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Every Thursday evening at 8pm the Crew of 146.985 W3GMS/R get together on air to host a weekly informal net with varying hosts and topics
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Happy Thanksgiving. This is Mike, W3MFB, Whiskey 3, Mike Foxtrot, Bravo. Some people call me Thorndell Mike on the repeater. Welcome to the Thursday night Thanksgiving roundtable on 146.985. W3GMS repeater in Parksburg, Pennsylvania.
The PL tone is 100 and we're gonna have our roundtable tonight. We're hoping that folks are gonna check in and play. Hopefully everybody's done eating dinner and hasn't fallen asleep on the couch yet.
The repeater has a three minute timeout so don't forget to unclick your PTT button like so. And then wait a second or so before you talk again so we don't miss what you have to say or your call sign. Yadda yadda.
But so you know, we usually start off with a question or so. So I have two questions tonight. Focused around Thanksgiving. But you can talk about whatever you want. About how your day went. How your week went. Whatever. It's all up to you.
We can, you can check in via All Star or Echo Link if you have permission. Or analog. Now sometimes, and I pray to the DX gods tonight but sometimes they don't listen to me, that the inner mod, we have an inner mod on the repeater, doesn't bother us tonight. But I'm gonna knock on the desk, irish you position, and pray it doesn't come around. But in case, and you have a hard time getting into the machine,
You can either use Echo Link or All Star. But if you think you, if you want to be heard, you want to make sure you're being heard, you can ask me. And if your signal's good, I'll pass it back to you. So we're good.
Tonight's questions for the evening are, well, Thanksgiving. Thanksgiving. What's your favorite food? Your favorite food on Thanksgiving Day?
And then also, do you have any fond memories of Thanksgiving? What are your fondest memories for Thanksgiving? So favorite food and fondest memories of Thanksgiving. We all have something to be thankful for in life. If we're still here and we're vertical and we're talking, then that's something to be thankful for. And I'm thankful for this repeater. We got the best repeater group.
and people actually use it in the county and the surrounding area.
Not only do we have the Thursday night round table, we also, on Monday, night to eight o'clock,
we have a workbench, which there are many qualified people out there to answer your ham radio-related questions,
and sometimes not amateur-related questions.
So it's a great couple groups here on the machine.
So we're going to start off with the short timers, those that can't stick around.
So we'll do All-Star or Echolink first, so anybody coming in on digital short time, please call W3MFP.
W3MFP, here is N4MRW.
November 4, is it Mike Romeo Whiskey?
Roger, Roger.
Sounds great. Yeah, that's awesome. Thank you, I got that.
Any other short timers coming in on digital, Echolink or All-Star, call W3MFP.
W3MFP.
Any short timers for the Thursday night round table coming in on analog or All-Star or Echolink.
So analog or digital for the short time list of the Thursday night round table, please call.
All-Star Tickets. All right, N4MRW. This is Whiskey3, Mike Fox, Bravo.
Questions for the night? Thanksgiving Day food. What's your favorite?
And any fond memories concerning Thanksgiving? Over to you. N4MRW, W3MFP.
W3MFP in the group. Here is N4MRW.
Matt down here in Raleigh.
Well, favorite food, he tosses up between, I know this may sound sacrileg, but you've got mashed potatoes and then stuffing.
Usually, our family made the stove top style.
At least growing up when we were overseas, so we always had to go to.
And fondest memory was just spending time with family, really.
Just having dad, mom, and sisters, you know, all, you know, one house.
And then we moved down to Raleigh and having everyone come over.
So it was a very good time.
So that was my fondest memory.
Other than that, I worked the gated community, a.k.a. the county lockup today.
It wasn't too bad.
We had a little bit of business, surprisingly, for Thanksgiving.
But otherwise, it was a quiet day.
So I'll send it back over to Mike Zen4MRW in the round table.
Good to hear you, and I'm glad today wasn't too chaotic at the residence there.
And kudos on the mashed potatoes.
I swear that's my favorite as well.
On the stove top, we did make that tonight.
And spending time with family.
Awesome, awesome.
Great to hear.
Any other short timers out there for the Thursday night round table on 146-985?
