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Show Notes #194: Dumpster Diving

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Segment 1 (Amateur Radio)
Segment 2 (Open Source)
Segment 3 (Linux in the Ham Shack)
Music
  • "Cupid Kills" by Falling Blind from the album Comets, courtesy of Jamendo.
Segment 4 (Announcements and Feedback)
  • Comment on Google+ from Rick Stoner
  • Comment on Facebook from Kevin Murray (K2FN)
Segment 5 (Cheryl's Recipe Corner)
  • Marinated Tomato Salad
  • Description
    • This recipe is a great summer recipe, when garden fresh tomatoes are taking over the garden and farmers markets!  The marinating time MUST be AT LEAST 4 hours, but all day is even better!  This recipe is a great "summer salad"!
  • Ingredients
    • 5 medium tomatoes, sliced
    • Thinly Sliced FRESH mozzarella (or mozzarella pearls)
    • 1/4 pound fresh mushrooms, sliced
    • 3/4 cup vegetable oil
    • 1/4 cup red wine vinegar (or balsamic vinegar; your choice)
    • 3 garlic cloves, minced
    • 1 tablespoon minced fresh parsley
    • 1/2 teaspoon salt
  • Directions
    • In a large shallow dish, layer the tomatoes, mozzarella and mushrooms. In a bowl, whisk the oil, vinegar, garlic, parsley and salt. Pour over vegetables. Cover and refrigerate for at least 4 hours, turning occasionally. Serve with a slotted spoon.
Segment 6 (Russ's Whiskey Corner)
  • Talisker Storm
    • ABV: 45.8% (91.6 Proof)
    • Region: Islay
    • Color: Deep, rich caramel with a hit of mahogany
    • Nose: Brine, smoke, hickory, citrus, cream, vanilla, banana or plaintain
    • Taste: Smoke, peat, brine, band aid, cream, red pepper, white pepper, lemon, metallic(?)
    • Cost: $40-$80 per 750ml
    • Rating: 91
Segment 7 (Social Media Roundup)
  • Facebook
    • Doug Wilkerson
    • Robert Petry
    • Shakti Das
    • Dennis Bauer
    • K.P. Murray
    • Michael Joseph
    • Tom Sayles
    • Tom Foy
    • Greg Wolfe
  • Google+
    • Cass Fitzgerald
    • Nathan Reitcheck, KCOGLA
  • Twitter
    • @slrcamera2017
    • @k2za_john
    • @inaction_figure
    • @ki7klt
    • @tsayles
    • @Randy_WU2S
    • @WaleriusJason
    • @jcsmith
    • @KellyGirlGreen3
  • YouTube
    • Paula Jaimz 
  • Mailing List
    • Larry McGimsey

Show Notes #193: All About AREDN

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Music

  • "Already Here" by Kinematic from the album Kites, courtesy of Jamendo.

Segment 4 (Announcements and Feedback)

  • E-mail from Jonas Rullo
  • Comment on Episode #183 by Dave, KF7JAF

Segment 5 (Cheryl's Recipe Corner)

  • Broccoli Salad
  • Description
    • Since summer is the height of summer BBQ season (and our 4th of July holiday is coming up next week), I decided to post a great summertime picnic salad.  This is one of my favorite salads... sweet, salty, crunchy, etc.
  • Ingredients
    • 2 heads fresh broccoli (or 1 pound frozen broccoli, rinsed until thawed and drained well)
    • 1 red onion
    • 1/2 pound bacon
    • 2 cups whole grapes (smaller ones) OR 3/4 cup raisins
    • 3/4 cup sliced almonds or nuts of your choice (optional)
    • 1 cup mayonnaise
    • 1/2 cup white sugar
    • 2 tablespoons white wine vinegar
  • Directions
    • Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. Cut the broccoli into bite-size pieces and cut the onion into very thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Segment 6 (Russ's Whiskey Corner)

  • Monkey Shoulder
    • ABV: 40% (80 proof)
    • Region: Highland (Blended)
    • Color: Reddish gold
    • Nose: Oak, hint of peat, vanilla, sweet cream, red pepper spice
    • Taste: Oak, citrus, vanilla, red pepper spice
    • Cost: $30 (750ml)
    • Rating: 85

Segment 7 (Social Media Roundup)

