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Bloggers' Rights at EFF

Show Notes #300: The Weekender XXXIII

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This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Announcements
    • Russ, K5TUX, and Cheryl, W5MOO will be operating W6R for Route 66 on the Air sometime in the early afternoon of Sunday, September 8th.
  • LHS Ham Radio Challenge
    • Dive into DMR, Yaesu System Fusion, P25, NXDN or something [V/U]HF digital.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Dive into DMR, Yaesu System Fusion, P25, NXDN or something [V/U]HF digital using Pi-Star.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • School Cafeteria Pizza
  • Description
    • We have an 80's theme party coming up, and I went on a hunt for foods that I remembered from that era.  And one food that we fondly remember was school cafeteria pizza.  I had no idea how easy this was going to be to make, so our party guests (and Russ!) will be thrilled!
  • Ingredients
    • 2 2/3 cups bread flour or all-purpose flour
    • 3/4 cup non-fat dry milk powder
    • 2 tbsp sugar
    • 1 packet quick rise or pizza yeast
    • 1 tsp salt
    • 1 2/3 cup warm water (105-110 degrees)
    • 2 tbsp vegetable oil
    • 1/2 lb Italian sausage
    • 1/2 lb lean ground beef
    • 1 jar (12 oz) pizza sauce
    • 8 oz part-skim mozzarella cheese shredded
  • Directions
    • Grease a metal (1/2-sized) sheet pan (18"x13") and line it with parchment paper. Preheat oven to 475 degrees F. In a large bowl, whisk together the flour, milk powder, sugar, yeast and salt. Microwave the water for about 1 minute and add the oil. Pour the oil and water mixture into the flour mixture and stir with a spatula until a batter is formed. If there are a few lumps remaining, it's OK. Spread the pizza dough into the prepared sheet pan, being sure the dough is spread evenly and to the edges of the pan. If you are having trouble with the dough spreading to the edges of the pan, allow the dough to rest for at least 5 minutes before spreading it with your fingertips. Meanwhile, brown the Italian sausage and ground beef together until cooked completely. Drain if necessary and set aside. Bake the un-topped crust for 6 - 8 minutes. Remove the crust and top with the pizza sauce, then the cooked sausage and beef mixture and then the shredded cheese. Return the pizza to the oven and bake for an additional 8 - 10 minutes, or until cheese is melted and beginning to brown. Slice into rectangles and serve.
  • Russ's Drink Corner
  • Rieger's Kansas City Whiskey
  • Description
    • Our Kansas City Whiskey is a blend of Straight Bourbon Whiskey, Light Corn Whiskey, and Straight Rye Whiskey, all aged at least four years, as well as a small amount of 15-year old Oloroso Sherry from the Williams & Humbert Bodega in Jerez. Kansas City Whiskey is well-balanced, smooth, and slightly sweet. It’s beautiful when served neat or on the rocks, but also works well in classic Bourbon-or Rye-based cocktails such as the Horsefeather, Manhattan and Old Fashioned.
  • Details
    • Mashbill: Corn, malted barley and rye (unknown ratio)
    • ABV: 46% (92 Proof)
    • Region: Kansas City, Missouri, USA
    • Color: Light, slightly reddish amber
    • Nose: Sweet and tart berries, sherry, caramel, nutmeg, cinnamon, clove
    • Taste: Honey butter, charred creme broulee, nondescript sweetness, caramel, vanilla, malted barley, autumnal spices
    • Finish: Long honey, nutmeg, vanilla and a slight tingly pepper spice
    • Price: $30 (750ml)
    • Rating: 89
  • Bill's Whatever Corner

Show Notes #299: Wee Oui

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Segment 1 (Lead Topic)

Segment 2 (Amateur Radio)

Segment 3 (Open Source)

  • France’s public services increasingly contribute to open source

Segment 4 (Linux in the Ham Shack)

  • RPi 4 Desktop Project Updates
  • Digital VHF/UHF and Pi-Star

Segment 5 (Social Media Roundup)

