AmateurRadio.com

Welcome to Episode 580 of Linux in the Ham Shack. In this short topics episode, the hosts discuss an award for Ham2K Portable Logger, the Yaesu FTX-1, making Lego creations with AI, the end of 486 support in Linux and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to the 579th installment of Linux in the Ham Shack. In this episode, the hosts take a look at the gaming-focused Commodore OS Vision Linux distribution. Topics include installation, configuration, features, software focus, included emulators, ham shack readiness 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 Does Your Operating Week Look Like?

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner

• Cajun Hasselback Chicken

• Description

• Hasselback Chicken has soooo many ways to prepare it. But, I was looking to change it up and this is what I came up with. It’s on our Tuesday night dinner menu, along with Garlic-Butter shrimp stuffed portabella mushrooms and Cajun-spiced rice with a creamy gumbo sauce to go on any thing that looks like it needs a sauce.

• Ingredients

• 1-1/2 lbs chicken breast halves, boneless and skinless (about 2 halves)

• 4 ounces monterey jack pepper cheese, sliced into thin 1/4 inch slices

• 2 tablespoons cajun seasoning

• 1/2 cup spinach, cooked (frozen and thawed or sauteed fresh)

• salt, to taste

• pepper, to taste

• Directions

• Preheat the oven to 350 degrees. Using a sharp knife, make slits in the chicken breasts that are about 3/4 inches wide, making sure not to cut all the way down through the bottom of the chicken breast. You will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are. Season the chicken with salt and pepper. Place the spinach evenly in the slits of the chicken. Combine the breadcrumb and Cajun seasoning in a small bowl. Sprinkle the mixture evenly over the chicken. Place the pepper jack slices in the slits of the chicken. Place each chicken on its own lightly greased sheet of tin foil and make a “bowl”, surrounding each chicken breast. This keeps the juices contained. Bake in the preheated oven for 30 minutes, or until the chicken is cooked through. Remove each chicken breast from its tin foil “bowl” and place on a serving dish.

• Cheryl’s Mixed Drink Corner

• Rum Old Fashioned

• Description

• Let’s add a new twist on the classic Old Fashioned.

• Ingredients

• 3 orange wedges

• 3 Luxardo maraschino cherries

• 1 sugar cube

• 3 Dashes Fee Brothers Black Walnut Bitters

• 2 ounces Pusser’s British Naval rum

• Directions

• Fill an old-fashioned glass with ice and set aside. Combine two of the orange wedges, two of the cherries, the sugar cube and the bitters in a mixing glass. Muddle the sugar cube with the other ingredients until the sugar dissolves. Add the rum and a scoop of ice to the mixing glass and stir for 40 rotations. Empty the old fashioned glass and then double-strain the cocktail into the glass and garnish with the remaining orange wedge and maraschino cherry.

• Russ’s Drink Corner

• Starward Single Barrel Single Malt Australian Whisky

• Description

• Whisky for the modern, curious drinker. Our distillery is nestled in the heart of Melbourne, Australia. Not the outback. Or a sunshine-soaked beach. Melbourne is a bustling city that celebrates unique cuisines and cultures. Here, we ditch the airs and graces and focus on flavor instead. That’s why we use red wine barrels to mature our whisky. We source all our whisky ingredients from just a day’s drive away. Then, in the wildly varied Melbourne weather, our whisky draws out its signature fruity, delicious flavor in just three short years. We call this elemental maturation and it’s why we couldn’t make our whisky anywhere else. Our Melburnian founder, David Vitale, grew up in a big Italian family. He was born and raised around a food-obsessed, flavor-forward dinner table. And he knows our whisky feels right at home at those moments spent enjoying a meal with others.

• Details

• Mashbill: 100% malted barley

• Region: Melbourne, Australia

• Proof: 110.6 (55.3% ABV)

• Color: Full caramel (may be colored)

• Nose: Vanilla, cherry, red grapes, blackberry, caramel

• Taste: Creme broulee, blackberry, pear, honey, grappa, oak tannins

• Finish: Warm and medium finish with vanilla, hints of oak, dark fruits

• Price: $65 (750ml)

• Rating: 90

Segment 3 (Announcements & Feedback)

• Please Help Support the Show

• Patreon

• Paypal

• Merch

• Topics

• YouTube

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

• Free Patreons

• RmRfMyEx

• Mastodon

• Anna - VK4NNA

• Bluesky

• wi9ll

• Live Chat

• Darren, VK6EK

• Nate, WY0X

• DittyDumDumDitty

• Mike, K6GTE

• Steve, KJ5T

• Woody, KC1VOP

• Eduardo, PU5PEO

• Fred, KI5FQQ

Hello and welcome to installment 577 of Linux in the Ham Shack. In this short topics episode, the hosts discuss ORI and the 220MHz band, a potential shake up in US amateur radio licensing, virtual swap space in the Linux kernel, apt, OrangePi and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to Episode #576 of Linux in the Ham Shack. In this episode, the hosts kick the tires on Aurora Linux, a distribution based on an immutable variant of Fedora 41. Topics include installation, configuration, pre-installed applications, third party repositories, the quirks of immutable distros, styling, customization and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Spin the Random Topic Wheel (Segment 1)

• Best Desktop Environment or Window Manager

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner

• Easy Focaccia

• Description

• Focaccia is one of those breads that is so delicious, simple and forgiving.  And, if you are feeling artistic, you can use it as a canvas for edible artwork, using green onions, garlic, carrots, red onion, roasted peppers or even edible flowers to make a picture on the top of your dough.