Any other stations for a short time list?
Please call.
KG3BWL.
KG3BWL.
Yeah, I heard somebody in there.
I heard somebody in there.
Hold up.
But I didn't really quite hear you all.
If you have more power, please use it or get to a higher location.
Please try again.
KG3BWL.
This is Frank.
Frank.
I heard you that time a little bit.
A little static on the signal there like bacon.
KG3, I think it's Delta Whiskey Lima.
This is W3MFB.
We're just talking about Thanksgiving, favorite food, fond memories.
Over to you, sir.
W3MFB.
This is KG3BWL.
This is KG3BWL.
I hope this sounds a little better.
I guess my favorite food has to be stuffing.
I really enjoy that.
It's very good.
Probably the most fondest memory I have is when I was much younger.
My mother used to make three kinds of pies.
She would make apples, pumpkin, and milk.
I remember my dad would always ask to give a little slice of each.
That's my fondest memory.
He would just take a little piece of each one.
That's what I have.
And this is KG3BWL.
Back to W3MFB.
KG3DWL.
Frank.
Stuffing.
Awesome.
And apple and pumpkin.
And yeah, I had an uncle, my dad's uncle, that would get a little bit of each dessert.
So that's brilliant.
Brilliant, brilliant.
Alright.
Any other short timers?
I'm glad you checked in, guys.
I really appreciate it.
Any other short timers for the Thursday night round table on 146.985, PLTONE 100.
Before we go into the people that can stick around list.
Any other short times?
Last call.
W3MFB.
We're going to go into the Thursday night round table.
We're talking about Thanksgiving Day favorite foods and fond memories.
So digital check-ins only, please.
Digital check-ins only, please.
Digital check-ins only, all-star or echo link.
Please call.
Whiskey 8, Charlie Romeo Whiskey, CR.
CR, W8CRW, good to hear you buddy, good to hear you. Any other digital stations that wish to check into the Thursday Night Roundtable?
Analog, er, sorry, digital stations only, sorry, Echolink or All Star?
This kind of sounds like analog, but digital only, Echolink or All Star? Please call.
Alpha Charlie 2, Echo Gulf.
Gotcha. Sweet. Sweet. Thanks for popping in. I appreciate it. Last call for digital check-ins. Last call for digital check-ins. Call now. W3MFB.
Nothing heard. Nothing heard. No problem. Just keeping an ear out. If anybody hears a digital check-in that I don't hear, please let me know. So anybody wanting to check in at Thursday Night Roundtable, please call analog or digital or analog or digital. Please call.
W3MFB.
W3GMS.
W3KZG.
Kilo Charlie 3, Oscar, Oscar Kilo.
3 GLI.
Second hold up, sorry, sorry. The last one after Bill, I heard the GLI, I didn't hear the prefix.
Kilo Alpha 3 GLI.
Thank you, thank you, thank you. Alright, continue, continue. Any other check-ins for the Thursday night Thanksgiving roundtable on W3GMS repeater, please call.
No, we'll just start there then. CR, it's great to hear you, good to hear your voice. I'll just put a smiley face right next to your call, good to hear you and Joe.
And Bill, Scott, and I need names on the other guys. I got Eric, yeah, Eric, and I'll have to look up the GLI. I am so sorry. It's been a while. I haven't been on the machine in a while.
But this is Mike, W3MSB in Thorndale. Topic of the night, if you haven't heard already, is Thanksgiving Day foods. Favorites, obviously. And any fond memories, past, present, future, who knows.
But that's what we're talking about. And if you want to talk about something else, that's fine, too. David, we got you. Alright, sweet. So, over to CR, WHCRW, W3MSB.
Very good, Mike. Good evening, all. On the Thursday night, Thanksgiving roundtable. Let's see. This is easy. My favorite part of the dinner is the stuffing with gravy. That's why I just eat that by the buckets. But anyway.
And I overate tonight. I cooked dinner. And it went well. And now we have tons of leftovers. And that's about all. I'm going to pass it on to Eric. AC2EG. WHCRW.
Also there. AC2EG. W3MSB.
