Podcast RSS Feeds

LHS Voice Line

+1-909-LHS-SHOW
Call us and leave a message with your questions, thoughts or suggestions. We love feedback!

LHS Ubuntu Builds

Current Site Visitors

Content License

Creative Commons License
Linux in the Ham Shack and the Linux in the Ham Shack Logo are licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Please Visit Our Sponsor

Show Notes #356: The Weekender LII

Listen Now

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • State QSO Party Challenge(s)
    • None
  • Contests Next Weekend
  • State QSO Party Challenge(s)
    • None
  • Special Events
  • Announcements
    • Linux in the Ham Shack will have a booth at the QSO Today Virtual Ham Expo. We don't know what the booth will look like yet, what content it will have or what interaction we'll be able to provide with visitors. But we hope it's a great experience and want to thank Eric, 4Z1UG, for sponsoring a place for us in his event. Visit http://url.bcts.info/qthe to register for a free attendee pass.
  • LHS Ham Radio Challenge
    • Operate on a band or mode that is outside of your usual or comfort zone. Just one contact and you can consider yourself a true adventurer.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Put an unused Raspberry Pi collecting dust on your shelf (and you know you have at least one) to good use.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Peruvian Chicken and Green Sauce
  • Description
    • I am a Pampered Chef consultant and have been using my Pampered Chef Air Fryer a LOT.  I decided to pull out the air fryer a few days ago and make this recipe (which is a Pampered Chef recipe).  We both loved the recipe, and the sauce was fantastic (and wasn't too spicy).  If you don't own an air fryer or rotisserie, you can either bake or grill the chicken (and use a food processor or blender to make the sauce).  Next time we plan on using boneless/skinless chicken breasts (I'm not a huge fan of boning chicken!)
  • Ingredients (Chicken)
    • 1 whole chicken (4 lbs or smaller)
    • 2 tbsp vegetable oil
    • Juice from 1/2 small lime (about 1 tablespoon if using bottled)
    • 2 tsp sugar
    • 1-1/2 tsp ground cumin
    • 1 tsp ground paprika
    • 1 tsp ground oregano
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 4 garlic cloves, pressed
  • Ingredients (Sauce)
    • 1/2 medium bunch cilantro with stems (about 24 sprigs)
    • 1 jalapeño, seeds removed 
    • Juice from 1/2 small lime (about 1 tablespoon if using bottled)
    • 2 garlic cloves, pressed
    • 1/4 cup grated Parmesan cheese
    • 1 tbsp white vinegar
    • 1/4 tsp + 1/8 tsp salt
    • 1/2 cup mayonnaise
  • Directions (Chicken)
    • Pat the chicken dry with a paper towel. Combine the remaining chicken ingredients in a small bowl and coat the chicken with the mixture. Tie the legs together with a 12" (30-cm) piece of cooking twine. Tie the wings against the breasts with a 24" (61-cm) piece of twine. Insert the Deluxe Air Fryer spit though the legs where they are tied together and through the cavity, centering the bird on the spit. Insert the forks securely into the chicken and tighten the screws. Turn the wheel to select the ROTISSERIE setting; press the wheel to select. Turn the wheel to adjust the time to 45 minutes. Press the wheel to start. When the timer is up, use the retrieval tool to remove the spit.* Cook until the internal temperature reaches 165°F, adding more time, if needed.
  • Directions (Sauce)
    • Combine the sauce ingredients in the Deluxe Cooking Blender or Manual Food Processor and pulse until combined. Serve the sauce with Peruvian Chicken.
  • Russ's Drink Corner
  • Baker's 7 Single Barrel Bourbon
  • Description
    • “Burnt brown sugar, toasted marcona almonds, and hints of crème fraîche surface on the alluring nose here. The palate is firm but not overwhelming, with a potpourri of dried stone fruits, spices and a hint of molasses. The above-average finish shows a bit of heat and lots of spice. Baker’s Bourbon is tasty served neat, but works even better on the rocks.” This particular bottle came from rickhouse CL-P, barreled January, 2013, with a serial number of 000324172.
  • Details
    • Mashbill: 77% Corn, 13% Rye, 10% Malted barley
    • Proof: 53.5% (107 Proof)
    • Region: Clermont, Kentucky
    • Color: Medium amber
    • Nose: Oak, chocolate, vanilla bean, artificial cherry, peanut shells, tobacco, barrel char
    • Taste: Toasted oak, dried fruit, caramel, peanut, baking spices, honey, molasses
    • Finish: Roasted corn, barrel char, vanilla, fading baking spice
    • Price: $60-65 (750ml)
    • Rating: 82

