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Spin the Random Topic Wheel (Segment 1)

• Making the Most of Ham Radio Conventions

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• Mushroom Ravioli with Gorgonzola Cream Sauce

• Description

• I served this for dinner last week, and Russ fell in love with it and requested that I share the recipe with everyone! It’s very tasty.

• Ingredients

• 1 package (19 ounces) “Johnsonville” Italian Sausage Links, cooked and then cut into slices.

• 2 cups heavy whipping cream (an extra cup may be needed to thin the sauce)

• Salt and freshly ground black pepper to taste

• 1 heavy pinch cayenne pepper, or to taste

• 1 package (18 ounces) “Rana Family” Mushroom Ravioli (in grocers refrigerated case) (or substitute your favorite ravioli)

• 5 ounces crumbled Gorgonzola cheese

• 2 tablespoons parsley

• 1/2 cup freshly grated Parmesan cheese

• Parsley to garnish

• Directions

• Place a heavy skillet over medium heat.  Place whole sausages into skillet and cook until lightly browned.  Add 1/2 cup water and simmer links for 10 minutes.  Remove links and set aside for the moment.  Dump out water and wipe skillet out.  Return skillet to heat and pour cream into skillet, bring to a simmer, stirring occasionally. Season with salt, black pepper, and cayenne pepper. Bring a pot of salted water to a boil. Pour ravioli into boiling water and cook, stirring occasionally, for approximately 5 minutes. While pasta is cooking, slice sausage links and then add the sliced sausage to the cream mixture.  Mix in Gorgonzola and Parmesan, and stir until melted.  Once pasta is cooked, drain and gently stir it into the Gorgonzola Mixture. Place pasta mixture into serving bowl and garnish with additional parsley.  Serve with garlic bread.

• Cheryl’s Mixed Drink Corner

• Bellini

• Description

• An easy Bellini recipe!  I’m a huge fan of Bellini’s, and this is great for summer… or for something sweet after a nice Italian dinner.

• Ingredients

• 1 Bottle (3 Cups) Prosecco

• 3 Cups Frozen Sliced Peaches

• 1/2 Cup Peach Juice or Nectar (Optional)

• Fresh sliced peaches (optional - garnish)

• Directions

• Add the Prosecco, peaches, and peach juice to a blender. Cover and blend on high speed for 1-2 minutes until smooth. Pour into glasses and serve immediately garnished with fresh peach slices if desired. NOTE:  Prosecco is standard, however, you can use any sparkling wine or champagne that you like best for this cocktail.

• Russ’s Drink Corner

• 13th Colony Southern Bourbon

• Description

• 13th Colony Southern Bourbon is recognized by winning multiple Double-Gold awards. It boasts of a smooth, well-rounded flavor with a slightly sweet finish. Bottled at 95 proof, this unique bottle is a perfect daily sipper. Aged 4 to 6 years.

• Details

• Mashbill: 70% corn, 21% rye, 9% malted barley

• Proof: 95 (47.5% ABV)

• Region: Americus, Georgia

• Color: Golden amber

• Nose: Corn, honey, creme brulee, vanilla, salted butterscotch

• Taste: Sweet corn, leather, cinnamon, tobacco, cherry

• Finish: Salted caramel,

• Price: $45 (750ml)

• Rating: 89

• Bill’s Whatever Corner

• Mountains Walking Brewing - Bozeman, MT

• Experimental Series - Opaque Thoughts

• 7.5% IPA

Segment 3 (Announcements & Feedback)

• Hamvention 2024 Fundraiser

• Source: https://lhs.fyi/hv2024

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

• Subscribers and Patreons

• Rodney Underkoffler

• Instagram

• ivanovicd509

• Mastodon

• @vk2tty

• @thunndar

• @waltman

• @do1mj

• @W1PAC

• @loic_fejoz

• @AE4WX

• @PG4I

• Discord

• Trite

• YO5LNX Lori

• Mark

• vonnegut420

• Live Chat

• Tom, N4HAI

• Ted, WA0EIR

• Steve, KA7HVT

• Winston, KD2WLL

• Darren, VK6EK

• Paul, KE5WMA

Hello and welcome to Episode #532 of Linux in the Ham Shack. In this short topics episode, the hosts discuss contacting the moon via amateur radio, the demise of AO-92, the magic band, Ubuntu 24.04, SparkyLinux and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to the 531st installment of Linux in the Ham Shack. In this episode, the hosts discuss an easy-to-use, secure and open source personal (or enterprise) VPN solution known as Tailscale. Topics include downloading and installation, preliminary configuration, VPN management, usage cases, advanced features and much more. Thanks for listening and have a wonderful week.

73 de The LHS Crew

Spin the Random Topic Wheel (Segment 1)

• A Brief Review of the Yaesu FT-710

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• Poor Man’s Prime Rib

• Description

• Prime Rib is one of those meats that most folks like (especially with Au Jus or Horseradish Dipping Sauces).  BUT, to order it in a restaurant is expensive and even buying the meat to prepare at home isn’t cheap.  BUT, today I am sharing a more inexpensive cut of meat that makes a suitable substitution!

