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Show Notes #321: The Weekender XL

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This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Announcements
    • Keep a few dollars back. Our Hamvention 2020 campaign will be starting up shortly! Thank you in advance.
  • LHS Ham Radio Challenge
    • Use GridTracker to work at least ten states on any band with FT-8. See how easy it is.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Google for a trending Open Source topic or technology and learn something about it even if it's not relevent to your field or life.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Margarita Cupcakes
  • Ingredients
    • 9 ounces margarita mix
    • 3 ounces tequila
    • 3/4 ounce Grand Marnier
    • 1 box white cake mix
    • 3 large egg whites
    • 2 tablespoons canola or vegetable oil
    • 1 tablespoon lime zest
  • Lime Buttercream Icing
  • Ingredients
    • 1 cup unsalted butter, at room temperature
    • 5 to 6 cups powdered sugar
    • 2 tablespoons freshly squeezed lime juice
    • 1 teaspoon lime zest
    • 1/8 teaspoon salt
    • green food coloring, if desired
    • small lime slices for garnish, if desired
  • Directions (Cupcakes)
    • Preheat oven to 350°F. Line two dozen cupcake tins with paper liners. Whisk together margarita mix, tequila and Grand Marnier in a small bowl. Measure out 1 1/4 cups for the recipe; pour the rest on some ice and drink it while making the cupcakes. In a large bowl, use an electric mixer to combine the cake mix, egg whites, oil, lime zest and 1 1/4 cups of the margarita mix from step 1. Blend on low for about 30 seconds and then increase speed to medium and blend for two additional minutes. Batter will be slightly lumpy. Spoon the batter into cupcake liners (about 3/4 full). Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool for about 10 minutes in the pans, then remove them to a rack to cool completely.
  • Directions (Icing)
    • Place the butter in a large bowl and beat with electric mixer until the butter is fluffy. Add 5 cups of powdered sugar, lime juice, zest and salt. Mix until thick and creamy. Add more powdered sugar until the frosting is of a good spreading (or piping) consistency. Mix in a tiny amount of green food coloring or gel paste if you'd like the frosting to have a green tint. Ice the cupcakes in whatever manner you prefer... spreading or piping the frosting. Use small lime slices as garnish.
  • Notes and Tips
    • Conversions: 9 ounces = a little over a cup, 3 ounces = a little less than 1/3 cup, 3/4 ounce = 1 1/2 Tablespoons. Grand Marnier is an orange liqueur- sub another kind if you'd like or add in some orange juice. Don't worry too much about exact measuring for the margarita mix/tequila/Grand Marnier. Just eyeball it and measure out the 1 1/4 cups that you'll need for the recipe. If you just spread frosting on the cupcakes (rather than piping), you'll probably have a bit of frosting leftover. If you prepare these a day before, it's best to place them into a covered container and refrigerate them. Remove them to room temperature a couple of hours before serving. Of course, they're best if eaten the day they're made.
  • Russ's Drink Corner
  • Tomatin Dualchas Highland Single Malt Scotch
  • Description
    • When Tomatin Distillery was established in 1897, the isolated and idyllic setting of Tomatin was almost perfect. However there wasn’t a local workforce; the local inhabitants were scattered shepherds and cattle drovers. The company began a project of construction to accommodate its workforce. Since that time the distillery has been at the heart of the community and the community at the heart of the distillery. This legacy has continued and Tomatin remains one of the few distilleries to provide a home for its dedicated craftsmen. Time in Bourbon barrels and Virgin Oak casks brings a light sweetness to The Tomatin Legacy, which boasts aromas of vanilla, marshmallow, pineapple and lemon. On the palate gentle flavours of candy, pine, lemon sherbet, apples and sponge cake emerge ahead of a light, clean finish.
  • Details
    • Mashbill: Barley
    • ABV: 43% (86 Proof)
    • Region: Highlands
    • Color: Light gold
    • Nose: Light and fruity with hints of vanilla, pineapple, unripe banana and lemon
    • Taste: Similar to the nose with vanilla, lemon, straw and a hint of a pepper
    • Finish: Short, with oaky sweetness and lingering tingle of pepper
    • Price: $20-25 (750ml)
    • Rating: 84
  • Bill's Whatever Corner
  • Stone Brewing - Stone IPA - The Iconic West Coast Style IPA 
  • Details
    • ABV:  6.9%
    • IBU:  71
    • From the Brewer:  By definition, an India pale ale is hoppier and higher in alcohol than its little brother, pale ale—and we deliver in spades. One of the most well-respected and best-selling IPAs in the country, this golden beauty explodes with tropical, citrusy, piney hop flavors and aromas, all perfectly balanced by a subtle malt character. This crisp, extra hoppy brew is hugely refreshing on a hot day, but will always deliver no matter when you choose to drink it.

