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Hello and welcome to the 526th installment of Linux in the Ham Shack. In this short topics episode, the hosts discuss symbol rate restrictions, new extra class pool questions, ffmpeg, OpenBao, GridTracker and much more. Thanks for turning in and have a great week.

73 de The LHS Crew

Hello and welcome to Episode 525 of Linux in the Ham Shack. In this episode, the hosts take an in-depth look at the Linux Show Player application. The application is an audio and lighting cue manager for doing podcasts, live performances, concerts or what have you. It can control devices, set up macros, play audio, set lighting scenes and much more. All topics from installation to configuration and use are covered. Thanks for listening and have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• Your Favorite Amateur Radio Band and Mode

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• Apple Fritter Cake

• Description

• Who doesn’t love an apple fritter?  How about in cake form?  Serve this with a holiday meal, or just to have for snack time!

• Ingredients (Batter)

• 3 cups of flour

• 1/4 tsp. salt

• 1 cup of sugar

• 4 tsp. baking powder

• 1 1/2 cup milk

• 2 eggs

• 2 tsp. vanilla

• 1/2 cup butter, melted

• 6 small apples cored, peeled and diced

• Ingredients (Topping)

• 1 cup of butter, softened

• 1 cup of brown sugar

• 2 tbsp. flour

• 1 tbsp. cinnamon

• Ingredients (Glaze)

• 2 cups of powdered sugar

• 5 tbsp. milk

• 1 tsp. vanilla

• Directions

• Start by mixing all the ingredients for the batter (except the butter) together in a bowl. Once combined, carefully pour in the melted butter. If you do this part with your mixer at a high speed it will splash everywhere. So slow is best. Pour the batter into a greased 9×13 pan, any smaller and it will overflow while baking. Evenly distribute the apples over the top of the batter. In a separate bowl mix together the topping, it will be thick so do your best to drop scoops of it evenly over the apples. Then take a knife and drag it in a swirly motion all over the pan allowing the topping to make friends with the apples and batter below. Bake at 350 degrees for at least 40 minutes. Depending on how many apples you put in and how juicy they were you may need to increase your time. If the top is getting too brown you can always tent it with foil. Once baked let sit for 20 minutes and then pour the glaze all over the cake.

• Cheryl’s Mixed Drink Corner

• Apple Cider Mule

• Description

• Who doesn’t love the fall/holiday season?  Whether you’re enjoying time with friends, or a quiet night at home, this is a tasty cocktail to enjoy!

• Ingredients

• 2 ounces (¼ cup) vodka

• 2 ounces (¼ cup) apple cider

• 1/2 ounce (1 tablespoon) fresh lime juice

• 3 ounces (6 tablespoons) ginger beer

• For the garnish: lime wedge, thyme sprig or apple slice, sprinkle of cinnamon

• Directions

• In a copper mug or glass, pour in the vodka, apple cider, and lime juice. Add the ginger beer. Add ice and garnish with a lime wedge and a thyme sprig or apple slice. If desired, sprinkle with a tiny hint of cinnamon. Serve immediately.

• Russ’s Drink Corner

• Starlight Distillery: Carl T. Huber’s Single Barrel Bourbon Whiskey Finished in Tokaji Barrels

• Details

• Mashbill: Unknown

• Proof: 109.2 (54.6% ABV)

• Region: Borden, Indiana

• Color: Dark reddish caramel

• Nose: Honey, vanilla, caramel, honey coated nuts, slightly grainy

• Taste: Blackberry, toast, raw honey, grappa, melon, unripe strawberry a little heat and hint of brine

• Finish: White pepper, soft grain, honey, dark fruit, toasted sunflower seeds

• Price: $80 (750ml)

• Rating: 86

• Bill’s Whatever Corner

• Kettlehouse Brewing Co (Bonner, MT) - Muley Buck Mosaic IPA

• 6.2% ABV

Segment 3 (Announcements & Feedback)

• Our last show for 2023 will be on December 17th with our annual roundtable episode.  We invite all of our listeners to join us in this roundtable, whether you participate live in the podcast - or you’re on Discord with us!

