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Show Notes #351: The Weekender L

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This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • State QSO Party Challenge
    • West Virginia
  • Special Events
  • Announcements
  • Hackaday U is Coming: Get on the List
  • LHS Ham Radio Challenge
    • Get ready for ARRL Field Day in a COVID-19 world. Plan for physical distancing in an on-site location or perhaps operating as a single operator station from home.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Sign up for one or several of the many virtual conferences and learning opportunities that are sprouting up and learn something new or top up your knowledge in an open-source discipline.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Fruit Hand Pies
  • Description
    • Russ is a huge fan of apple pies (especially the hand sized ones), so this is a great option to keep him from buying them at convenience stores!
  • Ingredients
    • 3/4 cup peeled and finely chopped fresh fruit (apples, peaches, pears, cherries, strawberries, etc)*
    • 1/3 cup granulated sugar
    • 2 tablespoons all-purpose flour
    • 1/8 teaspoon ground cinnamon (optional)
    • 2 teaspoons lemon juice
    • 1 (14.1-ounce) package rolled refrigerated pie crusts (2 crusts)
    • 1 egg
    • 2 teaspoons water
    • Coarse sugar for sprinkling
  • Directions
    • Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray. In a small bowl, combine fruit, granulated sugar, flour, cinnamon (optional), and lemon juice; mix well and set aside. Unroll both pieces of pie dough onto a cutting board. Using a 3-inch round cookie or biscuit cutter, cut 9 circles from each piece of dough. (If you don’t have the right size cutter, you can use the rim of a drinking glass).  Place 9 dough circles on the baking sheet. Place about 1 tablespoon of the fruit mixture onto the center of each piece of dough. In a small bowl, whisk egg and water. Brush edges of dough with egg wash. Place remaining dough circles over filling and seal edges by pressing together with a fork dipped in the egg wash. Make sure you seal each one completely so the filling won’t ooze out. With a paring knife, cut a small slit in the top of each hand pie. Brush tops of each with egg wash and sprinkle with coarse sugar. Bake 15 to 20 minutes or until the crust is golden brown. Serve warm. You can save time and use canned fruit pie fillings; skip mixing the sugar, flour, cinnamon and lemon juice together (and skip step one in the directions).
  • Russ's Drink Corner
  • Wilderness Trail Kentucky Straight Rye
  • Description
    • Our Kentucky Straight Rye Whiskeys are offered as a Cask Strength release. Once our traditional sweet mash process is distilled in our column stills we enter the barrel at the lowest entry proof we know of in Kentucky. We barrel at 100 proof and 105 proof to highlight the balance of the distillate and alternate solubility expression we get from the barrel at a lower proof. We also barreled at a gradient of proofs between 100 and 120 proof for our first few years before settling into 100 and 105 proof. This is the reason you will find releases of our cask strength Rye varying in proof. Our rye mash bill is one we created for a broader balance of flavor to offset the typical high ryes commonly found. We use Kentucky-grown Heritage rye from our local KY Proud farm. We enter the new, air-dried #4 char, 53-gallon barrels at 100 proof and 105 proof for our Rye Whiskey and age until maturity in our barrelhouse. We age our Rye Whiskeys on the upper floors of our rickhouses for a minimum of 4 years with regular expressions expected to be between 6 and 8 years of age.
  • Details
    • Mashbill: 56% Rye, 33% Corn, 11% Malted Barley
    • Proof: 56.5% (113 Proof)
    • Barrel Info: Rickhouse A-S03A0
    • Region: Danville, Kentucky
    • Color: Medium amber
    • Nose: Rye, butterscotch, vanilla, honey, honeysuckle
    • Taste: Honey, nutmeg, rye spice, caramel, artificial sweetness (like the sugar coating bubblegum)
    • Finish: Oak, rye spice, leather, honey and a touch of mint
    • Price: $65 (750ml)
    • Rating: 90

Show Notes #350: Another Ones Bites the Dust

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Segment 1 (Lead Topic)

  • Huntsville Hamfest Goes Bye-Bye

Segment 2 (Amateur Radio)

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

  • Linux MINT Meta Packages Update

Segment 5 (Social Media Roundup)

  • Twitter
    • @KE4KE
    • @JimmyBu22071745
    • @kevnah1
    • @DanielVelez00
    • @Elmar112
    • @TheRayKay
  • YouTube
    • Dez Moleski
    • ?????? ?????????? (Kirill Dolgopolov)
  • Mailing List
    • Craig Schulz

Show Notes #349: Docker Deep Dive

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Segment 1 (Deep Dive)

