I keep an electronics test bench and I love repairing old radios or building other electronic or amateur radio projects, usually late at night listening to shortwave or talking with other hams. My Amateur call sign is KM5Z.
If your’e going to own a Beofeng radio, you might as well have a cheap knockoff microphone to go with it. So, off to eBay we go.
And, surprisingly, for a Chinese purchase, it arrives in about 2 weeks.
Works perfectly. It’s light – there’s nothing to it but the essentials. I have no idea if the Beofeng logo is ‘official’ or pirate. Cost: $2.89, free shipping.
This is great. Now I’d like another one to hack up, for other little radios I’ve built. My second order was placed during Chinese New Year, and it takes an additional week to arrive.
This one doesn’t work – no audio. And it has a small rattle inside. Well, whaddaya expect for $2.89? Out with a T9 Torx screwdriver. Turns out the electret capsule is soldered, but… somehow there’s no connection. Fixed it by soldering from the electret capsule to another exposed point.
But look at the PCB: the solder-mask is bubbly. It’s just poor quality. Heck, I don’t know how they can provide the plastic shell, the wire in the cable, the dual plug, the electret capsule, a tiny right-angle tactile button, and the screws — for $2.89, shipped.
• 1 3 oz package of Orange Jello
• 1 cup boiling water
• 1 9-ounce can crushed pineapple with juice *
• 1 tsp lemon juice
• pinch of salt
• 1 cup grated carrots
Empty gelatin into a small mixing bowl. Stir in the cup of boiling water.
Stir thoroughly until the gelatin has dissolved.
Add the pineapple (including juice), lemon juice, salt, and carrots.
Chill ’til thickened.
This recipe seems to be a variation of a one found in a 1920s Jello Recipe booklet The Greater Jell-o Recipe Book, called “Golden Glow Salad”, page 18, but with the substitution of Orange Jello for Lemon, and lemon juice for vinegar.
* Nope, can’t substitute fresh pineapple – fresh pineapple has an enzyme that will prevent Jello from jelling.
• 1/2 cup butter, cubed
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1 cups chopped celery
• 1 cup chopped green pepper
• 1 cup diced yellow onion
• 1/2 cup chopped green onions
• 1 can (14-1/2 ounces) chicken broth
• 1 cup water
• 1/4 cup minced fresh parsley
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 pounds frozen cooked craw fish tail meat, thawed
In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil.
Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.
Preheat oven to 425°.
Prepare pie crust and set aside.
In mixer bowl, cream butter with sugar. Add flour and combine thoroughly. Add eggs, one at a time, beating well after each egg.
[A note here: don’t beat the eggs mercilessly — just mix ’em.
If they’re beaten too much, the proteins will break down and the pie won’t be stiff.]
Combine vanilla and almond extract with buttermilk and stir.
Add to sugar / egg mixture. Mix well.
Pour into prepared pie shell and dust the top with a little nutmeg.
Bake: 10 minutes at 425°.
Then: reduce heat to 350° and cook 35—40 minutes, until custard sets. It should be firm.
Original Recipe: Ora Calloway, as published in: “The Only Texas Cookbook”, Linda West Eckhardt, Texas Monthly Press, 1981.
Mix cocoa, flour, sugar & salt. Beat the egg yolks, then add to the dry mix.
Then add milk gradually, while stirring in a pot over medium-high heat.
Cook until thick, beating it smooth. Stir (10-15 min). Once it’s thick, add vanilla after you take off the heat. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream, or use the left over egg whites for a meringue topping.
I’d been working on updating an old php3 version of the Colossal Cave. Time and availability for other tasks (see: scanning 1958 radio & TV home study course…) got in the way. So I took the lazy-man’s way out.
The excellent Arthur O’Dwyer has generously allowed for posting (for historical recording, study, amusement and proliferation about the internet) on this website, his great translation of the original Crowther & Woods 350 point version of “Adventure”. The work is all his, and we all owe a debt to the Elders: Will Crowther and Don Woods.
I’m so lazy, I borrowed his whole page, so as to not damage the content. Visit Colossal Cave.
My first contact with “Adventure” was at Harris Corporation (Interactive Terminals Group), on Dallas Parkway. I walked into the computer lab (and showroom!) one day to see Kim Shrier busily porting the Fortran version to a Perkin-Elmer Interdata 7/16. (Kim may correct me, some day, if I have the machine wrong).
Four more Study Groups left to scan in the RCA Radio & TV Course, 1958 Edition.
These should be a bit easier, as a couple of the Service Practices, which I actually like better than the theory bits, are missing – Service Practices 35 and 36.
I’m hoping to be done with these by mid-December. Then, perhaps some leisurely scanning of some Texas UIL Sliderule Tests from the 1970s.
I was able to discover the names of the missing booklets from items that were listed on eBay. Perhaps someone else has these and can scan them for me (or send them to me for scanning and return by U.S. Postal Mail). To match, I’m using 300dpi scanning, greyscale. I can crop or cleanup as needed and put into an Acrobat PDF file.