Alpha Charlie 2 Echo Golf here. Thanks, C.R. I don't know why, but the Echo Link was having
trouble capturing. I think I have it now. Favorite foods. When I was young, I used to crave jellied
cranberries and the hot biscuits. I'm guessing they were Pillsbury biscuits back in those days, but like many others, now it's mashed potatoes. I love good hand-mashed baked potatoes. Lots of butter. I crave them. Anyway, with that, I will pass it over to W3GMS.
Thank you.
You're good. I think it's Eric. I think we've touched base. So good to hear you on the repeater. I guess you're coming in on the Echo Link, and you sound pretty good.
Every now and then I hear something. It sounds like something's rubbing on your microphone. I hear this sound, but it's a good copy. So welcome aboard.
Thank you.
I'll say hi to all the short timers that checked in and out.
And hello to UCR.
Hello, Eric.
Hello, Scott.
Hello, Bill.
And hello, David.
Up on the mountain, W3GMS here.
And Mike, thank you very, very much.
Hello to you.
And thank you very, very much for running the 146.985 Thursday night roundtable.
I knew the attendance would be down tonight because of Thanksgiving.
And this, that, and the other.
But you're running it and you're pulling stations out of the woodwork.
And that's all good stuff.
Let me see.
For Thanksgiving, Martha fixed it.
It was just two of us this time for Thanksgiving.
So she cooked a turkey breast, which was fantastic.
She had some kind of glazing or something on top of it with berries.
And cooked it in the crock pot.
And boy, it was, it came out, it wasn't dry, it was tender.
And that's pretty good for white meat.
So I usually go for the darker meat on the turkeys.
But it was, it was very, very good.
And she made cranberry sauce external to the turkey.
And I like cranberry sauce.
And she had green string beans.
And she made these little rolls that were like, looked like tail twisters.
She rolled them up and put them in the oven.
So it wasn't like a round roll.
It was kind of a long roll that you roll up.
And that was good.
A little butter on that.
And, excuse me.
Some, it was used to call it stuffing.
But it was dressing, as she calls it, because the stuffing wasn't in the turkey.
Because you can't do that with a turkey breast.
So it was just dressing.
And that was good.
And she had a lot of juice around the turkey.
So that made wonderful, wonderful gravy.
And so that was good.
For dessert, I have my traditional pumpkin pie.
Martha doesn't care for pumpkin pie, but I absolutely love pumpkin pie.
So that was that.
Once a year is enough for us, for turkey.
And then for Christmas, we generally have lobster, lobster tail, and ribeye steak.
The surf and turf, if you will.
But it was an entirely different venue for Christmas.
Okay, let's see.
What else?
What was the other?
Oh, memories.
Thanksgiving.
Trying to think back when I was just a young kid and we had Thanksgiving, my father was a really, really good cook.
It was kind of, he wasn't a fancy cook, but he was a great cook for the standard dishes, the traditional dishes.
Whereas my sister, she could be a cook at Lebeck Fins in Philly if they're still in business.
She'd never have to use a cookbook or anything.
So I think my dad got the cooking gene from his mother, his German mother, and she was a good cook, too.
Not a fancy cook, but just cooked good food.
And what else?
I'm not too much of a parade watcher.
I noticed 6ABC had a parade on today, and we watched a little bit of it.
I think it's better if you're there.
But watching a parade on TV, it just, I don't know, maybe it's just me.
And what else was there?
There was one other.
Oh, I was listening to WMMR when I was working in the laboratory downstairs, and I heard the traditional Alice's Restaurant.
The longest song, maybe in history, I don't know, but it's really long.
And I heard that.
I like to listen to Alice's Restaurant, the song, over Thanksgiving, and I'm sure most of you have heard it.
So let me pass it on to Mr. Scott there.
W3KZG and the group W3GMS.
W3GMS, this is W3KZG on the round table.
Hope everybody had a good Thanksgiving and didn't get too stuffed.
I stayed on the conservative side because of stomach issues that I have, so I have to eat light meals anymore.
So I kind of just had a little bit of everything.
But my favorite food for Thanksgiving is, it's kind of a toss-up, and it's changed over the years.
