Category: Show Notes

Show Notes #443: The Weekender LXXXIII

Posted on by Russ Woodman
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This Weekend in Amateur Radio (Segment 1)

  • Contests Next Weekend
  • Special Events
  • Announcements
    • Year-end recording will happen on Dec 16, 2021. We will be inviting listeners to be on the show so if you have a microphone and headset, please plan on joining us as we wrap up 2021.
  • LHS Ham Radio Challenge
    • Mentor a new ham or find a question on a ham radio-related message board and answer it if you have the knowledge to do so.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Consider the gift of open source for someone on your friends and family list for the holiday season.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • White Christmas Pie
  • Description
    • 20 years ago Russ and I attended a cooking demonstration where a locally owned restaurant demonstrated one of their top selling pies around the Christmas season.  One bite and we were hooked.  Sadly, I completely forgot about this recipe until a few days ago... so I decided to pull it out and dust it off!
  • Ingredients
    • 2 baked (8”) pie shells (graham cracker crust also works well)
    • 1 can (14 oz) sweetened condensed milk
    • 1/3 cup lemon juice
    • 1/3 cup coconut
    • 1/2 cup chopped nuts (pecans are my personal favorite)
    • 1 can (15 oz) crushed pineapple, well drained
    • 1/2 teaspoon pineapple extract
    • 1 container (12 oz) whipped topping (like Cool Whip)
  • Directions
    • Combine milk, lemon juice, coconut, nuts, pineapple and pineapple flavoring. Stir in whipped topping and pour mixture into pie shells. Chill for 4 hours. 12-16 servings. Note: One 10” pie crust may be substituted for the two 8”. For Christmas, it's especially festive when you dollop some cherry pie filling on each piece.
  • Cheryl's Mixed Drink Corner
  • Hot Buttered Rum
  • Description
    • I've always been a Hot Buttered Rum fan, thanks to my dad.  While Russ and were vacationing in New England over the last 2 weeks, I decided to try the Hot Buttered Rum at Maine Craft Distilling in Portland, ME on a very cold day!  It was perfect!  I'm not sure if Russ liked it, though (he's not a huge fan of hot drinks)... but I was very happy!
  • Ingredients (4 Drinks)
    • 6 tablespoons salted butter, softened
    • 3 tablespoons brown sugar
    • 1 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon allspice
  • Ingredients (1 Drink)
    • 1-1/2 tablespoons spiced butter
    • 2 ounces rum
    • 6 ounces boiling water*
  • Directions (Cocktail)
    • Make the spiced butter: Add the brown sugar, cinnamon, nutmeg and allspice to your softened butter. Use a spatula to mix the butter together with the sugar and spices until everything is incorporated well. Use immediately or refrigerate until making the drinks. To make the drinks: Add 1-1/2 tablespoons of the spiced butter to each glass. Add rum and boiling water and stir until combined. If you like a sweeter drink, top with whipped cream. Note: *Some recipes use apple cider for a sweeter spin. We prefer drinks that are lightly sweet and boiling water is most traditional.
  • Russ's Drink Corner
  • Breckenridge Bourbon Whiskey (A Blend)
  • Description
    • The Breckenridge Distillery is the “World’s Highest Distillery”. Founded in 2008, the Breckenridge Distillery is most widely known for its blended bourbon whiskey, a high-rye mash American-style whiskey. Since coming online in 2008 and releasing its first vodka and bourbon three years later, Breckenridge Distillery has quickly become an award-winning producer of fine spirits, being designated one of the top three bourbons in the U.S. How it all came to be, however, stems from a mix of just the right ingredients, a hint of luck and a deep love for quality whiskey. Our award-winning, high-rye Bourbon Whiskey is aged for a minimum of three years, in charred, new American oak barrels, and blended to reveal the unique qualities of the Bourbon Whiskey. Deep, honey-amber hue with pronounced aromas of butterscotch, candied orange and apple; dry cacao and brown sugar envelop the tongue as the spirit lingers with notes of vanilla and white pepper.
  • Details
    • Mashbill: 56% corn, 38% rye, 6% barley
    • Proof: 86 (43% ABV)
    • Region: Breckenridge, Colorado
    • Color: Medium caramel
    • Nose: Raw corn, vanilla, corn, apple juice, butterscotch, oak, mustiness
    • Taste: Oak, oats, vanilla, various herbs, dried fruit, hazelnut, mineral water, acetone
    • Finish: Short finish with notes of acetone, flour, raw grain and copper
    • Price: $45 (750 ml)
    • Rating: 83

Show Notes #442: Database Essentials Deep Dive

Posted on by Russ Woodman
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Segment 1 (Deep Dive)

  • The 30,000-Foot Zen of Databases
  • Flat Files
  • SQLite
  • MySQL/MariaDB
  • PostgreSQL

Segment 2 (Announcements & Feedback)

  • YouTube Comment from Malcha Schwatrz

Show Notes #441: Holy Distractions, Batman!