• Ingredients

• 2 cups bread flour or all-purpose flour

• 1 teaspoon kosher salt

• 1 tablespoon olive oil, plus more for drizzling/coating the pan as well as the focaccia

• 1 cup warm water (75 to 80 degrees Fahrenheit)

• 1-3 sprigs of rosemary leaves

• Flaky sea salt, to taste

• Directions

• In a large mixing bowl, whisk together the water, yeast, flour, and olive oil until a shaggy dough forms. Add the salt and mix until the dough comes together. It will be sticky. Coat the top of the dough with a thin layer of olive oil and cover with a tea towel. Place dough in a warm place and let rise for 2 hours. Preheat the oven to 425 degrees Fahrenheit. Once the dough has risen, turn it out into a well-oiled enameled cast-iron braiser or baking pan. Gently stretch the dough to the edges of what you are baking it in. Be gentle and patient at this step. It may take a few tries to get the dough to that shape. Cover with a towel or plastic wrap and put in a warm place to let rise in the pan for another 30 minutes. Once dough is ready, coat your hands in olive oil and gently dimple the top of the dough to create small wells with your fingers. Drizzle generously with more olive oil, rosemary, and flaky sea salt. Place in the oven and bake for 20-25 minutes, or until lightly golden. Remove from the oven and carefully from the pan. Slice, serve, and enjoy! Notes: When making focaccia, you can add various toppings like fresh herbs (especially rosemary, thyme, oregano), coarse sea salt, olives, cherry tomatoes, red onion, garlic, grated parmesan cheese, caramelized onions, peppers, and even a drizzle of balsamic glaze for extra flavor; remember to incorporate olive oil throughout the dough and on top before baking for that classic focaccia texture.  Key points about focaccia toppings: Herbs: Rosemary is a classic choice, but you can also add thyme, oregano, sage, or basil depending on your preference. Vegetables: Cherry tomatoes, sliced peppers, and red onion add freshness and color. Cheese: Grated parmesan cheese

• Cheryl’s Mixed Drink Corner

• Dogwood Punch

• Description

• The Dogwood is the Missouri state tree, and I anxiously await their blooming every spring.  This cocktail just says “spring” and is simple to make!

• Ingredients

• 1 bottle sparkling rosé

• 3 cups strawberry lemonade

• 1/4 cup grenadine

• 1 sliced lemon

• 1/2 cup sliced strawberries

• Mint sprigs for garnish

• Directions

• Mix rosé, strawberry lemonade, grenadine, lemons and strawberries together. Serve over ice and garnish with mint.

• Russ’s Drink Corner

• Jack Daniel’s Bottled-in-Bond Tennessee Whiskey

• Description

• Jack Daniel’s Bonded is created from specially selected barrels for this final blend. The search was on throughout the warehouses for whiskeys with boldness and depth of color. The result is Jack Daniel’s Bonded which emerged as the distillery’s 2022 Whisky of the Year. Like all bonded whiskeys, Jack Daniel’s Bonded was produced in one distilling season, aged for a minimum of 4 years, and bottled at 50% alcohol by volume. It’s one with depth of character, offering a host of flavors that marry well. Jack Daniel’s Bonded isn’t entirely new, however, as it has been available in the global travel retail market for the past several years but is now available on store shelves everywhere.

• Details

• Mashbill: 80% corn, 12% malted barley, 8% rye

• Region: Lynchburg, Tennesssee

• Proof: 100 (50% ABV)

• Color: Dark mahogany

• Nose: Caramel, cherry, oak, dried herbs, banana

• Taste: Brown sugar, honey, peanuts, cooked dark fruit, dark chocolate, barrel spice

• Finish: Warm baking spice, caramel, smoke

• Price: $30 (750ml)

• Rating: 82

• Bill’s Whatever Corner

• Willett Straight Rye Whiskey

• Family Estate Bottled Small Batch Rye

• Aged in Hand Selected White Oak for Four Years Bottled at Cask Strength

• 109.6 Proof (54.8%)

Segment 3 (Announcements & Feedback)

• Please Help Support the Show

• Patreon

• Paypal

• Merch

• Topics

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

• Mastodon

• Francisco de la Pena

• Discord

• ProgrammerDave

• Elira_Marine

• Live Chat

• Woody, KC1VOP

• Tony, K4XSS

• Jared, W7AQB

• Jon, K1BTZ

• Tim, KD0UUU

Hello and welcome to the 574th installment of Linux in the Ham Shack. In this short topics episode, the hosts discuss the upcoming YOTA summer camp in France, the new Signals Museum in Alabama, 100 years of IARU, the latest edition of WINE, a terminal app for Android and much more. Thanks for listening and have a great week.

73 de The LHS Crew