But my go-to has always been sweet potatoes.
Whether they're candied yams or a twice-baked sweet potato or just, I don't know, just any kind of sweet potato done anyway is always my favorite.
Just in the last couple years, my mother-in-law has made mushroom gravy, and she buys fresh mushrooms, cooks them down, and puts them in a gravy.
And you can put it on whatever you want.
Well, I just love mushrooms and I love gravy, so it's two of the best things.
I don't know, fondest memories, I think we've kind of lost tradition over the years in our family ever since the grandparents and everybody passes away.
You kind of lose the big gatherings of family and that sort of thing.
It kind of dwindles a little bit.
But that's what I miss, is getting together with my grandparents and having the whole extended family there.
There'd be, you know, 20-some people there and getting together.
But that just doesn't seem to happen anymore.
I don't know if it's just my family or everybody, but it just seems to be the way of the times.
So with that said, we'll send her over to Bill.
KC300K.
This is W3KZG.
W3KZG.
KC300K.
The group tonight.
And Mike, thanks for taking the Thanksgiving evening edition of the Roundtable.
Well, just to get right down to it, my favorite food.
I have to say, when I was young, my answer also would have been the jelly cranberries.
And today, you know, it's okay, but my favorite is, without a doubt, the crescent rolls.
I just like the hot butter crescent rolls because I was thinking, that's the first thing I go to.
That's the first thing that's going on my plate, so that's probably what I like the most.
And we had Thanksgiving Day with my mother today.
She's in, we're a Presbyterian home.
She has an apartment there right by us.
And so they had a dinner there today, and she actually just had it for takeout.
So I picked her up and brought over turkey dinner, the whole fixings, and we had that today.
And that was good.
And then tomorrow, I start cooking early in the morning, and Candy's family's over for the grandkids and one daughter for three days.
So I really don't eat much on Thanksgiving.
By the time I'm done cooking, and of course you sample as you go, I'm pretty much done, other than the rolls.
So with that, I'll turn it over to David, K-A-3-G-L-I, K-C-3-O-O-K.
All right, thanks, Bill.
K-C-3-O-O-K, K-A-3-G-L-I.
And I have to say my favorite food is dark meat, turkey, stuffing, and gravy over both.
And I'll eat a few other things, mainly to keep from being yelled at too much.
So, let's see.
And I guess my fondest memories, I would also think back to when my grandmother would host Thanksgiving.
And with some extended family there, and she was a great cook, made everything from scratch.
And she used to make fantastic cranberry salad, which I really loved.
And she would, besides cranberries, she would have mandarin oranges, which she would usually cut in half, sometimes a little bit finer.
She would have some chopped nuts in there, some description.
I don't remember what kind of nuts she used.
She would finely chop apples.
And then grapes as well.
She would peel them for some reason.
And usually just cut them in half.
That was really fantastic.
And let's see.
She would also make creamed mushrooms.
I don't know if any of you have ever had anything like that, but she would always have a huge bowl of those on the table.
And that's how I figured out that I liked mushrooms, because my parents never had the things in the house at all.
So, I had my grandmother to thank for that.
And so she would usually make two or three pies.
And one of those, I thought I would mention, since Joe brought up pumpkin pie, she always used butternut squash instead of pumpkin.
And make a pie from that.
And I've had both, of course, over the years.
And I just think the butternut squash pie tastes a whole lot better, at least personally.
And it's a much smoother consistency than pumpkin.
And a little bit lighter in color.
But I highly recommend it if anyone encounters that somewhere.
Anyway, turn it back over to you, Mike.
W-3-M-F-B-K-A-3-G-L-I.
W-3-G-L-I in the group.
On the Thanksgiving Thursday night roundtable on 146-985.
Brilliant.
Brilliant.
I was just writing that down.
About the butternut squash pie.
I know anybody here at Milky Way Farm up in Chester Springs off 113, the Matthews Farm.
They would make, they would use gooseneck, which is like the butternut squash.
It's just the bigger version.
Hence the gooseneck name, Long Top there.
They would make pie and soup up there during the autumn festival time when their pumpkin patch was open to the folks in the area to go pick.
All that kind of stuff.