• Ingredients

• 3 pound beef eye of round roast

• 1 stick butter, softened

• 1 tsp Garlic Powder (or minced garlic)

• 1 tsp Onion Powder

• Salt and pepper to taste

• Thyme (Optional)

• Herbes de Provence (Optional)

• Directions

• Preheat the oven to 500 degrees F (260 degrees C). Let roast come to room temperature (approximately 45 minutes).  Rinse roast and pat dry with paper towels. Mix butter with desired seasonings.  Spread all over the roast. Place roast in baking pan or baking dish, on top of a rack (to keep it out of the pan drippings); DO NOT add liquid to the baking pan/dish.  Put the roast in the oven at 500, for 5 minutes per pound, then turn the oven off and let it set in the oven for 2 hours. DO NOT open the oven during the 2 hours (this will ideally produce a medium rare piece of meat). After 2 hours take it out of the oven a let rest for 15 minutes before slicing. Serve with Au Jus. Rare Meat: Remove the roast when the internal temperature reaches 110 F. The final temperature will be about 120 F. Medium-Rare Meat: Remove the roast when the internal temperature reaches 120 F. The final temperature will be about 130 F. Medium Meat: Remove the roast when the internal temperature reaches 130 F. The final temperature will be about 140 F.

• Ingredients (Au Jus Sauce)

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 quart (4 cups) beef broth, cold

• Directions (Au Jus Sauce)

• Melt butter over medium heat in a small skillet.  Add the flour. Cook, while stirring, for 5 minutes to form a roux or paste. Pour in the beef broth and whisk.  Increase the heat to high and cook the sauce, whisking often, for 10 minutes or until it reduces and thickens slightly.

• Ingredients (Horseradish Sauce)

• 1/2 cup sour cream

• 2 tablespoons prepared horseradish, drained

• 3 tablespoons mayonnaise

• 1 teaspoon lemon juice

• 1 teaspoon Worcestershire sauce

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• Directions (Horseradish Sauce)

• Whisk all the ingredients together in a bowl. Refrigerate until chilled.

• Cheryl’s Mixed Drink Corner

• French 75

• Description

• The light and bubbly nature of the French 75 can provide a nice contrast to the rich and heavy flavors of beef. The lemon juice and sugar in the drink can also add a tart and sweet balance that can enhance the overall flavor profile of the dish. The bubbles in the drink can help to refresh the mouth and remove any lingering flavors or textures from the previous bite of the meat.

• Ingredients

• 1 ounce gin

• 1/2 ounce lemon juice, freshly squeezed

• 1/2 ounce simple syrup

• 3 ounces Champagne (or other sparkling wine)

• Garnish: lemon twist

• Directions

• Add the gin, lemon juice and simple syrup to a shaker with ice and shake until well-chilled. Strain into a Champagne flute. Top with the Champagne. Garnish with a lemon twist.

• Russ’s Drink Corner

• Blue Note Uncut Juke Joint Whiskey

• Description

• Here at Blue River Distilling Company, we focus solely on crafting, aging, bottling, and distributing the finest whiskey possible. Our products can be found in fine liquor stores, restaurants, and bars across the United States, as well as in a host of private-label bottles. Held by Blue River Distilling Company since 2018, DSP TN 21021 was licensed in 2014, making it the oldest distillery license in the city of Memphis. In June of 2019, the six-story rick house that stored much of Blue Note’s inventory collapsed in a terrible storm. Most barrels were destroyed immediately — and even more in the coming months exposed to weather and soaring summer heat. Amazingly, a small number of barrels survived the wreckage. Uncut and unfiltered, these limited bottles are a true expression of perseverance.

• Details

• Mashbill: 70% corn, 21% rye, 9% malted barley

• Proof: 123.9 (61.95% ABV)

• Region: Memphis, Tennessee

• Color: Light caramel

• Nose: Caramel, sugared corn, lemon zest, toasted oak, honey, medicinal cherry, somewhat ethanol forward

• Taste: Vanilla, cherry, mint, dusty black pepper, clove, sugary lemongrass, shows its proof

• Finish: Lingering oak, pepper and tart lemon

• Price: $50 (750ml)

• Rating: 84

• Bill’s Whatever Corner

• Inama Carmenere Più 2021

• Dark red color with blue-purple reflections.

• Elegant nose of small dark berries, cocoa and black pepper. On the palate balanced with excellent freshness, fruity and spicy without tannic impediments. Carmenere – Merlot. 12 months in not new barriques.

• $20-25

Segment 3 (Announcements & Feedback)

• Fundraising efforts for Hamvention will be starting soon!

