Probably looking to start up a VHF/Digital and HF net for AF0SS. We are looking for membership and applying for ARRL affiliation before Huntsville. If you want to join, please just e-mail info@lhspodcast.info and say you want to join. No cost. No obligation. Please let us know if you are an ARRL member as well. VHF/Digital will be accessible via DMR, YSF, FM (locally), M17, Allstar and Echolink. Once I am in possession of an AMBE transcoder, D-Star will also be included.
Mastodon Message from Winston, KD2WLL
Enjoyed the deep dive up until about 45 minutes or so in when your audio started breaking up - started to recover and then breaking up again. You mentioned something about Open Source radio club - sounds good I havent heard you talk about it before so maybe elaborate in a later episode? Thanks!
Segment 3 (New Subscribers, New Supporters & Live Participants)
Hello and welcome to the 549th installment of Linux in the Ham Shack. In this deep dive episode, the hosts go over their own personal histories with studying for the various amateur radio exams. Also discussed are open source software and other online resources for learning information and techniques for passing your ham radio tests. Then we try to pass the exams again as licensed hams. Hilarity ensues. We hope to hear you on the air soon and we also hope you have a great week.
Summertime is peach time, and these are great little dessert bites!
Ingredients
1 generous cup cubed fresh peach (about 1 very large, or 2 small peaches)
2 tablespoons white sugar
1/8 teaspoon vanilla extract
1 pinch ground nutmeg
1 pinch ground cinnamon
1 tablespoon panko breadcrumbs
1/2 cup self-rising flour
Ingredients (Bourbon Simple Syrup)
1/4 cup white sugar
2 tablespoons water
1 tablespoon Bourbon whiskey
Directions
Add cubed peaches to a bowl and toss well with 2 tablespoons sugar. Coverand let sit at room temperature for 30 minutes. Peaches will release their juice and a syrup will form at the bottom of the bowl. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Stir vanilla extract, nutmeg, cinnamon, and panko breadcrumbs into peaches. Add self-rising flour and stir until batter is no longer dry or sticky but fully moistened, about 1 minute. Rest batter for 3 to 5 minutes before frying. Transfer 6 heaping spoonfuls of batter into the hot oil, and fry for 90 seconds. Carefully tip fritters over to the other side and fry 90 seconds more. Flip again, and cook 1 minute more. Remove to cool on a rack until just barely warm. To make Bourbon syrup, combine 1/4 cup sugar, water, and Bourbon in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Boil for 1 minute, and remove from heat. Cool to room temperature. (You can make syrup ahead and refrigerate until needed. This is a very light syrup, so if you want something a little thicker you can boil for an extra minute.) Serve fritters with vanilla ice cream and Bourbon syrup. Notes: You can use frozen or canned peaches if fresh peaches aren't available. If using frozen peaches, thaw and drain very well and chop before sugaring. If using canned peaches, skip the sugar and just add a few tablespoons of the syrup from the can to chopped peaches. If you don't have self-rising flour, it is easy to make at home. Sift 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt together, then measure out the amount you need for the recipe.
Cheryl's Mixed Drink Corner
Georgia Peach
Description
How about a nice peachy cocktail to end the day?
Ingredients
1 ounce* peach schnapps
1 ounce white rum
2 ounces orange juice (fresh squeezed, or store-bought no sugar added juice)
1 ounces cranberry juice
Ice, for serving (try clear ice!)
For the garnish: fresh peach slice, mint sprig (optional)
Directions
Add the peach schnapps, rum, and orange juice to an ice filled highball and stir. Gently pour the cranberry juice into the center. Garnish with peach slice and mint sprig. *To convert to tablespoons, 1 ounce = 2 tablespoons
Russ's Drink Corner
Larceny Barrel Proof Bourbon (A124)
Description
Out of thousands of Bourbons, only a handful are Wheated Bourbons. Larceny is made with wheat instead of rye as the secondary grain, and has 25% more wheat than the leading competitor. That makes for a softer, rounder sipping experience. Steal a taste the same way John E. Fitzgerald once did: uncut & straight from the barrel. This is the first Wheated Bourbon to ever be named WhiskyAdvocate's “Whisky of the Year.”
Details
Mashbill: 68% corn, 20% wheat, 12% malted barley
Region: Bardstown, Kentucky, USA
Proof: 124.2 (62.1% ABV)
Color: Dark sepia
Nose: Toasted bread, maple, cinnamon
Taste: Caramel, citrus, Molasses, fig, hazelnut
Finish: Nondescript warmth with hints of butterscotch and oak
Price: $75 (750ml)
Rating: 84
Bill's Whatever Corner
Segment 3 (Announcements & Feedback)
N/A
Segment 4 (New Subscribers, New Supporters & Live Participants)
It's time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.
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