[audio:https://bsmarchive.info/lhs/mp3/lhs178.mp3]
Segment 1 (Amateur Radio)
A New 2m Barrier Broken: PY1MHZ-V51PJ QSO
Source: https://lhs.fyi/1u (D4C.cc)
Shannon Morse KM6FPP from HAK5 Gets Licensed
Source: https://lhs.fyi/1y (Southgate ARC)
Rule Making Petition to FCC Calls for Vanity Call Sign Rule Changes
Source: https://lhs.fyi/1z (eHam)
Windows 10 Anniversary Update: Linux Inside
Source: https://lhs.fyi/1r (RedmondMag)
LXLE: A Linux Distro to Give New Life to Old Hardware
Source: https://lhs.fyi/1q (Networkworld)
Open Source is Ceasing to Be Cool
Source: https://www.marktarver.com/open.html
Google Releases Open Source “Cartographer”
Source: https://lhs.fyi/1t (Betanews)
WalmartLabs Open Sources Walmart.com Application Platform
Source: https://lhs.fyi/1s (Techcrunch)
KDE at 20: Plasma 5.8 LTS
Source: https://lhs.fyi/1w (KDE)
Segment 3 (Linux in the Ham Shack)
Source: https://lhs.fyi/ubuntu
Source: https://lhs.fyi/antergos
A Dive into Github for “Ham Radio” Projects
Source: https://lhs.fyi/1x (Github)
https://github.com/ciorceri/logXchecker
https://github.com/K0HYD/HamInventory
https://github.com/n4ogw/so2sdr
https://github.com/jasonallenphotography/HAMfinder
“Rabbit Hole” by Stargazer from the album Enter the Rabbit Hole, courtesy of Jamendo.
Source: https://lhs.fyi/1A (Jamendo)
Segment 4 (Announcements and Feedback)
Segment 5 (Cheryl’s Recipe Corner)
Mexican Villa Burrito Enchilada Style
Mexican Villa is a southwest Missouri staple. Their specialty is their Burrito Enchilada Style. This is NOT Mexican food. It isn’t even Tex-Mex. It is something Cheryl grew up eating; Russ was quickly introduced to it when he moved to Missouri in 2000. This is what we usually order when we visit Mexican Villa, along with a few bowls of their cheese queso.
6 Tablespoons all-purpose flour
6 teaspooons of Williams chili seasoning packet
1 (14.5 oz) can beef broth - low sodium
In a heavy bottomed saucepan over medium heat, melt butter and whisk in flour until thoroughly combined. Cook, continually whisking, for 2 minutes. Slowly add beef broth, continually whisking until all is mixed in. Add brown sugar, and chili seasoning. Continually whisk until sauce bubbles and thickens. Take off heat immediately.
To make the cheese dip use a ratio of one part Enchilada sauce to one part grated white American or Monterrey Jack cheese whisked together. Use a little more sauce to keep the blend thinner (recommended).
1 lb. leanest ground beef
1 Tbsp Olive or canola oil\
Rest of the William’s chili seasoning
2 Largest burrito-sized Tortillas
2 cups White American or Monterrey Cheddar shredded, divided
Garnish: chopped lettuce, chopped tomatoes, hot sauce, and/or salsa.
In a large heavy-bottomed skillet over medium heat, saute diced onion in oil until translucent, add ground beef and saute until well done. Drain. Add chili seasoning, sugar, and salt/pepper to taste. Set aside. Lay out the two tortillas side by side, along with the ground beef, beans, and cheese. Layer, starting with a half can each of the beans per tortilla, 1/2 cup cheese per tortilla, and half the bround beef (approx 1 1/3 cup each) The trick is getting them into the cooking sprayed casserole dish. Gently fold each of the sides in, overlapping. Pick each one up with both hands: fingers on top holding the flap closed and thumbs spaced out supporting the bottom. Lift straight up and over the dish, then quickly turn upside down and place seam side down. Pour sauce (generously) over casserole dish. Sprinkle remaining cup of cheese over the top. Bake at 350 degrees for 30 minutes (if ingredients are still warm) or 50-60 minutes if casserole was prepared earlier and placed in fridge. Or until edges are bubbly and cheese is nicely browned. If desired, garnish with chopped lettuce and tomatoes. Serves 4 (Serves 4 as a Villa “split” or serves 2 for a whole burrito per person).
Segment 6 (Social Media Roundup)
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