Show Notes #566: The Weekender CXXIV (Year-End Roundtable 2024)

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Spin the Random Topic Wheel (Segment 1)

  • The Best Beer
  • Is Die Hard a Christmas Movie?
  • CW: Straight Key or Paddle?
  • Christmas Movies
  • Linux Distros

This Weekend in Hedonism (Segment 2)

  • Cheryl's Recipe Corner!
  • Creamy Greek Pasta Salad
  • Description
    • We hosted a party last night, and this was a salad we chose to serve to our guests.  Everyone raved about it, and while we had enough to easily serve 30 people, the 10 people in attendance pretty well wiped out the salad... so I guess it's a keeper in my recipe box! 
  • Ingredients
    • 1 lb pasta such as penne, or bowtie (can use whole wheat or gluten-free pasta)
    • 3 cups plain Greek yogurt
    • 1 cup Mayonnaise
    • 3 cloves garlic minced
    • 1/4 cup lemon juice
    • 1/4 cup red wine vinegar
    • 2 teaspoons dried dill
    • 2 teaspoons dried oregano
    • 1/4 cup olive oil
    • 1 1/2 cups halved grape tomatoes
    • 1 seedless cucumber chopped
    • 3/4 cup pitted kalamata olives halved
    • 1/2 cup diced red onion
    • 3/4 cup crumbled feta cheese
    • Kosher salt and black pepper to taste
  • Directions
    • Cook pasta according to package directions. While the pasta is cooking, stir together the Greek yogurt, mayonnaise, garlic, lemon juice, red wine vinegar, dill, and oregano in a large bowl.  Reserve 1/2 of the dressing mixture if you are making ahead*. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and drizzle with olive oil. Toss until pasta is well coated. Pour the pasta into the large bowl with the Greek yogurt mixture. Add the tomatoes, cucumber, olives, red onion, and feta cheese. Stir gently until ingredients are well coated. Season with salt and black pepper, to taste. You can add a little extra dill and lemon juice, if desired. Serve. Note: If making this several hours before serving, you will need the reserved "dressing" to stir in, as the pasta will get dry.  If serving immediately, don't worry about reserving any dressing. The pasta salad will keep in the refrigerator for up to 3 days.
  • Cheryl's Mixed Drink Corner
  • Sea You In Santorini Cocktail
  • Description
    • Continuing with the Greek theme... lets try a fun Greek cocktail!
  • Ingredients
    • 5-6 ice cubes
    • 1 oz Ouzo
    • 1 oz Blue Curacao
    • 1 oz freshly squeezed lemon juice
    • 1/2 oz simple syrup
    • Ribbon of lemon skin, twisted
  • Directions
    • Add all of the ingredients to a cocktail shaker. Shake well and pour into a coupe or martini glass. Garnish with the lemon twist. Serve and enjoy! Preparing a long: Add the shaken ingredients and the ice to a highball glass and top up with soda water. Garnish with the lemon twist. Serve and enjoy!
  • Russ's Drink Corner
  • Isle of Skye 30yo Blended Scotch
  • Description
    • Ian Macleod Distillers, founded in 1933, has four generations of whisky making experience under their belt. In addition to being one of Scotland’s leading independent, family-owned distilleries, Ian Macleod Distillers is also the world’s 10th largest Scotch Whisky company with spirits sales of over 15 million bottles a year. They created Isle of Skye blended scotch whisky on what is said to be the most popular of Scotland’s islands in 1933. Located in the northernmost island in the inner Hebrides of Scotland, Skye is the largest island in the Highland council area. This 30-year expression is finished in bourbon and sherry casks. 
  • Details
    • Mashbill: Blend of peated Islay, highland and speyside Scotch with grain whiskey; Talisker is the base malt
    • Region: Islay, Scotland
    • Proof: 80 (40% ABV)
    • Color: Medium copper 
    • Nose: Toasted coconut, dark chocolate, oak, dark berries, raisin, honey, citrus, apples, bitter nuts, tangerine, light smoke, damp earth 
    • Taste: Dark berries, cranberry, buttery bread, vanilla, red apple, peat smoke, cocoa, cinnamon, citrus
    • Finish: Medium length with smoke, sweet cream, citrus, oak, soft berries, light nuttiness
    • Price: $275 (700ml)
    • Rating: 89
  • Bill's Whatever Corner
  • Eagle Rare 10 Bourbon

Segment 3 (Announcements & Feedback)

  • Happy Holidays. Our next recording will be on Sunday, January 12th, 2025.

