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Show Notes: BSD in the Ham Shack Episode 1

History of the BSDs on Wikipedia

Early FreeBSD by Rodney Grimes from BSDCan 2016

The Main Flavors of BSD

Other Flavors of BSD

Ham Radio on FreeBSD

BSDTalk Podcast with Will Backman, KC1FHQ

BSDNow Podcast

Amateur Radio and BSD, Article by Diane Bruce, VA3DB

OpenBSD and FBI Backdoor Allegations, Jason Wright, AI4JW

Amateur Radio and SDR, Aaron Poffenberger, KG5DQJ

Walnut Creek Freeware and Shareware CD-Roms

Ham Radio Horizons Magazine

David Larsen, KK4WW, Sells His Apple 1

YouTube Downloaders

Show Notes #199: We Love WinuxOS

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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)
  • "Sunshine" by Jonathan Coulton from the album Solid State.
Segment 4 (Announcements and Feedback)
  • Voice Mail from Rich, KD0RG
Segment 5 (Cheryl's Recipe Corner)
  • Stuffed Pork Chops
  • Ingredients
    • 8 ounces cream cheese, softened
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 tablespoon garlic powder
    • 1/4 teaspoon crushed dried rosemary (optional)
    • 1/4 cup finely chopped roasted red peppers (optional)
    • 1/4 cup finely chopped mushrooms, sauteed (optional)
    • 1/2 cup mozzarella cheese, shredded
    • 2 strips cooked bacon, crumbled
    • 4 boneless pork chops
    • Salt
    • Pepper
    • 1 cup flour
    • 2 eggs, beaten
    • 1 cup breadcrumbs (Panko or Seasoned)
    • 1/2 cup shredded parmesan (optional)
    • 4 tablespoons canola oil
  • Directions
    • Preheat oven to 350°F. In a large bowl, combine cream cheese, spices (be creative!), mozzarella and bacon, stirring until thoroughly mixed. Set aside. Season all sides of the pork chops with salt and pepper. Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops. Refrigerate the chops, once stuffed, for 1 hour. Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops. Heat the oil in a pan over medium heat. Fry the pork chops for a few minutes on each side. Remove from heat and bake for 15-20 minutes, until cheese is bubbly starting to brown. Serve! Notes: This recipe is very forgiving, and you can add or take away most anything.  Adding spinach to the cream cheese mixture is very good, sauteed onions, etc.  Use cheddar instead of mozzarella, etc.  Want to use some Thyme?  Knock yourself out!  Experiment and have fun!
Segment 6 (Russ's Whiskey Corner)
  • Flag Hill Bourbon
    • ABV: 45% (90 Proof)
    • Region: Lee, NH
    • Color: Golden caramel
    • Nose: Rye grain, oak, oak, caramel, alcohol
    • Taste: Rye grain, dry grass, burley tobacco, caramel, dried flowers (unscented potpourri) 
    • Cost: $40 (750ml)
    • Rating: 86
Segment 7 (Social Media Roundup)
  • Google+
    • Eric Rinehart
    • Mark Crowley
    • Richard Morton
  • Twitter
    • @kg4ujd
    • @K6EAG
    • @onursoycom
    • @frankmhowell
    • @gundo
  • YouTube
    • Dennis Plowman
  • Mailing List
    • KA7HVT

Show Notes #198: Jingle Bells

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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)
  • Rebuilding the Shack Box (Again)
  • "Think of You" by Sam Brown from the album 37 Reasons, courtesy of Jamendo.
    • Duration: 3:27
    • Location: Charlotte, NC, United States
    • Released: May 2014
    • Source: http://url.bcts.info/4K (Jamendo)
Segment 4 (Announcements and Feedback)
  • Post on Facebook from Eric, KD0GPZ
  • Comment on Episode #197 from Kevin, WH6OHM
Segment 5 (Cheryl's Recipe Corner)
  • Creamy Enchilada Ravioli Casserole
  • Description
    • We haven't tried this recipe yet, but it sounded REALLY good... and is going to go on our "must fix" list - because Russ and I love Mexican style recipes.  If any of you prepare this... definitely let us know how well you liked the recipe!!
  • Ingredients
    • 1 package (20 oz) refrigerated cheese-filled ravioli
    • container (7.5 oz) chive & onion cream cheese spread
    • cups shredded deli rotisserie chicken
    • can (4.5 oz) Chopped green chiles
    • cups shredded Mexican cheese blend (8 oz)
    • cup black bean and corn salsa (from 16-oz jar)
    • can (10 oz) Enchilada sauce
  • Directions
    • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook ravioli as directed on package; drain. In medium microwavable bowl, microwave cream cheese spread uncovered on High about 20 seconds or until soft. Add chicken and chiles; mix well. Spread chicken mixture in bottom of baking dish. Sprinkle with 1 cup of the cheese; top with cooked ravioli.Spoon salsa over ravioli. Pour enchilada sauce over salsa. Cover baking dish with foil. Bake 25 to 30 minutes or until casserole is bubbly. Sprinkle with remaining 1 cup cheese. Bake uncovered 4 to 5 minutes or until cheese is melted.
Segment 6 (Russ's Whiskey Corner)
  • Speyburn 10
    • ABV: 43% (86 Proof)
    • Region: Highland
    • Color: Piss Yellow
    • Nose:  Sugar sweetness, orange zest, dried wood shavings, herbal essence, traces of wintergreen
    • Taste: Malted barley, herbal, light smoky essence, black licorice or anise
    • Cost: $30 (750ml)
    • Rating: 80
Segment 7 (Social Media Roundup)
  • Facebook
    • Mat Stace
    • Paul Besing
  • Google+
    • Eric Rinehart
  • Twitter
    • @n0wje
    • @wwwuse (Beth Lynn Eicher)
    • @losairen
    • @avhincu
    • @swlbcl
    • @oppy1984
    • @diggeradam
    • @W5NIS
    • @jonmstraub
    • @linux_pat
    • @tx_coder
    • @whiskey1py
    • @w0odi
    • @InfoSec208
    • @KA4RCV
  • YouTube
    • Dennis Plowman
  • Mailing List
    • Doug, N6LMX

