Linux in the Ham Shack by Black Sparrow Media

November 06, 2024 LHS Episode #560: The Weekender CXXII

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Spin the Random Topic Wheel (Segment 1)

Cloning, Forking and Submitting Pull Requests

This Weekend in Hedonism (Segment 2)

Cheryl’s Recipe Corner!

Slow Cooker Chicken Tortilla Soup

Description

It’s fall, and therefore soup season! And, what is better than a soup that is a “dump and forget”? I’m a huge fan of slow cooker soups because of that. And I LOVE Tortilla Soup! If you want it creamy, add some heavy cream or sour cream into the soup as it cooks. Want beans? Add some black beans! This soup is VERY versatile!

Ingredients

1 pound shredded, cooked chicken

1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 (4 ounce) can chopped green chile peppers

1 medium onion, chopped

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn

1 tablespoon chopped cilantro

7 corn tortillas

2 tablespoons vegetable oil, or as needed

Directions

Gather all ingredients. Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker. Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup before serving.

Cheryl’s Mixed Drink Corner

Description

In Missouri, we joke that if you don’t like the weather… wait 5 minutes and it WILL change. We are in the beginning of November, but a few days ago it was in the upper 80’s… and over the next 10 days it’s going to be anywhere from mid-60s to upper 70s. BUT, it’s getting colder out, so warm drinks are always a plus as the temps (slowly) cool down. AND… mixing Red Wine and Chocolate (I know, it sounds completely crazy!) is really good.

Ingredients

2 1/2 c. semisweet chocolate chips

1/4 c. cocoa powder

1/2 c. granulated sugar

Pinch kosher salt

6 c. whole milk

1 (750-ml.) bottle red wine

Toasted marshmallows, for serving

Chocolate shavings, for serving

Directions

Step 1: Combine chocolate chips, cocoa powder, sugar, salt, milk and wine in slow cooker. Cook on high for one hour, whisking every 20 minutes. Step 2: Ladle cocoa into mugs and top with toasted marshmallows and chocolate shavings.

Russ’s Drink Corner

Bardstown Bourbon Company Origin Series BiB KSBW

Description

Honoring tradition and authenticity, our Origin Series Wheated Bottled-in-Bond 6-year expression presents the best locally-sourced Kentucky corn and wheat grains. This expression features 20% wheat in the mash bill, creating a modern expression of beautifully balanced bourbon.

Details

Mashbill: 68% Corn, 20% Wheat, 12% Malted Barley

Region: Bardstown, Kentucky

Proof: 100

Color: Medium amber

Nose: Cream, caramel, citrus,

Taste: Cocoa, cream, muted peach, lemon, salty toffee

Finish: Lingering notes of vanilla, honey, sugared peach and wood tannins

Price: $70 (750ml)

Rating: 87

Bill’s Whatever Corner

Lux Row Four Grain Double Single Barrel