Show Notes #576: Aurora Linux Deep Dive

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Segment 1 (Deep Dive)

  • Aurora Linux
  • Outline
    • A familiar KDE desktop for people who love Fedora Kinoite. Aurora is a maintenance-free, reliable and fast operating system for everyone, stable like a Chromebook. It combines the power of Fedora and the beauty of a KDE desktop in a single, reliable and sleek package. System updates are image-based and automatic. Applications are logically separated from the system by using Flatpaks for graphical applications and brew for command line applications. Workloads for development are containerized.

Segment 2 (Announcements & Feedback)

  • Please Help Support the Show
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Segment 3 (New Subscribers, New Supporters & Live Participants)

  • Free Patreons
    • Branko Vukmirovic
  • Discord
    • QRP Husky - KM4OUX
    • KI6NPG
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    • w1crb
    • Larry KE9CXM
  • Bluesky
    • Nic Der Hund
  • Mailing List
    • Prasad Agrahar
    • jar3ds
  • Live Chat
    • Tony - K4XSS
    • Mike - K6GTE

Show Notes #575: The Weekender CXXVII

Spin the Random Topic Wheel (Segment 1)

  • Best Desktop Environment or Window Manager

This Weekend in Hedonism (Segment 2)

  • Cheryl's Recipe Corner
  • Easy Focaccia
  • Description
    • Focaccia is one of those breads that is so delicious, simple and forgiving.  And, if you are feeling artistic, you can use it as a canvas for edible artwork, using green onions, garlic, carrots, red onion, roasted peppers or even edible flowers to make a picture on the top of your dough.
  • Ingredients
    • 2 cups bread flour or all-purpose flour
    • 1 teaspoon kosher salt
    • 1 tablespoon olive oil, plus more for drizzling/coating the pan as well as the focaccia
    • 1 cup warm water (75 to 80 degrees Fahrenheit)
    • 1-3 sprigs of rosemary leaves
    • Flaky sea salt, to taste
  • Directions
    • In a large mixing bowl, whisk together the water, yeast, flour, and olive oil until a shaggy dough forms. Add the salt and mix until the dough comes together. It will be sticky. Coat the top of the dough with a thin layer of olive oil and cover with a tea towel. Place dough in a warm place and let rise for 2 hours. Preheat the oven to 425 degrees Fahrenheit. Once the dough has risen, turn it out into a well-oiled enameled cast-iron braiser or baking pan. Gently stretch the dough to the edges of what you are baking it in. Be gentle and patient at this step. It may take a few tries to get the dough to that shape. Cover with a towel or plastic wrap and put in a warm place to let rise in the pan for another 30 minutes. Once dough is ready, coat your hands in olive oil and gently dimple the top of the dough to create small wells with your fingers. Drizzle generously with more olive oil, rosemary, and flaky sea salt. Place in the oven and bake for 20-25 minutes, or until lightly golden. Remove from the oven and carefully from the pan. Slice, serve, and enjoy! Notes: When making focaccia, you can add various toppings like fresh herbs (especially rosemary, thyme, oregano), coarse sea salt, olives, cherry tomatoes, red onion, garlic, grated parmesan cheese, caramelized onions, peppers, and even a drizzle of balsamic glaze for extra flavor; remember to incorporate olive oil throughout the dough and on top before baking for that classic focaccia texture.  Key points about focaccia toppings: Herbs: Rosemary is a classic choice, but you can also add thyme, oregano, sage, or basil depending on your preference. Vegetables: Cherry tomatoes, sliced peppers, and red onion add freshness and color. Cheese: Grated parmesan cheese
  • Cheryl's Mixed Drink Corner
  • Dogwood Punch
  • Description
    • The Dogwood is the Missouri state tree, and I anxiously await their blooming every spring.  This cocktail just says "spring" and is simple to make!
  • Ingredients
    • 1 bottle sparkling rosé
    • 3 cups strawberry lemonade
    • 1/4 cup grenadine
    • 1 sliced lemon
    • 1/2 cup sliced strawberries
    • Mint sprigs for garnish
  • Directions
    • Mix rosé, strawberry lemonade, grenadine, lemons and strawberries together. Serve over ice and garnish with mint.
  • Russ's Drink Corner
  • Jack Daniel's Bottled-in-Bond Tennessee Whiskey
  • Description
    • Jack Daniel’s Bonded is created from specially selected barrels for this final blend. The search was on throughout the warehouses for whiskeys with boldness and depth of color. The result is Jack Daniel’s Bonded which emerged as the distillery's 2022 Whisky of the Year. Like all bonded whiskeys, Jack Daniel’s Bonded was produced in one distilling season, aged for a minimum of 4 years, and bottled at 50% alcohol by volume. It’s one with depth of character, offering a host of flavors that marry well. Jack Daniel’s Bonded isn’t entirely new, however, as it has been available in the global travel retail market for the past several years but is now available on store shelves everywhere.
  • Details
    • Mashbill: 80% corn, 12% malted barley, 8% rye
    • Region: Lynchburg, Tennesssee
    • Proof: 100 (50% ABV)
    • Color: Dark mahogany
    • Nose: Caramel, cherry, oak, dried herbs, banana
    • Taste: Brown sugar, honey, peanuts, cooked dark fruit, dark chocolate, barrel spice
    • Finish: Warm baking spice, caramel, smoke
    • Price: $30 (750ml)
    • Rating: 82
  • Bill's Whatever Corner
  • Willett Straight Rye Whiskey
    • Family Estate Bottled Small Batch Rye
    • Aged in Hand Selected White Oak for Four Years Bottled at Cask Strength
    • 109.6 Proof (54.8%)

