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Show Notes #164: Ancient Antenna Modeling

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Music

Segment 4 (Announcements and Feedback)

  • Northeast Louisiana Hamfest on Saturday, April 16, 2016

Segment 5 (Cheryl's Recipe Corner)

  • Lobster Pizza
  • Description
    • This is a recipe for lobster pizza that is similar to the kind you might find on the appetizer menu at Red Lobster. The end result is not exactly the same but we find it's almost better than the "real" thing.
  • Ingredients
    • 1 flour tortilla (per pizza)
    • Roasted Garlic Butter (either store bought- Land O' Lakes, or homemade)
    • 2 tbsp. grated Parmesan cheese
    • 4 oz. drained roma tomatoes (approx. 2-3 tomatoes) diced 3/8"
    • 2 tbsp. fresh basil cut in 1/8" julienne strips
    • 2 oz. lobster meat cut in 1/2" - 3/4" chunks (imitation works well, as does crab meat)
    • 1/2 cup Italian six-cheese blend
  • Directions
    • Heat oven to 450 degrees. Lightly brush entire top side of tortilla with garlic butter. Sprinkle two tablespoons Parmesan cheese over the garlic butter. After draining the diced tomatoes, sprinkle evenly over Parmesan cheese. To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes. Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it and then sprinkle it evenly over the tomatoes. Sprinkle the Italian six-cheese blend evenly over the diced tomatoes. Refrigerate until ready to cook. Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. When oven is ready, place pizza on pan and cook approximately five to eight minutes. Remove from pan and cut into eight wedges. Squeeze fresh lemon over pizza for extra flavor and serve. Tip: Be sure you drain the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.
  • Roasted Garlic Butter
  • Ingredients
    • 1 bulb of garlic
    • 1 tablespoon extra virgin olive oil
    • 1/4 lb butter
  • Directions
    • Preheat the oven to 350 degrees. Cut about a half inch off the top of the garlic bulb. Place the bulb in a small baking dish. Drizzle the top with the olive oil. Cover the dish with aluminum foil and bake for one hour. Set the butter out to soften as you put the garlic in the oven. When the garlic is done, let it cool enough to handle. You should be able to just squeeze the cloves out of the husk. Put the softened butter and the garlic cloves in a mixing bowl and mix together until thoroughly integrated. To store, scrape the mixture onto a piece of parchment or wax paper, roll into a fat, sausage shaped log and the twist the ends shut.

Segment 6 (Social Media Roundup)

  • Facebook
    • Randy Collins
    • Glen P. Hill
  • Google+
    • Jonathan Straub
    • Keith Birdwell
  • Twitter
    • @HamTalkLive
    • @N9TZO
    • @Hamradio_trains
    • @fiftymedia
  • YouTube
    • Cheryl Lynn Jones

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