Still looking for good leads on places to get short runs of T-shirts printed for a reasonable cost. We can do one color or full color. Also, what kind of merch would you be interested in?
LHS Ham Radio Challenge
Operate QRP on a mode that isn't considered weak signal and attempt to make at least three contacts.
Explore a free and open source virtualizations platform such as Xen, oVirt or ProxMox.
This Weekend in Hedonism (Segment 3)
Cheryl's Recipe Corner!
Slow-Cooker Deep-Dish Pizza
Description
Ahh...Missouri in the summer. Where the heat is bad, and the humidity is insane. The air conditioners can't keep homes cool...therefore, it's just too hot to cook. This recipe will keep the house cool, yet give you a great meal in the end. And who doesn't love pizza?
Ingredients
1/2 lb bulk mild Italian sausage
1 can (11 oz) refrigerated Pizza Crust
1/2 cup pizza sauce
1/4 cup chopped red or green bell pepper
1/4 cup chopped onion
1 1/2 cups shredded mozzarella cheese (6 oz)
Directions
Spray 6-quart oval slow cooker with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Unroll pizza dough; fold in half crosswise. Place pizza dough in slow cooker; press in bottom and 1 inch up sides. Spread pizza sauce evenly over dough to within 1/2 inch of edges. Top with half each of the cooked sausage, bell pepper, onion and cheese. Repeat with remaining sausage, bell pepper, onion and cheese. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto pizza. Cover; cook on High heat setting 45 minutes. Carefully remove slow cooker’s ceramic insert, leaving cover on, and rotate insert 180°. Continue to cook on High heat setting 30 to 60 minutes or until crust edges are deep golden brown, cheese is melted, and thermometer inserted in center reads 165°F. Loosen edges of pizza with metal spatula or small knife; carefully remove from slow cooker to cutting board. Cut and serve. Notes: Substitute whatever meat or veggies you want! Or make it a breakfast pizza!
Cheryl's Mixed Drink Corner
Rum Sunset
Description
Summer...the days where something light and easy is needed. And this is one of those drinks!
Ingredients
12 oz. orange juice
3 oz. light rum
2 tbsp. grenadine
lime slices, for garnish
Directions
Combine orange juice and rum. Set aside 1/3 of the mixture. Pour 2/3 of the orange juice mixture into 2 ice-filled glasses. Set aside. Mix reserved orange juice and rum with 2 tbsp. grenadine. Slowly pour into each glass so it settles on the bottom, creating an ombré effect. Garnish with lime slices.
Russ's Drink Corner
Laphroaig Select Single Malt Scotch
Description
Our master distiller carefully draws whisky matured the historic way in Oloroso sherry butts, Pedro Ximinez seasoned hogsheads, and first-fill bourbon quarter casks to create this distinctive blend. The heart is drawn from a final maturation in new, American oak — a rarity in Scotch whisky production — which adds bold flavor. The final addition is our quintessential single malt scotch, Laphroaig 10, which is aged for a decade. With flavors of smoky peat, spicy oak and a surprising sweetness, Laphroaig Select is a fantastic introduction to peated whisky. A hand selected blend of single malt casks create a unique character.
Expand your knowledge in a scripting language, whether it's one you're familiar with or not--even if it's just to pick up one or two class methods or learn a new way to do something you've already done.
This Weekend in Hedonism (Segment 3)
Cheryl's Recipe Corner!
Strawberry Pretzel Salad
Description
I love quick and easy recipes for summertime desserts, and this is a great dessert to take to cookouts and such! Sweet and salty, it is the way to go!
2 boxes (10 oz each) frozen sweetened strawberries in juice, thawed
2 cups finely crushed small pretzel twists (about 6 cups small pretzel twists)
1/2 cup butter, melted
1/2 cup sugar1 package (8 oz) cream cheese, softened
1 container (6 oz) French Vanilla Yogurt
1 cup Frozen whipped topping (like Cool Whip), thawed
Directions
In medium bowl, stir strawberry gelatin and boiling water until dissolved. Stir in strawberries and juice; refrigerate 60 to 90 minutes or until partially set. Meanwhile, heat oven to 350°F. In small bowl, mix crushed pretzels, melted butter and 1/4 cup of the sugar. Press firmly into bottom of ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes; cool completely, about 30 minutes. In medium bowl, beat cream cheese, yogurt and remaining 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping until incorporated. Carefully spread over cooled crust. Pour strawberry gelatin mixture over cream cheese filling layer; spread evenly. Refrigerate until firm, at least 3 hours. To serve, cut into 4 rows by 3 rows. Notes: Store covered in refrigerator. If desired, top with additional crushed pretzels or a dollop of whipped topping before serving. To easily crush pretzels, measure out what you need for the recipe and place them in a resealable gallon-size food storage bag; remove air from the bag and seal. Use a rolling pin or the flat side of a meat mallet to crush pretzels.
Cheryl's Mixed Drink Corner
Strawberry Mojito
Description
Summer... the time for fresh and light cocktails! This one uses the tasty strawberry to kick it up and notch!
Ingredients
white sugar, for rimming
2 large limes, quartered
1/2 bunch mint leaves
7 strawberries, quartered
1 cup white sugar
1 cup white rum
2 cups club soda
8 cups ice cubes
Directions
Pour 1/4 to 1/2 inch of sugar onto a small, shallow plate. Run one of the lime quarters around the rim of each cocktail glass, then dip the glasses into the sugar to rim; set aside. Squeeze all of the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 cup of sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the rum and club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.
Russ's Drink Corner
Undammed Spirits Thief Creek Straight Bourbon
Description
Thief Creek is a stream in the Beartooth Mountains that flows into the Clark's Fork of the Yellowstone. Thief Creek Bourbon is a smooth sipping whiskey with layers of complexity, classic bourbon on the nose, some spice on the tongue and a lasting finish that isn’t too sweet. We are inspired by the matchless beauty that Montana has to offer. Each of our products is named after one of the streams in the Yellowstone watershed.
Details
Mashbill: Unknown (at least 51% corn)
Proof: 86 (43% ABV)
Region: Billings, Montana
Color: Light amber
Nose: Vanilla, hay, citrus, chlorine
Taste: Hint of caramel, white pepper, green grass, lemongrass, banana, sweet corn
Finish: Short finish with a light touch of vanilla and nuts that disappears like the Yellowstone around the next bend
Price: $35 (750 ml)
Rating: 81
Bill's Whatever Corner
Heaven’s Door Double Barrel Whiskey
Description
Heaven's Door Double Barrel Whiskey is comprised of a unique blend of three different whiskeys - two whiskeys from Tennessee with a traditional bourbon mash bill, and a straight rye whiskey. Each of these whiskeys is aged independently in both new oak and fresh dumped bourbon barrels for at least six years before being married together and aged an additional year in virgin, heavy charred, American oak barrels. Our proprietary finished barrel specification creates robust flavors of toasted hardwood in a dark, amber hued finished whiskey. Heaven’s Door Double Barrel Whiskey is maple charcoal mellowed after distillation, also known as the Lincoln County Process, resulting in a smooth finish.
Details
Aged least 6 years
Nose: Gingerbread and toasted cinnamon, holiday spices with deep oak aromas
Taste: Strong flavors of dried fruit, heartland-toasted grains and oats, with a finish of persimmon, mulberry and fennel.
Finish: Bold and complex with a lasting caramel finish.
Proof: 100 (50% ABV)
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