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  • Music

Show Notes #565: Young Sherlock Holmes

Segment 2 (Amateur Radio)

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

  • A Note About HamClock
  • Minecraft Server

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  • Patreon DM from Paul, SA7CND
    • Hey, just join you on Patreon. Listen to all your podcasts. Paul in Sweden, SA7CND.
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  • Contest for Submitted Weekender Topics

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    • Steve, KJ5T
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Show Notes #564: Avalonia UI Deep Dive

Segment 1 (Deep Dive)

  • An Introduction to Avalonia UI

Segment 2 (Announcements & Feedback)

  • Please Help Support the Show
    • Patreon
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  • Contest for Submitted Weekender Topics

Segment 3 (New Subscribers, New Supporters & Live Participants)

  • Live Chat
    • Steve, KJ5T
    • Mike, K6GTE

Show Notes #563: The Weekender CXXIII

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Spin the Random Topic Wheel (Segment 1)

  • Joys of Being a POTA Hunter

This Weekend in Hedonism (Segment 2)

  • Cheryl's Recipe Corner!
  • Bruleed Potatoes
  • Ingredients
    • 16 ounces frozen hash browns thawed and liquid drained off
    • 4 ounces parmesan cheese grated
    • 8 ounces fresh mozzarella cheese grated
    • 3/4 tsp salt
    • 4 ounces chives chopped
    • 1 1/2 cups heavy cream
  • Directions
    • Preheat oven to 350 degrees. Mix all ingredients together. The mixture should be slightly runny, add more cream if needed. Transfer to an oven safe baking dish and bake for 30 minutes. Broil about 3 minutes, until the top is golden brown. Notes: Thaw the hash browns and remove as much liquid as possible. To remove the liquid, place the thawed hash browns on a kitchen towel, wrap the towel around them and squeeze out as much liquid as possible. When I made them without thawing the hash browns, they were too runny and not as flavorful. Don't try to lighten up this recipe. Use the heavy cream! The cream is the key to the success of this recipe You can also make single servings by putting some of the mixture into a small ramekin. Reduce baking time to 15-20 minutes, then broil for 2-3 minutes.
  • Cheryl's Mixed Drink Corner
  • Apple Cider Martini
  • Ingredients
    • Caramel sauce, for the rim
    • Ice, for shaking
    • 4 oz. apple cider
    • 3 oz. vodka
    • 2 oz. butterscotch schnapps
    • Sliced apple, for garnish
  • Directions
    • Place two martini glasses in the freezer to chill for 15 minutes before serving.  Dip the rims of the martini glasses in caramel sauce. Fill a cocktail shaker halfway full with ice. Add the apple cider, vodka, and butterscotch schnapps. Seal and shake vigorously for 30 seconds. Divide the mixture between the prepared martini glasses; garnish with apple, if you like. Tip: Don't have caramel sauce on hand? Dip the rim of the glass in apple cider and then cinnamon sugar for a sparkly, spicy complement to the martini.
  • Russ's Drink Corner
  • Thomas S. Moore Sherry Casks Bourbon
  • Description
    • Sherry is the classic "alternative" aging cask, a technique borrowed from Scotland, where Spanish sherry casks have been the preferred method of aging by some distilleries since well before ex-bourbon barrels were the international norm. The effect on Barton 1792's high rye bourbon is stellar, and classically sherry. The company has gone all in on extended barrel aging. Starting in 2021 with three different varieties, the company is back with four new finishes. Each of the base bourbons was aged for 5-6 years before being finished in barrels for another 1-4 years. In Sherry Finished Bourbon’s case, the company finished it for 1-4 years in used barrels that held Oloroso sherry previously.
  • Details
    • Mashbill: Undisclosed (At least 51% corn, most likely 25-28% rye and the rest malted barley)
    • Region: Bardstown, Kentucky
    • Proof: 98.7 (49.35% ABV)
    • Color: Dark mahogany
    • Nose: Sweet maple syrup, aged leather, dark fruit, oak, light tobacco leaf
    • Taste: Dark fruit, red berries, raisin, light rye spice, vanilla, hints of oak and mixed nuts
    • Finish: Aged leather, tobacco, peppercorn, rye spice, aged oak, hints of sweet wine grapes
    • Price: $70 (750ml)
    • Rating: 96
  • Bill's Whatever Corner
  • Baker’s Bourbon 7 Year Single Barrel
    • Named for a truck-driving, motorcycle-riding, bourbon-loving, hardworking whiskey man, Baker’s® Single Barrel Bourbon is a singular experience. A big, bold bourbon that was created by one legend to honor another.
    • Bottle 000270599
    • CL-1 Warehouse Floor 5 Rack 81 Filled March 2015 Dumped April 2023
    • Classification: Straight Bourbon
    • Company: Beam Suntory
    • Distillery: Jim Beam
    • Release Date: Ongoing
    • Proof: 107
    • Age: 8 Years, 1 Months (7 years is minimum for the brand)
    • Mashbill: 77% Corn, 13% Rye, 10% Malted Barley
    • Color: Mahogany

Segment 3 (Announcements & Feedback)

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Show Notes #562: A Little Hoarse

Segment 2 (Amateur Radio)

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

Segment 5 (Announcements & Feedback)

  • Please Help Support the Show
    • Patreon
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Segment 6 (New Subscribers, New Supporters & Live Participants)

  • Live Chat
    • Steve, KJ5T