Show Notes #411: We Named the Dog Indiana

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Segment 2 (Amateur Radio)

  • Russian Robinson Club Announces Activation of Rare IOTA Islands in the Aleutians

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

  • Fedora 33 -> 34 in the NE4RD Shack

Segment 5 (Social Media Roundup)

  • Patreons
    • Jim Lawson
  • Subscriptions
    • Chris DeLuca
  • Facebook
    • Roger Worley
    • Adam Bush
    • Fleury Mauricio
  • Twitter
    • @Siso - HK3W
    • @HowiePepper
    • @LesterM94744880
    • @GlobalTechG
    • @gcremerius
    • @cqqrz
  • YouTube
    • Tolits Ski

Show Notes #410: The Weekender LXXI

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • State QSO Party Challenge & WAQP
    • Arkansas
  • Contests Next Weekend
  • Special Events
  • Announcements
    • Mailing list will soon be recovered. Sorry for the outage.
  • LHS Ham Radio Challenge
    • Get on the air with JS8Call and make a contact or two.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Get on the air with JS8Call and make a contact or two.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Creme de Menthe Chocolate Pie
  • Description
    • I am a lazy cook in the summer.  And I love easy desserts.  This is the best of both worlds, and adds a boozy buzz to go with it!  And it's a retro recipe from the 50's... they definitely knew how to party!
  • Ingredients
    • 25 chocolate sandwich cookies 
    • 1/2 cup butter, melted 
    • 2 cups marshmallow creme
    • 1/4 cup creme de menthe liqueur
    • 2 cups whipping cream
  • Directions
    • Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch springform pan. In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.
  • Ingredients
    • Grated chocolate, cocoa powder, or crushed graham crackers; for rimming your glass
    • 3/4 ounce cream
    • 3/4 ounce white crème de cacao liqueur
    • 3/4 ounce green crème de menthe liqueur
  • Cheryl's Mixed Drink Corner
  • Grasshopper
  • Directions
    • If you'd like to rim the glass, wet it with a quick dip in a shallow dish filled with either liqueur from the recipe. While still holding the glass upside down, roll the rim in a dish of grated chocolate, cocoa powder, or finely crushed graham crackers. In a cocktail shaker filled with ice cubes, pour the cream, white crème de cacao, and green crème de menthe. Pour ingredients into shaker Shake well. Strain into the prepared cocktail glass. Serve and enjoy.
  • Russ's Drink Corner
  • Cardenal Mendoza Solera Gran Reserva
  • Description
    • Cardenal Mendoza Clásico is a Solera Gran Reserva Brandy de Jerez created from a selection of the best holandas--the finest spirit, distilled slowly in alquitaras or pot stills--which are aged in the traditional system known as soleras and criaderas. Cardenal Mendoza Clásico is an exceptional Brandy de Jerez, aged for an average of 15 years in Oloroso and Pedro Ximénez Sherry Wine casks. One of the biggest soleras in Jerez, the scale of this solera guarantees proper ageing for an average of fifteen years and exceptional quality for the Brandy Cardenal Mendoza Clásico. In 1877 the Sánchez Romate family started producing brandy for private consumption. Word of its fine quality spread and the bodega decided to bottle it for commercial sale with the name Cardenal Mendoza. The name pays homage to the first Cardenal Mendoza, Don Pedro González de Mendoza (1423-1495), a prominent historical figure in 15th century Spain. As counsellor to King Fernando II and Queen Isabel I, he had the complete confidence of the Queen and played decisive roles in supporting Columbus’ first voyage to the Americas and in the unification of Spain.
  • Details
    • Mashbill: 100% Sherry (grapes)
    • Proof: 40% (80 Proof)
    • Region: Cadiz, Spain
    • Color: Dark mahogany
    • Nose: Wood spice, caramel, cinnabon buns, prunes, coffee, vanilla, pepper, orange peel
    • Taste: Raisin, prune, fig, herbal tea, dark chocolate, hazelnut
    • Finish: Medium length with peppery notes, raisins and peppermint
    • Price: $55 (750 ml)
    • Rating: 97
  • Bill's Whatever Corner
  • Drambuie

Show Notes #409: JS8Call Deep Dive

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Segment 1 (Deep Dive)

  • JS8Call and the Amateur Radio Software Award
  • Interview
    • Jordan Sherer, KN4CRD
    • Claus Niesen, AE0S
    • Kun Lin, N7DMR
    • Rich Gordon, K0EB
  • Topics
    • JS8Call
    • Amateur Radio Software Award

Segment 2 (Announcements & Feedback)

  • Voice Mail from Tom, WA2IVD
  • YouTube Comment from qwazycat

Show Notes #408: Let’s Get Metaphysical

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Segment 1 (Lead Topic)

Segment 2 (Amateur Radio)

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

  • HamPI & HamPC Progress Testing in the NE4RD Shack

Segment 5 (Social Media Roundup)

  • Facebook
    • David Potter
  • Twitter
    • @csapkod
    • @TimeBraid
    • @ValiantSam
  • YouTube
    • Mike
  • Mailing List
    • Working on getting it recovered!
  • Merchandise Sales
    • Clint Bradford
    • Gary Watson