Show Notes #198: Jingle Bells

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[audio:https://bsmarchive.info/lhs/mp3/lhs198.mp3]
Segment 1 (Amateur Radio)
Segment 2 (Open Source)
Segment 3 (Linux in the Ham Shack)
  • Rebuilding the Shack Box (Again)
Music:
  • "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: https://lhs.fyi/4K (Jamendo)
Segment 4 (Announcements and Feedback)
  • Post on Facebook from Eric, KD0GPZ
  • Comment on Episode #195 from Serge, ON4AA
  • 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

LHS Episode #198: Jingle Bells

It's time for Episode 198. Thank you for turning in. In this episode, we discuss earthquakes and hurricanes, WSJT-X and FT8, contesting and sweeps, Synergy and Wayland, caveats for open-source coders, the latest Linux kernel, CloudShack, Mexican food and a Scotch of a different color. There is also much, much more. All the best.

73 de The LHS Crew

LHS Episode #198: Jingle Bells

It's time for Episode 198. Thank you for turning in. In this episode, we discuss earthquakes and hurricanes, WSJT-X and FT8, contesting and sweeps, Synergy and Wayland, caveats for open-source coders, the latest Linux kernel, CloudShack, Mexican food and a Scotch of a different color. There is also much, much more. All the best.

73 de The LHS Crew

LHS Episode #197: Dark Star

In Episode 197 of Linux in the Ham Shack, the hosts discuss the influx of Chinese ham radio equipment and its effect on the hobby, Elmering, the solar eclipse (of course), project maintainers in open source, systemd, CloudLog, a GitHub dive (again) and much more. We also have an interview with Brian, N4AE, on youth in the hobby. We also address our upcoming hiatus from October 2, 2017 to January 8, 2018. Please send us feedback on what you'd like to see in the show as we retool it for a new round of 100 episodes.

73 de The LHS Crew