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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

Hello and welcome to Episode #519 of Linux in the Ham Shack. In this deep dive episode, the hosts discuss more than one topic that need a bit of exploration. Those topics include: the upcoming JOTA/JOTI scouting event on the air and Internet, the LHS Minecraft server, Ubuntu 23.10 and iVentoy. Thank you for listening and we hope you have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• The Worst Thing About Amateur Radio

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• Chicken Enclilada Soup

• Description

• Happy fall!  I’m a HUGE fan of soup (Russ, not-so-much) and this is one of my favorite soups… so I’m sharing it with you today!

• Ingredients

• 2 teaspoons ground cumin separated

• 2 teaspoons garlic powder separated

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 1/4 teaspoon salt

• 1 lb. boneless skinless chicken breasts

• 2 tablespoons olive oil

• 1/2 large white onion diced

• 1 4oz. can green chilis

• 1 cup red enchilada sauce

• 6 cups chicken broth

• 1/2 cup masa harina + more if you need it*

• 4 oz. cream cheese softened and cut into cubes

• 2 cups shredded cheddar cheese

• Directions

• First, add 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder into a bowl and mix.  Sprinkle the chicken breasts with the spices. Be sure the chicken breasts are fully coated. Heat a large pot or dutch oven over medium/high heat. Add olive oil. When olive oil is fragrant, add the chicken breasts to the pot and brown on both sides for about 1-2 minutes. Remove from the pot. Add onions and ¼ teaspoon of salt to the pot and sauté for 3-4 minutes. Next, toss the green chilis with the onion and add the chicken back into the pot. Pour the chicken broth into the pot and bring to a boil over high heat. Turn heat to low and simmer the chicken for 5-7 minutes or until fully cooked (when the internal temperature is 165ºF). Remove chicken from the pot and shred the chicken with two forks. Set aside. Carefully, remove 2 cups of hot broth from the pot using a measuring cup and add the broth to a bowl. Whisk 1/2 cup of the masa harina into the hot broth. The mixture will thicken very quickly. Add the thickened broth to the pot and whisk into the onion and broth mixture. Add the paprika,1 teaspoon cumin, 1 teaspoon garlic, remaining salt, enchilada sauce and shredded chicken to the pot and mix until combined. Heat the soup over medium heat for 20 minutes, stirring occasionally to make sure that nothing sticks to the bottom of the pot. After 20 minutes, remove the pot from the heat and add the cream cheese cubes to the soup and stir until it is melted and combined. Sprinkle the cheddar cheese into the soup and whisk until the cheddar cheese melts. Serve the soup with tortilla strips and a sprinkle of cheddar cheese.

• Tips & Notes

• Masa harina is the thickening agent used for this soup, start off with using just 1/2 cup and if you would like a thicker soup add a little more at a time at the end until the soup reaches desired consistency.

• Cheryl’s Mixed Drink Corner

• Nightmare on Bourbon Street

• Description

• With fall, comes… Halloween!  And I love all the “spooky” cocktails that folks have come up with!  This is one of the more tasty ones, that is easy to whip up!

• Ingredients

• Cinnamon sugar, for rim (optional)

• 1 1/2 ounces bourbon

• 1 ounce fresh lemon juice

• 1/4 cup apple cider

• 1-2 teaspoons real maple syrup - more or less to taste

• 1 teaspoon fresh grated ginger (or 1/4 teaspoon ground ginger)

• 1/8 teaspoon ground cinnamon

• 5 ounces sparkling hard apple cider

• Cinnamon sticks, Rosemary, and apple slices, for serving (if desired)

• Directions

• Rim a cocktail glass with cinnamon sugar (if desired). Fill with ice. In a cocktail shaker, combine the bourbon, cider, lemon juice, maple syrup, ginger, and cinnamon, shake to combine. Strain into the prepared glass. Top with hard cider. Serve with cinnamon sticks, rosemary, and apple slices, if desired.

• Russ’s Drink Corner

• Ardbeg Uigeadail SMSW

• Description

• Uigeadail is Gaelic for “a dark, mysterious place.” Named after the distillery’s water source, this whisky is a marriage of sweetness, spice and deep smokiness. The peat-laden waters of Loch Uigeadail provide the smoky tones in this whisky, while maturation in ex-bourbon and ex-sherry casks imparts rich, warm flavours – perfect for a dramatic, stormy night. But the true secret behind Ardbeg Uigeadail’s success? A unique vatting method that marries the deep, smoky notes from ex-bourbon American oak with the luscious, raisin-like character of ex-sherry Oloroso casks.

• Details

• Mashbill: 100% malted barley

• Proof: 108.4 (54.2% ABV)

• Region: Islay, Scotland

• Color: Medium caramel

• Nose: Campfire smoke, walnuts, pine needles, lemon zest, chocolate covered raisins, vanilla frosted white cake, toffee, hints of leather

• Taste: Vanilla sweetness, baking spices, salty honey-glazed ham, hickory smoke, coffee, aged leather, cigar leaf

• Finish: Light smoke, aromatic wood, honey, molasses, hints of roasted coffee beans and raisins

• Price: $105 (750ml)

• Rating: 96

• Bill’s Whatever Corner

• Highland Park 12

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.

• AF0SS Check-in Net

• If we start a check-in and AMA (Ask Me Anything) net, what day of the week and time would you like to see it? Or would it be better if it were pre-show? Please let us know!

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

• Facebook

• Danilo Nasca

• The Kamala QRPer Minimalism

• Chuck Chivers

• Jay Charles Reid

• Twitter

• @R12345S678

• Mastodon

• @Tsmetana

• @gm5aug

• Discord

• MysterAitch

• Live Chat

• Tony, K4XSS

• Don, KB2YSI

• Steve, KJ5T

• Ted, WA0EIR

• Darren, VK6EK