LHS Episode #391: The Weekender LXV

by Black Sparrow Media Episode #391 Duration: 00:28:23
LHS Episode #391: The Weekender LXV

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)

  • Contests

  • Mexico RTTY International Contest

  • Source: https://lhs.fyi/rn

  • State QSO Party Challenge & Worked All QSO Parties

  • Opening Weekend!!!  3830scores

  • Vermont

  • Minnesota

  • British Columbia

  • Contests Next Weekend

  • CQ WW RTTY WPX Contest

  • Source: https://lhs.fyi/c4

  • Special Events

  • Howard Anthony, Founder of Heathkit, Commemoration

  • Source: https://lhs.fyi/rg

  • ARRL School Club Roundup

  • Source: https://lhs.fyi/c5

  • Pluto Special Event

  • Source: https://lhs.fyi/rz

  • Announcements

  • Upcoming deep dive episode on Dudestar.

  • LHS Ham Radio Challenge

  • Check out JS8Call!

This Weekend in Open Source (Segment 2)

This Weekend in Hedonism (Segment 3)

  • Cheryl’s Recipe Corner!

  • Barbecue Chicken Pizza Roll

  • Description

  • It’s Super Bowl time, and what is better than snack foods for watching the big game!  Since Russ and I live in Missouri, and I was raised to support our state teams (and Russ gladly joined in cheering them on), I went on the hunt for a Kansas City based recipe.  And KC is known for their BBQ!

  • Ingredients

  • 1 (13.8 oz) can refrigerated pizza crust

  • 1 cup barbecue sauce, divided

  • 1/2 cup cooked chicken, shredded

  • 1 green onion, chopped

  • 1 cup “pizza style” shredded mozzarella and provolone cheeses

  • Directions

  • Heat oven to 400 degrees. Unroll pizza dough onto lightly floured surface; press to form 12-by-8-inch rectangle. Brush 1/2 cup barbecue sauce onto crust to within 1 inch of edges; top with chicken, onions and cheese. Starting at one long side, roll up to form log; pinch edges together to seal. Place, seam side down, on baking sheet sprayed with cooking spray. Bake 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing. Serve with remaining barbecue sauce.

  • Cheryl’s Mixed Drink Corner

  • Ingredients

  • 1 ounce gin

  • 1 ounce vodka

  • 1 tablespoon lime juice

  • 4 ounces lemon-lime soda

  • Lime wheel, for garnish

  • Directions

  • Fill an Old Fashioned glass with ice. Add gin, vodka and lime juice. Top with lemon-lime soda. Garnish with lime wheel.

  • Russ’s Drink Corner

  • Sazerac 6-Year Rye Whiskey

  • Description

  • Sazerac Rye is distilled and bottled by the Buffalo Trace Distillery. This 6-year-old release is often referred to as “Baby Saz” due to being much younger than it’s Sazerac 18 counterpart. Baby Saz is a low-rye whiskey with a mashbill that barely makes it eligible for the straight rye designation which makes it a bit more floral and sweeter than higher rye whiskies.

  • Details

  • Mashbill: 51% Rye, 39% Corn, 10% Malted Barley

  • Proof: 45% (90 Proof)

  • Region: Frankfort, Kentucky, United States

  • Color: Honey gold

  • Nose: Spiced apple cider, clove, nutmeg, sweet corn, hint of tobacco

  • Taste: Cinnamon, clove, pepper, honey, mint, sugared corn flakes

  • Finish: Short to medium with soft spices and woody notes

  • Price: $20-40 (750 ml)

  • Rating: 91