AmateurRadio.com

It's time once again for The Weekender and our year-end wrap-up episode. 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 565th installment of Linux in the Ham Shack. In this short topics episode, the hosts discuss Youth on the Air Month for 2024, a new version of Elementary OS, the latest release of OBS Studio, the new hotness in Manjaro and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to Episode 564 of Linux in the Ham Shack. In this episode, the hosts take a preliminary in-depth look at the C#/F# UI toolkit known as Avalonia. This is a new toolkit designed to make pretty and functional graphical applications. Topics include downloading, installing, basic implementation, features and more. Thanks for listening and have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• Joys of Being a POTA Hunter

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• Bruleed Potatoes

• Ingredients

• 16 ounces frozen hash browns thawed and liquid drained off

• 4 ounces parmesan cheese grated

• 8 ounces fresh mozzarella cheese grated

• 3/4 tsp salt

• 4 ounces chives chopped

• 1 1/2 cups heavy cream

• Directions

• Preheat oven to 350 degrees. Mix all ingredients together. The mixture should be slightly runny, add more cream if needed. Transfer to an oven safe baking dish and bake for 30 minutes. Broil about 3 minutes, until the top is golden brown. Notes: Thaw the hash browns and remove as much liquid as possible. To remove the liquid, place the thawed hash browns on a kitchen towel, wrap the towel around them and squeeze out as much liquid as possible. When I made them without thawing the hash browns, they were too runny and not as flavorful. Don’t try to lighten up this recipe. Use the heavy cream! The cream is the key to the success of this recipe You can also make single servings by putting some of the mixture into a small ramekin. Reduce baking time to 15-20 minutes, then broil for 2-3 minutes.

• Cheryl’s Mixed Drink Corner

• Apple Cider Martini

• Ingredients

• Caramel sauce, for the rim

• Ice, for shaking

• 4 oz. apple cider

• 3 oz. vodka

• 2 oz. butterscotch schnapps

• Sliced apple, for garnish

• Directions

• Place two martini glasses in the freezer to chill for 15 minutes before serving.  Dip the rims of the martini glasses in caramel sauce. Fill a cocktail shaker halfway full with ice. Add the apple cider, vodka, and butterscotch schnapps. Seal and shake vigorously for 30 seconds. Divide the mixture between the prepared martini glasses; garnish with apple, if you like. Tip: Don’t have caramel sauce on hand? Dip the rim of the glass in apple cider and then cinnamon sugar for a sparkly, spicy complement to the martini.

• Russ’s Drink Corner

• Thomas S. Moore Sherry Casks Bourbon

• Description

• Sherry is the classic “alternative” aging cask, a technique borrowed from Scotland, where Spanish sherry casks have been the preferred method of aging by some distilleries since well before ex-bourbon barrels were the international norm. The effect on Barton 1792’s high rye bourbon is stellar, and classically sherry. The company has gone all in on extended barrel aging. Starting in 2021 with three different varieties, the company is back with four new finishes. Each of the base bourbons was aged for 5-6 years before being finished in barrels for another 1-4 years. In Sherry Finished Bourbon’s case, the company finished it for 1-4 years in used barrels that held Oloroso sherry previously.

• Details

• Mashbill: Undisclosed (At least 51% corn, most likely 25-28% rye and the rest malted barley)

• Region: Bardstown, Kentucky

• Proof: 98.7 (49.35% ABV)

• Color: Dark mahogany

• Nose: Sweet maple syrup, aged leather, dark fruit, oak, light tobacco leaf

• Taste: Dark fruit, red berries, raisin, light rye spice, vanilla, hints of oak and mixed nuts

• Finish: Aged leather, tobacco, peppercorn, rye spice, aged oak, hints of sweet wine grapes

• Price: $70 (750ml)

• Rating: 96

• Bill’s Whatever Corner

• Baker’s Bourbon 7 Year Single Barrel

• Named for a truck-driving, motorcycle-riding, bourbon-loving, hardworking whiskey man, Baker’s® Single Barrel Bourbon is a singular experience. A big, bold bourbon that was created by one legend to honor another.

• Bottle 000270599

• CL-1 Warehouse Floor 5 Rack 81 Filled March 2015 Dumped April 2023

• Classification: Straight Bourbon

• Company: Beam Suntory

• Distillery: Jim Beam

• Release Date: Ongoing

• Proof: 107

• Age: 8 Years, 1 Months (7 years is minimum for the brand)

• Mashbill: 77% Corn, 13% Rye, 10% Malted Barley

• Color: Mahogany

Segment 3 (Announcements & Feedback)

• We are having a drawing.  Submit a topic for our random topic - be entered into a drawing to win an LHS item.

