Hello and welcome to the 582nd installment of Linux in the Ham Shack. In this episode, the hosts talk with Justin Overfelt, AB3E, about topics related to the Open Research Institute (ORI), FCC and the "haunted" 219MHz amateur radio band. It's a fascinating look into a world of licensing, history, mishandling, stagnation, weirdness and much more. Thanks for listening and have a great week.
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.
I was looking for a new recipe, and this seemed interesting, so we took it for a spin last night. Russ gave it 2-thumbs up, and said I should definitely do it for the recipe corner tonight!
Ingredients
1 tablespoon minced garlic
1-1/2 teaspoons coarse (Kosher) salt
2 tablespoons olive oil
1 tablespoon coarse ground black pepper
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 tablespoons lemon juice (or the juice from 1/2 lemon)
1/2 Thinly sliced lemon, for garnish (optional; read notes!)
Directions
In a bowl with lid, mix together garlic, salt, 1 tablespoon olive oil and black pepper. With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator. Heat the remaining oil (1 tablespoon) in a large skillet over high heat. Stir the pork for about 1 minute on each side. Remove pork from heat, and set aside. Place red peppers, and the garlic marinade from the pork, into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 145F. Transfer the pork and pepper mixture to a serving platter. Drizzle lemon juice over the pork and peppers. NOTE: If using lemon as garnish, slice 1/2 lemon into thin rounds while pork is simmering. Squeeze juice of remaining 1/2 lemon over the pork and peppers, after plating, and garnish with the lemon rounds.
Cheryl's Mixed Drink Corner
Morangoska
Description
How about a refreshing summer-time Portuguese Cocktail?
Ingredients
6 large strawberries
3 tablespoons of sugar
8 ice cubes
50ml Vodka (or, about 1.75 ounces)
Directions
Chop strawberries in small pieces and put into cup, Mix sugar with strawberries and mash into a puree. Blend ice cubes in blender. Put strawberry-sugar puree, crushed ice, and vodka into a cocktail shaker and shake it up! Pour mixture into a nice glass and drink!
Russ's Drink Corner
Undammed Shields River American Single Malt
Description
Shields River is one of the few remaining waterways that maintains the name given by the Corp. of Discovery, named after John Shields the expedition’s blacksmith. This limited release American Single Malt Whiskey is bottled at cask strength and very complex, with notes of leather, tobacco, caramel, vanilla, and a hint of smoke.
Welcome to Episode 580 of Linux in the Ham Shack. In this short topics episode, the hosts discuss an award for Ham2K Portable Logger, the Yaesu FTX-1, making Lego creations with AI, the end of 486 support in Linux and much more. Thanks for listening and have a great week.
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