Linux in the Ham Shack by Black Sparrow Media

June 07, 2019 LHS Episode #288: The Weekender XXIX

Listen to Episode #288

This Weekend in Amateur Radio (Segment 1)

Contests

ARRL June VHF Contest: 1800Z, Jun 8 to 0259Z, Jun 10

Source: https://lhs.fyi/6Q (ARRL)

GACW WWSA CW DX Contest: 1500Z, Jun 8 to 1500Z, Jun 9

Source: https://lhs.fyi/el

Contests Next Weekend

All Asian DX Contest, CW: 0000Z, Jun 15 to 2400Z, Jun 16

Source: https://lhs.fyi/em (JARL)

SMIRK Contest: 0000Z, Jun 15 to 2400Z, Jun 16

Source: https://lhs.fyi/en (SMIRK)

Special Events

GB100GP to mark Gilwell Park centenary

Source: https://lhs.fyi/eo (RSGB)

SARL Youth Sprint and World QRP Day

Source: https://lhs.fyi/ep (Southgate ARC)

Announcements

ICQ Podcast Interviews LHS Podcast

Source: https://lhs.fyi/eh

Additional Info: https://www.icqpodcast.com/

LHS Ham Radio Challenge

Check into a national or worldwide HF net.

This Weekend in Open Source (Segment 2)

Distros to Try

Mageia 7.0-RC

LHS Readiness Score: 4.2

Source: https://lhs.fyi/ed (Mageia)

Events

LF Networking

Source: https://lhs.fyi/ee (Linux Foundation)

Events Next Week

OpenExpo Europe

Source: https://lhs.fyi/ef (OpenExpo Europe)

KubeCon China

Source: https://lhs.fyi/eg

LHS Open Source Challenge

Install an application using flatpak or snap.

This Weekend in Hedonism (Segment 3)

Cheryl’s Recipe Corner!

Garlic Soup

Description

One (of many!) of my favorite items on the menu at Zydeco’s 5 in Mooresville, IN… the restaurant owned by our friend and fellow Ham, Carter Hutchinson (K9KJN). I came home from Hamvention sick… so a brief whine at Hutch managed to get me the recipe, and I think it mostly cured (along with antibiotics) what ailed me. Thank you, Hutch!

Ingredients

1 cup of minced garlic (I used jarred, that I buy at Walmart; Hutch suggests fresh)

1/2 teaspoon White Pepper

2 teaspoons Thyme

1 stick butter

1 loaf stale French Bread

48 ounces chicken or vegetable broth/stock (might need more)

Heavy Cream (optional)

Slices of french bread (optional)

Directions

Saute garlic, pepper and thyme in butter until garlic is light brown. Pulverize french bread in a food processor to a very fine crumb, then mix into the garlic mixture. Warm the broth/stock to boiling in the microwave (or on the stove). Once everything is hot, mix everything together and float a slice of french bread on top. NOTE: You may need more broth/stock to make the soup the consistency that you like, I used a typical loaf of French/Italian bread from the Walmart bakery, and ended up having to use about 72 ounces of broth/stock (which made the soup fairly thick, and provided about 8 bowls of soup). I typically warm my stock in a saucepan and add the garlic/bread mixture to it and then serve it immediately; you can NOT simmer this, though, as the bread will sink to the bottom and stick to the bottom of the pan. Dish up the soup, stir in some heavy cream (if desired) and float a small slice of bread (which I usually toast) on the soup. I HAVE sprinkled some shredded Swiss (or mozzarella) cheese on the top, too, with some dried chives. All optional serving ideas.

Russ’s Drink Corner

Wild Turkey Rare Breed Bourbon

Description

The true, bold spirit of Wild Turkey has been captured in this authentic barrel proof whiskey, creating one of the finest bourbons in the world. Uncut with water, Rare Breed is an uncompromised Kentucky bourbon with tones of sweet tobacco and hints of orange and mint, making it a remarkably smooth whiskey legend. It is reportedly a blend of 6-, 8- and 10-year old whiskies and is a multiple award winning bourbon.

Details

Mashbill: 75% Corn, 13% Rye, 12% Malted Barley

ABV: 58.4% (116.8 Proof)

Region: Lawrenceburg, Kentucky, USA

Color: Lightly honeyed caramel

Nose: Caramel, vanilla, gingerbread, raspberry, citrus extract, sawdust

Taste: Butter cake, fruitcake, clove, brown bread, bread grain

Finish: Good length, oily pine resin, caramel

Price: $45

Rating: 92

Bill’s Whatever Corner

New Belgium Brewing - Fat Tire