Show Notes #448: Grounding and Bonding Deep Dive

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Segment 1 (Deep Dive)

  • Ground and Bonding for the Radio Amateur
  • With Russ' new project that he will fill us in on, we started to discuss grounding needs and we felt this would make for a great deep dive.
  • Interview with Ward Silver, N0AX
    • Licensed since 1972, Ward is the author of several books including the Grounding and Bonding for the Radio Amateur, Ham Radio for Dummies,Two-Way Radios and Scanners for DummiesCircuitbuilding for Dummies, three ARRL License Study Guides (also the editor) and a novelette entitled Zone of Iniquity.  Ward also served as the lead editor for the ARRL Handbook and ARRL Antenna Book, and served as editor for the ARRL Contest Update and ARRL Contest Coral.  Ward has also been awarded the "Amateur of Year" award from the Dayton Hamvention and was inducted into the CQ Contest Hall of Fame. We could go on and on about Ward because he has made many contributions to Amateur Radio, but let's say hello and welcome to the podcast to Ward Silver, N0AX.

Segment 2 (Announcements & Feedback)

  • E-mail from Serge, ON4AA
  • Patreon Comment from CubicleNate

Show Notes #447: A Whiff of Ozone

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Segment 1 (Lead Topic)

  • We're Back!
  • Recording Time Changes

Segment 2 (Amateur Radio)

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

  • Some WFView Experimentation
  • Holiday Break Projects

Segment 5 (Social Media Roundup)

  • Subscriptions
    • Craig Crison
  • Facebook
    • Michael Leonard Farkas
    • Marshall Van Wagner III
    • Christopher Patrick Welker
    • TJ Johnston
    • Jared Brown
    • Darin Moss
    • Martin Gardiner
    • Flam Wellman
    • Ken Bell
    • James Webb III
    • Anthony Stein
    • Amlan Chatterjee
    • Kurt Zimmerman
    • Matthew Sparks
    • Bernard Muller-Thym
    • Jean Mandeville
    • Wendall Holbrooks
    • Jackson Harvey
    • Patrick LaPoint
    • Dukedi Leedi
    • Michael Carey
    • Robert White
    • James Booth
    • Richard Donahue
  • Twitter
    • @GeraldN88311212
    • @WorldBeyond7121
    • @gurustave
    • @kyleaa0z
    • @G0VJG
  • YouTube
    • longfeather127
    • Gustave Michel
    • Kuber Koos
    • Derek Trounce
    • boblosee
  • Discord
    • F4CPY_Didier

Show Notes #446: The Weekender LXXXIV

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This Weekend in Amateur Radio (Segment 1)

  • Contests This Weekend
  • Contests Next Weekend
  • Special Events
  • Announcements
    • We will be changing our recording night to Wednesdays starting very soon. Check out the web site, Discord, Twitter, Telegram, Facebook for details as they are released.
  • LHS Ham Radio Challenge
    • Experience remote station operation with some hardware or software that allows you to be on the air somewhere away from the control point.
    • Additional info: (RCforb)

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Check out wfview or another solution that gives you the option of remote station operation.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • One-Pot Enchilada Rigatoni
  • Description
    • Winter is the time of year where I love casseroles and hearty meals.  But, sometimes it gets boring when it's an Italian themed item.  This recipe is in my "to try" list, because it sounds fantastic with an added spin on it that takes the Italian away from it!
  • Ingredients
    • 1 lb lean (at least 80%) ground beef
    • 1 can (19 oz) Mild enchilada sauce
    • 1 can (12 oz) evaporated milk
    • 1 lb uncooked rigatoni pasta
    • 1 can (11 oz) whole kernel corn with red and green bell peppers
    • 2 cups shredded Mexican cheese blend (8 oz)
  • Directions
    • In nonstick 5-quart Dutch oven, cook beef with salt to taste over high heat, stirring frequently, until brown. Do not drain.  Add enchilada sauce, evaporated milk, 4 cups hot water, the pasta and corn. Heat to boiling over high heat. Reduce heat; simmer uncovered 15 minutes, stirring occasionally; do not drain.  Remove from heat; stir in cheese. Serve topped with crushed tortilla chips, cilantro and chopped green onions, if desired.
  • Cheryl's Mixed Drink Corner
  • Toasted Almond
  • Description
    • It's snowing outside, and that calls for a nice wintery drink. And this is it!
  • Ingredients
    • 2 parts vodka
    • 2 parts amaretto
    • 1 part coffee liquor (like Kahlua)
    • 3 parts heavy cream
  • Directions (Cocktail)
    • Place all ingredients in a cocktail shaker: add ice and shake!  Strain into a glass. Garnish with nutmeg to add a warm-spiced flavor to the drink.
  • Russ's Drink Corner
  • Angel's Envy Kentucky Straight Bourbon 
  • Description
    • Where other bourbons stop, Angel’s Envy finishes. Angel’s Envy Kentucky Straight Bourbon is finished in port wine casks for an award-winning spirit. We guide each batch’s conditioning, blending our handcrafted bourbon in small batches of 8 to 10 barrels at a time.
  • Details
    • Mashbill: 72% corn, 18% rye, 10% malted barley
    • Proof: 86.6 (43.3% ABV)
    • Region: Louisville, Kentucky
    • Color: Medium amber
    • Nose: Oak, dark fruit, raisins, peanut brittle, baking spices, buttered biscuits, Sharpie
    • Taste: Raisin, dark fruit, cocoa, baking spices, oak, dune grass, fruitcake
    • Finish: Medium length with hints of fruit, oak and peanuts and a vague sweetness
    • Price: $50 (750 ml)
    • Rating: 82 (90+ in an Old Fashioned)

Show Notes #445: Year-End Round Table 2021

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  • Roundtable Topics
  • Participants' Choice
    • CubicleNate
    • Joe, K0NEB
    • Tony, K4XSS
    • Jonathan, W5AJQ
    • Steve, KA7HVT
    • Ted, WA0EIR
    • Scott, N8VSI
    • Don, KB2YSI
    • Carter ("Hutch"), K9KJN
  • Cheryl's Recipe Corner!
  • Rum Cake
  • Description
    • A tasty addition to your dessert table for your holiday dinner... or anytime you're wanting a delicious cake! Rich, K0EB, requested a rum cake.
  • Ingredients (Cake)
    • 1 box (about 18 oz.) yellow cake mix
    • 1 package (3.5 oz.) instant vanilla pudding mix
    • 4 whole eggs
    • 1/2 c. cold water
    • 1/2 c. canola oil
    • 1/2 c. rum (dark or light is fine... but dark is better!)
    • 1 c. chopped pecans
    • brown sugar (optional)
  • Ingredients (Glaze)
    • 1 1/2 sticks of butter
    • 1/4 c. water
    • 1 1/2 c. granulated sugar
    • 3/4 c. rum
  • Directions (Cake)
    • Preheat oven to 325F. Grease and flour a bundt cake pan (you can cheat and use "Bakers Joy", if you like!). Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts (extra yum). Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake.
  • Directions (Glaze)
    • When cake has ten minutes left to bake, make the glaze. Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds. Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Thoroughly (and gently!) prick surface of cake with a fork.  Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.