This Weekend in Amateur Radio (Segment 1)
Source: https://lhs.fyi/t2
Source: https://lhs.fyi/t3
Source: https://lhs.fyi/5Q
Source: https://lhs.fyi/lA
Source: https://lhs.fyi/sT
K0S Strange Antenna Challenge
Source: https://lhs.fyi/m4
This Weekend in Open Source (Segment 2)
Source: https://lhs.fyi/t4
Source: https://lhs.fyi/t6
StackConf: The Open Source Infrastructure Conference
Source: https://lhs.fyi/t5
Source: https://lhs.fyi/rc
LHS Open Source Challenge
This Weekend in Hedonism (Segment 3)
Crispy, Creamy Chicken Cordon Bleu
Russ is a huge fan of Chicken Cordon Bleu. I’m mostly on the fence about it, since I don’t like my food mixed (or touching on my plate, for that part). BUT, I really liked this recipe. Although, the actual recipe calls for deep frying the chicken; we own an air fryer, so we actually air fried ours, and it came out delicious! I think the part that sold it for me was the Dijon sauce.
4 boneless, skinless chicken breasts
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 lb ham, thinly sliced
peanut oil, or vegetable oil, for frying
2 cups panko bread crumbs
Ingredients (Dijon Sauce)
3 tablespoons all-purpose flour
1 cup shredded parmesan cheese
Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan. Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap. Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes. Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C). After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs. Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached. Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute. Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened. add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat. Slice the chicken and serve drizzled with Dijon sauce.
Cheryl’s Mixed Drink Corner
It’s summer, and therefore it’s time for summer-time cocktails! This one is a mix between a Pina Colada and a Strawberry Daquiri! Plus, it’s named after one of my favorite 80’s TV programs (and Don Johnson, aka Sonny Crockett, is actually from a town that is 20 miles away)
8 oz strawberry daquiri mix
pineapple leaves, slices, and strawberries as garnish
In a blender, mix together 3 oz white rum, 10 oz pina colada mix, and 2-3 cups of ice. (Start with 2 and see if it needs more or if it’s too thin). Pour into a pitcher. In the blender, then add 2 oz white rum, 8 oz strawberry daquiri mix, 1 cup of strawberries, 2-3 cups of ice. (Start with 2 and see if it needs more or if it’s too thin.) Pour a bit of the strawberry daquiri mixture into a glass, then pour your pina colada mix, and finish with more strawberry daquiri. Garnish with a slice of pineapple, some pineapple leaves, and a strawberry!
Very Old Barton Kentucky Straight Bourbon
Very Old Barton, owned by the Sazerac Company, is produced in Bardstown, Kentucky. There several expressions of Very Old Barton including an 80 proof, an 86 proof and a 90 proof. The 100 proof bottling is also bottled in bond. In recent years, the six year age statement has been removed though the number “6” still apears on 1.75L bottles. The bourbon is still aged a minimum of four years and possibly as long as six.
Mashbill: 75% corn, 15% rye, 10% malted barley
Region: Bardstown, Kentucky
Nose: Apple, caramel, light fruit notes, unripe banana, medicinal cherry
Taste: Somewhat acerbic, red apple, oak tannins, burnt sugar, toated corn, cherry
Finish: Medium length dry finish, nondescript herb and light sweetness, barrel notes