Segment 3 (Announcements & Feedback)

  • Please Help Support the Show
    • Patreon
    • Paypal
    • Merch
    • Topics

Segment 4 (New Subscribers, New Supporters & Live Participants)

  • Mastodon
    • Francisco de la Pena
  • Discord
    • ProgrammerDave
    • Elira_Marine
  • Live Chat
    • Woody, KC1VOP
    • Tony, K4XSS
    • Jared, W7AQB
    • Jon, K1BTZ
    • Tim, KD0UUU

LHS Episode #574: WINE Good It Is

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Segment 2 (Amateur Radio)

  • Call for Applications – YOTA Summer Camp France 2025
  • IARU Celebrates Centenary 100 Years

Segment 3 (Open Source)

  • 5 Reasons Ubuntu Is Not the Best Windows Replacement

Segment 4 (Linux in the Ham Shack)

Segment 5 (Announcements & Feedback)

  • Please Help Support the Show
    • Patreon
    • Paypal
    • Merch
    • YouTube!

Segment 6 (New Subscribers, New Supporters & Live Participants)

  • Facebook
    • Mike Sullivan
  • Mastodon
    • Bill VE7WYC
  • YouTube
    • Roy - KW4G
    • Mark Trevian
    • bionical55
  • Discord
    • Chris K4KNA
    • KQ4SQF / Mark
    • Jim P. (K4INC)
    • breze
    • chika
    • kd4wov Tom
    • AlMaliki
  • Bluesky
    • Ham2K            
  • Live Chat
    • Steve, KJ5T

Show Notes #573: Ham2K Portable Logger Deep Dive

Segment 1 (Deep Dive)

  • PoLo (Ham2K Portabe Logger) Deep Dive
  • Topics
    • A Little About Sebastian (KI2D)
    • Origin of PoLo
    • Licensing and code base
    • Platforms supported
    • Installation procedure
    • Getting started / setup
    • Features and options
    • Special features / offline access / etc?
    • Anything we missed or that you'd like to add?

Segment 2 (Announcements & Feedback)

  • Please Help Support the Show
    • Patreon
    • Paypal
    • Merchandise

Segment 3 (New Subscribers, New Supporters & Live Participants)

  • Live Chat
    • Mike, K6GTE
    • Woody, KC1VOP
    • Eduardo, PU5PEO
    • Tony, K4XSS

Show Notes #572: The Weekender CXXVI

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Spin the Random Topic Wheel (Segment 1)

  • What Browser Extensions Do You Use and Why?

This Weekend in Hedonism (Segment 2)