Show Notes #320: The Fire Down Below

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Segment 1 (Lead Topic)

Segment 2 (Amateur Radio)

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

  • Contesting on CQRLOG

Segment 5 (Social Media Roundup)

  • Facebook
    • David Filmer
  • Twitter
    • @Grete_64415
    • @VK3ZZK_HK6O
    • @VE1XE
    • @muz4now
    • @Przemek39408192
  • YouTube
    • Nele
    • Tom Mihelich
    • Tim Stanton
    • Ray Ettinger

Show Notes #319: HF Homebrew Antennas Deep Dive

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Segment 1 (Deep Dive)

  • Simple Homebrew Antennas for HF
  • All-Band or Multi-Band
    • G5RV (+ other variants)
    • G7FEK
    • Dipoles (Random Length, Double Zepp, Trapped, Fan, Folded, Cobbweb, Octopus, OCFD)
    • EFHW
    • Magloop
  • Single Band
    • Dipoles (Horizontal, Vertical, Hatted (T frame/H frame))
    • Verticals (1/4 wave, 3/8 wave) 
    • EFHW
    • Delta Loop
    • Quad Loop
    • Sterba Curtain
  • Discussion Topics for Each Type
    • Advantages
    • Disadvantages
    • NVISability
    • Materials/Components
    • Ease of construction/Necessary skills
    • Loss/Efficiency
    • Radation pattern
    • Grounding/Ground planes/Noise
    • Native/Overall SWR/Impedance
    • Cost
    • Tools: VNA, Analyzer, Dummy Load

Segment 2 (Announcements & Feedback)

  • Patreon Message from Jonas Rullo

Show Notes #309: The Weekender XXXVI

Listen Now

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Announcements
    • A contest is on the way. The scope and prize(s) have not yet been determined but stay tuned!
  • LHS Ham Radio Challenge
    • Try out this new find SDRangel is an Open Source Qt5 / OpenGL 3.0+ SDR and signal analyzer frontend to various hardware.  http://url.bcts.info/gU

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Give us feedback on your open source amateur radio hardware and software in your shack!

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • School Lunchroom Pizza
  • Description
    • On Saturday night we hosted a 1980's party, and this is one of the items we decided to provide for dinner. Russ said it was pretty spot-on.
  • Ingredients (Crust)
    • 2? flour
    • ¾ cup powdered milk
    • 2 Tbsp sugar
    • 1 packet of quick rise yeast
    • 1 tsp salt
    • 1? cup warm water (105-110 degrees)
    • 2 Tbsp vegetable oil
  • Ingredients (Filling)
    • ½ pound ground chuck and/or ground Italian Sausage
    • ½ tsp salt
    • ½ tsp pepper
    • 1 8oz block mozzarella cheese – grated yourself (To be authentic school pizza, you will have to use imitation mozzarella shreds.)
  • Ingredients (Sauce)
    • 6oz can tomato paste
    • 1 cup water
    • ? olive oil
    • 2 cloves garlic minced
    • 1 tsp salt
    • 1 tsp pepper
    • ½ tbsp dried oregano
    • ½ tbsp dried basil
    • ½ tsp dried rosemary crushed
  • Directions (Crust)
    • Preheat oven to 475 degrees. Spray a half sheet pan with non-stick pan spray and lay Parchment paper down. Cooking spray makes the parchment stick. In a large bowl mix flour, powdered milk, sugar, yeast, salt – whisk to blend. Add oil to hot water (110-115 degrees) – pour into your dry mixture. Stir with a wooden spoon until batter forms – don’t worry about lumps – you just want no dry spots. Spread dough into pan using fingertips until it’s even. If dough doesn’t want to cooperate, let rest 5 minutes and try again. Bake just the crust for 8-10 minutes – remove from oven and set aside.
  • Directions (Filling)
    • Brown meat(s), seasoned with salt and pepper, until it resembles crumbles – set aside and drain meat. Get out the pizza sauce – to partially baked crust, assemble.
  • Directions (Sauce)
    • Spread all over crust (to the edges). Sprinkle meats on top of sauce. Sprinkle cheese on top of meat. Bake at 475 degrees for 8-10 minutes until cheese melts and begins to brown. Remove from oven – let stand 5 minutes. Cut into rectangles and serve!
  • Russ's Drink Corner
  • J.W. Kelly & Co. Old Milford Bourbon
  • Description
    • J.W. Kelly & Co. is a heritage brand having been started in 1866 by J.W. Kelly, an immigrant from Ireland in 1862. who had immigrated from Ireland to the U.S. in 1862. He ventured from New York to Chattanooga, Tennessee and took up residency there. The distillery operated there until 1915 when Prohibition put it out of business. Recently resurrected, Old Milford Bourbon is the first expression released by the company in over 100 years. It is a blend of 8-year, 6-year and 5-year-old bourbons with an interesting mashbill that leads to a unique product.
  • Details
    • Mashbill: 75% corn, 20% malted rye, 5% barley
    • ABV: 47% (94 Proof)
    • Region: Chattanooga, Tennessee
    • Color: Dark amber with a hint of mahogany
    • Nose: Butterscotch, vanilla, toasted oak, subtle mint, rubber, raspberry
    • Taste: Butterscotch, vanilla, milk chocolate, black pepper, barrel oak, fairly prominent alcohol note
    • Finish: Lingering dry note of barrel spice, toasted oats, vanilla and touch of sweet melon
    • Price: $30 to $60 (750ml)
    • Rating: 84
  • Bill's Whatever Corner
  • Truly Hard Seltzer
    • 5% ABV
    • Berry Mix Pack
    • Favorites:  Blueberry & Acai, Black Cherry