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

• Facebook

• Scott Gamble

• Riaan Greef

• And multiple others…

• Instagram

• dl1lep

• 9k7_afw

• Mastodon

• @potts

• @extratian

• @ground024

• @kc2ihx

• @F5NZY

• @kentborg

• Discord

• CHV7238

• Brian KD8IOU (again)

• Live Chat

• Steve, KA7HVT

• Darren, VK6EK

• Mike, K6GTE

• Tony, K4XSS

• Steve, KJ5T

• Ted, WA0EIR

Hello and welcome to Episode 529 of Linux in the Ham Shack. In this short topics episode, the hosts discuss the removal of HF symbol rate limits for amateur radio data, solar eclipse studies, new TLE data for ISS tracking, a new release of Linux Mint, a new Linux kernel and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to the 528th installment of Linux in the Ham Shack, the first for the year 2024. In this episode, the hosts take a deep dive into the JTDX application for weak signal modes. Topics include features, download and installation (package and build), configuration, operation and much more. Thanks for tuning in and have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• Year-End Roundtable

• Star Trek or Star Wars

• HF on a Budget

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• French Toast Casserole

• Description

• This is a recipe that is great for Holiday mornings, when you don’t have time to cook breakfast, but want a nice breakfast for the table.  You can tweak it in many ways.  Add some fruit, small chunks of cream cheese… make it adult and add a touch of rum with some bananas and coconut!

• Ingredients (Casserole)

• 1 cup brown sugar

• 1/2 cup unsalted butter

• 1 (8 ounce) loaf crusty French bread, cut into bite-sized pieces, or more as needed

• 2 cups milk

• 6 large eggs

• 2 teaspoons vanilla extract

• Ingredients (Topping)

• 1 tablespoon brown sugar, or to taste

• 1/4 teaspoon ground cinnamon, or to taste

• Powdered Sugar

• Maple Syrup

• Directions

• Grease a 9x13-inch baking dish. Make the French toast: Stir brown sugar and butter together in a saucepan over medium-low heat until butter is melted and sugar has dissolved, 2 to 4 minutes. Pour butter-brown sugar mixture into the prepared baking dish. Scatter French bread pieces over top in a 1 1/2- to 2-inch layer. Whisk milk, eggs, and vanilla together in a bowl until well combined. Pour over bread pieces, then press bread down with a spatula so the bread absorbs the liquid. Add any fruit (fresh or frozen), cream cheese, etc on top.  Cover the dish with plastic wrap and refrigerate, 8 hours to overnight. When ready to bake, remove French toast from the refrigerator and discard plastic wrap. Preheat the oven to 350 degrees F. Make topping: Mix brown sugar and cinnamon together in a small bowl. Sprinkle over the French toast. Bake in the preheated oven until casserole is browned and bubbling, which takes 50-60 minutes, covering with aluminum foil at any point if the top is browning too much. To serve, cut into squares and invert onto serving plates. Sprinkle with confectioners’ sugar. Serve with maple syrup, if desired.

• Cheryl’s Mixed Drink Corner

• Pineapple Whip Mimosa

• Description

• How about a nice fruity mimosa to go with your french toast casserole?

• Ingredients

• 1/4 c. sugar, for rimming champagne flutes

• Pineapple wedges

• 1 c. pineapple juice

• 1/3 c. coconut milk (not canned)

• 1 bottle champagne, cava, or prosecco

• 1 whipped topping, for serving

• Directions

• Pour sugar onto a shallow dish. Run a pineapple wedge around 6 champagne flutes and dip in sugar. Set aside. In a tall glass, stir together pineapple juice and coconut milk until combined. Pour into champagne flutes and top off with champagne. Garnish each flute with whipped topping and a fresh pineapple wedge.

• Russ’s Drink Corner

• Canadian Club Classic 12 Year Blended Canadian Whiskey

• Description

• If you’re looking for more complexity and a bit more personality, Canadian Club® Classic 12-Year-Old is for you. With a more robust barley profile, it’s a nice step up from 1858 or Reserve. This award-winning blended spirit is aged for 12 years in seasoned, char-treated oak bourbon barrels. Canadian Club is now a Beam Suntory brand.

• Details

• Mashbill: Corn, rye, malted rye, malted barley (undisclosed ratio)

• Proof: 80 (40% ABV)

• Region: Windsor, Ontario

• Color: Autumn gold

• Nose: Soft, creamy, fruity and firm, caramel, brown sugar, crisp saltiness, butterscotch

• Taste: Creamy vanilla in balance with rich wood and luxurious honey, toffee, hint of rye spice

• Finish: Long and dry with enduring presence of butterscotch

• Price: $20 (750ml)

• Rating: 85

Segment 3 (Announcements & Feedback)

• See You in 2024!

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

• Facebook

• CW Tillman

• Derek May

• Daniel Hernandez

• Cody Lay

• Instagram

• jonathan.radabaugh

• Mastodon

• @PA0ETE

• Discord

• CW

• Dr_Volt_Iceland

• Live Chat

• AlleyKitten, KZ4CN

• Gene, BX8AAD

• Joel, KC0YEW

• Tony, K4XSS

• Mike, K6GTE

• Russ, KC5CNT

• Steve, KJ5T

• Darren, VK6EK

• Ted, WA0EIR

• Ken, VA7WY

• Don, KC9ZMY

• Jon “Maddog” Hall

• CW, KF0OLO

Music (Segment 5, Optional)

• Raining Tacos (on Christmas Eve)

• Creator: Parry Gripp