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Spin the Random Topic Wheel (Segment 1)

• Sushi for Beginners

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• Baja Grilled Chicken Tacos

• Description

• Summer is a great time to fire up the grill and make a tasty dinner… and what’s any better than chicken tacos fresh off the grill?

• Ingredients

• 1 teaspoon cumin

• 1 teaspoon dried Mexican oregano

• 1 teaspoon sazón seasoning*

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1/4 teaspoon cayenne pepper

• 1/4 cup fresh lime juice

• 1 teaspoon olive oil

• 1 pound skinless, boneless chicken thighs

• Canola oil cooking spray

• 1 (10 ounce) package corn tortillas, or as needed

• Directions

• Combine cumin, oregano, sazón, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make marinade. Add chicken and refrigerate for 30 minutes to 12 hours. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks. Spray canola oil onto tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken. Tips: As an alternative to grilling, heat 1 tablespoon of canola or olive oil in a large skillet over medium-high heat. When the oil is hot, add seasoned chicken and sauté until cooked through. Heat tortillas per package directions and serve with chicken and garnishes of your choice. This dish pairs well with a black bean and corn salad. If you don’t have Sazon on hand, combine equal parts of ground cumin, ground coriander, garlic powder, and onion powder. This blend will provide a similar flavor profile to Sazon seasoning.

• Cheryl’s Mixed Drink Corner

• Grilled Grapefruit Paloma Cocktail

• Description

• Since you’ve already got the grill going to make the Baja chicken tacos, here’s a fired up twist on a traditional Mexican cocktail. You’ll grill the grapefruit and lime to caramelize the fruit and give the juice a subtle smoky edge. Stir it up with tequila or mescal and top with club soda for a refreshing drink that’s perfect all summer long.

• Ingredients

• 2 limes

• 1/4 cup white sugar

• 1 red grapefruit, halved widthwise

• 1/4 cup kosher salt

• 1 cup ice cubes, or as needed

• 4 fluid ounces tequila

• 2 tablespoons simple syrup, or to taste

• 4 fluid ounces club soda

• Directions

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut limes in half widthwise. Cut 1 half into 3 wheels. Pour sugar into a shallow bowl. Dip lime halves, 2 of the lime wheels, and grapefruit into sugar to coat thoroughly. Place limes and grapefruit cut-side down on the hot grill. Cook, turning lime wheels occasionally, until browned and grill marks form, 5 to 10 minutes. Transfer to a rimmed baking sheet to cool. Rub remaining lime wheel over the rim of 2 highball glasses. Dip rims in kosher salt. Fill glasses with ice. Juice grilled lime halves and grapefruit into a small pitcher. Pour in any juices that accumulated on the baking sheet. Stir in tequila and simple syrup. Divide mixture between glasses and top off with club soda. Garnish with grilled lime wheels. Cook’s Note: The limes will cook more quickly than the grapefruit.

• Russ’s Drink Corner

• Old Pepper Straight Rye Whiskey

• Description

• The ‘Old Pepper’ label was proudly produced by Colonel James E. Pepper during his lifetime and marketed as ‘The Oldest and Best Brand of Whiskey made in Kentucky.’ Through Col. Pepper’s advocacy on behalf of the bourbon industry, it was the first label in Kentucky to be bottled at the distillery, and his invention of the ‘signature strip stamp’ was later incorporated into the Bottled-in-Bond Act of 1897, assuring consumers of the quality of the whiskey in the bottle. Our label today incorporates historic fonts and designs from the 1880s through the turn of the century, including the signature strip label—once again giving consumers valuable information about where and when the whiskey was made and bottled. This version is a barrel proof single barrel special release.