Posted on by Russ Woodman
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Segment 2 (Amateur Radio)

  • The 2022 ARRL Handbook for Radio Communications is Now Available
  • Imaging the Cassiopeia A Supernova Remnant with an RTL-SDR and Amateur Radio Telescope

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

Segment 5 (Social Media Roundup)

  • Patreons
    • Reginald Addo [new]
    • William Large [new]
    • Steve Anness [new]
  • Subscriptions
    • Vincent Martin [new]
  • Facebook
    • Tony Bunce
  • Twitter
    • @ZeroRetries
    • @rozznet
    • @scoutagain4
    • @K0RAP
  • YouTube
    • Mike McDonald
  • Discord
    • WU2S_Randy
    • Vicendis
    • James Atkinson

Show Notes #440: The Weekender LXXXII

Posted on by Russ Woodman
Listen Now

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Announcements
    • Upcoming recording schedule and winter break oddities.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • 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!
  • Praline Crumb Caramel Cheesecake Bars
  • Description
    • The holidays are coming up fast, and I always love to create fun desserts... and this is one of them!
  • Ingredients (Cookie Base and Topping)
    • 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
    • 1/2 cup cold butter or margarine
    • 1/2 cup chopped pecans
    • 1/2 cup toffee bits
  • Ingredients (Filling)
    • 2 packages (8 oz each) cream cheese, softened
    • 1/2 cup sugar
    • 2 tablespoons all-purpose flour
    • 1/2 cup caramel topping
    • 1 teaspoon vanilla
    • 1 egg
  • Directions
    • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
  • Cheryl's Mixed Drink Corner
  • Pumpkin Pie Bourbon and Pear Cocktail
  • Description
    • When I think of holidays, I think pumpkin, pears, apples--and my grandmother's bourbon pecan pie. This recipe combines the best of all holiday things: Pear and pumpkin. The drink does require a little bit of work ahead of time but it sounds delicious!
  • Ingredients (Cocktail)
    • 1 1/2 oz pumpkin pie spiced bourbon
    • 1 1/2 oz pear syrup
    • 1/4 oz lemon juice
    • 2 oz sparkling water
  • Ingredients (Bourbon)
    • 375ml bottle of bourbon
    • 1/2 teaspoon pumpkin pie spice blend
  • Ingredients (Pear Syrup)
    • 1 cup chopped bartlett pear (~ 1 large pear)
    • 1/4 cup sugar
    • 1/4 cup water
  • Directions (Pear Syrup)
    • Add sugar and water to a small saucepan over medium heat, stir to combine and cook until the sugar dissolves. Remove from heat and let cool to room temperature. Roughly chop the pears and add to the simple syrup. Use a potato masher to mash the pears to a pulp in the syrup. Double strain the pear mixture through a fine mesh strainer lined with a tea cloth. Use your hand to squeeze the cloth to get all the juice out of the pear pulp.
  • Directions (Bourbon)
    • Add the pumpkin pie spice blend directly to the bottle of bourbon. Shake to incorporate and store in a cool dark place for 24 hours. Give a shake every couple hours to reincorporate the spices. Remove the spices by double straining through a fine mesh strainer lined with a coffee filter. Funnel the bourbon back into original bottle.
  • Directions (Cocktail)
    • Add the pumpkin pie spiced bourbon, pear syrup, lemon juice, and sparkling water to an ice-filled old fashioned glass. Give a quick stir to combine. Garnish with a thin slice of fresh pear.
  • Russ's Drink Corner
  • Andalusia Stryker Texas Whiskey
  • Description
    • Andalusia Whiskey Co produces fine handcrafted whiskies deep in the Texas Hill Country as a reminiscent scene of the hills in the beautiful Andalucia, Spain. Each whiskey being “grain to glass,” we begin with a mash of the finest American grown malted grains. We then continue our production here in Blanco, Texas distilling each in our hand-crafted copper pot still. Stryker adopts the Scottish tradition of smoking malted barley that is destined to be used in their signature Islay Scotches. Rather than burning peat, however, Stryker is mashed from malted barley that has been smoked in the Texas BBQ tradition: with oak, mesquite, and apple woods. This is Backyard BBQ Whiskey at it’s best.
  • Details
    • Mashbill: 100% Malted barley
    • Proof: 100 (50% ABV)
    • Region: Blanco, Texas, USA
    • Color: Reddish gold
    • Nose: Vanilla cream, salt, toasted oak
    • Taste: Mild mesquite smoke, cereal grains, apple cider
    • Finish: Short finish with hints of barley and vanilla
    • Price: $50 (750 ml)
    • Rating: 85