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Show Notes #182: You May Experience Browsiness

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Music

  • "Bird of Mine" by The Social Animals from the EP Formative Years, courtesy of The Social Animals.
    • Source: http://url.bcts.info/2x (The Social Animals)
    • Location: Duluth, Minnesota
    • Released: August, 2016
    • Duration: 3:58

Segment 4 (Announcements and Feedback)

Segment 5 (Cheryl's Recipe Corner)

  • Aloha Chicken and Rice
  • Ingredients
    • 2 cups cooked white rice
    • 1 can (15oz) pineapple tidbits, undrained
    • 1 can (14.5 oz) chicken broth
    • ½ cup chopped green (or red) bell pepper
    • ½ cup Shake & Bake Chicken coating mix (original)
    • 1 pound boneless/skinless chicken breasts, cut into strips
  • Directions
    • Preheat oven to 400 degrees. Mix rice, pineapple with juice, broth and green peppers in 9x13” baking dish. Measure ½ cup chicken seasoning mix into zipper-top plastic bag; coat chicken strips as directed on package. Place chicken on rice mixture. Bake for 30 minutes or until chicken is cooked through.
  • Homemade Shake and Bake
  • Ingredients
    • 4 cups dry bread crumbs
    • 1/3 cup vegetable oil
    • 1 tablespoon salt
    • 1 tablespoon paprika
    • 1 tablespoon celery salt
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon minced garlic
    • 1/4 teaspoon minced onion
    • 1 pinch dried basil leaves
    • 1 pinch dried parsley
    • 1 pinch dried oregano
  • Directions
    • In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Segment 6 (Social Media Roundup)

  • Donations
    • Marcus Burst
  • Facebook
    • Earl Burneau
    • Paulo Martins
    • Jason Griffin
  • Google+
    • Sean Smith
    • Steven Stiffler
    • unixhowto Forum
  • Twitter
    • @vu3rdd
    • @panderson941
    • @GatCanS
    • @PialiBhanot
    • @RexVokey
  • Mailing List
    • Terry Bendell

Show Notes #181: Drinking to the Future

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Segment 1 (Amateur Radio)
  •  Predictions for 2017?
Segment 2 (Open Source)
  • Cheryl Installs Two Ubuntu Variants on a New PC
  • Predictions for 2017
Segment 3 (Linux in the Ham Shack)
  • Predictions for 2017
Music
  • "King of the Fairies" by Abok-I from the album The Irish Album, courtesy of Jamendo.
Segment 4 (Announcements and Feedback)
  • None. Nada. Zip. Zilch.
Segment 5 (Cheryl's Recipe Corner)
  • Quiche
  • Description
    • This is one of those items I typically fix to use up leftovers in the fridge.  Last week, for example, we had green onion, sauteed mushrooms, RoTel tomatoes, shaved parmesan and pepper-jack cheese leftover from items fixed earlier in the week... so I made a Quiche with a "southwest" kick to it, using those items plus some deli roast beef, and adding some cumin, garlic and chili powder to the eggs.  I must admit that I rarely follow a recipe exactly... I just use it as a base for "tweaking".  Russ rarely seems to mind, though! So, keeping that in mind regarding the "tweaking" aspect, use whatever meats, cheeses, vegetables, etc. that you like.  Just make sure that whatever you do use is fully cooked (like sauteeing onions and mushrooms, making sure meats are fully cooked, etc.) This recipe can be doubled and one of the Quiches frozen for use at a future date; it also microwaves wonderfully if you have leftovers!
  • Ingredients
    • 1/4 pound thick sliced bacon
    • 1 (4 ounce) container sour cream
    • Salt and pepper to taste
    • 1 (9 inch) unbaked pie crust
    • 1 tablespoon olive oil
    • 1/2 small onion, finely diced
    • 1/4 pound fresh mushrooms, finely diced
    • 1 cup finely diced smoked ham
    • 4 ounces Monterey Jack cheese, shredded
    • 4 ounces Cheddar cheese, shredded
    • 2 ounces Parmesan cheese, grated
    • 4 eggs
    • 3/4 cup half-and-half cream
    • 1/2 tablespoon dried parsley
    • Salt and pepper to taste
  • Directions
    • Preheat oven to 375F (190C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat. In a large bowl, combine sour cream, salt and pepper. Divide and spread into pie crust. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pie. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pie. Place pie on baking sheet and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven and let stand for 5 to 10 minutes.
Segment 6 (Social Media Roundup)
  • Facebook
    • Nizar Ben Rejeb
    • Edward Gilligan
    • Stan Ostrom
    • Darren Clarke
    • Malcolm Parsons
  • Google+
    • Sean Smith
  • Twitter
    • @SMentOSDotCom
    • @MBHeyworth
    • @jj_mutal
    • @vu3rdd
    • @jpanderson941
  • Mailing List
    • Terry Bendell

