Our recording schedule may be in a state of flux for the next two to three weeks as Bill shimmies and shakes his way through Florida and western Europe. Visit the LHS homepage or social media channels for updates.
Ham Radio Challenge
Participate in ARRL Kids Day. Get a youngster interested in amateur radio.
Use an open-source tool to complete a current task.
The Weekend in Hedonism (Segment 3)
Cheryl's Recipe Corner
Garlic Herb Butter Steak Packets
Ingredients
1 pound small red potatoes, cut into fourths
2 carrots, sliced
1 can sliced mushrooms
1 red bell pepper, cubed
1 green bell pepper, cubed
½ red onion, cut into cubes
salt and pepper
1 Tablespoon olive oil
1½ pound top sirloin steak, cut into one inch cubes, raw*
Garlic Herb Butter
Ingredients
½ cup butter, room temperature
¼ cup freshly chopped parsley
4 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
½ teaspoon salt
¼ teaspoon pepper
Directions
In a medium sized bowl add the red potatoes, carrots, bell peppers, mushrooms and red onion. Add salt and pepper and toss with olive oil. Place four 18x12-inch pieces of heavy aluminum foil on counter. Evenly place vegetable mixture on each piece of foil. Top vegetables with steak. To make the garlic herb butter: In a small bowl add the butter, parsley, garlic, rosemary, thyme, salt and pepper. Divide evenly and place on top of the steak. Double fold top and ends of each piece of foil, leaving space for steam to gather. Place packets on the grill and cover. Grill 20-30 minutes, turning over halfway through or until steak is cooked through and veggies are tender. Carefully open packets and serve. (if you want to cook these inside, bake in your oven at 400 degrees F, for about 1 hour)
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