Category: Show Notes

Show Notes #383: Baby YOTA

Posted on by Russ Woodman
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Segment 1 (Lead Topic)

Segment 2 (Amateur Radio)

  • Opportunity to Participate in Eclipse Propagation Experiment

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

Segment 5 (Social Media Roundup)

  • Patreons
    • Brandon Rozek (New)
  • Facebook
    • Matt Burks
    • Nick Louw
  • Twitter
    • @kazikaif1337
    • @K0NYX
    • @Dan34567363
    • @edward_carruthe
    • @prometx
    • @kc2bez
    • @VE3VSA_AC8OR
  • Merchandise Sales
    • Brandon Rozek

Show Notes #382: The Weekender LXII

Posted on by Russ Woodman
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This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Announcements
    • AF0SS. Logos. Looking for ideas. Potential YSF Repeater.
  • LHS Ham Radio Challenge
    • Work some YOTA!

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Work some YOTA using open-source software (even if it's just for logging)!

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Easy Christmas Fudge
  • Description
    • I used to love to bake and make candy to give as gifts (instead of buying gifts) and this was one of my most requested recipes.
  • Ingredients
    • 2/3 cup evaporated milk
    • 1 2/3 cup sugar
    • 1/2 teaspoon salt
    • 1 1/2 cup miniature marshmallows (or 16 large marshmallows, cut into quarters)
    • 1 1/2 cup (9 ounces) semisweet chocolate chips
    • 1 teaspoon vanilla extract
    • 1/2 cup chopped pecans OR Walnuts
  • Directions
    • Line an 8-inch-square baking dish with aluminum foil, then coat with cooking spray. In a medium saucepan over medium heat, bring milk, sugar, and salt to a boil. Continue boiling 5 minutes, stirring constantly. Remove from heat and add marshmallows, chocolate chips, vanilla, and nuts. Stir 1 to 2 minutes, or until marshmallows and chocolate are melted and mixture is creamy. Pour mixture into baking dish and let cool, then cut into 1-inch squares.
  • Cheryl's Mixed Drink Corner
  • White Christmas Martini
  • Ingredients
    • 2 ounces vanilla vodka
    • 2 ounce white chocolate liqueur
    • 1 ounce white creme de cacao
    • 1 ounce half-and-half
    • Honey and coarse sanding sugar for rim garnish
  • Directions
    • Pour the honey into a shallow dish and put the sanding sugar in another shallow dish. Coat the rim of the glass in the honey; then dip the rim in the sugar to coat evenly. Set the glass aside. In a cocktail shaker filled with ice, add the vodka, white chocolate liqueur, creme de cacao, and half-and-half. Shake vigorously and strain into the prepared martini glass.
  • Russ's Drink Corner
  • Knob Creek 9 Kentucky Straight Bourbon
  • Description
    • Knob Creek is a small batch bourbon produced by Jim Beam, distilled in a more traditional style and aged 9 nine years. It is named for the area in Kentucky where Abraham Lincoln grew up, it is said that the creek nearly claimed his life when he was swimming. Knob Creek describes it as, "An unflinching balance of deep, old-style flavor with a natural oak sweetness."
  • Details
    • Mashbill: 75% corn, 13% rye, 12% malted barley
    • Proof: 50% (100 Proof)
    • Region: Clermont, Kentucky
    • Color: Golden honey with a touch of amber
    • Nose: Vanilla, caramel, honey, grain, acetone, cherry
    • Taste: Cherry, vanilla, milk chocolate, peanut, toasted oak
    • Finish: Toasty. oak-y, vanilla-y
    • Price: $35 (750 ml)
    • Rating: 86

Show Notes #381: Enter the Dragon

Posted on by Russ Woodman
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Segment 2 (Amateur Radio)

  • FCC Votes to Free Up 5.9 GHz Band for Unlicensed Wi-Fi
  • SpaceX Dragon Capsule Resilience Ferries Four Radio Amateurs to the ISS

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

  • Kali Linux 2020.4 - LHS Ready?

