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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

Show Notes #178: A Thor and A Beer

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Music

  • "Rabbit Hole" by Stargazer from the album Enter the Rabbit Hole, courtesy of Jamendo.

Segment 4 (Announcements and Feedback)

  • Comment on Episode #177 from Gary, KC3PO

Segment 5 (Cheryl's Recipe Corner)

  • Mexican Villa Burrito Enchilada Style
  • Description
    • Mexican Villa is a southwest Missouri staple. Their specialty is their Burrito Enchilada Style. This is NOT Mexican food. It isn't even Tex-Mex. It is something Cheryl grew up eating; Russ was quickly introduced to it when he moved to Missouri in 2000. This is what we usually order when we visit Mexican Villa, along with a few bowls of their cheese queso.
  • Enchilada Sauce
  • Ingredients
    • 9 Tablespoons butter
    • 6 Tablespoons all-purpose flour
    • 1 1/2 tsp brown sugar
    • 6 teaspooons of Williams chili seasoning packet
    • 1 (14.5 oz) can beef broth - low sodium
  • Directions
    • In a heavy bottomed saucepan over medium heat, melt butter and whisk in flour until thoroughly combined. Cook, continually whisking, for 2 minutes. Slowly add beef broth, continually whisking until all is mixed in. Add brown sugar, and chili seasoning. Continually whisk until sauce bubbles and thickens. Take off heat immediately.
  • Cheese Dip
  • Directions
    • To make the cheese dip use a ratio of one part Enchilada sauce to one part grated white American or Monterrey Jack cheese whisked together. Use a little more sauce to keep the blend thinner (recommended).
  • Burritos
  • Ingredients
    • 1 lb. leanest ground beef
    • 1 Med onion, diced.
    • 1 Tbsp Olive or canola oil\
    • Rest of the William's chili seasoning
    • 1 tsp brown sugar
    • Salt/pepper
    • 16 oz can refried beans
    • 2 Largest burrito-sized Tortillas
    • 2 cups White American or Monterrey Cheddar shredded, divided
    • Garnish: chopped lettuce, chopped tomatoes, hot sauce, and/or salsa.
  • Directions
    • In a large heavy-bottomed skillet over medium heat, saute diced onion in oil until translucent, add ground beef and saute until well done. Drain. Add chili seasoning, sugar, and salt/pepper to taste. Set aside. Lay out the two tortillas side by side, along with the ground beef, beans, and cheese. Layer, starting with a half can each of the beans per tortilla, 1/2 cup cheese per tortilla, and half the bround beef (approx 1 1/3 cup each) The trick is getting them into the cooking sprayed casserole dish. Gently fold each of the sides in, overlapping. Pick each one up with both hands: fingers on top holding the flap closed and thumbs spaced out supporting the bottom. Lift straight up and over the dish, then quickly turn upside down and place seam side down. Pour sauce (generously) over casserole dish. Sprinkle remaining cup of cheese over the top. Bake at 350 degrees for 30 minutes (if ingredients are still warm) or 50-60 minutes if casserole was prepared earlier and placed in fridge. Or until edges are bubbly and cheese is nicely browned. If desired, garnish with chopped lettuce and tomatoes. Serves 4 (Serves 4 as a Villa "split" or serves 2 for a whole burrito per person).

Segment 6 (Social Media Roundup)

  • Facebook
    • Marlon Figueroa Bongapat
  • Google+
    • Mohan Arthanari
    • Jeremie Ryan
    • Nathan Wolf
    • Raymond Wietschorke
  • Twitter
    • @kb2ysi
    • @NateMaingard
  • Mailing List
    • Kevin Luke
    • Andrew Duli
  • Merchandise Sales
    • Steven Taylor