LHS Episode #333: The Weekender XLIV

by Black Sparrow Media Episode #333 Duration: 00:41:22
LHS Episode #333: The Weekender XLIV

It's time once again for The Weekender. This is our bi-weekly departure into the world of amateur radio contests, open source conventions, special events, listener challenges, hedonism and just plain fun. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.

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This Weekend in Amateur Radio (Segment 1)

This Weekend in Open Source (Segment 2)

  • Distros to Try

  • Manjaro KDE

  • Source: https://lhs.fyi/2s

  • Events

  • We’ll assume all events are canceled for at least the next fortnight.

  • LHS Open Source Challenge

  • Maintain your sanity while the world goes to shit around you.

This Weekend in Hedonism (Segment 3)

  • Cheryl’s Recipe Corner!

  • Shepherd’s Pie

  • Description

  • On Pi Day, we had our annual St. Pats/Pi Day party.  SO, we had all Irish/Pie related items (Pasties, Shepherds Pie, mini caramel apple pies, mini apple pies, mini Irish Cream pies, etc).  Because we serve food all night, buffet style, I had to modify the Shepherd’s pie to work in a slow cooker.  Russ, and several others, gave it 2 thumbs up!

  • Ingredients

  • 1 pound ground beef

  • 1 small onion, diced

  • 1 12-16oz package of frozen pea/carrots

  • 1 can sliced mushrooms

  • 1 tablespoon minced garlic

  • 1 tablespoon Worchestershire Sauce

  • Salt and pepper to taste

  • Sprinkle of dried thyme

  • Sprinkle of dried Rosemary

  • 1 can cream of mushroom soup

  • Mashed potatoes to cover top

  • Shredded cheddar (optional)

  • Directions

  • Brown ground beef, adding onion to soften; drain.  Place all ingredients in slow cooker, stir well.  Cook on low for 3-4 hours.  In the last hour, add the mashed potatoes to the top (as a crust), and place cheese on top of the potatoes (if you like).

  • Russ’s Drink Corner

  • Aberlour 12 Speyside Single Malt

  • Description

  • All our single malts are made with the best local ingredients of barley and soft water from nearby mountain, Ben Rinnes. Our expertly crafted new spirit is usually matured for a minimum of 12 years both in the finest hand-picked Oloroso Sherry butts and American Oak barrels. It’s this double cask maturation which subtly brings together the characteristics of each cask to create a truly rich and rewardingly complex range of single malts. The 12 year-old expression is a fine example of how the distinctively crisp, citrus character of Aberlour’s new distillate is deftly softened by double cask maturation, as the mellowed spirits within are combined to deliver a subtly balanced flavour.

  • Details

  • Mashbill: 100% malted barley

  • ABV: 40% (80 Proof)

  • Region: Aberlour, Strathspey, Scotland

  • Color: Golden amber with a hint of mahogany

  • Nose: Walnut, red apple, butter, raisin, toasted oak

  • Taste: Citrus fruit, sherry, cinnamon, butter, maple, raisins, dried banana, chocolate, char

  • Finish: Warm and slightly bitter with a hint of raisins, sherry, honey, chocolate and clove

  • Price: $45 (750ml)

  • Rating: 86

  • Bill’s Whatever Corner

  • Bulleit Bourbon

  • Details

  • Medium amber in color, with gentle spiciness and sweet oak aromas. Mid-palate is smooth, with tones of maple, oak, and nutmeg. Finish is long, dry and satiny with a light toffee flavor. 90 proof (45% ABV). Mashbill: 68% corn, 28% rye, 4% malted barley.