• Details

• Mashbill: 100% rye

• Region: Lexington, Kentucky, USA

• Proof: 116 (58.0% ABV)

• Color: Deep amber

• Nose: Chocolate, toasted oak, vanilla sweetness, rye grain

• Taste: Chocolate, peppermint, anise, floral honey, pepper, soft grains, honeysuckle

• Finish: Long and warm with hints of rye spice, toasted oak, wintergreen and chocolate

• Price: $65 (750ml)

• Rating: 89

• Bill’s Whatever Corner

• Rossville Union BOTTLED IN BOND STRAIGHT RYE WHISKEY 6 Year

• ROSSVILLE UNION’S MASTER DISTILLER, IAN STIRSMAN, HAND SELECTED THIS BOTTLED-IN-BOND, SIX-YEAR-OLD RYE WHISKEY. THIS MASTERFULLY CRAFTED, 2023 LIMITED-RELEASE RYE WHISKEY IS CARAMEL AND MOCHA-FORWARD WITH A RICH, CANDIED FRUIT BODY AND A SLIGHT GREEN APPLE, MALTED CHOCOLATE, AND CINNAMON FINISH. Comprised of 51% rye and 49% barley.

Segment 3 (Announcements & Feedback)

• N/A

Segment 4 (New Subscribers, New Supporters & Live Participants)

• Live Chat

• Tony, K4XSS

• Steve, KJ5T

• Jill, K1TTZ

• David, W4DPE

• niemandem

• Mike, K6GTE

• Ted, WA0EIR

• Danilo

• Alexander, N7SM

Hello and welcome to Episode 544 of Linux in the Ham Shack. In this episode, the hosts discuss short topics including Hamvention 2024, the exploit affecting the ARRL and LoTW, Winamp, Rufus, a discussion on privacy in social media and much more. Thanks or listening and have a great week.

73 de The LHS Crew

Hello and welcome to the 543rd episode of Linux in the Ham Shack. In this episode, the hosts discuss open-source retro gaming. Topics include operating systems for retro games, emulators, hardware options, building game cabinets, retro game hardware, handheld retro game consoles and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Spin the Random Topic Wheel (Segment 1)

• Practical Antennas for Top Band Operation

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• Skillet Chicken Bulgogi

• Description

• This bulgogi chicken is a quick-and-easy, but very tasty, meal. You can substitute the chicken with beef or pork for variety. It only takes 30 minutes with very few dirty dishes! Serve over rice.

• Ingredients

• 1/4 cup chopped onion

• 5 tablespoons soy sauce

• 2 ½ tablespoons brown sugar

• 2 tablespoons minced garlic

• 2 tablespoons sesame oil

• 1 tablespoon sesame seeds

• 1/2 teaspoon cayenne

• salt and ground black pepper to taste

• 1 pound skinless, boneless chicken breasts, cut into thin strips

• Directions

• Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes. Notes: You can substitute peanut oil for the sesame oil if desired. Add vegetables if you wish; carrot straws and sliced mushrooms are delicious add-ins. For a little more bite, use a peppercorn medley grinder instead of black pepper.

• Cheryl’s Mixed Drink Corner

• Key Lime Mojitos

• Description

• If you have an abundance of Key limes after making a classic Key lime pie, use some up to make this refreshing summer cocktail. The tart juice of Key limes makes the mojito a bit sharper and more citrusy, and the cream makes it taste like a creamy slice of Key lime pie. You’ll need a simple syrup for this cocktail, which is super-easy to make if you don’t want to buy one. You can even add some mint leaves in with it to make the mint flavor stronger.

• Ingredients

• 1/4 c. crushed graham crackers

• 3 tbsp. simple syrup, plus more for glass

• 1/4 c. fresh mint leaves, plus more for serving

• 3 tbsp. fresh Key lime juice

• 4 oz. white rum

• 1 tbsp. heavy cream

• Key lime rounds, for serving

• Directions

• Place crackers on a plate. Pour simple syrup onto another plate. Dip rims of glasses into simple syrup, then into crackers.  In a cocktail shaker, muddle mint and lime juice. Fill shaker with ice and add rum, cream, and simple syrup. Vigorously shake until outside of shaker is very frosty, about 20 seconds. Fill glasses with ice and strain mojito into prepared glasses. Garnish with more mint and a Key lime round.

