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This Weekend in Amateur Radio (Segment 1)

Contests

ARRL Sweepstakes Contest

Source: https://lhs.fyi/a5

Contests Next Weekend

ARRL EME Contest

Source: https://lhs.fyi/gH

CQ Worldwide DX Contest

Source: https://lhs.fyi/aG

Special Events

Best Dam Christmas

Source: https://lhs.fyi/qj

Additional Info: https://lhs.fyi/qk

Pearl Harbor Day Commemoration

Source: https://lhs.fyi/m4

21st Amendment Commemoration

Source: https://lhs.fyi/qi

Announcements

AF0SS. Logos. Looking for ideas.

LHS Ham Radio Challenge

Work on building a homebrew antenna for doing satellite work. Several low-cost and low-effort models are available with complete directions and parts lists.

This Weekend in Open Source (Segment 2)

Distros to Try

Kali Linux 2020.4

Source: https://lhs.fyi/qh (kali release)

Events

VISION

Source: https://lhs.fyi/pZ

Cooking Show Fundraiser for Ohio LinuxFest

Source: https://us02web.zoom.us/j/83694247008

Open Source Summit Japan

Source: https://lhs.fyi/ql

Central Pennsylvania Open Source Conference

Source: https://lhs.fyi/qm

LHS Open Source Challenge

Explain to me, with code preferably, how to set up NGINX as a front-end proxy server to create an HTTPS front end to a backend server without encryption.

This Weekend in Hedonism (Segment 3)

Cheryl’s Recipe Corner!

Balsamic Maple Glazed Brussels Sprouts

Description

A few years ago at Hamvention, Russ and Bill dined at Brio Tuscan Grill… and came back to the hotel telling me all about the Brussels Sprouts they enjoyed (as an appetizer?).  I gather they were amazing (I stayed behind at the hotel, enjoying Cheesecake Factory, burning DVDs to distribute at Hamvention).  SO, I hunted down a knockoff recipe… Russ and Bill have both said this seems pretty spot-on.  And it sounds like a great Thanksgiving side item!

Ingredients

1/2 cup pecans

6 slices bacon

2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2-1/2 tablespoons balsamic vinegar

1 tablespoon maple syrup

Directions

Preheat oven to 350 degrees. Line a baking sheet with heavy duty aluminum foil. Place pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer the pecans to a cutting board and chop coarsely. Set aside. Turn the oven heat up to 400 degrees. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don’t overlap. Roast for 12-20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and then discard aluminum foil. When bacon is cool, finely chop. Turn the oven heat up to 425 degrees, and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. Roast, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or warm.

Cheryl’s Mixed Drink Corner

Apple Champagne Cocktail

Ingredients (Martini)

2 cups chilled apple cider (homemade or storebought)

2 cups chilled champagne

optional rim garnish: 1 tablespoon brown sugar + 1 tablespoon turbinado sugar

Directions

Begin by preparing the garnish for this drink by mixing brown sugar and turbinado sugar together and pouring it on a small plate. Next, wet the rim of 4 champagne flutes and carefully dip them in the sugar mixture. Repeat until all champagne glasses are garnished. Finally, pour 1/2 cup of apple cider into each champagne flute and then top the apple cider with about 1/2 cup of champagne and enjoy!

Russ’s Drink Corner

Mortlach 15 - Game of Thrones Six Kingdoms - Scotch

Description

The Game of Thrones Six Kingdoms is a 15-year-old whisky hailing from the Mortlach distillery. Diageo chose Mortlach to close out the Game of Thrones whisky collection because it is a very sought after super-premium single malt. Woven throughout the eight seasons of Game of Thrones is the Three-Eyed Raven. Particularly in the final season, the character picks up more relevance. The new Greenseer and vessel for the Three-Eyed Raven, Bran Stark, is the one to give the North independence, and is now the king of the Six Kingdoms. This single malt has been matured in first-fill sherry casks for the majority of its time before a short finishing period in American Oak ex-bourbon casks. The whisky has been bottled at 46% ABV and has been especially crafted for release in this Game of Thrones series of single malts.

Details

Mashbill: 100% Barley

Proof: 46% ABV (92 Proof)

Region: Speyside

Color: Dark Amber

Nose: Light smoke, musty oak, orange, pear, sultanas, raisins, baking spices, sugar sweetness

Taste: Vanilla, oak spice, green apple, orange zest, pipe tobacco, oatmeal, hint of chocolate with some astringency

Finish: Oak, apple, cinnamon, raisins, baked bread, stewed fruit

Price: $140 (750ml)

Rating: 87