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Show Notes #188: A Sniffle of Coughers

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Segment 4 (Announcements and Feedback)

Segment 5 (Cheryl's Recipe Corner)

  • Chicken Marsala
  • Ingredients
    • 1/4 cup all-purpose flour for coating
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon dried oregano
    • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
    • 4 tablespoons butter
    • 4 tablespoons olive oil
    • 1 cup sliced mushrooms
    • 1/2 cup Marsala wine
    • 1/4 cup cooking sherry
  • Directions
    • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Serve over bow-tie pasta.
  • Pan-Fried Asparagus
  • Ingredients
    • 1/4 cup butter
    • 2 tablespoons olive oil
    • 1 teaspoon coarse salt
    • 1/4 teaspoon ground black pepper
    • 3 cloves garlic, minced
    • 1 pound fresh asparagus spears, trimmed
  • Directions
    • Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking. Once finished, spritz with a tiny bit of lemon juice and sprinkle with parmesan.

Segment 6 (Russ's Whiskey Corner)

  • Lagavulin 16
    • ABV: 43% (86 proof)
    • Region: Islay
    • Color: Deep Amber
    • Nose: Smoke, peat, oak,  sherry, brine, latex, dried fruit
    • Taste: Peat, smoke, sherry, vanilla, bay leaf, basil, dried fruit, latex, oak, lemon zest
    • Cost: $52-$108 (750ml)
    • Rating: 96

Segment 7 (Social Media Roundup)

  • Facebook
    • Robert Kaldenbach
    • Eric Wells
    • Wilson Da Fonseca
    • Matthew Pray
    • Jan Staphorst
    • Vincent Corbo
    • Tim Tapio
    • Jacob Daniels
    • Rob Gasparek
    • Larry Johnston
  • Google+
    • Steve Reed
  • Twitter
    • @BrianDEvans
    • @katia_ingke
    • @VA3AGV
    • @brara2016
    • @Beezel_Bug
    • @kc8qch
    • @Bcbc579
    • @GNome2726
    • @2e0sja
    • @wynger99
    • @PrincyBhardwaj2
    • @thereal50ohm
    • @linhlit88
    • @garreth_holmes
    • @ok7an
    • @PeakAerialTX
    • @8chtech
  • YouTube
    • J.D. East
  • Mailing List
    • Lonnie Ayers

Show Notes #186: A Bad Case of CIFS

Air Date: 2017-03-20

Segment 1 (Amateur Radio)

 

 

Segment 2 (Open Source)

 

  • Open Source World
    • Source: http://url.bcts.info/3f (NPR)

 

 

Segment 3 (Linux in the Ham Shack)

  • Community Editions in Manjaro (Arch)

 

 

  • Variable Sized Icons

Music

  • "Blow It Away" by The Green Duck, courtesy of Jamendo.

Segment 4 (Announcements and Feedback)

 

 

Segment 5 (Cheryl's Recipe Corner)

  • Muffin Tin Omelets

 

  • Description
    • For those that are always running short on time in the mornings, but would love to have time to have something warm to eat, here is your answer! I used to make these for us all the time (I admit, I've gotten lazy!) so Russ would have something hot to eat on his way to work. These are FANTASTIC and can be modified with whatever ingredients you prefer!

 

  • Ingredients
    • 8-12 eggs
    • ½ cup milk or heavy cream
    • 1 cup shredded cheese
    • 1 cup chopped meat (like deli ham, canadian bacon, sausage, bacon, etc)
    • 1 cup chopped vegetables (like onion, green peppers, green onions, mushrooms, etc)
    • Salt and pepper (or any other spices and herbs you prefer) to taste

 

  • Directions
    • In large bowl, beat together eggs and milk/cream until well blended. Stir in all other ingredients. Spoon into well greased muffin tin, dividing evenly among the cups. Bake at 350 for 20 minutes, or until set in the center. Allow to cool slightly before removing from muffin tin. Allow to cool fully before placing in zipper seal bag and storing in the fridge (Eat within 5 days). Before eating, wrap in a paper towel and microwave for approximately 1 minute.

Segment 6 (Russ's Whiskey Corner)

  • Glen Garioch 12-Year
    • ABV: 48% (96 Proof)
    • Casks/Maturation: Oak, Sherry
    • Region: Highland
    • Nose:
    • Taste:
    • Rating (of 100)

Segment 7 (Social Media Roundup)

  • Subscriptions
    • John Fotschky
    • Bob Yerke
    • James Blocker
    • Robert Pitts
    • Dillon Angle
    • Steven Saner
    • Edward Donnelly
    • Scott Pettigrew
    • John Clark
    • Paul Griffith
    • Michael Connolly
    • Donald Gover
    • Kevin Murray
    • Alan Wilson
    • Brian Smith
    • Ronald Eike
    • Robert Doherty
    • Krystopher Weaver
    • Jonas Rullo
    • Michael Aiello
    • Darren King
    • Jeremy Hall
    • Robert Halliday
    • Wayne Carpenter
    • Doug Rehder
    • Johnny Kinsey
    • Bill Stearns
    • Bill Piotter
    • Charlie Brown

 

  • Facebook
    Jeff Miller
    Matt McBlair
    Alberto Mao
    Luis Oscar Rivera
    Henning Johansen
    Ravy Hean

Twitter
@RFraley79
@Circuit_Crush
@BCRLiveStream
@IBMCloudCA

Google+
Jim Tittsler
Jason Marinaro

YouTube
N/A

Mailing List
N/A

Merchandise Sales
N/A

Outro

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.
We love feedback. You can e-mail us at info@lhspodcast.info, comment on an episode on the Web site, post on Google+, Facebook or Twitter or leave a voice mail at 1-909-LHS-SHOW. That's 1-909-547-7469.
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Listen live every other Monday at 8:00pm Central time (Tuesday at 0100 Zulu).
Our recording schedule and countdown timer to the next episode are on the Web site. Please check out http://lhspodcast.info for everything you ever wanted to know about the show.
Thank you to all of our listeners, live and quasi-live, past, present and future.

