Listen Now

This Weekend in Amateur Radio (Segment 1)

Contests

CQ Worldwide DX Contest, SSB

Source: https://lhs.fyi/aG

RSGB 80m Autumn Series, SSB

Source: https://lhs.fyi/gF

Silent Key Memorial Contest

Source: https://lhs.fyi/gG

Contests Next Weekend

10-10 International Fall Contest, Digital

Source: https://lhs.fyi/6d

North American SSB Sprint

Source: https://lhs.fyi/cK

ARRL EME Contest

Source: https://lhs.fyi/gH

Special Events

A Night on Bald Mountain

Source: https://lhs.fyi/gI

Thank You Veterans Day

Source: https://lhs.fyi/gJ

101st World War I Armistice Anniversary

Source: https://lhs.fyi/gK

Announcements

A contest is on the way. The scope and prize(s) have not yet been determined but stay tuned!

LHS Ham Radio Challenge

Try out this new find SDRangel is an Open Source Qt5 / OpenGL 3.0+ SDR and signal analyzer frontend to various hardware.  https://lhs.fyi/gU

This Weekend in Open Source (Segment 2)

Distros to Try

Archman

Source:  https://lhs.fyi/gD

Events

USENIX LISA 19

Source: https://lhs.fyi/gu

Linux Security Summit Europe

Source: https://lhs.fyi/gM

KubeCon & CloudNativeCon

Source: https://lhs.fyi/gL

LHS Open Source Challenge

Give us feedback on your open source amateur radio hardware and software in your shack!

This Weekend in Hedonism (Segment 3)

Cheryl’s Recipe Corner!

School Lunchroom Pizza

Description

On Saturday night we hosted a 1980’s party, and this is one of the items we decided to provide for dinner. Russ said it was pretty spot-on.

Ingredients (Crust)

2? flour

¾ cup powdered milk

2 Tbsp sugar

1 packet of quick rise yeast

1 tsp salt

1? cup warm water (105-110 degrees)

2 Tbsp vegetable oil

Ingredients (Filling)

½ pound ground chuck and/or ground Italian Sausage

½ tsp salt

½ tsp pepper

1 8oz block mozzarella cheese – grated yourself (To be authentic school pizza, you will have to use imitation mozzarella shreds.)

Ingredients (Sauce)

6oz can tomato paste

1 cup water

? olive oil

2 cloves garlic minced

1 tsp salt

1 tsp pepper

½ tbsp dried oregano

½ tbsp dried basil

½ tsp dried rosemary crushed

Directions (Crust)

Preheat oven to 475 degrees. Spray a half sheet pan with non-stick pan spray and lay Parchment paper down. Cooking spray makes the parchment stick. In a large bowl mix flour, powdered milk, sugar, yeast, salt – whisk to blend. Add oil to hot water (110-115 degrees) – pour into your dry mixture. Stir with a wooden spoon until batter forms – don’t worry about lumps – you just want no dry spots. Spread dough into pan using fingertips until it’s even. If dough doesn’t want to cooperate, let rest 5 minutes and try again. Bake just the crust for 8-10 minutes – remove from oven and set aside.

Directions (Filling)

Brown meat(s), seasoned with salt and pepper, until it resembles crumbles – set aside and drain meat. Get out the pizza sauce – to partially baked crust, assemble.

Directions (Sauce)

Spread all over crust (to the edges). Sprinkle meats on top of sauce. Sprinkle cheese on top of meat. Bake at 475 degrees for 8-10 minutes until cheese melts and begins to brown. Remove from oven – let stand 5 minutes. Cut into rectangles and serve!

Russ’s Drink Corner

J.W. Kelly & Co. Old Milford Bourbon

Description

J.W. Kelly & Co. is a heritage brand having been started in 1866 by J.W. Kelly, an immigrant from Ireland in 1862. who had immigrated from Ireland to the U.S. in 1862. He ventured from New York to Chattanooga, Tennessee and took up residency there. The distillery operated there until 1915 when Prohibition put it out of business. Recently resurrected, Old Milford Bourbon is the first expression released by the company in over 100 years. It is a blend of 8-year, 6-year and 5-year-old bourbons with an interesting mashbill that leads to a unique product.

Details

Mashbill: 75% corn, 20% malted rye, 5% barley

ABV: 47% (94 Proof)

Region: Chattanooga, Tennessee

Color: Dark amber with a hint of mahogany

Nose: Butterscotch, vanilla, toasted oak, subtle mint, rubber, raspberry

Taste: Butterscotch, vanilla, milk chocolate, black pepper, barrel oak, fairly prominent alcohol note

Finish: Lingering dry note of barrel spice, toasted oats, vanilla and touch of sweet melon

Price: $30 to $60 (750ml)

Rating: 84

Bill’s Whatever Corner

Truly Hard Seltzer

5% ABV

Berry Mix Pack

Favorites:  Blueberry & Acai, Black Cherry