AmateurRadio.com

Listen Now

Spin the Random Topic Wheel (Segment 1)

• How Is Linux in the Ham Shack Recorded and Producted?

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner

• Pecan Goat Cheese Salad with blackberry vinaigrette

• Description

• A few months ago we stopped in Tupelo, Mississippi for dinner (as we headed home from our Disney World Vacation) and, due to my diagnosis last year with Celiac disease, I have to avoid gluten.  The restaurant we choose had a wonderful gluten-free menu, and this was one of the choices, and it was AMAZING (especially as we dined during a fantastic thunderstorm - we love storms!) It’s a summer friendly recipe, too!

• Ingredients (Salad Base)

• Protein of your choice (rotisserie chicken, grilled shrimp or grilled steak bites)

• Dressing (recipe below)

• Candied Pecans, crumbled

• Goat Cheese Crumbles

• Strawberries (sliced)

• Real Bacon Bits

• Ingredients (Dressing)

• 6oz Blackberries

• 1/3 cup Balsamic Vinegar

• 1/4 cup olive oil

• 1 tablespoon Dijon Mustard

• 1 tablespoon lemon juice

• 2-3 teaspoons sugar

• Salt and pepper to taste

• Directions

• Place all dressing ingredients in a food processor or blender and blend well.  Taste, and adjust ingredients as needed to your taste.  Set aside while you are assembling your salad. In a bowl layer your salad base, protein, dressing.  Then adorn your salad with the candied pecans, goat cheese crumbles, strawberries and bacon bits (if desired)

• Cheryl’s Mixed Drink Corner

• Rum Runner

• Description

• A tasty summer cocktail that will take you on a tropical taste vacation!

• Ingredients

• 1 ounce light rum

• 1 ounce dark or aged rum

• 1 ounce banana liqueur

• 1/2 ounce blackberry liqueur, or blackberry brandy

• 1 ounce pineapple juice

• 1 splash grenadine

• Variety of fresh fruit, for garnish

• Directions

• Gather the ingredients. Add all of the ingredients to a cocktail shaker filled with ice. Shake well. Strain into a hurricane glass over fresh ice. Garnish with fruit and enjoy. Recipe Variation: Make this rum runner into a frozen drink by pouring the ingredients into a blender with about 3/4 cup of ice. Blend until smooth. A Rum Runner Recipe Heavy on the OJ: If you enjoy orange juice cocktails, this is a great rum runner recipe. It requires fewer ingredients, so it’s super easy to make. The rum, blackberry brandy, and banana liqueur complement the fresh orange nicely, and their combined sweetness offsets the tart citrus. Try it in the blender as well; it makes a fantastic frozen cocktail. To make this drink, combine 1 1/2 ounces of rum with 1/2 ounce each of blackberry brandy and crème de banana, and 3 ounces of orange juice in a cocktail shaker filled with ice. Add a dash of falernum (or grenadine), shake, and strain into a chilled hurricane glass. A Classically Styled Rum Runner Recipe: Dale DeGroff’s “The Craft of the Cocktail” is a book filled with amazing recipes like this rum runner. It’s entirely different than all others, and that’s what makes it great. This drink has a lighter profile because it skips the heaviness of orange juice and opts for refreshing pineapple instead. It also features two rums and introduces the rich texture of an egg white. All of these elements give DeGroff’s rum runner a classic style that’s lost in most modern renditions of the cocktail. To make this drink, muddle a piece of lime in the bottom of a cocktail shaker until lightly bruised. Add 1 ounce each of light and medium rums, pineapple juice, and simple syrup, as well as 1/2 ounce of lime juice and an egg white. Shake vigorously (more than usual to properly mix the egg) and strain into a tall glass with ice. Garnish with tropical fruitt. RAW EGG WARNING: Consuming raw and lightly cooked eggs poses a risk for foodborne illness.

• Russ’s Drink Corner

• WhistlePig PiggyBack Bourbon Whiskey

• Description

• PiggyBack 100 Proof Bourbon gives our bold approach to whiskey a sweeter spin. Born from our signature grain’s other half, it starts with a high Corn mash bill (keeping a dash of Rye of course). Six long years of age in Char #3 barrels adds layers of flavor before bottling at 100 Proof, so you can keep it 100 whether you choose Bourbon or Rye. Sip it neat or shake it in a classic. With its sweeter profile, PiggyBack 100 Proof Bourbon shines in citrus and sour drinks – like our Barrel Aged Maple Bourbon Sour.

• Details

• Mashbill: Unknown (high corn, a dash of rye)

• Region: Queechee, Vermont

• Proof: 100 (50% ABV)

• Color: Toasted honey

• Nose: Caramel, cinnamon, yeasty bread, sugary white grapes

• Taste: Cinnamon, apples, maple, lightly toasted orange, vanilla, mint, green tea

• Finish: Candied sweet apples, baking spices, hints of caramel

• Price: $40 (750ml)

• Rating: 90

• Bill’s Whatever Corner

• Whiskey Theif Distilling Co - May Day Rye

• Kentucky Straight Rye Whiskey 2025

• 146 Proof (73% ABV)

Segment 3 (Announcements & Feedback)

• YouTube Comment from @kevinhanley6462

• It’s fun to use.

