for a minimum of 12 years both in the finest hand-picked Oloroso Sherry butts and American Oak barrels. It’s this double cask maturation which subtly brings together the characteristics of each cask to create a truly rich and rewardingly complex range of single malts. The 12 year-old expression is a fine example of how the distinctively crisp, citrus character of Aberlour's new distillate is deftly softened by double cask maturation, as the mellowed spirits within are combined to deliver a subtly balanced flavour.
  • Details
    • Mashbill: 100% malted barley
    • ABV: 40% (80 Proof)
    • Region: Aberlour, Strathspey, Scotland 
    • Color: Golden amber with a hint of mahogany
    • Nose: Walnut, red apple, butter, raisin, toasted oak
    • Taste: Citrus fruit, sherry, cinnamon, butter, maple, raisins, dried banana, chocolate, char
    • Finish: Warm and slightly bitter with a hint of raisins, sherry, honey, chocolate and clove
    • Price: $45 (750ml)
    • Rating: 86
  • Bill's Whatever Corner
  • Bulleit Bourbon
  • Details
    • Medium amber in color, with gentle spiciness and sweet oak aromas. Mid-palate is smooth, with tones of maple, oak, and nutmeg. Finish is long, dry and satiny with a light toffee flavor. 90 proof (45% ABV). Mashbill: 68% corn, 28% rye, 4% malted barley.