  • Cheryl's Recipe Corner
  • Banana Bread Pancakes
  • Description
    • This week I picked a Pancake recipe, as we are coming up on "Shrove Tuesday" (March 4th).  In the United Kingdom, Ireland and parts of the Commonwealth, Shrove Tuesday is also known as Pancake Day or Pancake Tuesday; otherwise it's known as Fat Tuesday or Mardi Gras!  And what's better than Banana Bread flavored pancakes!
  • Ingredients
    • 1-1/4 cups all-purpose flour
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1 large ripe banana
    • 1 large egg
    • 1/3 cup white sugar
    • 1/4 cup milk
    • 1/4 teaspoon vanilla extract
    • 1/4 cup unsalted butter, melted
    • 1/2 cup finely chopped walnuts
    • 1 tablespoon unsalted butter, or as needed
  • Directions
    • Combine flour, salt, baking powder, and baking soda in a small bowl with a whisk. Reserve until needed. Place banana in a mixing bowl and mash into a smooth paste with a potato masher. Add egg and sugar and whisk thoroughly until sugar is dissolved and mixture is smooth and creamy, about 2 minutes. Add milk, vanilla extract, 1/4 cup melted butter, walnuts, and flour mixture. Whisk until just combined. Let batter rest for 10 minutes. Melt 1 tablespoon butter in a large, nonstick pan or skillet over medium-high heat. Once the pan is hot, transfer in about 1/3 cup of the batter per pancake. Reduce heat to medium and cook until edges start to look dry and small air bubbles pop up through the surface, about 3 minutes. Flip and cook until golden brown, about 3 minutes more. Serve immediately. Chef's Note: While an almost-black banana is recommended here, as long as your banana is fully ripe, and you're able to mash it fairly smooth, it should still work for this recipe. If you want these a little more decadent, sprinkle on a little chopped dark chocolate before you flip the pancakes — which, of course, is the secret ingredient in our famous banana bread recipe. 
  • Cheryl's Mixed Drink Corner
  • Brandy Crusta
  • Description
    • Continuing on the Mardi Gras trend... this drink was established as one of the oldest classic cocktails on record (and a direct forbear of the popular Sidecar) in New Orleans; it was invented in the 1850s by Joseph Santini, an Italian bartender plying his trade in New Orleans
  • Ingredients
    • 2 ounces brandy
    • 1/4 ounce orange curaçao
    • 1 teaspoon maraschino liqueur
    • 1/2 ounce lemon juice, freshly squeezed
    • 1/2 ounce simple syrup
    • 1 dash Angostura bitters
    • Garnish: lemon twist
    • Garnish: sugar rim
  • Directions
    • Rim a coupe glass with sugar and set aside. Add the brandy, orange curaçao, maraschino liqueur, lemon juice, simple syrup, and bitters into a shaker with ice and shake until well-chilled. Strain into the prepared glass. Garnish with a lemon twist.
  • Russ's Drink Corner
  • Beards Town Kentucky Straight Bourbon Whiskey
  • Description
    • There wasn't much detail to be found about this particular bourbon. It was one I'd never heard of and sitting on the shelf at a larger convenience store outside St. Louis. Bottled at 90 proof with a price tag in the mid-20 dollar range it seemed like it was worth a shot. A little investigation led to the discovery that it's produced by Sazerac but nothing about it really speaks to it. It might be on off brand product. It's a Kentucky straight bourbon with no age statement so it's most likely aged more than 4 years. Being from Sazerac, that seems likely further confirmed. I picked it up hoping it might be a nice alternative for making cocktails or sipping from a whiskey found on the bottom shelf. Beards Town, by the way, is apparently an old name for Bardstown, a place where many fine Kentucky whiskies originate.
  • Details
    • Mashbill: Undisclosed
    • Region: Bardstown, Kentucky
    • Proof: 90 (45% ABV)
    • Color: Light amber
    • Nose: Toasted oak, clover honey, cinnamon, vanilla
    • Taste: Vanilla, honey, slightly grassy, barrel spice
    • Finish: Medium length, drying with notes of oak, baking spice and honey
    • Price: $25 (750ml)
    • Rating: 83

Segment 3 (Announcements & Feedback)

  • Comment on Episode 571 from Ross, KD0VHN
    • RE OBS: There’s an acronym conflict between Open Broadcaster Software and SUSE’s Open Build Service. It’s annoying because you have to pay attention to context, something AIs still don’t manage very well. The AI model was probably trained on material that doesn’t include Open Broadcaster. RE Linux on the iMac w/32bit EFI image: Debian 12.x (Bookworm) has i386 installation media, but I believe upcoming version 13 (Trixie) will not support i386. At least, there’s currently no installation image for testing on that architecture. For long term paths forward for older 32 bit systems Linux is probably not a good choice at this point even though some distros do have some years left in the support life cycles. Many distros and software projects are phasing out legacy x86 support to lighten their support burden. Instead people may want to look at NetBSD or OpenBSD (not FreeBSD because they’re also phasing out 32 bit x86 legacy support). However, it would be a good idea to check software compatibility support for their chosen BSD because not all ham radio projects support the BSDs. If the software isn’t already in their package repositories or an equivalent isn’t available, porting might be necessary which may or may not be as easy as running ./configure && make especially when it comes to audio subsystem API support.
  • Please Help Support the Show
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    • Merch
    • Topics

Segment 4 (New Subscribers, New Supporters & Live Participants)

  • Subscribers and Patreons
    • David, W4DPE
  • Mastodon
    • @jessdail
  • Discord
    • Jack_Ripkin
    • Magus Zeal
  • YouTube
    • KW4G
    • Mark Trebian
  • Live Chat
    • Steve, KJ5T
    • Mike, K6GTE
    • Darren, VK6EK