• Russ’s Drink Corner

• Laphroaig Cairdeas Single Malt Scotch

• Description

• Bottled at a fixed strength of 52.3%, Laphroaig® Càirdeas 2023 is aged in White Port and Madeira casks. Created exclusively for Friends of Laphroaig. Our Càirdeas expression for 2023 brings together the best of much loved Càirdeas releases over recent years. The limited-edition single malt is a combination of Madeira and White Port casks. Three quarters of the whisky is matured in second-fill Madeira casks, releasing smoky, spicy, and sweet fruit flavours. The final quarter has been finished in first-fill Port casks; the majority of these are white port, adding a hint of crisp fruit and deep woodiness to the flavour. It’s a new take on Laphroaig that plays to our strengths – welcoming friends old and new.

• Details

• Mashbill: 100% malted barley

• Region: Islay, Scotland

• Proof: 52.3% (104.6 Proof)

• Color: Soft burnished gold

• Nose: Cinnamon, freshly ground ginger, crisp green apple with notes of toasted peaches, charred orange peel, and caramelized sugar, smoky embers

• Taste: Honey sweetness paired with juicy citrus flavors, notes of hazelnut, tannic oak, dark chocolate and slightly bitter caramel with iodine-rich smoke

• Finish: Sweet and smooth with a lingering earthy peat and creosote character, slightly sea salty at the very last

• Price: $100 (750ml)

• Rating: 98

• Bill’s Whatever Corner

• Hoptimization - Brothers Craft Brewing - Harrisonburg, VA

• What’s a craft brewery to do when all the “typical” IPA hops are gone? Innovate of course, just like craft breweries always have. Hoptimization uses big, bold, bitter hops to get a clean citrusy flavor you’ll love and the bitter bite that you crave. Step away from typical and try something new.

• 7.1% ABV

• 71 IBU

Segment 3 (Announcements & Feedback)

• Mastodon message from Johan, PD1JMB

• Please don’t use AI image crap…

Segment 4 (New Subscribers, New Supporters & Live Participants)

• Facebook

• Scott Shelhart

• Brian Holub

• Hamdy Abou al Anein

• Mark Cohen

• Hermann Sprogles

• Andy Reinhart

• Jim Browder

• 33 others…

• Twitter

• @Fro_of_Norfolk

• @fawazehy

• Instagram

• dsc.carlos.silva

• Mastodon

• @Charims

• Discord

• Vortac

• Kady / Keoki / Upinsmoke

• fjord

• 77ScoutSS2

• Live Chat

• Dan, KB6NU

• Tony, K4XSS

• Joel, KC0YEW

• Jill, K1TTZ

• Ted, WA0EIR

• Mike, K6GTE

• Dr_Volt_Iceland

Hello and welcome to the 541st episode of Linux in the Ham Shack. In this short topics episode, the hosts discuss Ubuntu 24.04, the New England QSO Party, the GNU Radio Conference, alternatives to popular AI paradigms, systemd, FreeDV and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to the 540th installment of Linux in the Ham Shack. In this episode, the hosts discuss the future release of the Linux in the Ham Shack version of Ubuntu 24.04. With the imminent release of the latest Ubuntu LTS, LHS is updating its re-spin in two versions: Gnome and XFCE. We discuss what's included and what's to come and the hopes to have it released for Hamvention in a month. Thanks for listening and have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• Logging Best Practices

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• Chicken a la Mayo

• Description

• A quick and easy way to do something different with chicken.  This is great served with a dijon sauce

• Ingredients

• 1-1/2 pounds boneless/skinless chicken breasts

• 1/2 cup mayonnaise

• 1/2 teaspoon dried dill weed

• 1/2 teaspoon garlic powder

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon seasoning salt

• 1 teaspoon lemon juice

• 1/2 cup cornflake cereal

• Directions

• Preheat oven to 400 degrees. Pound chicken breasts to 1/4 inch thick. In a medium bowl, stir together mayonnaise, dill weed, garlic powder, black pepper, seasoning salt and lemon juice. Mix well. Dip chicken breasts into mayonnaise mixture (let excess drip off), then dip in cornflake crumbs to coat well. Place coated chicken in a lightly greased 9x13 baking dish. Bake for 20 minutes or until chicken is lightly browned and no longer pink inside.