Segment 5 (Social Media Roundup)

  • Facebook
    • Ruel Corniffe
    • Tom Waller
  • YouTube
    • Donald Ahlskog
    • Donald Purnhagen
  • Mailing List
    • Ruel Corniffe
    • Luke Bryan

Show Notes #380: The Weekender LXI

Posted on by Russ Woodman
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This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Announcements
    • AF0SS. Logos. Looking for ideas.
  • LHS Ham Radio Challenge
    • Work on building a homebrew antenna for doing satellite work. Several low-cost and low-effort models are available with complete directions and parts lists.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Explain to me, with code preferably, how to set up NGINX as a front-end proxy server to create an HTTPS front end to a backend server without encryption.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Balsamic Maple Glazed Brussels Sprouts
  • Description
    • A few years ago at Hamvention, Russ and Bill dined at Brio Tuscan Grill... and came back to the hotel telling me all about the Brussels Sprouts they enjoyed (as an appetizer?).  I gather they were amazing (I stayed behind at the hotel, enjoying Cheesecake Factory, burning DVDs to distribute at Hamvention).  SO, I hunted down a knockoff recipe... Russ and Bill have both said this seems pretty spot-on.  And it sounds like a great Thanksgiving side item!
  • Ingredients
    • 1/2 cup pecans
    • 6 slices bacon
    • 2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)
    • 3 tablespoons extra virgin olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 2-1/2 tablespoons balsamic vinegar
    • 1 tablespoon maple syrup
  • Directions
    • Preheat oven to 350 degrees. Line a baking sheet with heavy duty aluminum foil. Place pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer the pecans to a cutting board and chop coarsely. Set aside. Turn the oven heat up to 400 degrees. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Roast for 12-20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and then discard aluminum foil. When bacon is cool, finely chop. Turn the oven heat up to 425 degrees, and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. Roast, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or warm.
  • Cheryl's Mixed Drink Corner
  • Apple Champagne Cocktail
  • Ingredients (Martini)
    • 2 cups chilled apple cider (homemade or storebought)
    • 2 cups chilled champagne
    • optional rim garnish: 1 tablespoon brown sugar + 1 tablespoon turbinado sugar
  • Directions
    • Begin by preparing the garnish for this drink by mixing brown sugar and turbinado sugar together and pouring it on a small plate. Next, wet the rim of 4 champagne flutes and carefully dip them in the sugar mixture. Repeat until all champagne glasses are garnished. Finally, pour 1/2 cup of apple cider into each champagne flute and then top the apple cider with about 1/2 cup of champagne and enjoy!
  • Russ's Drink Corner
  • Mortlach 15 - Game of Thrones Six Kingdoms - Scotch
  • Description
    • The Game of Thrones Six Kingdoms is a 15-year-old whisky hailing from the Mortlach distillery. Diageo chose Mortlach to close out the Game of Thrones whisky collection because it is a very sought after super-premium single malt. Woven throughout the eight seasons of Game of Thrones is the Three-Eyed Raven. Particularly in the final season, the character picks up more relevance. The new Greenseer and vessel for the Three-Eyed Raven, Bran Stark, is the one to give the North independence, and is now the king of the Six Kingdoms. This single malt has been matured in first-fill sherry casks for the majority of its time before a short finishing period in American Oak ex-bourbon casks. The whisky has been bottled at 46% ABV and has been especially crafted for release in this Game of Thrones series of single malts.
  • Details
    • Mashbill: 100% Barley 
    • Proof: 46% ABV (92 Proof)
    • Region: Speyside
    • Color: Dark Amber
    • Nose: Light smoke, musty oak, orange, pear, sultanas, raisins, baking spices, sugar sweetness
    • Taste: Vanilla, oak spice, green apple, orange zest, pipe tobacco, oatmeal, hint of chocolate with some astringency
    • Finish: Oak, apple, cinnamon, raisins, baked bread, stewed fruit
    • Price: $140 (750ml)
    • Rating: 87