LHS Episode #443: The Weekender LXXXIII

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This Weekend in Amateur Radio (Segment 1)

• ARRL 10-Meter Contest

• Source: https://lhs.fyi/b7

• Contests Next Weekend

• Stew Perry Topband Challenge

• Source: https://lhs.fyi/stew

• ARRL EME Contest

• Source: https://lhs.fyi/gH

• Special Events

• Transatlantic Tests of 1921 - 1BCG Replica Transmitter

• Source: https://lhs.fyi/w3

• Celebrate Christmas and Holiday Cheer Christmas Train

• Source: https://lhs.fyi/w1

• American Revolution - Battles of Trenton, Princeton

• Source: https://lhs.fyi/w2

• Announcements

• Year-end recording will happen on Dec 16, 2021. We will be inviting listeners to be on the show so if you have a microphone and headset, please plan on joining us as we wrap up 2021.

• LHS Ham Radio Challenge

• Mentor a new ham or find a question on a ham radio-related message board and answer it if you have the knowledge to do so.

This Weekend in Open Source (Segment 2)

• Distros to Try

• NixOS 21.11 Porcupine

• Source: https://lhs.fyi/vW (nixos)

• Events

• Automotive Linux Summit

• Source: https://lhs.fyi/w5

• Open Compliance Summit

• Source: https://lhs.fyi/w4

• LHS Open Source Challenge

• Consider the gift of open source for someone on your friends and family list for the holiday season.

This Weekend in Hedonism (Segment 3)

• Cheryl’s Recipe Corner!

• White Christmas Pie

• Description

• 20 years ago Russ and I attended a cooking demonstration where a locally owned restaurant demonstrated one of their top selling pies around the Christmas season.  One bite and we were hooked.  Sadly, I completely forgot about this recipe until a few days ago… so I decided to pull it out and dust it off!

• Ingredients

• 2 baked (8”) pie shells (graham cracker crust also works well)

• 1 can (14 oz) sweetened condensed milk

• 1/3 cup lemon juice

• 1/3 cup coconut

• 1/2 cup chopped nuts (pecans are my personal favorite)

• 1 can (15 oz) crushed pineapple, well drained

• 1/2 teaspoon pineapple extract

• 1 container (12 oz) whipped topping (like Cool Whip)

• Directions

• Combine milk, lemon juice, coconut, nuts, pineapple and pineapple flavoring. Stir in whipped topping and pour mixture into pie shells. Chill for 4 hours. 12-16 servings. Note: One 10” pie crust may be substituted for the two 8”. For Christmas, it’s especially festive when you dollop some cherry pie filling on each piece.

• Cheryl’s Mixed Drink Corner

• Hot Buttered Rum

• Description

• I’ve always been a Hot Buttered Rum fan, thanks to my dad.  While Russ and were vacationing in New England over the last 2 weeks, I decided to try the Hot Buttered Rum at Maine Craft Distilling in Portland, ME on a very cold day!  It was perfect!  I’m not sure if Russ liked it, though (he’s not a huge fan of hot drinks)… but I was very happy!

• Ingredients (4 Drinks)

• 6 tablespoons salted butter, softened

• 3 tablespoons brown sugar

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon allspice

• Ingredients (1 Drink)

• 1-1/2 tablespoons spiced butter

• 2 ounces rum

• 6 ounces boiling water*

• Directions (Cocktail)

• Make the spiced butter: Add the brown sugar, cinnamon, nutmeg and allspice to your softened butter. Use a spatula to mix the butter together with the sugar and spices until everything is incorporated well. Use immediately or refrigerate until making the drinks. To make the drinks: Add 1-1/2 tablespoons of the spiced butter to each glass. Add rum and boiling water and stir until combined. If you like a sweeter drink, top with whipped cream. Note: *Some recipes use apple cider for a sweeter spin. We prefer drinks that are lightly sweet and boiling water is most traditional.

• Russ’s Drink Corner

• Breckenridge Bourbon Whiskey (A Blend)

• Description

• The Breckenridge Distillery is the “World’s Highest Distillery”. Founded in 2008, the Breckenridge Distillery is most widely known for its blended bourbon whiskey, a high-rye mash American-style whiskey. Since coming online in 2008 and releasing its first vodka and bourbon three years later, Breckenridge Distillery has quickly become an award-winning producer of fine spirits, being designated one of the top three bourbons in the U.S. How it all came to be, however, stems from a mix of just the right ingredients, a hint of luck and a deep love for quality whiskey. Our award-winning, high-rye Bourbon Whiskey is aged for a minimum of three years, in charred, new American oak barrels, and blended to reveal the unique qualities of the Bourbon Whiskey. Deep, honey-amber hue with pronounced aromas of butterscotch, candied orange and apple; dry cacao and brown sugar envelop the tongue as the spirit lingers with notes of vanilla and white pepper.

• Details

• Mashbill: 56% corn, 38% rye, 6% barley

• Proof: 86 (43% ABV)

• Region: Breckenridge, Colorado

• Color: Medium caramel

• Nose: Raw corn, vanilla, corn, apple juice, butterscotch, oak, mustiness

• Taste: Oak, oats, vanilla, various herbs, dried fruit, hazelnut, mineral water, acetone

• Finish: Short finish with notes of acetone, flour, raw grain and copper

• Price: $45 (750 ml)

• Rating: 83