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Show Notes #172: Running on Empty

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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)

  • Comment on Episode #169 from Mike, WB5VQX

Segment 5 (Cheryl's Recipe Corner)

  • Slow Cooker Lemon Garlic Chicken
  • Description
    • A quick and easy lemon chicken recipe for slow cookers. This is a great recipe whether you don't have time to cook yourself or are setting out a buffet-style meal for guests.
  • Ingredients
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 pounds skinless, boneless chicken breast halves
    • 2 tablespoons butter
    • 1/4 cup water
    • 3 tablespoons fresh lemon juice
    • 2 cloves garlic, minced
    • 1 teaspoon chicken bouillon granules
    • 1 teaspoon chopped fresh parsley
  • Directions
    • In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Segment 6 (Social Media Roundup)

  • Facebook
    • Diyan Vasilev
    • David Somero
    • Marty Montgomery
    • Dresden Elementary Amateur Radio Station
    • Ian Hassett
    • Fionnbarra Mac Treanfhir
  • Twitter
    • @NqJ8GoTohFuyM5A
    • @joelcase
    • @SHARC_ORG
    • @endigo
    • @wcsb2015
    • @MJClouse
    • @RudyKum
    • @itt_tech
  • YouTube
    • Brian Keer
    • Nico D
    • Ian Hassett

 

Show Notes #171: Montana Rancher 1.1

Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Music

  • "I Wanna Feel & Love" by Breezeless from the album Best of 10 Years - The Ultimate Collection, courtesy of Jamendo.

Segment 4 (Announcements and Feedback)

  • E-mail from Greg, N1DAM

Segment 5 (Cheryl's Recipe Corner)

  • Cuba Libre
    • 2oz Spiced Rum
    • 1oz Lime Juice
    • 4oz Cola
  • Irish Coalminer
    • 2oz Vodka
    • 2oz Coffee Liqueur
    • 1oz Cola
    • 7oz Guinness

Segment 6 (Social Media Roundup)

  • Facebook
    • Steven Hull
    • Slick Slacker
    • Tim Nixon
    • Jeff Cannell
  • Google+
    • Jim Stanley
    • Shihong Lu
    • Nino DeNino
    • Robbie Pitts
  • Twitter
    • @jimstanley
    • @navjot_singh123
    • @jlwilliams03
    • @KF5FLO
    • @brentandtheboys
    • @siaspretorius
    • @imabug
    • @MilAirComms
    • @DigitalTrends
    • @Silambu
  • YouTube
    • Eric Wettstein
  • Mailing List
    • N7JCT
    • KC8QCH

Show Notes #170: Invasion of the Random Dog

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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.

Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Music

Segment 4 (Announcements and Feedback)

  • Hamvention Wrap-Up
  • E-mail from Andy, G7UHN

Segment 5 (Cheryl's Recipe Corner)

  • Easy Oven-Baked Chicken Fajitas
  • Description
    • Russ and I are huge fans of fajitas and this is an easy way to prep our favorite dish without having to fire up the grill. Our favorite fajitas were Chili's Mushroom-Jack Chicken, which had mushrooms, bacon and jack cheese melted over them. So this recipe is similar to those.
  • Ingredients
    • 1 large onion
    • 1 medium red bell pepper
    • 1 lb boneless skinless chicken breasts
    • 1 package (1 oz) Fajita seasoning mix
    • 2 tablespoons vegetable oil
    • Flour tortillas (6 inch)
    • Sour Cream
    • Salsa
    • Chopped fresh cilantro (Optional)
  • Directions
    • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish. Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated. Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center. Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.

Segment 6 (Social Media Roundup)

  • Facebook
    • Robbie Pitts
    • Andy Rafferty
    • Dennis Williams
    • Tommy Gober
    • Clint Grimsley
    • Krooked Feather
  • Google+
    • Jim Stanley
  • Twitter
    • @carbone
    • @jmoose12000
    • @yalagan_t
    • @tittsler
    • @magnoliadxassn
    • @HamRadio_OE
    • @kedging
    • @joelcamp
    • @maescool (ON3GPS)
    • @w4adl
    • @jimstanley
    • @danieljpeter
  • Mailing List
    • W4ADL
    • KF6FV
    • K4CDN

Show Notes #169: The Fukutoku Bank Robbery

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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.

Segment 1 (Amateur Radio)

  • New to Amateur Radio (Discussion)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Music

Segment 4 (Announcements and Feedback)

  • Voice Mail from Lord Drachenblut, KD9BWJ
  • Comment on Episode #164 from Dan, KB6NU
    I used to work for Jon Titus, now KZ1G, who was one of the guys who was who started the Blacksburg Group, the publisher of the Bug Books.

Segment 5 (Cheryl's Recipe Corner)

  • Mexican Corn Bread
  • Description
    • This has been a favorite of our family for years, and we served it over the weekend at a Mexican-Themed party... and, as always, everyone raved about it! This is a VERY moist and sweet cornbread, so don't let the thought of "Ick... dry cornbread" turn you off from trying this one!
  • Ingredients
    • 1 cup butter, melted
    • 1 cup white sugar
    • 4 eggs
    • 1 (15 ounce) can cream-style corn
    • 1 (4 ounce) can chopped green chile peppers, drained
    • 1/2 cup shredded Monterey Jack cheese
    • 1/2 cup shredded Cheddar cheese
    • 1 cup all-purpose flour
    • 1 cup yellow cornmeal
    • 4 teaspoons baking powder
    • 1/4 teaspoon salt
  • Directions
    • Preheat oven to 300 degrees. Lightly grease a 9x13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Segment 6 (Social Media Roundup)

  • Donations
    • Torsten Harenberg
  • Facebook
    • Unreadable Name from Fuchu, Tokyo
    • Sylvain Arbour
    • G. Brandon Hoyt
    • Thomas Carroll
  • Google+
    • Rizaldi Yoseph
    • Cyril Cooper
    • Torsten Harenberg
    • Yusuf Gundogmus
  • Twitter
    • @christensen143
    • @gjones932
    • @Linuxpitstop
    • @mamyfranck
    • @KF7IJZ
    • @drvilius
    • @KE5PRL
    • @OE8APR
    • @Robbie_W1RCP
  • Mailing List
    • Pat Snyder
    • Babylon 4