"The Big Broadcast" Live Sunday 5/17 7-11pm est

You should somewhat appreciate this: I've been threatening to do it off and on for the last 45 years, so now I have the time. I'm brushing up on some basic circuitry, broadcasting law, and mathematical equations to go sit for my FCC Amateur Technician class license. Proctored exam, they administer them all the time around here. Nowadays, you don't need to pass the 5 WPM CW exam part, since they eliminated the Novice class license, but I used to be proficient enough with Morse that I'll probably eventually get a key for it. I figure I'd start early, and got this sitting beside my 11 meter SSB CB rig - a Heathkit HW-101 multi-band ham transceiver. Got it from a ham online who buys and sells gear from silent key estate auctions. Supposedly functional, but I still need to get an Electro-Voice mic and external power supply for it. Then I'll have to get a dummy load antenna and take it to a local ham to help me/show me how to tune the finals, etc. The transceiver and power supply are tube driven, so I may be doing some organ transplants, but that comes with the territory. Then I'll have to have a mini-tower or mast and antenna erected, so this is going to be a bit of a longer term project, but it's been something I always swore I wanted to do.

Yes, Italian dressing marinade is a long-time classic, and we’ve done it. Tonight’s turned out excellently. The brine made it moist, and the injection added flavor. We don’t really like chicken breast meat the best, because it’s dry, but when you doctor it up like this, it’s so good!

Cool. My mother was licensed when I was a kid and I wanted to do it but morse code was too much for my young attention span. I think the whatever meter radio antenna would reach Brazil at night if memory is right.

My buddy in WV is big into brining meat before he puts it his Big Green Egg, or whatever knockoff of it he has. Connie is a dark meat fan, too, whether it be chicken or turkey. She also says white meat is too dry for her taste, but I say it’s all in the method of cooking. She likes wings because they’re like finger food, but other than that she’s strictly a thigh person. Legs, too if she gets the urge. The best legs I ever had were - wait for it - the smoked turkey legs I got at the GA Renaissance Festival two years ago. They were actually edible to me. At the end of the day, we just swept the food stalls for Turkey Legges, Steak On A Stake, Knave’s Sandwich, Scotch Eggs, all that fun stuff, and brought it all home and feasted at dinner. That’s what a medieval feast is all about - gluttony, and excess consumption of mead and ale, right? LOL!

Our fest got moved back to October/November this year because of this virus thingy, but I plan on doing the pub crawl (or, in my case, limp) again. Got a nice engraved ale stein out of the deal, too, not to mention a copious amount of liquid refreshment. And I’m bringing one of those mesh grocery bags they sell at the market as a to-go bag. (I’m making her carry it. I don’t wanna look like a dork. *chuckle*)

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