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

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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

AmateurLogic.TV Episode 203 is now available for download.

Meshtastic, an open source, off-grid, decentralized, mesh network built to run on affordable, low-power devices. An update on the latest scanner technology. More…

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Since this is a special birthday year I thought I would buy myself something nice ham radio related. Now I am retired and on a fixed income so there is no Elecraft K4 in the picture for me. I have a great Icom 7610 and I very much enjoy CW contesting. I have been toying with the idea of operating single operator 2 vfo or SO2V as it is called. The Icom 7610 allows me to operate its VFO A and B on the same band or on separate bands. This is very handy for contesting and I have tried it and became frustrated as you only have one VFO knob on the 7610 and if you forget to select VFO B and spin the dial you lose your VFO A spot. The idea with SO2V is that VFO A is your run VFO and VFO B is your search and pounce VFO. What I needed was a separate VFO physical knob that operated VFO B. 

Icom has the RC-28 and it always seemed a bit pricey to me but heck it's my big 65th so I took the plunge and purchased it. All Canadian dealers had the RC-28 on back order and the U.S. dealer had the Canadian dollar (and a few other reasons) and the shipping cost was just too much to spend. I did read on some of the IO Groups I follow of operators purchasing them on eBay from sellers in Japan. I looked into it and they were in stock also with shipping, and tax and the cost of the RC-28 it was basically the same cost as the Canadian dealers who were out of stock.
I ordered it and in less than a week it was at my door, brand new in a sealed Icom box. Happy Birthday to me! In my next post, I will be revealing my adventure connecting it to the Icom 7610!