LHS Episode #234: The Weekender XII

This Weekend in Amateur Radio (Segment 1)

• Contests

• Original QRP Contest: 1500Z, Jul 7 to 1500Z, Jul 8

• https://www.qrpcc.de/contestrules/oqrpr.html

• Marconi Memorial HF Contest: 1400Z, Jul 7 to 1400Z, Jul 8

• https://www.arifano.it/contest_marconi.html

• Contests Next Weekend

• IARU HF World Championship: 1200Z, Jul 14 to 1200Z, Jul 15

• https://www.arrl.org/iaru-hf-championship

• Special Events

• 13 Colonies

• Whiskey Rebellion Festival

• FIFA World Cup 2018 Russia - Soccer

• LHS Ham Radio Challenge

• Participate in your local amateur radio club, especially if it’s to initiate someone into the ham radio fold or elmer a new ham.

This Weekend in Open Source (Segment 2)

• Distros to Try

• PinguyOS

• Source: https://lhs.fyi/pinguy (PinguyOS)

• Events

• O’Reilly OSCon - Open Source Convention

• Open Source Summit North America

• LHS Open Source Challenge

• Go GitHub diving and explore the wonderful world of open source projects.

This Weekend in Hedonism (Segment 3)

• Cheryl’s Recipe Corner

• Baja Fish Taco Sauce

• 1 cup mayo

• 1/2 cup sour cream

• 5 cloves garlic

• 1 tablespoon lime juice

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon (slightly heaping) salt

• Citrus Slaw

• 1/4 cup fresh-squeezed orange juice

• 1 tablespoon lime juice

• Pinch salt

• Pinch black pepper

• 1 teaspoon agave or honey

• 1/4 cup olive or avocado oil

• 4 cups thinly shredded green cabbage

• 2 cups thinly shredded red cabbage

• 1/4 cup cilantro leaves, roughly chopped

• Fish Tacos

• 1 1/4 pound cod, cut into short strips or bite-size chunks

• Salt

• Black pepper

• Pinch cayenne pepper

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon granulated garlic

• 1 1/2 cups all-purpose flour

• 1 (12 ounce) bottle/can of beer

• Vegetable oil, for frying (about 3 cups)

• Corn or flour tortillas, warm (about 24 tortillas so you can double up on each taco) - use “Fajita Size” if you’re using Flour tortillas

• Cilantro leaves, lime, sliced radishes, for garnish

• Shredded Cheese (Mexican Blend or Cheddar, optional)

• Preparation

• Prepare your spicy garlic-lime mayo by placing all ingredients into a food processor and processing until smooth and combined; pour into a bowl, or into a squeeze bottle, ideally.

• Prepare your citrus slaw by whisking together the orange zest, orange juice, lime juice, pinch of salt and pepper, agave or honey, and oil until well-combined (you can also shake these vigorously in a small mason jar for convenience), and set aside for a moment; add both of your shredded cabbages and the cilantro into a medium-size bowl, and toss the dressing you just made with the cabbage/cilantro; keep cold.

• To prepare you fish tacos, add your cod pieces to a bowl and season with a couple of pinches of salt and pepper, plus the cayenne, cumin, coriander and garlic powder; allow them to marinate for a few minutes while you get your oil ready and prepare to fry.

• Prepare a baking sheet with foil and a place a wire rack over top (if you have one) to hold the cod once it’s been fried; next, add enough oil to a deep pan or a medium-size pot so that the fish can be submerged when you fry it (about 3 cups), and bring it to 365°.

• While your oil heats, whisk together the flour with a couple of pinches of salt and pepper, and slowly pour in the beer and whisk just until smooth; once the oil is hot, dip the pieces of cod into the batter and fry in batches (it took 3 batches for me) for a 3-4 minutes or until golden-brown.

• To assemble, add a couple of pieces of the fried cod to the bottom of a couple of corn tortillas, top with a generous amount of the slaw, add in some radishes (if using), drizzle the spicy garlic-lime sauce liberally over top, and finish with some cheese, extra cilantro and a squeeze of lime.

• Russ’s Drink Corner

• Aberfeldy 12

• ABV: 40% (80 Proof)

• Region: Highland

• Color: Gold, light caramel-y yellow

• Nose: Light undefinable spice, honey, toffee, unbaked bread, pear, pineapple, green apple, cereal grain

• Taste: Dry grain, sweet spice (indistinct), apple, honey, dry toast, aftertaste of almond roca

• Price: $38 (750ml)

• Rating: 85

• Bill’s Whatever Corner

• New Age White

• 9% ABV

• Blend: 90% Torrontes, 10% Sauvignon Blanc

• Acidity leads to soft, semi-sweet and slightly effervescent flavors and mouth feel. It is an extremely refreshing, vivacious and sensual wine.

• Should be served well-chilled as an aperitif or dessert. Also tastes great with spicy Thai, Indian, Chinese or Japanese cuisine.

Music (Segment 4, Optional)

• The Devil(s) Let(t)us by Bad Dog No Biscuit from their recently released eponymous EP. Check it out on Spotify.

• Source: https://lhs.fyi/bdnb (Spotify)