LHS Episode #407: The Weekender LXX

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This Weekend in Amateur Radio (Segment 1)

• Contests

• Holyland DX Contest

• Source: https://lhs.fyi/du

• Texas State Parks on the Air

• Source: https://lhs.fyi/sC

• State QSO Party Challenge & WAQP

• Michigan

• Ontario

• Contests Next Weekend

• QRP to the Field

• Source: https://lhs.fyi/sD

• Helvetia Contest

• Source: https://lhs.fyi/ds

• State QSO Party Challenge and WAQP

• Florida

• Special Events

• McMurdo Station, Antarctica

• Source: https://lhs.fyi/sJ

• World Amateur Radio Day

• Quebec Parks on the Air (QcPOTA)

• Source: https://lhs.fyi/sk

• Announcements

• Mailing list will soon be recovered. Sorry for the outage.

• LHS Ham Radio Challenge

• Check out HamPI and play around with it.

This Weekend in Open Source (Segment 2)

• Distros to Try

• MX Linux

• Source: https://lhs.fyi/hv

• Events

• Red Hat Open Source Summit

• Source: https://lhs.fyi/s7

• TEQnation Conference

• Source: https://lhs.fyi/sA

• International Conference on Open Source Systems

• Source: https://lhs.fyi/sy

• LHS Open Source Challenge

• Check out HamPI and play around with it.

This Weekend in Hedonism (Segment 3)

• Cheryl’s Recipe Corner!

• Chicken Korma

• Description

• Russ and I are big fans of Indian food and we were craving Chicken Korma.  So, I decided to peruse the web for a recipe.  After staring at recipes for days, I settled upon this one… and it definitely reminds us of a Indian restaurant that we love to eat at (that is long drive to get to!).  For those unaware, this version of Korma is chicken simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. We served ours over basmati rice and had a delicious roasted garlic naan that we enjoyed with it.  If you want more heat, add more chili or cayenne!

• Ingredients

• 1/4 cup cashew halves

• 1/4 cup boiling water

• 3 cloves garlic, peeled

• 1 (1/2 inch) piece fresh ginger root, peeled and chopped

• 3 tablespoons vegetable oil

• 2 bay leaves, crumbled

• 1 large onion, minced

• 1 teaspoon ground coriander

• 1 teaspoon garam masala

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1 teaspoon chili powder

• 3 skinless, boneless chicken breast halves - diced

• 1/4 cup tomato sauce

• 1 cup chicken broth

• 1/2 cup heavy cream

• 1/2 cup plain yogurt

• 1 tablespoon cornstarch, mixed with equal parts cold water

• Directions

• Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside. Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

• Cheryl’s Mixed Drink Corner

• Masala Martini

• Ingredients

• 2 oz. gin

• 1?2 oz. fresh lime juice

• 1?2 oz. simple syrup

• 1?8 tsp. ground cumin

• 1?8 tsp. kosher salt

• Lemon slice, for garnish

• Directions

• Combine gin, lime juice, simple syrup, cumin, and salt in an ice-filled shaker. Shake vigorously and strain into a chilled martini glass; garnish with lemon slice.

• Russ’s Drink Corner

• Four Loko Malt Beverages

• Bill’s Whatever Corner

• 19 Crimes Wine