LHS Episode #169: The Fukutoku Bank Robbery

by Black Sparrow Media Episode #169 Duration: 01:03:59
LHS Episode #169: The Fukutoku Bank Robbery

Hello, listeners! We're putting out our latest episode of Linux in the Ham Shack just before Hamvention. We have great topics tonight including hams suing hams, the fight between Oracle and Google, antenna and kit building, mobile operation and so much more. Don't forget that we WILL be at the Dayton Hamvention this year in the East Hall, booth 625. Also, please note that we could still use your help in defraying some of our Hamvention expenses. If you'd like to donate (and maybe pick up some cool LHS swag in the process), please click on our Generosity Campaign link. See you there!

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[audio:https://bsmarchive.info/lhs/mp3/lhs169.mp3]

Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Additional Info:

Segment 3 (Linux in the Ham Shack)

Music

Segment 4 (Announcements and Feedback)

I used to work for Jon Titus, now KZ1G, who was one of the guys who was who started the Blacksburg Group, the publisher of the Bug Books.

Segment 5 (Cheryl’s Recipe Corner)

  • Mexican Corn Bread

  • Description

  • This has been a favorite of our family for years, and we served it over the weekend at a Mexican-Themed party… and, as always, everyone raved about it! This is a VERY moist and sweet cornbread, so don’t let the thought of “Ick… dry cornbread” turn you off from trying this one!

  • Ingredients

  • 1 cup butter, melted

  • 1 cup white sugar

  • 4 eggs

  • 1 (15 ounce) can cream-style corn

  • 1 (4 ounce) can chopped green chile peppers, drained

  • 1/2 cup shredded Monterey Jack cheese

  • 1/2 cup shredded Cheddar cheese

  • 1 cup all-purpose flour

  • 1 cup yellow cornmeal

  • 4 teaspoons baking powder

  • 1/4 teaspoon salt

  • Directions

  • Preheat oven to 300 degrees. Lightly grease a 9x13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Segment 6 (Social Media Roundup)

  • Donations

  • Torsten Harenberg

  • Facebook

  • Unreadable Name from Fuchu, Tokyo

  • Sylvain Arbour

  • G. Brandon Hoyt

  • Thomas Carroll

  • Google+

  • Rizaldi Yoseph

  • Cyril Cooper

  • Torsten Harenberg

  • Yusuf Gundogmus

  • Twitter

  • @christensen143

  • @gjones932

  • @Linuxpitstop

  • @mamyfranck

  • @KF7IJZ

  • @drvilius

  • @KE5PRL

  • @OE8APR

  • @Robbie_W1RCP

  • Mailing List

  • Pat Snyder

  • Babylon 4

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