  • Subscriptions
    • Steven Harp
    • Michael Jacobs
    • Thor Wiegman
    • Todd Bowers
  • Facebook
    • Deb Hutchinson
    • Gary Holzschuh
    • David H Malin
    • Tim Mark Jacobs
    • Gregory E Germek
    • David Clark
    • David Spence
    • Eric P Holmes
    • Tony Williamitis
    • William Large
  • Twitter
    • @ve3rhf
    • @hamweekly
    • @ka4rcv
    • @oslegel
    • @augustinewtab
    • @cpac2
    • @n8bd_
    • @k1os
    • @toxicbloodz
    • @arrl_nnj
    • @zb2tt
    • @doctoresquire
    • @5_9_gamma
    • @kw4g1983
    • @n8sl_arc
    • @conreedseed
    • @sircamera2017
    • @inaction_figure
    • @ki7kit
  • YouTube
    • mjwh205
    • Scott Charles
  • Mailing List
    • David Potter
    • Michael Jacobs
    • VA3MA
    • WB8JWE
    • W5QCP
    • Bill Jones
    • David Malin

Show Notes #192: Getting High

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Music

  • "Lost and Found" by Vitne from the album Make Believe, courtesy of Jamendo.
    • Duration: 3:46
    • Location: California, United States
    • Released: January 2017
    • Source: http://url.bcts.info/3H (Jamendo)

Segment 4 (Announcements and Feedback)

  • Voice Mail from KA2PBT

Segment 5 (Cheryl's Recipe Corner)

  • Grilled Corn Salad
  • Ingredients
    • 6 ears freshly shucked corn
    • 1 green pepper, diced
    • 2 Roma (plum) tomatoes, diced
    • 1/4 cup diced red onion
    • 1/2 bunch fresh cilantro, chopped, or more to taste
    • 2 teaspoons olive oil, or to taste
    • salt and ground black pepper to taste
  • Directions
    • Preheat an outdoor grill for medium heat; lightly oil the grate. Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl. Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

Segment 6 (Russ's Whiskey Corner)

  • Bruichladdich Port Charlotte
    • ABV: 50% (100 Proof)
    • Region: Islay
    • Color: Light gold
    • Nose: Brine, peat smoke, lemon, vanilla, sugar, lightly floral, caramel
    • Taste: Lemon, lemon zest, floral, lavender, cilantro, brine, peat smoke
    • Cost: $65-$70 (750ml)
    • Rating: 87

Segment 7 (Social Media Roundup)

  • Facebook
    • Ken Nowinski
    • Denton Larson
    • Corey Shields
    • Glenn Packer
    • Noah Adamson
    • Sean Robison
    • Nicholas Rondeau
    • Mike Jacobs
    • Jim Lindeman
    • Stephen Richardson
  • Google+
    • Anthony Ortega
    • Billy Jones
  • Twitter
    • @izirlei
  • YouTube
    • mjwh205
    • Scott Charles
    • Susan Seaford

 

Show Notes #188: A Sniffle of Coughers

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Segment 4 (Announcements and Feedback)

Segment 5 (Cheryl's Recipe Corner)

  • Chicken Marsala
  • Ingredients
    • 1/4 cup all-purpose flour for coating
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon dried oregano
    • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
    • 4 tablespoons butter
    • 4 tablespoons olive oil
    • 1 cup sliced mushrooms
    • 1/2 cup Marsala wine
    • 1/4 cup cooking sherry
  • Directions
    • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Serve over bow-tie pasta.
  • Pan-Fried Asparagus
  • Ingredients
    • 1/4 cup butter
    • 2 tablespoons olive oil
    • 1 teaspoon coarse salt
    • 1/4 teaspoon ground black pepper
    • 3 cloves garlic, minced
    • 1 pound fresh asparagus spears, trimmed
  • Directions
    • Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking. Once finished, spritz with a tiny bit of lemon juice and sprinkle with parmesan.

Segment 6 (Russ's Whiskey Corner)

  • Lagavulin 16
    • ABV: 43% (86 proof)
    • Region: Islay
    • Color: Deep Amber
    • Nose: Smoke, peat, oak,  sherry, brine, latex, dried fruit
    • Taste: Peat, smoke, sherry, vanilla, bay leaf, basil, dried fruit, latex, oak, lemon zest
    • Cost: $52-$108 (750ml)
    • Rating: 96

Segment 7 (Social Media Roundup)

  • Facebook
    • Robert Kaldenbach
    • Eric Wells
    • Wilson Da Fonseca
    • Matthew Pray
    • Jan Staphorst
    • Vincent Corbo
    • Tim Tapio
    • Jacob Daniels
    • Rob Gasparek
    • Larry Johnston
  • Google+
    • Steve Reed
  • Twitter
    • @BrianDEvans
    • @katia_ingke
    • @VA3AGV
    • @brara2016
    • @Beezel_Bug
    • @kc8qch
    • @Bcbc579
    • @GNome2726
    • @2e0sja
    • @wynger99
    • @PrincyBhardwaj2
    • @thereal50ohm
    • @linhlit88
    • @garreth_holmes
    • @ok7an
    • @PeakAerialTX
    • @8chtech
  • YouTube
    • J.D. East
  • Mailing List
    • Lonnie Ayers