So that's brilliant.
Thank you.
Good idea.
I'll give that a try.
Pretty quiet today.
You know, Amanda and I went up to my mom's to cook dinner.
So I was talking to Scott about this before.
So we went up around noon and got to cooking.
And just a small affair, nothing crazy.
Turkey and just got one of those little butter balls so we don't have, we don't have the bones and, you know, the carcass and all that to make soup later.
But that's okay.
It's that.
And we had yams, sweet potatoes.
Scott definitely loves sweet potatoes.
That's a good one.
We always used to make the bruises in the can, you know, yams with the juice.
That, raisins, brown sugar and cinnamon, butter, apple, and bacon in the oven.
That was always my favorite.
So a small affair, just the four of us, and had a good time.
My favorite foods.
That was loud.
Sorry.
Somebody sent me a message.
Hey.
Yeah, my favorite foods, definitely mashed potatoes.
I was in charge of making them today.
And so not too, too much salt, even though I usually, my mom's got blood pressure and stuff.
So I got to watch.
So I didn't put too much added salt in.
But definitely some butter, which is salted.
So you got to watch that, too.
But if it were me, I'd put up a little bit of minced garlic in there, sauteed.
And then also some parsley, fresh parsley, if you got it.
And milk and butter and salt, pepper.
Just mix that up and get it nice and airy.
So I love making mashed potatoes, any kind of way.
But then I had to make rutabagas and carrots.
That's my second one.
And that's an odd one for folks that don't know rutabagas.
They're a root crop, kind of like the turnip.
But they're sweeter.
They're actually a mix.
They're a hybrid of, you know why, cabbage and a turnip.
And so it's a little sweeter.
The flesh is more like a tan, kind of khaki color in a way, like orangey, yellow color,
unlike a turnip, which is your traditional, like, bright white inside, even when you roast it,
which makes it a lot better than eating it, I think.
But rutabaga also is very good roasted.
But anyway, so we boil, chop it up, carrots and rutabaga, put it in a pot, let it boil.
It's going to take a while.
And then when it's all done, said and done, I sauteed some onions in some olive oil
and then mix that in and mash the heck out of it.
And you've got to have some dexterity in your arms to do it.
But it should be good.
It gets kind of light and fluffy.
And you don't have to add much to it, just some butter and salt and pepper to taste.
And those are my two favorite foods.
Didn't think we were getting cooking lessons, sorry.
But fondest memories, and I think I have to agree with Scott,
being with family, the family that have gone, you know, the old guard, as I like to call them, the old guard,
your great uncles, your grandparents, great aunts, all the kids running around,
your cousins, your second cousins.
We used to go all out, you know, and everybody gather.
And for me, it was always, I used to live in Jersey.
We were traipsing up and down the Turnpike or the Pulaski Skyway, if you're familiar with that, up in the Jersey City area.
And we'd have to stop at, you know, so-and-so's house, the aunt's house.
So then we were stopping at Grandma's, or we had to go get Grandma, go to the aunt's house.
And then after that, we were going somewhere else for dessert.
So it was an endless night up and down the Jersey Turnpike and surrounding area.
But it was chaotic.
It was taxing on the driving and traffic and all that.
But it was fun, nonetheless.
So I miss all the old guard and people that are no longer with us.
So that's it for me.
I'm so glad folks have checked in.
So speaking of which, this is the Thursday Roundtable Thanksgiving Edition on 146.985.
PL 100 on the W3GMS 2-meter repeater.
Looking for any other check-ins, anybody that may be listening that wants to get in.
Before we go to the second round, please call W3MFB.
NA3CW.
VEE.
Late check-in.
CW.
Hey, Chuck and Ron.
You guys doubled there a little bit.
But Chuck, you got in there.
You beat them.
So glad to have you guys aboard.
We're just talking Thanksgiving.
Not sure if you've listened.
Favorite food and fondest memories around Thanksgiving.
NA3CW in the group.
W3MFB.
W3MFB.
NA3CW.
Well, good evening, one and all.
I have not been listening.
I just came down to the shack and wanted to see if folks were still here.
My son just left.
He was down from Connecticut.