• YouTube Comment from @jasoncherry3404

• Im very seriously considering purchasing a new Commodore 64 from the UK to use a programming / gaming platform for retro style games.  Do I have to put the system on the internet or can I keep it static for just at home use and just download updates to a jump drive then load them that way?  I’d like to keep the system as clean as I can so the I expose it to the internet the better.  However if I do put the system on the internet for ease of downloading programs are there sites specific to the commodore that have safe content and games for downloading?  What anti virus do you recommend and is there anything that comes with the Commodore OS already?  The video was very informative thank you.

• Please Help Support the Show

• Patreon

• Paypal

• Merch

• Topics

• YouTube

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

• Mastodon

• @dl9et

• @k2za_john

• @mstadmin

• @IrrationalMethod

• @NM8A

• Bluesky

• @pi4zwn

• @briefer

• @paulie

• Discord

• onesenior_alex_a

• Andre | N2JDH

• N4FOX

• ggggggg

• MyMegaHurtz

• N5ATM / HS0ZPQ

• levi404

• Reptile

• DK1MI

• Live Chat

• Tom, N4HAI

• Mike, K6GTE

• Darren, VK6EK

• Steve, KJ5T

• DittyDumDumDitty

• Ceyx (Fred), KI5FQQ

• niemandem

Hello and welcome to the 586th installment of Linux in the Ham Shack. In this short topics episode, the hosts discuss DX Engineering teaming up with Q5 Worldwide, Insecure Boot, Linux desktop market share, evince, JS8Call and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to Episode #585 of Linux in the Ham Shack. In this episode, the hosts review the SDR++ fork known as the "Brown" edition. Topics include installation, basic configuration, features and more. Focus is also on special features of the fork including audio filtering, KiwiSDR and WebSDR support and more. Thanks for listening and have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• Operating QRP and QRP Radios

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner

• Tasso

• Description

• Our recipe this week comes from the cookbook, Zydeco et pas salè (https://a.co/d/0yGdwOD)), with all the fabulous Cajun recipes, that our friend and longtime listener, Hutch (K9KJN) published.  He recently told me that I could use any of his recipes in the Recipe corner, so I opened up the cookbook today, closed my eyes and just pointed… and this is the recipe I selected!  I’m really happy I did… I love the Tasso he prepares.

• Ingredients (Tasso Meat)

• 1 5-pound pork tenderloin, sliced into ¼-inch-thick rounds

• 5 cups Worcestershire sauce

• 5 cups Tasso Seasoning (recipe below)

• Ingredients (Tasso Seasoning)

• 1 cup coarse-ground black pepper

• 1 cup kosher salt

• 1 cup cayenne powder

• 1 cup brown sugar

• 1-1/2 cups granulated garlic

• 1 tablespoon allspice

• Directions

• Marinate the sliced pork tenderloin in Worcestershire sauce overnight. Remove the meat and drain. Combine all tasso seasoning ingredients and place the tasso seasoning onto a large, flat platter and dredge the pork in the seasoning, coating both sides. Layer the pork in a large colander, covering each layer with extra seasoning. Place the colander in a large pan to catch any liquids, cover with aluminum foil and refrigerate for at least 3 days. Preheat a smoker. Remove the meat and place in the preheated smoker. Cook until the tasso reaches an internal temperature of 155 degrees. Makes about 3 pounds of Tasso Note: This makes a jerky like meat.  Very spicy, but delicious!

• Cheryl’s Mixed Drink Corner

• Face Off

• Description

• Bill brought me a lovely bottle of Huckleberry Vodka, from Bozeman Spirits (Bozeman, MT) to Hamvention.  I was encouraged, during the last Weekender, that I needed to find a recipe to share with everyone that featured the vodka.  Here is what I found (and what I found goes well with the vodka).  While I have not found this specific brand on shelves in Missouri, 360 Vodka (based out of Weston, MO) has a Huckleberry Vodka that would be quite tasty this way if you find that on your store shelves.

• Ingredients

• 2 oz Huckleberry Flavored Vodka

• 1 oz Blue Curacao

• 3 oz lemonade

• Ice

• Directions

• Add ice, Huckleberry Flavored Vodka, and blue curaçao to a shaker. Shake and strain into a glass with fresh ice. Top with lemonade.

• Russ’s Drink Corner

• Bumbu XO Rum

• Description

• Bumbu XO is truly a thing of beauty. An aged rum that is smooth, rich and complex. Created from scratch by our master distiller, our XO aged rum is matured in ex-bourbon barrels and selectively finished in white oak sherry casks to achieve a beautifully balanced, endlessly sippable rum. This special release is distilled and aged in Panama, where we created a truly unique – and unquestionably superior – rum. Aromas of toffee, toasted oak, and vanilla give way to orange zest, peppery spice and even a hint of coffee on the palate. A wonderfully engaging rum that encourages repeat visits, Bumbu XO is perfect for traditional rum cocktails – and perhaps even better on its own, neat or with a single ice cube.

