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Handgun Radio 482 – Wild Departures

Handgun Radio

Handgun Radio 482 – Wild Departures

March 17, 2026

00:0000:00

Handgun Radio 482 – Wild Departures

Hello and welcome to Handgun Radio! I’m your host Ryan Michad, Weerd Beard & Co from the wild woods of Central Maine and this is your home for all the news, information and discussion in the handgunning world!

This week, we talk Wild Departures!

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Week In Review:

Ryan:-Nothing major, cool video posted in the HGR group about USFA

Listener Email Nate:

Ryan & Weerd,

Hey guys, what’s up? I’ve been looking forward to the next HGR episode…hint hint! I bet both of you are pretty busy. Here’s hoping y’all get some free time for a new episode!

I’m currently on hometime in Commierado. The state of the 2nd isn’t good here. Commierado’s legislature is again passing more gun control. I really do wonder if they’ve ever read the Constitution and the Bill of Rights?

In regards to our previous emails, Ryan, I don’t have any updates on Tisas USA, as far as their operations go. I did learn some interesting information about theirs new CEO. Are y’all familiar with Classic Firearms on YouTube? Kaya, formerly of Classic Firearms, is more the CEO of Tisas’ new US operations.

I’ll keep y’all posted as I find out more information.

As for new additions to my growing armory, I recently picked up an H&K VP9 in 9mm. It came with 11 mags, and a Holosun 507…. for $700.

Weerd, could you please suggest a good recipe for whiskey sours? Thanks!

Sincerely,

Nate

PS Ryan here’s an attachment for something you’re in dire need of

Weerd:

Oddball:

David:

Drink Segment: Old Crow Boubon

Whiskey Sour:

2oz Whiskey (Rye is classic)

1oz Lemon Juice
0.5 Oz Simple Syrup (adjust to taste)

Cinnamon Challah

Ingredients

3 ½ cups all-purpose flour
2 eggs and 1 more for egg wash
2 ¼ teaspoons active dry yeast 1 packet
3 tablespoons brown sugar
⅓ cup olive oil
1 teaspoon salt
⅔ cup warm water

Filling

¼ cup canola oil
¾ cup brown sugar
2 teaspoons cinnamon

Instructions

Add the flour, brown sugar, and salt to a mixing bowl.
Proof the yeast in the water with a pinch of sugar.
Add the yeast, eggs, and oil to the flour. Mix into a dough and knead for 7 minutes or until fully developed. Cover and allow to rise for 1 hour in a warm place.
While the dough is rising, make the filling a medium sized bowl. Add the oil, sugar and cinnamon. Mix.
Separate the dough into 3 pieces. Roll each one into a square with a rolling pin. Spread the cinnamon-sugar mix on the dough, leaving a 1/2 inch around the edges. Roll each square. Pinch the ends and stretch each strand to about a foot long. Braid them up!
Place on a non-stick baking surface and cover for 30 minutes. Preheat the oven to 375°F
Brush the challah with beaten egg. Bake for 30 minutes. If the top is getting too dark, place a piece of foil on top of the challah in the oven.

Main Topic: Wild Departures

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