• Cheryl’s Mixed Drink Corner

• Ranch Water

• Description

• A light cocktail that is low in sugar but high in taste!

• Ingredients

• Crushed ice

• 1 tbsp. lime juice, fresh or bottled, more if desired

• 2 oz. tequila blanco

• 6 oz. sparkling mineral water, like Topo Chico

• Lime wheels and bendy straws, for serving

• Directions

• Fill a glass one-half full with crushed ice. Top with fresh lime juice, tequila, then the sparkling water. Garnish the glass with a lime wheel and drink with a straw, if you like!

• Russ’s Drink Corner

• Duke Grand Cru Founder’s Reserve Bourbon

• Description

• Duke Grand Cru ‘Founder’s Reserve’ Bourbon Whiskey is a symphony of unparalleled richness and exclusivity. This exclusive release, a tribute to the founder’s legacy, showcases the finest aged bourbons, imparting a complexity that lingers on the palate. With only a limited number of bottles available, each sip becomes an extraordinary journey, a rare indulgence for discerning connoisseurs seeking the pinnacle of bourbon craftsmanship and an unparalleled expression of time, passion, and dedication. Duke Grand Cru Founders Reserve Bourbon exquisitely marries the classic and bold flavors of our Kentucky Straight bourbon with the finest French Oak Grand Cru wine barrels in the World. A rare 9 yr. old selection of our Kentucky Straight bourbon is then aged in the same barrels that housed stunning 98-100 point single vineyard California Cult Cabernets. The French Oak, originating from centuries old forests, and, the perfect level of toasting ultimately provides a profound and unique expression of the spirit.

• Details

• Mashbill: 51% corn, 39% rye, 10% malted barley (estimated)

• Region: Owensboro, Kentucky

• Proof: 110 (55% ABV)

• Color: Light honey

• Nose: Vanilla, caramel, toasted oak, salt air

• Taste: Oak, subtle wine influence, salted caramel, toffee, raisins

• Finish: Medium finish with hints of dried fruits, oak, caramel, vanilla and wine tannins

• Price: $120 (750ml)

• Rating: 92

• Bill’s Whatever Corner

• Francis Ford Coppola - Diamond Collection Prosecco

• Crafted from grapes from northeastern Italy with flavors of apple, citrus and white peach. Introducing a sparkling new member of the Diamond Collection: Diamond Prosecco! Imported directly from the Prosecco DOC in Italy, the Francis Coppola Diamond Collection Prosecco is crafted from select grapes grown in northeastern Italy, between the Adriatic Sea and the Dolomite Mountains. Enjoy on its own, with a meal, or as an aperitif. Saluté to every day!

• 11% ABV

• $12-19

Segment 3 (Announcements & Feedback)

• Tweet from @waydenie

• re: callsign prefixes for US/Canada reciprocal agreement… b/w Canada and the US the recip agreement predates CEPT and is required instead. In this case the location is a suffix only, and the suffixes are mandated (usually the original W# and VE#, but there are exceptions…

Segment 4 (New Subscribers, New Supporters & Live Participants)

• Facebook

• Alfonso Octavio

• Araya Flores

• Zachary Terwilliger

• 7 others…

• Twitter

• @MythicBison

• Mastodon

• @isposdef

• Discord

• KQ4PVF

• TisanDeus

• Radio.Norbair

• YouTube

• Glenn Stewart

• Ken Charlton

• Live Chat

• Tony, K4XSS

• Jill, K1TTZ

• Steve, KJ5T

• Don, KB2YSI

• Mike, K6GTE

• Steve, KA7HVT

• Adam, K3CAN

• David, KQ4PVF

• Ted, WA0EIR