  • Docker
  • Components
    • Docker Engine
    • Docker Build
    • Docker Compose
    • Docker Desktop (Mac/Windows)
  • Concepts
    • Shares resources from the OS kernel.
    • Not meant to run a virtual machine but to perform a single task or computation. The container only lasts as long as the process/computation within it is active.
  • Installation
    • Do not use "sudo apt install docker" in your package manager.
    • http://url.bcts.info/ma (Ubuntu installation procedure)
    • Allow unprivileged users to run Docker
      • sudo usermod -a -G docker $USER
  • Useful Commands
    • docker run (spin up a Docker container)
      • -d (detached)
      • -i (interactive / map stdin to container)
      • -t (invoke psuedo terminal on run)
      • -p (map external port to container port)
      • -v (map external filesystem to container filesystem)
      • -e (assign env variable to container)
      • --network (specify container network options)
    • docker ps [-a] (see running [and ended] Docker containers)
    • docker rm (remove a container)
    • docker images (see installed images)
    • docker rmi (remove image)
    • docker pull (download an image)
    • docker exec (run a command inside a container)
    • docker attach (foreground detached container)
    • docker inspect (details dumped as JSON)
    • docker network ls (show container networks)
  • Docker Storage
    • /var/lib/docker/(aufs,containers,image,volumes)
    • docker volume create <data_volume>
    • -v data_volume:<volume>
    • -v <full path>:<volume> (bind mount existing data)
    • --mount type=<>,source=<src>,target=<>

Segment 2 (Announcements & Feedback)

  • E-mail from Ian, NV4C

Show Notes #348: The Weekender XLIX

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • State QSO Party Challenge
    • Kentucky
  • Special Events
  • Announcements
    • John Amodeo, AA6JA, has announced that Last Man Standing has been renewed for another season and expects the first episode of that new season to air in the January, 2021 time frame.
  • LHS Ham Radio Challenge
    • Wander outside and activate your back yard portable or try some satellite work using some easy-to-build, inexpensive VHF and UHF equipment.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Try a project that is built on a containerization model and learn something about Docker, Vagrant or other technologies that provide a container deployment.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Best Bacon Jam
  • Description
    • We love to serve bacon jam on burgers or with homemade pimento cheese and crackers.
  • Ingredients
    • 1 lb. bacon, cut into 1" pieces
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1/2 c. brown sugar
    • 1/4 c. maple syrup
    • Few splashes Balsamic Vinegar
    • 1 tsp. chili powder
  • Directions
    • In a medium saucepan over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate, reserving about a tablespoon of bacon fat in the pan. Reduce heat to medium-low. Add onion to the pan and cook, stirring often, until the onions are caramelized, about 20 minutes. Stir in garlic, brown sugar, maple syrup, vinegar, chili powder and cooked bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy, 20-30 minutes. Let cool before transferring to a jar. Serve with cheese and crackers. It’s also delicious on a burger!
  • Russ's Drink Corner
  • Jack Daniel's Single Barrel Barrel Proof
  • Description
    • It’s whiskey as nature intended it: Bottled straight from the barrel at its full proof. Intense, smooth, and remarkably varied, Barrel Proof is bottled at anywhere from 125 to 140-proof, taking Jack’s trademark vanilla and toasted oak flavors to bold new levels. Even though it's not labeled a bourbon, it meets the criteria. After distillation, it goes through the Lincoln County Process, dripping for six days in 10 foot vats through charcoal filters made of charred maple wood. Aging is in the upper levels of the rickhouses for 4-7 years. This is Jack Daniel's first barrel-strength product offered to the public.
  • Details
    • Mashbill: 80% Corn, 12% Rye, 8% Malted Barley
    • Barrel Info: Rick R-10, Barrel 20-00423, Date 01-24-2020
    • ABV: 64.95% (129.9 Proof)
    • Region: Lynchburg, Tennessee, USA
    • Color: Deep amber
    • Nose: Banana, vanilla, green apple, sandalwood, tobacco
    • Taste: Banana, chocolate, caramel, tobacco, barrel spice, burnt maple sugar, mouth-coating general sweetness
    • Finish: Lingering vanilla and banana with a mildly hot barrel spice, evidence of the high-heat aging position in the rickhouses
    • Price: $65 (750ml)
    • Rating: 93
  • Bill's Whatever Corner
  • Cowboy Beans
  • Ingredients
    • Bag of Pintos
    • Bag of Kidney Beans
    • 1lb Bacon
    • 2 White Onions
    • 1.5 lb of Ham (chunked from spiral ham)
    • Container of Beef Stock
    • Ketchup 1/2 Cup +/-
    • BBQ Sauce 3/4 Cup +/-
    • Worchester Sauce 6 Tsp +/-
    • Anything else you want for seasoning (I added Sweet/Hot Jalapenos with some brine 1/2 Cup)
  • Directions
    • Prep beans overnight (soak/drain). Cook bacon to less than crispy. Saute Onions in Bacon. Add everything to crock pot set high for 4-6 hours until beans are tender and you can't wait anymore.