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

• Free Patreons

• JBKelley

• Majic

• Twitter

• @N2EDX_Phil

• Instagram

• urs_w.schmidlin

• Mastodon

• @Ae6sw

• @Nivex

• @frog_on_a_log

• @wardrup

• @n0bml

• @evandrobarreto

• @ea3frb

• @inaction_figure

• @Kancept

• @oddbjorn

• Bluesky

• @pnikolaidis

• @pd1ry

• @maescool

• @g0fea

• @howiepepper

• @n0mql

• @f5row

• @retrobob

• @m1ecc-antennas

• @f1ubl

• @radiosuperb

• @sp2kmo

• @jisuanqi

• @f8bxi

• @wiresharks

• Discord

• Kyn

• KJ5IRQ

• dmbsound#9300

• Bob NZ2Z

• gsrokmix

• tjmorse - KD2TJP

• grnch

• Hellcat

• W5THB

• YouTube

• Keith M0TVT

• Victor Erazo

• Yanick Fournier

• Live Chat

• Mike, K6GTE

• Steve, KJ5T

Hello and welcome to the 562nd installment of Linux in the Ham Shack. In this short topics episode, the hosts discuss upcoming Yaesu radios with a new DSP technology, 2024 ARRL BoD elections, the latest Linux kernel release, Automotive Grade Linux, Linux VMs in your browser and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to the 561st episode of Linux in the Ham Shack. In this episode, the hosts discuss the HamClock application. Topics include how to access, download and build the application. Then it's on to initial configuration, features, operational logic and more, including some hard to find and esoteric features that make HamClock an invaluable resource in the shack. Thanks for listening and have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• Cloning, Forking and Submitting Pull Requests

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• Slow Cooker Chicken Tortilla Soup

• Description

• It’s fall, and therefore soup season!  And, what is better than a soup that is a “dump and forget”?  I’m a huge fan of slow cooker soups because of that.  And I LOVE Tortilla Soup!  If you want it creamy, add some heavy cream or sour cream into the soup as it cooks.  Want beans?  Add some black beans!  This soup is VERY versatile!

• Ingredients

• 1 pound shredded, cooked chicken

• 1 (15 ounce) can whole peeled tomatoes, mashed

• 1 (10 ounce) can enchilada sauce

• 1 (4 ounce) can chopped green chile peppers

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 cups water

• 1 (14.5 ounce) can chicken broth

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1 bay leaf

• 1 (10 ounce) package frozen corn

• 1 tablespoon chopped cilantro

• 7 corn tortillas

• 2 tablespoons vegetable oil, or as needed

• Directions

• Gather all ingredients. Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker. Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup before serving.

• Cheryl’s Mixed Drink Corner

• Description

• In Missouri, we joke that if you don’t like the weather… wait 5 minutes and it WILL change.  We are in the beginning of November, but a few days ago it was in the upper 80’s… and over the next 10 days it’s going to be anywhere from mid-60s to upper 70s.  BUT, it’s getting colder out, so warm drinks are always a plus as the temps (slowly) cool down.  AND… mixing Red Wine and Chocolate (I know, it sounds completely crazy!) is really good.

• Ingredients

• 2 1/2 c. semisweet chocolate chips

• 1/4 c. cocoa powder

• 1/2 c. granulated sugar

• Pinch kosher salt

• 6 c. whole milk

• 1 (750-ml.) bottle red wine

• Toasted marshmallows, for serving

• Chocolate shavings, for serving

• Directions

• Step 1: Combine chocolate chips, cocoa powder, sugar, salt, milk and wine in slow cooker. Cook on high for one hour, whisking every 20 minutes. Step 2: Ladle cocoa into mugs and top with toasted marshmallows and chocolate shavings.

• Russ’s Drink Corner

• Bardstown Bourbon Company Origin Series BiB KSBW

• Description

• Honoring tradition and authenticity, our Origin Series Wheated Bottled-in-Bond 6-year expression presents the best locally-sourced Kentucky corn and wheat grains. This expression features 20% wheat in the mash bill, creating a modern expression of beautifully balanced bourbon.

• Details

• Mashbill: 68% Corn, 20% Wheat, 12% Malted Barley

• Region: Bardstown, Kentucky

• Proof: 100

• Color: Medium amber

• Nose: Cream, caramel, citrus,

• Taste: Cocoa, cream, muted peach, lemon, salty toffee

• Finish: Lingering notes of vanilla, honey, sugared peach and wood tannins

• Price: $70 (750ml)

• Rating: 87

• Bill’s Whatever Corner

• Lux Row Four Grain Double Single Barrel

• My Bottle Details: 57.5% ABV. Rye Barrel: 8113874, filled: 8-9-18, and Wheated Barrel: 8118724, filled: 8-14-18. Around $70-90.

• Nose: Big Red Gum, toffee, dried grains, and oak.

• Mouth: Spicy with a ton of cinnamon candy notes. Lurking beyond the prominent cinnamon is floral, vanilla, and oak.

• Finish: Long and warm with notes of cinnamon, caramel, floral vanilla, and oak.

• Notes from The Bourbonguy.com https://lhs.fyi/HB

Segment 3 (Announcements & Feedback)

• N/A

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

• Facebook

• The Ohio LinuxFest

• Twitter

• @PeterParker15401

• Instagram

• galpaivaalex

• Mastodon

• @markbeech

• Discord

• M0TVT

• KB3ORR

• KD0UUU-Tim

• Live Chat

• Steve, KJ5T