AmateurRadio.com

It's time for The Weekender! This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.

73 de The LHS Crew

Hello and welcome to the 598th installment of Linux in the Ham Shack. In this short topics episode, the hosts discuss a revived zombie satellite, tracking the next NASA moon mission as a ham, flatpak updates, KDE's birthday, ham radio in flight simulators and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to Episode 597 of Linux in the Ham Shack. In this episode, the hosts check out a ham-radio focused Linux distribution called arcOS. Topics include download and installation, philosophy and use cases, initial configuration and impressions, software package availability. design choices 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)

• Why is HF Put on a Pedestal?

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner

• Skillet Apple Cider Chicken

• Description

• This is a great fall recipe. Perfect served over egg noodles.

• Ingredients

• 6 skinless, boneless chicken thighs

• 1 teaspoon salt

• 2 tablespoons olive oil

• 6 strips bacon

• 1 onion, sliced

• 2 cups chicken broth, divided

• 2 cups apple cider, divided

• 2 apples, peeled, cored, and sliced

• 4 sage leaves

• 2 sprigs fresh thyme

• 4 tablespoons unsalted butter

• Directions

• Season chicken thighs with salt; set aside. Heat oil in a large skillet over medium heat. Add thighs; cook until browned on both sides, 7 to 10 minutes. Transfer to a plate; set aside. Cook bacon in the skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; drain excess grease from the skillet. Cook onion in the skillet over medium heat until soft, 5 to 7 minutes. Add 1 cup chicken broth and 1 cup apple cider; cook until reduced by half, about 10 minutes. Add cooked bacon, apples, sage, and thyme; simmer for 2 minutes. Add remaining 1 cup each chicken broth and apple cider. Return chicken thighs to the skillet; reduce heat to medium-low. Cook and stir until thighs are no longer pink in the centers, about 15 minutes. Transfer thighs to a serving platter. Remove skillet from heat; add butter, swirl to combine with sauce. Pour sauce over thighs.

• Cheryl’s Mixed Drink Corner

• Apple Cider Margarita

• Description

• Fall is in the air in Missouri, and the apples are being picked… so what better than a great apple cocktail?

• Ingredients

• 2 cups apple cider

• 1/2 cup silver tequila

• 1/4 cup freshly squeezed lemon juice

• Sugar, for rim

• Cinnamon, for rim

• Salt, for rim

• Apple slices, for garnish

• Cinnamon sticks, for garnish

• Directions

• In a pitcher, combine cider, tequila, and lemon juice. Dip glasses in water, then into mixture of sugar, cinnamon, and salt. Fill with margarita mixture, and garnish with an apple slice and cinnamon stick.

• Russ’s Drink Corner

• Ironroot Republic Promethean (Batch P16)

• Description

• Promethean is the creative rebel in our portfolio. Prometheus stole fire from Olympus and gave it to man. This bourbon is perfect as a rainy day dram or the key ingredient in your Manhattan. This batch is aged 30 months.

• Details

• Mashbill: 80% yellow corn, 15% other corn varietals, 5% rye

• Region: Denison, Texas

• Proof: 100 (50% ABV)

• Color: Rich amber

• Nose: Tobacco, smoked figs

• Taste: Candied prunes, dark fruit, caramel, dark chocolate, raisins, dusty oak, hint of cayenne pepper

• Finish: Spicy, lingering

• Price: $50 (750ml)

• Rating: 87

• Bill’s Whatever Corner

• Headframe Spirits - Orphan Girl

• Bourbon Cream Liqueur

• West of town, the Orphan Girl mine stands as the centerpiece of the World Museum of Mining, a testament to Butte’s rich legacy. Our Orphan Girl makes a perfect centerpiece for your evening and can be used for sipping, mixing, baking and making great memories.

• Nose: Bourbon, caramel

• Palate: Rich and creamy but not too sweet, finishing with hints of caramel and bourbon

• Shelf-stabilized Wisconsin cream mixed with our Neversweat Straight Bourbon Whiskey

• ABV 35 (17.5%)

• $30 (750mL)

Segment 3 (Announcements & Feedback)

• Please Help Support the Show

• Patreon

• Paypal

• Merch

• Topics

• YouTube

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

• Free Patreons

• JP

• Mastodon

• @KJ6LNH

• @SA7SKY

• Discord

• Mike Therien

• Live Chat

• Mike, K6GTE

• Darren, VK6EK

• Don, KB2YSI

Hello and welcome to the 595th installment of Linux in the Ham Shack. In this short topics episode, the hosts discuss that latest ARRL campaign to defeat HOA antenna restrictions, a new DXpedition to Bouvet Island, amateur radio in Equatorial Guinea, Hacktoberfest, a new paradigm in kernel per-CPU assignment, SkyRoof and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to Episode #594 of Linux in the Ham Shack. In this episode, the hosts discuss the popular Arch-based distribution known as CachyOS. Topics include features, download and installation steps, initial configuration options, software addition and customization, performance improvements, benefits 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)

• What do You Chase (Grids, IOTA, POTA, etc)?