Show Notes #197: Dark Star

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Segment 1 (Amateur Radio)
  • Ham Radio Operators Use Eclipse for Ionosphere Experiment
Segment 2 (Open Source)
Segment 3 (Linux in the Ham Shack)
  • "Plantin' Seeds" by Jason Kinney from the album Jason Kinney, courtesy of Jason Kinney.
Segment 4 (Announcements and Feedback)
  • After Episode #200 on October 2, 2017, Linux in the Ham Shack will be taking a break. The next recording will be on January 8, 2018. During that time, we will be retooling the show. We have already started planning what will be different and what will be the same. Please send us your feedback and let us know how you feel about the show, what you'd like to keep and what you'd like to see changed. All suggestions and constructive criticisms are welcome.  Send your message via phone, email, Facebook, Google+, Twitter... we'll monitor all places for your input!
Segment 5 (Cheryl's Recipe Corner)
  • Lemonada Shake Up
  • Description
    • It is fair time in the US... state fairs, county fairs, regional fares, etc.  SO, I decided to share a few recipes of food that you'll find at fairs in the Midwest.  This is our last episode of fair food, and this time it isLemonade Shake-Ups and Sausage, Pepper and Onion Sandwiches - Russ doesn't like either one, so you'll have to take MY word on the fact that they're yummy!
  • Ingredients
    • 2 cups water
    • 2 cups sugar
    • 3/4 cup fresh-squeezed lemon juice (6 to 8 lemons)
  • Directions
    • In a medium saucepan over medium-high heat, bring water and sugar to a boil. Continue cooking 5 minutes, or until sugar is completely dissolved, stirring occasionally. Remove from heat and stir in lemon juice. Place in refrigerator to chill until ready to serve. When ready to serve, place 1/2 cup lemon syrup in a plastic drink shaker or 1-quart jar. Add equal amounts of cold water and ice as well as a lemon wedge, cover tightly, and shake vigorously 1 to 2 minutes. Pour into tall glasses over additional ice, garnish with lemon slices, and enjoy!
  • Sausage, Pepper and Onion Sandwiches
  • Ingredients
    • 1/4 cup vegetable oil
    • 2 green bell peppers, cut into 1/2-inch strips
    • 2 red bell peppers, cut into 1/2-inch strips
    • 1 large onion, cut into 1/4-inch slices
    • 1/2 teaspoon salt
    • 1 pound hot Italian rope sausage, cut into 2-inch lengths
    • 1/4 cup beer (optional)
    • 4 hoagie rolls, split
  • Directions
    • In a large skillet over medium heat, heat oil until hot but not smoking. Add peppers, onion, and salt; cook 10 minutes, stirring occasionally. Add sausage and beer, if desired, and cook 10 to 15 more minutes, or until sausage is no longer pink in center, stirring occasionally. Evenly divide mixture onto hoagie rolls and serve immediately. If you want these a bit saucier, feel free to top each sandwich with 1/4 cup spaghetti sauce -- just don't forget the napkins!
Segment 6 (Russ's Whiskey Corner)
  • Bowmore 12
    • ABV: 40% (80 Proof)
    • Region: Islay
    • Color: Deep honey caramel
    • Nose: Smoke, sea air, brine, barn hay, orange zest, subtle floral notes 
    • Taste: Sweet smoke, vanilla, honey, citrus, peat, sea salt, black pepper, lingering floral notes
    • Cost: $45 (750ml)
    • Rating: 91
Segment 7 (Social Media Roundup)
  • Facebook
    • Fred Buttner
  • Twitter
    • @ValGor55
    • @kaktis
    • @nicokaagman
    • @bb_pedromartins
    • @InfoSecHotSpot
    • @Valamear
  • Mailing List
    • Gary H.
    • KA8HDE