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Show notes #140: The Great Digression

Episode #140 Audio (Listen now!):

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Ham Radio:

  • Rescue Radio: DHS AuxComm Training is Prequel to Hamvention 2015
    • Details for registration for the course will be provided at hamvention.org beginning February 1st. Applicants must meet all prerequisites and provide documentation to attend this class.  Registration will close when the class limit of 50 qualified students has been reached.
    • http://www.arnewsline.org/storage/scripts/nsln1949.txt
  • Bill Pasternak news From Bill's hospital bed: January 15, 2015:  The two ribs are healing nicely, but as long as I am here they want me to do a few weeks of cardio re-hab before they sign me clear, but I have no idea as to how long this will take.  (For those not aware I been a sufferer of Coronary Artery Disease since about 1983 and went through an out patient cardio rehab program back then.)   
Linux:
Linux in the Ham Shack:
Music:
Announcements and Feedback:
  • 43rd annual RARSfest and ARRL NC State Convention
    • When: Saturday April 4th 2015 8:00 AM - 3:30 PM
    • Where: NC State Fairgrounds,1025 Blue Ridge Rd, Raleigh NC 27607
    • http://rars.org/rarsfest
    • Info from Hank, K4HM
  • E-mail from VK5HZ
  • E-mail from KM4IK
  • Google+ Post from Koos van den Hout
Cheryl's Recipe Corner:
  • Chimichangas
  • 2 tablespoons unsalted butter
  • 4 tablespoons vegetable oil
  • 1 white onion, chopped
  • 3 cloves garlic, chopped
  • 1 jalapeno pepper, diced (remove seeds for less heat)
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • Kosher salt
  • 1 small tomato, chopped, plus more for topping
  • 2 tablespoons chopped fresh cilantro
  • 2 1/2 cups shredded rotisserie chicken
  • 1/4 cup sour cream
  • 1 15 -ounce can refried beans
  • 4 10 -inch flour tortillas
  • 1 cup shredded monterey jack cheese, plus more for topping
  • Mexi-sauce, for topping (see below)
  • Shredded lettuce, for topping
  • Mexican rice, for serving
  • Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
  • Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
  • Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
Outro:
  • Please check out our website: http://lhspodcast.info.
  • Become   an LHS Ambassador!  Visit the Web site for upcoming events and   information on how you can represent Linux in the Ham Shack at a nearby   Linux con or hamfest.
  • You can e-mail us at info@lhspodcast.info or leave a voice mail at 1-909-LHS-SHOW (547-7469).
  • Our IRC channel is #lhspodcast on the Freenode network.
  • Please subscribe to the mailing list.
  • Show merchandse from coffee mugs to T-shirts can be purchased at http://www.cafepress.com/lhspodcast and http://www.printfection.com/lhspodcast
  • You can also help the show by clicking on the sponsored ads in the right-hand column of the home page.
  • Listen live every other Monday at 8:00pm Central time (Tuesday at 0200 Zulu).
  • Our recording schedule and countdown timer to the next episode is on the Web site.
  • Thank you to all of our listeners, live and quasi-live, past, present and future.

Show Notes #139

Episode #139 Audio (Listen now!):

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

Amateur Radio Topics:
Linux Topics:
Linux in the Ham Shack:
  • Interview with David Rowe of Rowetel, Adelaide, SA
Cheryl's Recipe Corner:
  • We are going to be having one of our game nights at the house this coming weekend, and I decided to share one of the favorite snack items of our friends, and us!  This is great for Super Bowl parties and even to have for dinner.
  • Brown Sugar Smokies 
            1 (16 ounce) package “Little Smokies” sausages (cocktail franks) 
            1 pound bacon 
            1 cup brown sugar, or to taste 
                Preheat oven to 350 degrees.  Cut bacon into thirds and wrap each strip around 
                a little sausage, securing with a toothpick.  Place brown sugar in a bowl or 
                baggie, and roll the sausage in the brown sugar until well coated.  Arrange the 
                franks on a foil-lined baking sheet and sprinkle them liberally with the leftover 
                brown sugar.  Bake until bacon is crisp and the brown sugar melted, then move 
                them to a crockpot, set on low, for serving.
                