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner

• Effin’ Fishermans Pie

• Description

• Russ fell in love with this dish at a nearby Irish Pub, and I decided to recreate it at home (nearby=150 miles each way).  I fixed it for dinner last week, and I think he decided that we might not have to make that 300 mile drive.

• Ingredients (Filling)

• 3 tbsp unsalted butter

• 8oz portabella mushrooms, chopped

• 1 bunch green onions, washed thoroughly and thinly sliced (white and light green parts only)

• 2 cloves garlic, minced

• 1/2 cup dry white wine

• 1/4 cup all-purpose flour

• 1-1/2 cups seafood stock (or clam juice)

• 1 cup heavy cream

• 1 tsp Old Bay seasoning

• 1/2 tsp kosher salt

• 1/2 tsp black pepper

• 1/2 lb raw shrimp, peeled, deveined, and cut into 1-inch pieces

• 1/2 lb raw bay scallops

• 1/2 lb cod fillets, cut into 1 inch pieces

• Ingredients (Phyllo Crust)

• 4 tbsp unsalted butter, melted, or butter-flavored cooking spray

• Directions

• Sauté the aromatics: Melt the butter in a large skillet or saucepan over medium heat. Add the chopped mushrooms and cook until softened, approximately 5 minutes.  Add sliced green onions and cook until softened, about 2 minutes.  Stir in the garlic and cook for another minute until fragrant. Make the sauce: Pour in the wine or sherry and deglaze the pan, scraping up any brown bits. Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to create a roux. Slowly whisk in the seafood stock and heavy cream until the mixture is smooth. Bring to a simmer and cook for a few minutes until thickened. Add the seafood: Stir in the Old Bay, salt, and pepper. Remove the pan from the heat and stir in the shrimp, scallops and cod.  Gently combine the filling until the seafood is evenly distributed. Assemble the pie: Pour the filling into a 9-inch pie dish or a 2-quart baking dish. Preheat your oven to 375°F (190°C).

• Prepare the phyllo: Lay out the thawed phyllo sheets on a flat surface and cover them with a slightly damp towel to prevent them from drying out. Create the crust: Take one phyllo sheet, brush it lightly with melted butter or spray with cooking spray, and place it over the filling. Crumple or fold the edges to create a rustic, ridged texture around the sides of the dish. Repeat with the remaining phyllo sheets, lightly brushing each layer with butter as you go. Bake the pot pie: Bake for 30–35 minutes, or until the phyllo crust is golden brown and the filling is hot and bubbly. Rest and serve: Let the pot pie stand for 10–15 minutes before serving to allow the filling to set. Serve hot.

• Cheryl’s Mixed Drink Corner

• Shamrocked

• Ingredients

• 1.5 oz Midori Liqueur

• 1 oz. Irish Whiskey

• .5 oz Irish Crème

• Directions

• Shake and strain over ice into a double old fashioned glass. Top with whipped cream and fresh mint garnish.

• Russ’s Drink Corner

• AnCnoc 12 Single Malt Scotch

• Description

• The anCnoc 12 Years Old is renowned the world over. Known as a must-have in any whisky drinker’s collection, it’s light and yet complex. Smooth and approachable, with each twist and turn delivering a surprise, this is a dram that has something for everyone. Our flagship single malt is the perfect starting point for those beginning their exploration of whisky.

• Details

• Mashbill: 100% malted barley

• Region: Aberdeenshire, Scotland

• Proof: 86 (43% ABV)

• Color: Very pale amber with a slightly yellow hue

• Nose: Honey, lemon, salt, light aromatic herbs

• Taste: Sweet nondescript fruitiness, melon, grass, honey, light citrus

• Finish: Medium length with hints of smoke, black pepper, chilis, creamy white chocolate

• Price: $50 (750ml)

• Rating: 87

• Bill’s Whatever Corner

• Headframe Spirits - Neversweat Distiller’s Select Bourbon Whiskey (7 Year)

• ABV 67.7% - 135.4 Proof

• A perfect glass of whiskey begins with the grain. Through mashing, fermenting and distilling, our distillers pay expert attention to detail. Sometimes, the barrel itself adds something special. When great whiskey meets great wood, that deserves to be shared as is.  Single barrel, cask strength, Distiller’s Select. A hand-chosen barrel from us to you. A Headframe Tasting Room exclusive.

• Nose: Vanilla, oak

• Palate: Subtle, rich notes that unlock different flavors in each sip

• Proprietary blend of corn, rye and wheat

• 2023 – Bronze, International Wine and Spirits Competition

Segment 3 (Announcements & Feedback)

• YouTube Comment on Commodore OS Vison 3 Videom from @radpet7

• How long does it take to “update all”?

• Please Help Support the Show

• Patreon

• Paypal

• Merch

• Topics

• YouTube

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

• Subscribers and Patreons

• Clayton Workman

• Instagram

• @aleijonguth

• Mailing List

• Keith Tilley

• Viktor Lindberg

• Discord

• N4FOX

• Jake W4EWO

• Live Chat

• Woody, KC1VOP

• Mike, K6GTE

• Jon, K1BTZ

• Jared, W7AQB

• BikeMe