Show Notes #421: YOTA Camp Deep Dive

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Segment 1 (Deep Dive)

  • Interview
  • Youth on the Air Camp - IARU Region 2
    • Neil Rapp, Coordinator - WB2VPG
    • Peter Lafreniere, Participant - N8JPL
  • Topics
    • What is YOTA Camp?
    • Participants and the selection process
    • Location(s)
    • Activities and Events
    • The VOA Museum
    • Future of the camp

Segment 2 (Announcements & Feedback)

  • YouTube Comment from Dr. Mikeal Hughes
  • Comment on Episode #393 from Ken
  • E-mail from Gene, BX8AAD

Show Notes #420: No No Jar Jar

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Segment 1 (Lead Topic)

  • Youth on the Air Camp 2021 to be On the Air and Streaming Selected Events Online

Segment 2 (Amateur Radio)

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

  • LHSBot Now Connected to

Segment 5 (Social Media Roundup)

  • Patreons
    • David Potter
  • Subscriptions
    • Paul Mooney
  • Facebook
    • Russ Hules
  • Twitter
    • @Emcommprep
    • @VA3SMU
    • @LincolnMics
    • @braincode
    • @ratinthetub
    • @ELavrova24
  • YouTube
    • Ambrish Upadhyay
  • Discord
    • RetroPia
    • Aki
    • Symbola
    • riPPerMD

Show Notes #419: The Weekender LXXIV

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This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Announcements
    • Still working on the mailing list.
    • Still looking for good leads on places to get short runs of T-shirts printed for a reasonable cost. We can do one color or full color.
  • LHS Ham Radio Challenge
    • Turn off WSJT-X for a few minutes and fire up fldigi to get a feel for what PSK31 used to be like in the not-so-distant past of amateur radio.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Expand your knowledge in a scripting language, whether it's one you're familiar with or not--even if it's just to pick up one or two class methods or learn a new way to do something you've already done.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Strawberry Pretzel Salad
  • Description
    • I love quick and easy recipes for summertime desserts, and this is a great dessert to take to cookouts and such!  Sweet and salty, it is the way to go!
  • Ingredients
    • 1 package (6 oz) Jell-O strawberry-flavored gelatin
    • 2 cups boiling water
    • 2 boxes (10 oz each) frozen sweetened strawberries in juice, thawed
    • 2 cups finely crushed small pretzel twists (about 6 cups small pretzel twists)
    • 1/2 cup butter, melted
    • 1/2 cup sugar1 package (8 oz) cream cheese, softened
    • 1 container (6 oz) French Vanilla Yogurt
    • 1 cup Frozen whipped topping (like Cool Whip), thawed
  • Directions
    • In medium bowl, stir strawberry gelatin and boiling water until dissolved. Stir in strawberries and juice; refrigerate 60 to 90 minutes or until partially set. Meanwhile, heat oven to 350°F. In small bowl, mix crushed pretzels, melted butter and 1/4 cup of the sugar. Press firmly into bottom of ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes; cool completely, about 30 minutes. In medium bowl, beat cream cheese, yogurt and remaining 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping until incorporated. Carefully spread over cooled crust. Pour strawberry gelatin mixture over cream cheese filling layer; spread evenly. Refrigerate until firm, at least 3 hours. To serve, cut into 4 rows by 3 rows. Notes: Store covered in refrigerator. If desired, top with additional crushed pretzels or a dollop of whipped topping before serving. To easily crush pretzels, measure out what you need for the recipe and place them in a resealable gallon-size food storage bag; remove air from the bag and seal. Use a rolling pin or the flat side of a meat mallet to crush pretzels.
  • Cheryl's Mixed Drink Corner
  • Strawberry Mojito
  • Description
    • Summer... the time for fresh and light cocktails!  This one uses the tasty strawberry to kick it up and notch!
  • Ingredients
    • white sugar, for rimming
    • 2 large limes, quartered
    • 1/2 bunch mint leaves
    • 7 strawberries, quartered
    • 1 cup white sugar
    • 1 cup white rum
    • 2 cups club soda
    • 8 cups ice cubes
  • Directions
    • Pour 1/4 to 1/2 inch of sugar onto a small, shallow plate. Run one of the lime quarters around the rim of each cocktail glass, then dip the glasses into the sugar to rim; set aside. Squeeze all of the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 cup of sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the rum and club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.
  • Russ's Drink Corner
  • Undammed Spirits Thief Creek Straight Bourbon
  • Description
    • Thief Creek is a stream in the Beartooth Mountains that flows into the Clark's Fork of the Yellowstone. Thief Creek Bourbon is a smooth sipping whiskey with layers of complexity, classic bourbon on the nose, some spice on the tongue and a lasting finish that isn’t too sweet. We are inspired by the matchless beauty that Montana has to offer. Each of our products is named after one of the streams in the Yellowstone watershed.
  • Details
    • Mashbill: Unknown (at least 51% corn)
    • Proof: 86 (43% ABV)
    • Region: Billings, Montana
    • Color: Light amber
    • Nose: Vanilla, hay, citrus, chlorine
    • Taste: Hint of caramel, white pepper, green grass, lemongrass, banana, sweet corn
    • Finish: Short finish with a light touch of vanilla and nuts that disappears like the Yellowstone around the next bend
    • Price: $35 (750 ml)
    • Rating: 81
  • Bill's Whatever Corner
  • Heaven’s Door Double Barrel Whiskey
  • Description
    • Heaven's Door Double Barrel Whiskey is comprised of a unique blend of three different whiskeys - two whiskeys from Tennessee with a traditional bourbon mash bill, and a straight rye whiskey. Each of these whiskeys is aged independently in both new oak and fresh dumped bourbon barrels for at least six years before being married together and aged an additional year in virgin, heavy charred, American oak barrels. Our proprietary finished barrel specification creates robust flavors of toasted hardwood in a dark, amber hued finished whiskey. Heaven’s Door Double Barrel Whiskey is maple charcoal mellowed after distillation, also known as the Lincoln County Process, resulting in a smooth finish.
  • Details
    • Aged least 6 years
    • Nose: Gingerbread and toasted cinnamon, holiday spices with deep oak aromas
    • Taste: Strong flavors of dried fruit, heartland-toasted grains and oats, with a finish of persimmon, mulberry and fennel.
    • Finish: Bold and complex with a lasting caramel finish.
    • Proof: 100 (50% ABV)