Show Notes #180: Blacklisted

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Segment 1 (Amateur Radio)
 Segment 2 (Open Source)
 Segment 3 (Linux in the Ham Shack)
  • Ubuntu Budgie 16.10
 Music
  • "Wintersong" by Projekt Phonix from the album Visions 2, courtesy of Jamendo.
Segment 4 (Announcements and Feedback)
  • KF7IJZ (The Workbench) Reports LHS iTunes Feed Broken
    • This should be fixed now. If it's not, please send us feedback and let us know!
  • Matthew Williams, Lord Drachenblut, KD9BWJ, SK
    • There will be a Celebration of Life memorial for Matthew Williams/Lord Drachenblut on Saturday, January 7 the at the Morgan County Fairgrounds in Martinsville Indiana from noon until 5 pm. The address is 1749 Hospital Dr. Martinsville Indiana 46151
  • Voice Mail from Richard, KD0RG
Segment 5 (Cheryl's Recipe Corner)
  • White Christmas Pie
  • Description
    • While it has been SEVERAL years since I have fixed this pie, Russ (and my dad) loved it when I was fixing it all the time.  It's a light pie that is perfect for a holiday dinner.
  • Ingredients
    • 2 baked (8”) pie shells (graham cracker crust works, too)
    • 1 can (14 oz) sweetened condensed milk
    • 1/3 cup lemon juice
    • 1/3 cup coconut
    • 1/2 cup chopped nuts (pecans are my personal favorite)
    • 1 can (15 oz) crushed pineapple, well drained
    • 1/2 teaspoon pineapple flavoring
    • 1 container (12 oz) whipped topping (like Cool Whip)
  • Directions
    • Combine milk, lemon juice, coconut, nuts, pineapple and pineapple flavoring. Stir in whipped topping and pour mixture into pie shells. Chill for 4 hours. 12-16 servings. Note: One 10" pie crust may be substituted for the two 8" pie crusts. For Christmas, it's especially festive when you dollop some cherry pie filling on each piece.
 Segment 6 (Social Media Roundup)
  • Facebook
    • Jared Crain
    • Tim Reed
    • Eugen Pesic
    • Bineesh Binee
    • Rich Neese
    • Edward Gilligan
  • Google+
    • Sean Smith
  • Twitter
    • @jakecbaum
    • @SturgeonKent
    • @ToolGuy57
    • @K9ABR
    • @jamdog509
    • @CitadelBARC
    • @6809coder

Show Notes #179: Spinning the Cube

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

  • Open-Source Pioneer Munich Debates Abandoning Linux for Windows 10

Segment 3 (Linux in the Ham Shack)

Music

Segment 4 (Announcements and Feedback)

  • No feedback this time around. Send us some!

Segment 5 (Cheryl's Recipe Corner)

  • Mexican Lasagna
  • Description
    • Over 20 years ago I was given a cookbook that had this recipe in it, and I decided to fix it one evening for dinner. Everyone raved about it so it earned it a regular spot in our meal plans. While I don't fix it as often now, I do fix it occasionally and Russ will request it, along with my Mexican Cornbread that I did for episode #169.
  • Ingredients
    • 1 pound ground beef\
    • 1 can (17 oz) whole kernel corn, drained
    • 2 cans (8 oz each) tomato sauce
    • 1 cup picante sauce
    • 1 tablespoon chili powder
    • 1 1/2 teaspoons ground cumin
    • 2 cups cottage cheese
    • 2 eggs, slightly beaten
    • 1/4 cup parmesan cheese
    • 1 teaspoon crushed oregano
    • 1/2 teaspoon garlic salt
    • 12-16 small flour tortillas
    • 1 1/2 cups shredded cheddar (or Mexican blend) cheese
  • Directions
    • Brown meat and drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, parmesan, oregano and garlic salt in separate bowl; mix well. Arrange 6 tortillas on bottom and up sides of lightly greased 9x13” baking dish, overlapping as necessary. Top with 1/2 of the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture. Bake in preheated oven at 375 degrees for about 30 minutes or until hot and bubbly. Remove from oven and sprinkle with cheddar cheese. Let stand 10-15 minutes before serving with additional picante sauce.

Segment 6 (Social Media Roundup)

  • Facebook
    • Timothy Lutz
    • Willem Bosch
    • Walter Billingham
    • Roy Brockman
    • Mazen Deeb
    • Eric Oyen
    • Shaun Townsend
    • Kevin Numbers
    • Greg Williams
    • Scott Haley
  • Google+
    • Kevin Luke
    • Nathan Wolf
    • Hugo Repetto
    • Chris Guiver
    • Badar Alhadhrami
  • Twitter
    • @abkbsb
    • @kb2ysi
    • @MGTCGimp
    • @es6jan
    • @dipolesUSA
    • @alexandl67
    • @jbastien
    • @T0xicPl4gue
    • @hamradiotrash
    • @obe1968
    • @aprspro
    • @akecbaum
    • @SturgeonKent
  • YouTube
    • Jeremy Bakke
    • jehster
    • Daniel Vincent
  • Merchandise Sales
    • Rohan Fletcher