LHS Ubuntu Builds

Podcast RSS Feeds

LHS Voice Line

+1-909-LHS-SHOW
Call us and leave a message with your questions, thoughts or suggestions and we'll put you on the air!

Join the Mailing List

Stay up to date with important information about the show, contests, live events and more. CLICK HERE to subscribe.

Become a Member

Membership has its rewards. Sign up for less than $2.00 per month and receive members-only content, free swag and more. CLICK HERE for details.

Please Visit Our Sponsor

Bloggers' Rights at EFF

Show Notes #282: LHS Distribution Deep Dive

Listen to Episode #282

Segment 1 (Deep Dive)

  • 18.04.2 LTS - LHS v2 Desktop Build for AMD64 and i686

Segment 2 (Announcements & Feedback)

  • Hamvention 2019 Campaign
  • Eyeball QSO

Show Notes #281: The Weekender XXVII

Listen to Episode #281

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • LHSbuntu 18.04.2
  • Events
  • Events Next Week

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Pepperoni Bread
  • Ingredients
    • 1 loaf frozen bread dough (or homemade bread dough)
    • 1/4 cup olive oil
    • 1/4 cup grated parmesan cheese
    • Oregano/Basil/Garlic/Onion Powder (to taste)
    • 8 oz Pepperoni
    • 8 oz Mozzarella Cheese
    • Marinara Sauce (for dipping)
  • Directions
    • Let dough rise.  Once doubled in size, preheat your oven to 375.  Mix together olive oil, parmesan and seasonings into a small bowl and set aside.  Divide loaf of bread in half and roll each half out into a circle.  On the circle, about 1" from the edge, lightly brush the oil mixture onto your bread.  On one half of the circle, place your pepperoni and mozzarella cheese.  Bring the "plain" side of the circle over and crimp the edges together (to make it a half-moon pocket of goodness!); place on a well greased baking sheet and bake for about 30 minutes.  At this point, remove bread from oven, brush on some of the olive oil mixture and return to oven for 10-15 minutes.  Let stand for 5 minutes after removing from oven, use a pizza cutter to cut into strips about 2" wide, and serve with marinara sauce for dipping.
  • Russ's Drink Corner
  • Stagg Jr. Kentucky Straight Bourbon Whiskey
  • Description
    • George T. Stagg built the most dominant American distillery of the 19th century, during a time known as the Gilded Age of Bourbon. Uncut and unfiltered, this robust bourbon whiskey ages for nearly a decade and boasts the bold character that is reminiscent of the man himself.
  • Details
    • Mashbill: Buffalo Trace Mashbill #1 (<10% Rye)
    • ABV: 63.2% (126.4 Proof)
    • Region: Kentucky, USA
    • Color: Burnt Amber
    • Nose: Clove, honey, chocolate, brown sugar, hint of butterscotch
    • Taste: Vanilla, butterscotch, brown sugar, clove, hint of rye spice and anise
    • Finish: Medium, sweet cream and caramel, barrel spice
    • Price: $50 (750ml)
    • Rating: 96
  • Bill's Whatever Corner
  • 10 Barrel Brewing Company JOE IPA
  • Details
    • 6.9%  70 IBU
    • IT'S A LIFESTYLE - PAIRS WELL WITH CAR CAMPING

Show Notes #280: 1.21 Millimeters

Listen to Episode #280

Segment 1 (Lead Topic)

  • Hamvention 2019

Segment 2 (Amateur Radio)

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

Segment 5 (Social Media Roundup)

  • Subscriptions
    • Michael Bridak (new)
  • Facebook
    • Liam P Burke
    • Doug Howard
    • Don LeDonne
  • Twitter
    • @DeeJayBongo25
    • @PaulEremenko
    • @niki_kopp
    • KJ4GMU
    • @arc_tampa
  • YouTube
    • Kelly
    • Leslie Roblin
  • Merchandise Sales
    • Steve Metcalf
    • Denton Larson

Show Notes #279: Ham Radio Deep Dive

Listen to Episode 279

Segment 1 (Deep Dive)

  • Ham Radio Deluxe
    • April Fools!

Segment 2 (Announcements & Feedback)

  • Comment on Episode #277 from Steve, KD0IJP