Show Notes #355: Warp Two

Segment 1 (Lead Topic)

  • Field Day Wrap-Up

Segment 2 (Amateur Radio)

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

  • LHS Readiness: Linux Mint 20
    • LHS Readiness Score:  4.7

Segment 5 (Social Media Roundup)

  • Facebook
    • Larry Carter, Jr.
    • Jim Neal
    • Xitij Shukla
  • Twitter
    • @QSOTodayHamExpo
  • YouTube
    • Reynard Greenewood

Show Notes #354: QSO Today Ham Expo Deep Dive

Listen Now

Segment 1 (Deep Dive)

  • QSO Today Virtual Ham Expo 2020
    • Interview with creator, Eric Guth, 4Z1UG

Show Notes #353: The Weekender LI

Listen Now

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • State QSO Party Challenge(s)
    • None
  • Contests Next Weekend
  • State QSO Party Challenge(s)
    • None
  • Special Events
  • Announcements
    • Recording for Episode #354 will likely be taking place on Thursday, 6/25, at 12:30pm CDT. The episode will be aired pre-recorded on Monday, 6/29, during the usual live recording time slot. Make a note if you want to catch the actual live show.
  • LHS Ham Radio Challenge
    • Gear up for Field Day! Rules changes allow for home-to-home station contacts and also to aggregate your contacts with your own call sign with a club's contacts for additional scoring. Should be an interesting year for the biggest contest of 'em all.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Explore the Xen Project and virtualization platform and learn about its uses for productivity, cloud infrastructure and IaaS.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Easy Baked Churros
  • Description
    • I'm a huge fan of anything that involves cinnamon and sugar.  And these are a state fair (they're coming up soon!) staple for me!  Russ is not a fan, though... so he'll not offer any input on these, but they are quick and easy
  • Ingredients
    • 1/4 cup (1/2 stick) butter, melted
    • 1/2 cup sugar
    • 1 teaspoon ground cinnamon
    • 1 (12-ounce) can refrigerated buttermilk biscuits
  • Directions
    • Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. In a small bowl, combine sugar and ground cinnamon; set aside. With your hands, roll each biscuit into a 9-inch rope.  Dip in melted butter, and coat with sugar mixture.Twist several times, and place on baking sheet. Bake 10 to 12 minutes, or until golden.
  • Russ's Drink Corner
  • Yellow Spot 12YO Irish Whiskey
  • Description
    • Rather than being simply a finished whiskey, Yellow Spot is special in that it contains whiskey that has been matured for a full 12 year period in three oak cask types: American bourbon barrels, Spanish sherry butts, and uniquely, Spanish Malaga casks. The Malaga cask brings an exotic sweet note to the whiskey making it a truly delightful taste experience. Only extremely limited quantities of Yellow Spot have been bottled making it a whiskey to seek out and savour as a true rarity.
  • Details
    • Mashbill: 100% Barley (Malted & Unmalted)
    • Proof: 46% (92 Proof)
    • Region: County Cork, Ireland
    • Color: Golden honey, light caramel
    • Nose: Mown hay, black pepper, butterscotch, caramel, nutmeg, clove, sweet honey, peach
    • Taste: Honey, fresh coffee, creamy milk chocolate, red apples, toasted oak, bananas, citrus zest, toffee
    • Finish: The finish is long and sweet with notes of bread dough, meringue, dried apricot, red grapes, honey, barley
    • Price: $90-$110 (750ml)
    • Rating: 91