This Weekend in Amateur Radio (Segment 1)

Contests

ARRL EME Contest

Source: https://lhs.fyi/gH

Oceania DX Contest

Source: https://lhs.fyi/p2

State QSO Party Challenge(s)

Nevada

Arizona

Pennsylvania

South Dakota

Contests Next Weekend

Worked All Germany Contest

Source: https://lhs.fyi/p0

Stew Perry Topband Challenge

Source: https://lhs.fyi/stew

State QSO Party Challenge(s)

New York

Illinois

Special Events

Third Annual Get Your Parks On

Source: https://lhs.fyi/p5

Jamboree on the Air / Jamboree on the Internet

Source: https://lhs.fyi/pm

USCG Auxiliary 80th Anniversary

Announcements

Richard’s Radio Adventures

Resonant Frequency: The Amateur Radio Podcast

LHS Ham Radio Challenge

Choose a type, purpose and materials and build an antenna; anything from a simple J-pole to a longwire, dipole or multi-element Yagi.

This Weekend in Open Source (Segment 2)

Distros to Try

Kodachi OS

Source: https://lhs.fyi/pk

Events

AnsibleFest

Source: https://lhs.fyi/pl

All Things Open

Source: https://lhs.fyi/p3

LHS Open Source Challenge

Try out a operating system snapshot solutions for backup and instant rollback of your system in the case of problems or security during upgrades.

This Weekend in Hedonism (Segment 3)

Cheryl’s Recipe Corner!

Bapsang (aka Spicy Korean Bulgogi)

Description

I grew up enjoying “Spicy Korean BBQ” at our local Asian “Dive” restaurant.  When Russ moved to Missouri, from Maine, in 2000… this was one of the first things I introduced him to when he moved here, and he fell in love immediately.  Recently the owner of the Asian restaurant died, so our dreams of enjoying this lovely dish were dashed.  Until I was recently chatting with a friend that used to work there.  He gave me some of the ingredients that he remembered they used to put in it… and that started a few days of digging around on Google.  Russ enjoyed this (pork) on Monday night for dinner.  Leftovers tonight, and requested that I make it using chicken for tomorrow night.  SO… I think maybe he likes it.  Even though during dinner on Monday his nose was running, his eyes were watering and and he kept telling me how fantastic it was.

Ingredients

1.5 lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing (chicken is also a good substitute)

3 stalks green onion, sliced into 2-inch pieces

2 tablespoons minced garlic

1 teaspoon ginger, minced

1/4 cup korean red chili paste, gochujang (Sriracha is a good substitute)

1 teaspoon red pepper flakes

1/4 cup soy sauce

3 tablespoons Mirin (or rice wine)

2 tablespoon sesame oil

2 tablespoon brown sugar

1 tablespoon honey

1 teaspoon black pepper

1 tablespoon canola oil

Sesame seed, to garnish

Rice, to serve

Directions

Slice the pork (or chicken) into extremely thin slices, then transfer to a large bowl. This works best when the meat is super cold or partially frozen. Add in all of the ingredients, then mix until the meat is evenly coated with the marinade. Cover and marinate in the refrigerator for at least 30 minutes (overnight is best). You can either grill or stir-fry the meat.  Preheat your grill, add meat, and grill for a few minutes until done.  If stir-fying, add meat to pan - being sure not to crowd the pan, stir-fry the meat in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes. Sprinkle a bit of sesame seeds on top, then serve with rice!

Cheryl’s Mixed Drink Corner

360 Orange Soda

2oz 360 Mandarin Orange Vodka

Lemon-Lime Soda

Add ice and 360 Mandarin Orange Flavored Vodka to a glass. Top with lemon-lime soda and garnish with an orange wedge.

Russ’s Drink Corner

Ten High Sour Mash Blended American Whiskey

Description

Ten High Whiskey has been around since the 1930s. Until 2009, Ten High was a straight bourbon whiskey. It is now a bourbon blend containing straight bourbon blended with a neutral spirit. It’s bottled by Barton Distilling Company, part of the Sazerac.

Details

Mashbill: 75% corn, 15% rye, 10% barley

Proof: 80 (40% ABV)

Region: Louisville, Kentucky, USA

Color: Very light caramel

Nose: Acetone, vanilla, honey

Taste: Barrel spice, vanilla, grass, walnut shell, heat

Finish: Medium spicy acetone finish with little flavor

Price: $16 (1500ml)

Rating: 73 (80+ as a mixer)

Bill’s Whatever Corner

Knob Creek Small Batch 9 Year