  • Subscriptions
    • Jim MacKenzie (New)
  • Facebook
    • Lucas Randol
    • James T Wyatt
    • Gregory Mitchell
    • Brandon Arias
  • Twitter
    • @chrismckain
    • @Barry_J
    • @FutureTechLook
    • @kc9on
    • @Thumper5_1_3
    • @SaraMG
    • @radio_VA3LR
    • @jenmeiwu
    • @darcioprestes
    • @Schimpfen
  • YouTube
    • Sean Barthorpe
    • BlackDog n BT
  • Mailing List
    • Dale Farnsworth

Show Notes #298: JOTA Deep Dive and Feedback-o-Rama

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Segment 1 (Deep Dive)

  • JOTA and JOTI Deep Dive

Segment 2 (Announcements & Feedback)

Show Notes #297: The Weekender XXXII

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This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Burnt Coat Lighthouse (ILLW)
  • Philo Farnsworth - Father of Modern TV
  • Burning Man
  • Announcements
  • I believe I have assembled all of the pieces for my PiRLP project and will soon be shooting video to publish on YouTube of the build.
  • New Discord functionality. Listen to your favorite music with Groovy. Also ham radio stuff with HamTheMan and QRMbot. Visit the #botland channel and have fun.
  • LHS Ham Radio Challenge
  • Spend a little time learning Morse Code. Listen on the air. Grab an open-source tutor. Add to your skillset.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
  • Attempt to make contact with the youths participating in YOTA or with a lighthouse during ILLW.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Bill's Recipe Corner!
  • Summer Bacon Mac
  • Ingredients
    • 1.5 lb of Pasta (you choose the type)
    • Bacon (lots of it, Kirkland bacon pieces)
    • Butter (2 sticks)
    • Flour (for roux)
    • 4-6 cups of shredded cheese blend
    • Panko Bread Crumbs
    • 2-3 cups of Half and Half
  • Directions
    • Make the pasta al dente. Set it aside. Make a rue. Add cream, add most of the cheese (should be thick and soupy), add bacon, add pasta. Pour into buttered glass dish (you can use whatever, butter with 1/2 stick left over). Top with more bacon, cheese and panko. Bake 350 for 30-40 minutes until melty and delicious. Serve and everyone will hate you.
  • Russ's Drink Corner
  • Henry McKenna 10 Single Barrel Bourbon
  • Description
    • Henry McKenna came to America in 1837 from Ireland and settled in Kentucky to make bourbon using his family recipe. Now made by Heaven Hill Distillery, this Henry McKenna bottling is a Kentucky Straight Bourbon. Aged 10 years, this release is also a single barrel release with each bottle bearing both the bottling date and the barrel number. The bottling also meets the Bottled in Bond criteria, meaning it's the product of a single distillation season from one distiller at a single distillery, aged in a federally bonded warehouse at exactly 100 proof.
  • Details
    • Mashbill: 75% Corn, 13% Rye, 12% Malted Barley
    • ABV: 50% (100 Proof)
    • Region: Kentucky, USA
    • Color: Medium to dark amber
    • Nose: Slightly astringent alcohol mixed with classic bourbon notes of caramel, vanilla and spiced oak.
    • Taste: Vanilla, seasoned oak, rye spice, slightly overcooked brown sugar, peanut, caramel
    • Finish: Medium length finish with hints of vanilla and caramel, tannins and oak and a hint of leather
    • Price: $30 (750ml)
    • Rating: 90
  • Bill's Whatever Corner
  • Elijah Craig Small Batch
  • Details
    • ABV: 47% (94 Proof)
    • Region:  Kentucky
    • Color:  Burnished copper
    • Nose:  Delightfully complex with notes of vanilla bean, sweet fruit, and fresh mint
    • Taste:  Smooth and warm; pleasantly woody with accents of spice, smoke, and nutmeg
    • Finish:  Long, sweet, and slightly toasty
    • Price:  $35 (750ml)
    • Rating:  Slightly Yummy

Music (Segment 4, Optional)

  • "Better Eyes" from the album #1 by Axel Antunes, courtesy of Jamendo.