Good Evening All,
We have just arrived back home on the mountain after a fine Greek
dinner. See recipe at the end of this epistle. The Mad Greek is still
doing a fine job after all these years. Our meal finished off a busy day
of banging some math into a microcontroller, sawing more boards for the
deck, gathering more wood for the fire, and editing some technical prose
for a magazine article. Busy day but a tzadziki dipped sandwich with some
very good olives rounds it all off ;)
Last night 40 meters was open to Europe so I could listen to a few
stations there and up into Alaska where I checked into the Bush Net with a
cross mode contact on my ATS-3 running 2 watts. They were more than happy
to copy my CW sent while in bed. Not easy sending while lying down and
working off my pillow but it worked out and they got another QNI. The
ATS-3 worked very well during the cross mode contact. No problem zero
beating them at all. 20 meters was filled with rapid QSB on Friday
morning but maybe the sun will settle down and not pound the ionosphere
for a little while. Then we can take advantage of the very good
propagation it has given us. We shall see.
Please join us:
Sunday 2300z (Sunday 4pm PDT) 14050 kHz
Visit our web site: http://ecn.visionseer.com/ for net details. Thank you
Dan.
See you all tomorrow on 20 meters,
Kevin. KD5ONS
Tzadziki
1 large cucumber, peeled, seeded and finely chopped
2 1/2 cups plain, low-fat yogurt
3 cloves garlic, peeled, ends removed, pressed or finely chopped
1/2 teaspoon dried mint, crushed
Salt to taste
1/4 cup chopped mint leaves, plus more for garnish
3 tablespoons chopped green onion or chives
Finely dice or coarsely shred the cucumber into a medium bowl. Mix in the
yogurt, garlic, mint, salt, mint leaves and green onions. Cover and chill
for at least one hour. Just before serving, sprinkle with fresh mint
leaves.
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