Linux in the Ham Shack by Black Sparrow Media

November 13, 2021 LHS Episode #440: The Weekender LXXXII

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This Weekend in Amateur Radio (Segment 1)

Contests

WAE DX Contest

Source: https://lhs.fyi/vA

JIDX Phone Contest

Source: https://lhs.fyi/sq

Contests Next Weekend

ARRL Sweepstakes Contest

Source: https://lhs.fyi/a5

ARRL EME Contest:

Source: https://lhs.fyi/gH

Special Events

158th Anniversary of Lincoln’s Gettysburg Address

Source: https://lhs.fyi/vu

USS Midway Museum Ship

Source: https://www.qrz.com/db/ni6iw

WHOA Weekend

Source: https://lhs.fyi/vM

Announcements

Upcoming recording schedule and winter break oddities.

This Weekend in Open Source (Segment 2)

Distros to Try

Fedora 35

Source: https://lhs.fyi/vB

Events

Open Source Digital Forensics Conference (OSDFCon)

Source: https://lhs.fyi/vN

OLF Conference 2021

Source: https://lhs.fyi/olf2021

Open Source Summit China

Source: https://lhs.fyi/vO

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!

Praline Crumb Caramel Cheesecake Bars

Description

The holidays are coming up fast, and I always love to create fun desserts… and this is one of them!

Ingredients (Cookie Base and Topping)

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix

1/2 cup cold butter or margarine

1/2 cup chopped pecans

1/2 cup toffee bits

Ingredients (Filling)

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

2 tablespoons all-purpose flour

1/2 cup caramel topping

1 teaspoon vanilla

1 egg

Directions

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Cheryl’s Mixed Drink Corner

Pumpkin Pie Bourbon and Pear Cocktail

Description

When I think of holidays, I think pumpkin, pears, apples–and my grandmother’s bourbon pecan pie. This recipe combines the best of all holiday things: Pear and pumpkin. The drink does require a little bit of work ahead of time but it sounds delicious!

Ingredients (Cocktail)

1 1/2 oz pumpkin pie spiced bourbon

1 1/2 oz pear syrup

1/4 oz lemon juice

2 oz sparkling water

Ingredients (Bourbon)

375ml bottle of bourbon

1/2 teaspoon pumpkin pie spice blend

Ingredients (Pear Syrup)

1 cup chopped bartlett pear (~ 1 large pear)

1/4 cup sugar

1/4 cup water

Directions (Pear Syrup)

Add sugar and water to a small saucepan over medium heat, stir to combine and cook until the sugar dissolves. Remove from heat and let cool to room temperature. Roughly chop the pears and add to the simple syrup. Use a potato masher to mash the pears to a pulp in the syrup. Double strain the pear mixture through a fine mesh strainer lined with a tea cloth. Use your hand to squeeze the cloth to get all the juice out of the pear pulp.

Directions (Bourbon)

Add the pumpkin pie spice blend directly to the bottle of bourbon. Shake to incorporate and store in a cool dark place for 24 hours. Give a shake every couple hours to reincorporate the spices. Remove the spices by double straining through a fine mesh strainer lined with a coffee filter. Funnel the bourbon back into original bottle.

Directions (Cocktail)

Add the pumpkin pie spiced bourbon, pear syrup, lemon juice, and sparkling water to an ice-filled old fashioned glass. Give a quick stir to combine. Garnish with a thin slice of fresh pear.

Russ’s Drink Corner

Andalusia Stryker Texas Whiskey

Description

Andalusia Whiskey Co produces fine handcrafted whiskies deep in the Texas Hill Country as a reminiscent scene of the hills in the beautiful Andalucia, Spain. Each whiskey being “grain to glass,” we begin with a mash of the finest American grown malted grains. We then continue our production here in Blanco, Texas distilling each in our hand-crafted copper pot still. Stryker adopts the Scottish tradition of smoking malted barley that is destined to be used in their signature Islay Scotches. Rather than burning peat, however, Stryker is mashed from malted barley that has been smoked in the Texas BBQ tradition: with oak, mesquite, and apple woods. This is Backyard BBQ Whiskey at it’s best.

Details

Mashbill: 100% Malted barley

Proof: 100 (50% ABV)

Region: Blanco, Texas, USA

Color: Reddish gold

Nose: Vanilla cream, salt, toasted oak

Taste: Mild mesquite smoke, cereal grains, apple cider

Finish: Short finish with hints of barley and vanilla

Price: $50 (750 ml)

Rating: 85

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