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Show Notes #165: Knifey Spoony

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Segment 1 (Amateur Radio)
Segment 2 (Open Source)
Segment 3 (Linux in the Ham Shack)
  • Adventures with the Debian HRPB

Music

Segment 4 (Announcements and Feedback)
  • Generosity Campaign for Hamvention 2016

Segment 5 (Cheryl's Recipe Corner)

  • Verde Chicken Enchiladas
  • Description
    • Russ and I are both big fans of Mexican food, and I am always happy with a quick and easy recipe, like the one I'm featuring this week.  I have not personally tried this recipe, YET, but it was shared with me by a friend who RAVES about it... so I imagine it will be something happening very soon in our kitchen.
  • Ingredients
    • 1 1/2 cups Verde Salsa (Taco Bell brand is what i use), divided
    • 4 cups shredded cooked chicken 
    • 1/2 cup Southwest Ranch Dressing (I use Kraft)
    • 12 corn tortillas (6 inch), warmed
    • 1 cup Mexican Style Finely Shredded Four Cheese (I use Kraft)
  •  Directions
    • Heat oven to 350°F. Pour half the salsa into a 13x9-inch baking dish sprayed with cooking spray. Toss chicken with dressing; spoon 1/3 cup down center of each tortilla, then roll up. Place, seam sides down, over salsa in dish; cover with remaining salsa. Top with cheese; cover. Bake 15 to 20 min. or until heated through.

Segment 6 (Social Media Roundup)

  • Facebook
    • Gary Horlick
    • Anastiel Grex
  • Google+
    • Magus Crowley
    • monsterb
  • Twitter
    • @aPaCRNA
    • @hubbardjw
    • @ProLinuxNet

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

Show Notes #163: Let’s Get Astrophysical

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Music

  • "Another Irish Drinking Song" by Da Vinci's Notebook from the album Brontosaurus, courtesy of Da Vinci's Notebook.
    • Released: August, 2002
    • Location: Washington, DC
    • Running Time: 3:58

Segment 4 (Announcements and Feedback)

Segment 5 (Cheryl's Recipe Corner)

  • Dr. Pepper Pork Chops
  • Description
    • Today I am sharing my recipe for Dr. Pepper pork chops, which is a quck and easy meal that even Russ will eat (he somewhat dislikes Dr. Pepper!). We had them tonight for dinner, at Russ's request, and included rice as our side, and some garlic roasted broccoli.
  • Ingredients
    • 4 average-sized Pork Chops
    • 2/3 cup Dr. Pepper
    • 2/3 cup Ketchup
    • 1 teaspoon dried Oregano
    • 1 teaspoon Worcestershire Sauce
  • Directions
    • Pre-heat the oven to 400 degrees. Place the pork chops in a baking pan or glass casserole dish large enough so the sides of the chops are not touching. In a small mixing bowl whisk together the Dr. Pepper, ketchup, oregano and Worcestershire sauce. Pour the mixture over the chops. Place the baking pan in the oven and bake for 20 to 25 minutes, or until the desired tenderness. Serve with a small amount of the juices over the meat. Serves 4.

Segment 6 (Social Media Roundup)

  • Donations and Subscriptions
    • Jonas Rullo
    • Jeremy Hall
    • Michael Connolly
    • Harrison Kyle
    • Scott Pettigrew
    • Bob Yerke
    • Paul Griffith
    • Ronald Eike
    • Johnny Kinsey
    • Brian Smith
    • Jon Spriggs
    • Robert Halliday
    • Ben Schram
    • Michael Aiello
    • John Clark
    • Rob Branch-Dasch
    • Edward Donnelly
    • Donald Gover
    • Alan Wilson
    • Steven Saner
    • Dillon Angle
    • Jason Marinaro
    • Ronald Nesler
    • James Blocker
    • Doug Rehder
    • Mike Laskey
    • Darren King
    • Petro Kartsakis
    • Donna Ferron
  • Facebook
    • Warren Hobbs
    • Leandro Anghinoni
    • Alex Barbosa
    • Thomas Wade
    • Paul Rice
    • Jean Bourque
    • Donald Lee Griffitts
    • Daniel Mottl
  • Google+
    • Magus Crowley
    • Keith Birdwell
  • Twitter
    • @wa1lbg
    • @ProLinuxNet
    • @fred_lf
    • @kd2cwa
  • YouTube
    • KD0RG Rich

 

Show Notes #162: Mumbo Gumbo

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

  • A WXBot Revisit
  • Building WSPR on Debian 8 "Jessie"

Music

Segment 4 (Announcements and Feedback)

  • Voice Mail from Doug, N6LMX
  • Google+ Community Post from John McGrath

Segment 5 (Cheryl's Recipe Corner)

  • Cajun Corn and Bacon Maque Choux
  • Description
    • Tomorrow is Fat Tuesday, which means that Mardi Gras is coming to a close. Recently we had the opportunity to enjoy a dinner with Matt, KD9BWJ, at Zydeco's in Mooresville, Indiana, which is co-owned by Carter "Hutch" Hutchinson, K9KJN, who also cooks a lot of the wonderful food. Hutch joined us for Episode #131 back in June of 2014. While I am positive he is going to cringe at my recipe this week, we love this dish.
  • Ingredients
    • 4 cups frozen corn, defrosted (or 6 ears corn, husked and cleaned)
    • 1/4 cup milk
    • 2 tablespoons vegetable oil
    • 1 large onion, thinly sliced
    • 1 cup green bell pepper, chopped
    • 1 large fresh tomato, chopped (or use one 14oz can diced tomatoes, drained)
    • Salt to taste
    • Cayenne pepper
    • 1/4 cup chopped green onions
    • 8 strips crisply cooked bacon, crumbled (or 1/2 cup real bacon bits)
  • Directions
    • Place corn in a medium bowl (If using fresh corn, cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn), and use a spoon to smash the kernals a bit to get them to release the milk contained within, once you are finished with the corn, add milk to the bowl of corn. Set aside. Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine the corn and milk mixture with the tomatoes and add to the onion mixture. Reduce heat to medium low and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

Segment 6 (Social Media Roundup)

  • Facebook
    • Grant Hopper
  • Google+
    • Alan Marote
    • Jeff Hanscom
  • Twitter
    • @_Scott_Meyer
    • @KE4KE
    • @wa1ibg
  • YouTube
    • Some Guy in Texas You Hardly Know
    • Richard Molby
    • TheMountainRN