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

• Live Chat

• AlleyKitten

• Tony, K4XSS

• Steve, KA7HVT

• Ted, WA0EIR

• Steve, KJ5T

• Winston, KD2WLL

• Jon, K1BTZ

Hello and welcome to the 523rd installment of Linux in the Ham Shack. In this short topics episode, the hosts discuss the FCC removing symbol rate limitations, the ongoing WRC-23, Canonical MicroCloud, Ubuntu Budgie, Wayland and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to Episode 522 of Linux in the Ham Shack. In this episode, the hosts take a look at some of the variations of the newly released Fedora 39 distribution. Topics include installation, desktop environments, ease of use, ham radio readiness, quirks and more. A particular focus is the Onyx edition which is an immutable distro option. Thanks for listening and have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• All About The Magic Band

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• Pan de Muertos (Mexican Bread of the Dead)

• Description

• With Halloween and Día de los Muertos coming up in the next few days, I decided to share a recipe for Pan de muertos!  It is a bread made for the November 2 celebration known as Día de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals.  The Anise seed, while suggested, is optional.  But you definitely need the orange zest!

• Ingredients (Bread)

• 1/4 cup milk

• 1/4 cup butter or margarine

• 1/4 cup warm water (110 degrees F/45 degrees C)

• 3 cups all-purpose flour

• 1/4 cup white sugar

• 2 teaspoons anise seed

• 1-1/4 teaspoons active dry yeast

• 1/2 teaspoon salt

• 2 large eggs, beaten

• 1 tablespoon orange zest

• Ingredients (Glaze)

• 1/4 cup white sugar

• 1/4 cup orange juice

• 2 teaspoons orange zest

• 2 tablespoons white sugar

• Directions

• To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C). Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft. Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze. To make the glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes. Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.

• Cheryl’s Mixed Drink Corner

• Frida’s Flowers

• Description

• Let’s keep the Dia de los Muertos celebration going with a tasty cocktail!

• Ingredients

• 2 parts White tequila

• 3/4 part Strawberry -OR- hibiscus syrup

• 1 part Fresh lime juice

• 1/4 part Creme de cacao

• Directions

• Shake all ingredients vigorously with plenty of ice. Strain into a coupe or Martini glass. Garnish with edible flowers (optional).

• Russ’s Drink Corner

• Old Elk Blended Straight Bourbon Whiskey

• Description

• The key to our bourbon is our high malted barley content in our mashbill. By investing in our bourbon and using four times more malted barley than traditional recipes, we’ve created a non-traditional bourbon that generates sweet and light components. Aged for five years, the malted barley combined with the spicy essence of clove from the rye, and the classic rich bourbon character from the corn amounts to a robust and smooth taste profile.

• Details

• Mashbill: 51% Corn, 34% Malted Barley, 15% Rye

• Proof: 88 (44% ABV)

• Region: Fort Collins, Colorado

• Color: Medium caramel

• Nose: Sweet vanilla and caramel, banana, clove spice, hint of maple and almonds

• Taste: Maple syrup, almond, bitter orange, raw bran, chocolate, deep wood and coconut, saltgrass

• Finish: Salted caramel, light woody notes, malted grain, nuts and honey

• Price: $50 (750ml)

• Rating: 86

• Bill’s Whatever Corner

• Rossville Union Bottled in Bond Straight Rye Whiskey

• 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.

• Aged 6 Years 50% ABV

Segment 3 (Announcements & Feedback)

• Show Topic Suggestions

• We are running low on Weekender topics. If you have any ideas or any topics you’d like to hear us fumble on about, please send them our way.

• LinuxFest Northwest Wrapup

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

• Facebook

• David Burklin

• John Bogner

• Les Moses

• Glen Butcher

• Felim Doyle

• Antonio Patricio

• Simuel Beckwith

• Pete Summers

• Steven Forcier

• Arnold Grubbs

• G A Torres Ramos

• 19 more…

• Twitter

• @deK0NYX

• Instagram

• py1zb

• Mastodon

• @Morad_

• @BOSTIZAR70

• @EA8DHY

• @nanyakda

• Mailing List

• Pierre Boldt

• Discord

• ohTHATguy

• YippeSkippy

• Live Chat

• Ted, WA0EIR

Hello and welcome to the 520th installment of Linux in the Ham Shack. In this short-topics episode, the hosts discuss several open source and ham radio topics. Topics include: student contacts with the ISS, solar eclipse studies, proposed changes to the 60-meter band, the latest Raspberry Pi OS, OpenWebRX and much more. Thanks for listening and have a great week.

73 de The LHS Crew