This Weekend in Amateur Radio (Segment 1)
Source: https://lhs.fyi/5Q
PODXS 070 Club Three Day Weekend Contest
Source: https://lhs.fyi/lY
Source: https://lhs.fyi/lZ
State QSO Party Challenge
Mike the Headless Chicken Festival (Cancelled)
Source: https://lhs.fyi/m3
Additional Info: https://lhs.fyi/m2
Source: https://lhs.fyi/m4
Nuclear Submarine USS Nautilus SSN 571
Source: https://lhs.fyi/m6
Additional Info: https://lhs.fyi/m5
John Amodeo, AA6JA, has announced that Last Man Standing has been renewed for another season and expects the first episode of that new season to air in the January, 2021 time frame.
Wander outside and activate your back yard portable or try some satellite work using some easy-to-build, inexpensive VHF and UHF equipment.
This Weekend in Open Source (Segment 2)
Source: https://lhs.fyi/m0
Additional Info: https://lhs.fyi/m1
Source: https://lhs.fyi/m7
Cloud Foundry Summit North America
Source: https://lhs.fyi/m8
Virtual LFN Developer & Testing Forum
Source: https://lhs.fyi/m9
LHS Open Source Challenge
Try a project that is built on a containerization model and learn something about Docker, Vagrant or other technologies that provide a container deployment.
This Weekend in Hedonism (Segment 3)
We love to serve bacon jam on burgers or with homemade pimento cheese and crackers.
1 lb. bacon, cut into 1" pieces
Few splashes Balsamic Vinegar
In a medium saucepan over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate, reserving about a tablespoon of bacon fat in the pan. Reduce heat to medium-low. Add onion to the pan and cook, stirring often, until the onions are caramelized, about 20 minutes. Stir in garlic, brown sugar, maple syrup, vinegar, chili powder and cooked bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy, 20-30 minutes. Let cool before transferring to a jar. Serve with cheese and crackers. It’s also delicious on a burger!
Jack Daniel’s Single Barrel Barrel Proof
It’s whiskey as nature intended it: Bottled straight from the barrel at its full proof. Intense, smooth, and remarkably varied, Barrel Proof is bottled at anywhere from 125 to 140-proof, taking Jack’s trademark vanilla and toasted oak flavors to bold new levels. Even though it’s not labeled a bourbon, it meets the criteria. After distillation, it goes through the Lincoln County Process, dripping for six days in 10 foot vats through charcoal filters made of charred maple wood. Aging is in the upper levels of the rickhouses for 4-7 years. This is Jack Daniel’s first barrel-strength product offered to the public.
Mashbill: 80% Corn, 12% Rye, 8% Malted Barley
Barrel Info: Rick R-10, Barrel 20-00423, Date 01-24-2020
ABV: 64.95% (129.9 Proof)
Region: Lynchburg, Tennessee, USA
Nose: Banana, vanilla, green apple, sandalwood, tobacco
Taste: Banana, chocolate, caramel, tobacco, barrel spice, burnt maple sugar, mouth-coating general sweetness
Finish: Lingering vanilla and banana with a mildly hot barrel spice, evidence of the high-heat aging position in the rickhouses
1.5 lb of Ham (chunked from spiral ham)
Worchester Sauce 6 Tsp +/-
Anything else you want for seasoning (I added Sweet/Hot Jalapenos with some brine 1/2 Cup)
Prep beans overnight (soak/drain). Cook bacon to less than crispy. Saute Onions in Bacon. Add everything to crock pot set high for 4-6 hours until beans are tender and you can’t wait anymore.
