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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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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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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

Show Notes #168: Nerdgasm

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

  • Updating the Shack Linux Box to 16.04

Music

Segment 4 (Announcements and Feedback)

Segment 5 (Cheryl's Recipe Corner)

  • Easy Napoleons
  • Description
    • While I am a cake decorator by day, Russ and I aren't huge fans (anymore, anyway) of cake - but give us a yummy Napoleon and we're all over it. This recipe calls for the use of Vanilla pudding, but you can use ANY pudding that you desire (Lemon, Lime and Strawberry flavors are excellent). This would be perfect for a special occasion (especially something like Mother's Day, which is coming up in a few days - or Easter). The chocolate glaze is optional.
  • Ingredients
    • 1 (17.3-ounce) package puff pastry (2 sheets)
    • 2 (4-serving size) packages instant vanilla pudding and pie filling
    • 1 3/4 cups milk, divided
    • 1 (8-ounce) container frozen whipped topping, thawed
    • 2 cups confectioners' sugar
    • 1/4 teaspoon unsweetened cocoa
  • Directions
    • Preheat the oven to 400 degrees F. Bake the puff pastry sheets according to the package directions; remove from the oven and allow to cool. In a medium bowl, combine the pudding mix and 1-1/2 cups milk. Whisk until thickened, then fold in the whipped topping. Spread the mixture over 1 layer of puff pastry. Place the other puff pastry flat side up over the pudding. Using a cookie sheet, press down lightly to evenly distribute the pudding and flatten the pastry just until the filling begins to ooze out the sides. Combine the confectioners' sugar and the remaining 1/4 cup milk; mix well. Reserve 2 tablespoons of the glaze in a small bowl; spread the remaining glaze over the top of the napoleon. Stir the cocoa into the reserved glaze; mix well. Drizzle over the glazed napoleon and chill for at least 3 hours before serving. Carefully cut into serving-sized pieces with a serrated knife.

Segment 6 (Social Media Roundup)

  • Facebook
    • Torsten Harenberg
    • Robert Thomas
  • Google+
    • Torsten Harenberg
  • Twitter
    • @Morgan261
    • @WWEFANDW1
    • @HamRadio360
    • @HB9EHO
    • @JourneyMan1959
    • @RepairTechie1
    • @PrintulNoptii
    • @vfbanatoly
  • Mailing List
    • Wally Coker