
Sign up to save your podcasts
Or


Listen Now
[audio:https://bsmarchive.info/lhs/mp3/lhs158.mp3]
Segment 1 (Amateur Radio) & Segment 2 (Open Source)
SCaLE 14x
Interview with Hriday “Bala” Balachandran and Stuart Sheldon
More Information: https://www.socallinuxexpo.org
Segment 3 (Linux in the Ham Shack)
LiHaLo
Linux logging application written for the LAMP stack
Source: https://www.lihalo.org/
Segment 4 (Announcements and Feedback)
Segment 5 (Cheryl’s Recipe Corner)
Roasted Broccoli
Tonight I am sharing with you my recipe for roasted broccoli. I have never been a broccoli fan, whereas Russ loves it… and I think this was the recipe that helped convince me that broccoli IS okay to eat. We prepared this for our Thanksgiving Day dinner, attended by several friends, that we hosted, and everyone raved about how delicious it was. The recipe also works well using brussels sprouts or asparagus! You can use fresh or frozen broccoli - we have used both with excellent results. It isn’t a pretty dish, but it is very yummy!
Ingredients
2 heads broccoli, separated into florets (or 1 pound frozen broccoli)
2 teaspoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
Sprinkle of crushed red pepper (optional)
1/2 teaspoon lemon juice
Shredded parmesan cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl (a Ziploc bag works well for this), toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic (and red pepper, optionally). Spread the broccoli out in an even layer on a baking sheet. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli, then sprinkle on Parmesan cheese before serving.
Segment 6 (Social Media Roundup)
Donations and Subscriptions
Ben Schram
Dillon Angle
Jeremy Hall
Scott Pettigrew
David Metcalf
Bob Johnson
Ricky Straub
Rich Lawrence
Google+
Talon Smart
@HamShackPhotos
@monsterb
@Richard_KG5DDX
@HamTomF
@pvan_van
@qrptransceiver
@signingmat
@amateurradioguy
Podcast: Play in new window | Download
By Black Sparrow Media4.4
3838 ratings
Listen Now
[audio:https://bsmarchive.info/lhs/mp3/lhs158.mp3]
Segment 1 (Amateur Radio) & Segment 2 (Open Source)
SCaLE 14x
Interview with Hriday “Bala” Balachandran and Stuart Sheldon
More Information: https://www.socallinuxexpo.org
Segment 3 (Linux in the Ham Shack)
LiHaLo
Linux logging application written for the LAMP stack
Source: https://www.lihalo.org/
Segment 4 (Announcements and Feedback)
Segment 5 (Cheryl’s Recipe Corner)
Roasted Broccoli
Tonight I am sharing with you my recipe for roasted broccoli. I have never been a broccoli fan, whereas Russ loves it… and I think this was the recipe that helped convince me that broccoli IS okay to eat. We prepared this for our Thanksgiving Day dinner, attended by several friends, that we hosted, and everyone raved about how delicious it was. The recipe also works well using brussels sprouts or asparagus! You can use fresh or frozen broccoli - we have used both with excellent results. It isn’t a pretty dish, but it is very yummy!
Ingredients
2 heads broccoli, separated into florets (or 1 pound frozen broccoli)
2 teaspoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
Sprinkle of crushed red pepper (optional)
1/2 teaspoon lemon juice
Shredded parmesan cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl (a Ziploc bag works well for this), toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic (and red pepper, optionally). Spread the broccoli out in an even layer on a baking sheet. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli, then sprinkle on Parmesan cheese before serving.
Segment 6 (Social Media Roundup)
Donations and Subscriptions
Ben Schram
Dillon Angle
Jeremy Hall
Scott Pettigrew
David Metcalf
Bob Johnson
Ricky Straub
Rich Lawrence
Google+
Talon Smart
@HamShackPhotos
@monsterb
@Richard_KG5DDX
@HamTomF
@pvan_van
@qrptransceiver
@signingmat
@amateurradioguy
Podcast: Play in new window | Download

43,837 Listeners

142 Listeners

275 Listeners

12,130 Listeners

116 Listeners

65 Listeners

125 Listeners

93 Listeners

203 Listeners

16 Listeners

22 Listeners

9 Listeners

6 Listeners

5 Listeners

14 Listeners