Show Notes #185: Second. Worst. Episode. Ever.

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Segment 1 (Amateur Radio)
Segment 2 (Open Source)
Segment 3 (Linux in the Ham Shack)
  • Interesting Distros Explored for LHS Readiness
Music
  • "Knock 'em Stiff" by Thin Men from the album PrOP!, courtesy of Jamendo.
Segment 4 (Announcements and Feedback)
  • E-mail from Gene, BX8AAD
  • Tweet from Brian, N4AE
  • Hamvention 2016 and 2017
Segment 5 (Cheryl's Recipe Corner)
  • Easy Ravioli Bake
  • Ingredients
    • 1 jar (26 to 28 ounces) tomato pasta sauce (any variety)
    • 1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
    • 2 cups shredded mozzarella cheese (8 ounces)
    • 2 tablespoons grated Parmesan cheese
  • Directions
    • Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray. Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese. Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.
Segment 6 (Social Media Roundup)
  • Facebook
    • C. M. Dailing
    • Avinash Halsnad
    • Kyle Sherman
    • Glenn Dietz
  • Twitter
    • @ve5uo
    • @dfannin
    • @colortheory
    • @ZF2CJ
    • @ka0iqt
    • @jimedmondson
    • @PaCattaneo
    • @FootPoundForce

Show Notes #184: Don’t Eat the Baby

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Segment 1 (Amateur Radio)
  • ARISS Opens Proposals for Space Station Crew Contacts
Segment 2 (Open Source)
  • Chrome Browser and Synergy Interaction Bug
Segment 3 (Linux in the Ham Shack)
 Music
  • "Burger" by Under the Film from the album Meeting, courtesy of Jamendo.
Segment 4 (Announcements and Feedback)
  • Hamvention 2016 Perks
  • Hamvention 2017 News and Funding Campaign
Segment 5 (Cheryl's Recipe Corner)
  • King Cake
  • Description
    • While we live in the midwest, and have never been to "The Big Easy" to experience Mardi Gras, we do enjoy Cajun cuisine.  For those "in the know"... you know that King Cake IS the big thing during Mardi Gras.  And everyone hopes to find the little baby that is baked inside the cake... the person who has the baby in their slice is supposed to have a year of good luck! Fat Tuesday is February 28th (so here is a goal for Russ to get the podcast edited and posted BEFORE then!)... so make plans to have this on your table to celebrate!  In episode #162 I included the recipe for Bacon-Corn Maque Choux which is another Louisiana dish that is quite tasty! For those that have never had King Cake, it is very much like a coffee cake (some recipes for King Cake include a cream cheese filling, instead of a cinnamon-sugar filling).  If you'd like to put a baby in your cake, buy a small plastic baby (about 1" long) from your local craft supply store and cut a small slit into the bottom of the cake after baking and shove the baby inside... so no one knows where the baby is when you start cutting into the cake. Russ hadn't experienced King Cake until he moved to Missouri... I think he enjoys a slice of it (even though he's not big on sweets).
  • Ingredients
    • 2 packages (1/4 ounce each) active dry yeast
    • 1/2 cup warm water (110° to 115°)
    • 3/4 cup sugar, divided
    • 1/2 cup butter, softened
    • 1/2 cup warm 2% milk (110° to 115°)
    • 2 egg yolks
    • 1-1/4 teaspoons salt
    • 1 teaspoon grated lemon peel
    • 1/4 teaspoon ground nutmeg
    • 3-1/4 to 3-3/4 cups all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 egg, beaten
  • Glaze Ingedients
    • 1-1/2 cups confectioners' sugar
    • teaspoons lemon juice
    • 2 to 3 tablespoons water
    • Green, purple and yellow sugars
  • Directions
    • In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg. Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars. Yield: 1 cake (12 slices).
Segment 6 (Social Media Roundup)
  • Facebook
    • Brian Dickson
    • Adrian Changalombo
    • Spammy Wheaton
    • Michael Henze
    • Pedro Chicherchio
    • Rodrigo de Araujo
    • Charles Frischknecht
    • Cale Nelson
    • Jesse Stanley
    • Christopher Jackson
  • Twitter
    • @R820T2
    • @n3vem
    • @k777p
    • @wannabreak80
    • @CQ_Contest
    • @ubuntu101za
    • @gmshoward
    • @w5ym_arcua
    • @rifatsikder_333
    • @kk4tss
    • @KD8MST
    • @QuirkyQRP
    • @roy_charles
    • @HamzaGunner
    • @N1DN
    • @N3EML
    • @hohn_oleta
    • @Cthulhu_201
    • @daniel_sal
    • @jeffuszcz
    • @Leykersoft
    • @n1ykh
    • @kenmfalme
    • @Shrikant_1003
    • @weTesseract
  • Google+
    • Martin Weinecke