LHS Episode #437: The Weekender LXXXI

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This Weekend in Amateur Radio (Segment 1)

• Contests

• CQ Worldwide DX Contest

• Source: https://lhs.fyi/aG

• Contests Next Weekend

• ARRL Sweepstakes Contest

• Source: https://lhs.fyi/a5

• CWops Tests (CWT)

• Source: https://lhs.fyi/vl

• Special Events

• Remembering the Edmund Fitzgerald

• Source: https://lhs.fyi/va

• SFARC Angel Island OTA Trifecta

• Source: https://lhs.fyi/vt

• 158th Anniversary of Lincoln’s Gettysburg Address

• Source: https://lhs.fyi/vu

• LHS Ham Radio Challenge

• Try working FT-8 on 60m. Not every rig or antenna is set up for this but try and make it happen. It’s an interesting band with a channelized structure but you might find it rewarding.

This Weekend in Open Source (Segment 2)

• Distros to Try

• MX Linux - MX-21 “Wildflower”

• Source: https://lhs.fyi/vk

• Events

• Linux Foundation Member Summit

• Source: https://lhs.fyi/v7

• Seattle GNU/Linux Conference (SeaGL)

• Source: https://lhs.fyi/seagl

• Open Source Monitoring Conference

• Source: https://lhs.fyi/osmc

• LHS Open Source Challenge

• Send us an e-mail letting us know what new and interesting things you’re doing with open hardware and software.

This Weekend in Hedonism (Segment 3)

• Cheryl’s Recipe Corner!

• Chicken Enchilada Soup

• Description

• When it gets cold out, I love a good soup… especially this one, which I feel in love with years ago when I’d order it at our local Chili’s restaurant.

• Ingredients

• 1 pound chicken breasts boneless skinless and cut into 1? chunks

• 1 teaspoon Kosher salt divided

• 2 tablespoons canola oil

• 3/4 yellow onion diced (the rest of the onion goes to the topping)

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1 garlic clove minced

• 4 cups chicken broth

• 1 cup masa harina

• 4 cups water

• 1 1/2 cups enchilada sauce or one 12 ounce can

• 8 ounces cream cheese cheese cut into small cubes

• 8 ounces sharp cheddar cheese

• Toppings

• 2 roma tomatoes diced

• 1/4 yellow onion diced

• 1/2 jalapeno deseeded, deveined and minced

• 1/4 cup chopped cilantro

• 1/8 teaspoon kosher salt

• 1 pinch coarse ground black pepper

• 1/4 cup cotija cheese crumbles

• Tortilla Strips

• Directions

• In a large dutch oven add the canola oil over medium high heat. Add half the kosher salt to the chicken pieces and add them to the dutch oven. Cook the chicken 3-4 minutes on each side, until just cooked through. Remove the chicken and add in the onions and garlic and lower the heat to medium. Add in the spices and cook for 3-4 minutes until translucent. Add in the chicken broth and whisk. In a large bowl add the masa harina to the water and whisk it together well. Add it into the dutch oven along with the enchilada sauce. Add the chicken back in. Stir well and let simmer for 30-40 minutes on low heat. Add in the cream cheese and cheddar cheese and stir well until melted. Add the topping ingredients, except for the cotija cheese into a bowl together and stir. Top the soup with some of the tomato mixture and some crumbled cheese. To prepare in a Slow Cooker: Add in all the soup ingredients except for the cream cheese and cheddar cheese. Mix really well and cook on low for 7-8 hours (High for 3-4 hours). In the last hour add in the cream cheese, cheddar cheese and stir well. Serve with the toppings as instructed in the recipe.

• Cheryl’s Mixed Drink Corner

• Matador

• Description

• Picking a drink with Mexican influence, but not something you hear about every day, took some time… but this one sounds tasty!

• Ingredients

• 3/4 ounce freshly squeezed lime juice

• 3/4 ounce simple syrup

• 2 ounces pineapple juice

• Dash Angostura bitters

• 1-1/2 ounces silver tequila

• Ice

• 1 pineapple wedge for garnish

• Directions

• In a cocktail shaker filled with ice, add the lime juice, simple syrup, pineapple juice, bitters, and tequila. Add ice and shake until chilled. Strain into a flute and garnish with a pineapple wedge.

• Russ’s Drink Corner

• Rock Town Arkansas Bourbon

• Description

• Our bourbon is distilled from Arkansas corn and wheat right here at the distillery in downtown Little Rock. We’re proud that we keep things local. We age our bourbon here at the distillery in small new charred oak barrels that were coopered right here in Arkansas at Gibbs Brothers Cooperage (Hot Springs). That’s right, we use Arkansas Corn, Arkansas Wheat, we distill the whiskey in Arkansas, age it in an Arkansas made barrel to be Arkansas’ first ever Bourbon Whiskey. Our Bourbon is milled, mashed, fermented, distilled, aged, bottled and packaged at the distillery in Little Rock. We’re makers not fakers.

• Details

• Mashbill: 82% Arkansas corn, 9% Arkansas soft red winter wheat, 9% malted barley

• Proof: 92 (46% ABV)

• Region: Little Rock, Arkansas

• Color: Medium amber

• Nose: Creamed corn, buttered bread, wheat, lemon, butterscotch, praline

• Taste: Chocolate fudge, candied cherry, orange zest, vanilla, oak

• Finish: Soft, slightly oily medium length finish with hints of vanilla, oak, tea and anise

• Price: $50 (750 ml)

• Rating: 89

• Bill’s Whatever Corner

• 1792 Full Proof