                Bake for approx. 10 - 15 mins
  • *****
  • Brown Sugar Smokies Dipping Sauce          
            1/4 cup mayonnaise
            1/4 cup barbecue sauce
            2 tablespoons brown sugar
                Stir together mayonnaise, barbecue sauce, and brown sugar in a small bowl until 
                the brown sugar has dissolved.
Outro:
  • Please check out our website: http://lhspodcast.info.
  • Become  an LHS Ambassador!  Visit the Web site for upcoming events and  information on how you can represent Linux in the Ham Shack at a nearby  Linux con or hamfest.
  • You can e-mail us at info@lhspodcast.info or leave a voice mail at 1-909-LHS-SHOW (547-7469).
  • Our IRC channel is #lhspodcast on the Freenode network.
  • Please subscribe to the mailing list.
  • Show merchandse from coffee mugs to T-shirts can be purchased at http://www.cafepress.com/lhspodcast and http://www.printfection.com/lhspodcast
  • You can also help the show by clicking on the sponsored ads in the right-hand column of the home page.
  • Listen live every other Monday at 8:00pm Central time (Tuesday at 0200 Zulu).
  • Our recording schedule and countdown timer to the next episode is on the Web site.
  • Thank you to all of our listeners, live and quasi-live, past, present and future.

Show Notes: #137

Episode #137 Audio (Listen now!):

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

Amateur Radio Topics:

Linux Topics:

Linux in the Ham Shack:

Announcements and Feedback:

  • Comment on Episode #136 from Dewaine, VA1DWG
  • Comment on Episode #136 from Johnny, N4JEK
  • Tweet from Brian, @N1FIY

Cheryl's Recipe Corner:

  • Since it's winter in the US, it's time for hot soups and comfort foods in our house.  Russ is huge fan of the "Zuppa Toscana Soup" they serve at Olive Garden restaurants, while I prefer the Chicken Gnocchi Soup", and this week I am featuring my recipe for both of those, which have been modified to work in a Slow Cooker (aka Crockpot).  If you don't own one of these wonderful creations, you can simmer these on your stovetop just as easily.  The recipes will be in the show notes.
  • Crockpot Olive Garden Zuppa Toscana

        3 cans (14 oz each) chicken broth

        2 cups heavy whipping cream

        Red pepper flakes (to taste)

        Salt and pepper (to taste)

        1 small onion, diced, sauteed

        1/2 pkg bacon - about 8 ounces (cooked and crumbled)

        4 to 5 cups chopped kale

        3 to 4 potatoes, scrubbed and cut into slices or small chunks (skins left on)

        1 lb Mild Italian link sausage, browned and drained and cut into slices, then cut in half

              Put everything into the crock pot except for the potatoes and cook on high for three to four hours. Add the potatoes one hour before it is done so they don't get soggy.

  • Crockpot Olive Garden Chicken & Gnocchi Soup 

            1/2 cup (1 stick) unsalted butter

            3/4 cup celery, chopped fine

            3/4 cup onion, chopped fine

            1/2 cup carrot, grated very fine and chopped

            1 1/2 teaspoons garlic, minced

            1/3 cup all-purpose flour

            3/4 cup heavy cream

            3/4 cup milk

            4 cups chicken broth or 4 cups fresh chicken stock (I use bouillon)

            1 1/2 cups cooked chicken (I like to buy a rotisserie chicken at the store. I get

            the Italian Herb one if they have it)

            3/4 cup fresh spinach, julienne cut

            16 ounces pre-made gnocchi

            1/2 teaspoon dried rosemary

            Black pepper & salt to taste

 Melt butter in a large heavy saucepan. Add onions, celery, carrots, garlic and sauté until soft. Add flour mixing well, cook for 3-4 minutes, stirring frequently. Add heavy cream, milk and chicken broth mixing well. Cook and stir until mixture thickens and comes to a boil. Reduce heat and stir in chicken, spinach, gnocchi and remaining seasonings. Adjust seasonings to taste. Cook over low heat 8-10 minutes until gnocchi become tender. (you could also place the ingredients in a Crock-Pot and cook on low for 1- 1 ½ hours,  this really makes the flavors come together)

  • Quick Gnocchi

            1 cup dry potato flakes

            1 cup boiling water

            1 egg, beaten

            1 teaspoon salt

            1/8 teaspoon ground black pepper

            1 1/2 cups all-purpose flour

Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.  Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly. Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.  Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

Outro:

  • Please check out our website: http://lhspodcast.info.
  • Become an LHS Ambassador!  Visit the Web site for upcoming events and information on how you can represent Linux in the Ham Shack at a nearby Linux con or hamfest.
  • You can e-mail us at info@lhspodcast.info or leave a voice mail at 1-909-LHS-SHOW (547-7469).
  • Our IRC channel is #lhspodcast on the Freenode network.
  • Please subscribe to the mailing list.
  • Show merchandse from coffee mugs to T-shirts can be purchased at http://www.cafepress.com/lhspodcast and http://www.printfection.com/lhspodcast.
  • You can also help the show by clicking on the sponsored ads in the right-hand column of the home page.
  • Listen live every other Monday at 8:00pm Central time (Tuesday at 0200 Zulu).
  • Our recording schedule and countdown timer to the next episode is on the Web site.
  • Thank you to all of our listeners, live and quasi-live, past, present and future.

Music