LHS Ubuntu Builds

Podcast RSS Feeds

LHS Voice Line

Call us and leave a message with your questions, thoughts or suggestions and we'll put you on the air!

Join the Mailing List

Stay up to date with important information about the show, contests, live events and more. CLICK HERE to subscribe.

Become a Member

Membership has its rewards. Sign up for less than $2.00 per month and receive members-only content, free swag and more. CLICK HERE for details.

Please Visit Our Sponsor

Bloggers' Rights at EFF

Show Notes #198: Jingle Bells

Listen Now
Segment 1 (Amateur Radio)
Segment 2 (Open Source)
Segment 3 (Linux in the Ham Shack)
  • Rebuilding the Shack Box (Again)
  • "Think of You" by Sam Brown from the album 37 Reasons, courtesy of Jamendo.
    • Duration: 3:27
    • Location: Charlotte, NC, United States
    • Released: May 2014
    • Source: http://url.bcts.info/4K (Jamendo)
Segment 4 (Announcements and Feedback)
  • Post on Facebook from Eric, KD0GPZ
  • Comment on Episode #197 from Kevin, WH6OHM
Segment 5 (Cheryl's Recipe Corner)
  • Creamy Enchilada Ravioli Casserole
  • Description
    • We haven't tried this recipe yet, but it sounded REALLY good... and is going to go on our "must fix" list - because Russ and I love Mexican style recipes.  If any of you prepare this... definitely let us know how well you liked the recipe!!
  • Ingredients
    • 1 package (20 oz) refrigerated cheese-filled ravioli
    • container (7.5 oz) chive & onion cream cheese spread
    • cups shredded deli rotisserie chicken
    • can (4.5 oz) Chopped green chiles
    • cups shredded Mexican cheese blend (8 oz)
    • cup black bean and corn salsa (from 16-oz jar)
    • can (10 oz) Enchilada sauce
  • Directions
    • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook ravioli as directed on package; drain. In medium microwavable bowl, microwave cream cheese spread uncovered on High about 20 seconds or until soft. Add chicken and chiles; mix well. Spread chicken mixture in bottom of baking dish. Sprinkle with 1 cup of the cheese; top with cooked ravioli.Spoon salsa over ravioli. Pour enchilada sauce over salsa. Cover baking dish with foil. Bake 25 to 30 minutes or until casserole is bubbly. Sprinkle with remaining 1 cup cheese. Bake uncovered 4 to 5 minutes or until cheese is melted.
Segment 6 (Russ's Whiskey Corner)
  • Speyburn 10
    • ABV: 43% (86 Proof)
    • Region: Highland
    • Color: Piss Yellow
    • Nose:  Sugar sweetness, orange zest, dried wood shavings, herbal essence, traces of wintergreen
    • Taste: Malted barley, herbal, light smoky essence, black licorice or anise
    • Cost: $30 (750ml)
    • Rating: 80
Segment 7 (Social Media Roundup)
  • Facebook
    • Mat Stace
    • Paul Besing
  • Google+
    • Eric Rinehart
  • Twitter
    • @n0wje
    • @wwwuse (Beth Lynn Eicher)
    • @losairen
    • @avhincu
    • @swlbcl
    • @oppy1984
    • @diggeradam
    • @W5NIS
    • @jonmstraub
    • @linux_pat
    • @tx_coder
    • @whiskey1py
    • @w0odi
    • @InfoSec208
    • @KA4RCV
  • YouTube
    • Dennis Plowman
  • Mailing List
    • Doug, N6LMX

Comments are closed.