• Details

• Mashbill: 100% cane sugar

• Region: Barbados

• Proof: 80 (40% ABV)

• Color: Medium amber

• Nose: Toffee, toasted oak, vanilla, cocoa

• Taste: Orange zest, pepper, coffee, dark chocolate

• Finish: Medium length with notes of cocoa powder, molasses, sweet oak and pepper

• Price: $38 (750ml)

• Rating: 93

Segment 3 (Announcements & Feedback)

• Please Help Support the Show

• Patreon

• Paypal

• Merch

• Topics

• YouTube

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

• Subscribers and Patreons

• Joshua Burleigh

• Mastodon

• @craigify

• @K3LOE

• Bluesky

• @taekehf

• Discord

• Bingleton Zinglewing

• Chris

• Lucas

• AJ7MRemote

• Live Chat

• Mike, K6GTE

• Husked (K0NEB - Joe Eisenberg)

• Darren, VK6EK

• KB3ORR (Brian)

Hello and welcome to the 583rd installment of Linux in the Ham Shack. In this short topics episode, the hosts discuss European countries transitioning to Linux, the upcoming hurricane season, open source CRM solution Huly, Morse Maven, DragonLog and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to the 582nd installment of Linux in the Ham Shack. In this episode, the hosts talk with Justin Overfelt, AB3E, about topics related to the Open Research Institute (ORI), FCC and the "haunted" 219MHz amateur radio band. It's a fascinating look into a world of licensing, history, mishandling, stagnation, weirdness and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• Hamvention 2025

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner

• Portuguese Pork

• Description

• I was looking for a new recipe, and this seemed interesting, so we took it for a spin last night.  Russ gave it 2-thumbs up, and said I should definitely do it for the recipe corner tonight!

• Ingredients

• 1 tablespoon minced garlic

• 1-1/2 teaspoons coarse (Kosher) salt

• 2 tablespoons olive oil

• 1 tablespoon coarse ground black pepper

• 2 pounds pork tenderloin, cut into 1 inch medallions

• 2 red bell peppers, julienned

• 1 cup white wine

• 2 tablespoons lemon juice (or the juice from 1/2 lemon)

• 1/2 Thinly sliced lemon, for garnish (optional; read notes!)

• Directions

• In a bowl with lid, mix together garlic, salt, 1 tablespoon olive oil and black pepper. With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator. Heat the remaining oil (1 tablespoon) in a large skillet over high heat. Stir the pork for about 1 minute on each side.  Remove pork from heat, and set aside. Place red peppers, and the garlic marinade from the pork, into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 145F. Transfer the pork and pepper mixture to a serving platter.  Drizzle lemon juice over the pork and peppers. NOTE: If using lemon as garnish, slice 1/2 lemon into thin rounds while pork is simmering. Squeeze juice of remaining 1/2 lemon over the pork and peppers, after plating, and garnish with the lemon rounds.

• Cheryl’s Mixed Drink Corner

• Morangoska

• Description

• How about a refreshing summer-time Portuguese Cocktail?

• Ingredients

• 6 large strawberries

• 3 tablespoons of sugar

• 8 ice cubes

• 50ml Vodka (or, about 1.75 ounces)

• Directions

• Chop strawberries in small pieces and put into cup, Mix sugar with strawberries and mash into a puree. Blend ice cubes in blender. Put strawberry-sugar puree, crushed ice, and vodka into a cocktail shaker and shake it up! Pour mixture into a nice glass and drink!

• Russ’s Drink Corner

• Undammed Shields River American Single Malt

• Description

• Shields River is one of the few remaining waterways that maintains the name given by the Corp. of Discovery, named after John Shields the expedition’s blacksmith. This limited release American Single Malt Whiskey is bottled at cask strength and very complex, with notes of leather, tobacco, caramel, vanilla, and a hint of smoke.

• Details

• Mashbill: 100% malted barley

• Region: Billings, Montana

• Proof: 120 (60% ABV)

• Color: Light honeyed caramel

• Nose: Cream, citrus, leather, honey, raspberry, fig

• Taste: Caramel, vanilla, leather, tobacco, zesty malt, hay, mild iodine

• Finish: Lingering barrel and hay notes with a hint of vanilla, wood tanin and cocoa

• Price: $65 (750ml)

• Rating: 91

Segment 3 (Announcements & Feedback)

• Please Help Support the Show

• Patreon

• Paypal

• Merch

• Topics

• YouTube

• Thanks to everyone that stopped by at Hamvention! See you there May 15-17, 2026!

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

• Free Patreons

• George Lee

• Twitter

• @roundnoon

• Mastodon

• John W8FAA

• Mike KF4BOG

• Bluesky

• Ralf DL1EL

• Mailing List

• second.law

• Discord

• Martel Quiroz

• kenneth

• yisunshine

• Plushie

• mikekf4bog

• Ralph - KC3VII

• Live Chat

• Puneit, VU2TUM

• Mike, K6GTE

• Jill, K1TTZ

• Darren, VK6EK

• Steve, KJ5T

• Tony, K4XSS

• Adam, K3CAN