He'll be around in the area until Saturday.
I think he leaves.
So we wanted to spend time with him.
We haven't seen him for a while.
So that was good.
We cooked, stripped, and froze our turkey several days ago.
So we just had to pull things out.
Pull that out.
Reheat it.
And the stuffing.
And made some fresh mashed potatoes.
So we just had a quiet dinner.
Our favorite food, I guess, at this point is we make pumpkin custard.
So both of us are to the point where we don't need pie crust, even though Patty's pie crust is quite good.
So we just make the pumpkin custard that goes inside, and we bake that and scoop it out, put some whip on it, and it's good.
So we use crookneck squash.
It's not as fibrous as the big orange pumpkins are.
So fun memories.
Back in the day, you're talking about the table full of in-laws and out-laws and everybody.
Mom was in her glory with big crowds to feed.
She was kind of like all dressed up and nowhere to go when it came to feeding two or three people.
But trailways, bus full of people, no problem.
Our table stretched out to many leaves, and my father actually made a few more leaves for it.
So it was something on the order of 15 feet long when it was all stretched out.
And we had people all the way around it.
And we had to have, in order to keep things reasonable, we had mostly two sets of food, but not everything.
And so we have to have key people in the middle on each side to know which things to pass through to the other end of the table,
which things not to pass through, but just to go across with and circulate within their half of the table.
So that expedited things.
One time, my second sister's fiancé was there at the time.
It was a long time ago.
And he was passing something out of bounds.
And my sister was not, my youngest sister was not looking, and she forked him in the back of the hand with a fork,
going for the turkey that was on the platter.
It was supposed to be two plates or whatever.
But she got out of sync, and she forked him right in the middle of the table.
So after that, he was very careful about, you know, minding where my sister's forks were and recognizing the boundaries and all that kind of stuff.
It was kind of a, you know, you had to be skilled to sit at that table.
But Mom loved it.
There was always leftovers.
And leftovers were not something to be dreaded, because she was doing something closer to reincarnation than she was leftovers.
Leftovers would disappear into the freezer.
She had more than one.
And they would come out later in another form.
So it wasn't, you know, 12 days of turkey and all that kind of thing.
It was a day of turkey.
It was turkey hoagies with mashed potatoes and cranberry sauce and all that sort of stuff.
And then maybe a month later, it came back as a turkey casserole.
And a month after that, it was something else.
And so it was, I never understood people not liking leftovers.
But then when I started getting out into other people's houses, that's when I found out, oh, leftovers.
Ick.
And same thing over and over again, because it would never happen in my house.
So enough of my palaver.
Over to Ron.
W-A-3-V-E-E-N-A-3-C-W.
Good, Chuck.
Thank you so much.
To NA3CW and the group, W-A-3-V-E-E.
Yeah, very nice evening over here.
Late afternoon and early evening.
We had my son Chris, KB-3-M-N-A, and his girlfriend come over and visit with us.
And it's just a very pleasant, as I said, very pleasant evening.
And nice dinner over here.
And Deb and Patty, my sister-in-law, fixed a very nice but lighter addition of Thanksgiving dinner.
Instead of a whole turkey.
We have a very good-sized, had a very good-sized turkey breast.
And a nice medley of, I guess, various types of carrots.
And a little bit of sweet potatoes.
There you go, Scott.
And a couple other things thrown in.
Some broccoli.
Correction, some Brussels sprouts and things like that all baked.
It was very, very good.
And, of course, the gravy and the turkey was excellent.
And then, of course, to go with that, we had a candied cranberry sauce and some rice.
So a little bit lighter this time.
And it really paid off because it was just enough.
Just enough.
And, let's see, for dessert, we had a pumpkin pudding.
So not a big pie this year or anything like that.
That was it.
Very, very nice, enjoyable time here.
Good fellowship.
And great to see Chris and his girlfriend Meg, for sure.
And, yes, favorite memories.
Really remember, like Scott said, really remember the old times with both my in-laws and, of course, my parents for Thanksgiving.
That was always very special.
And I can really appreciate what Scott's relating there, for sure.
And those were all very good.
And let's see, one other memorable time that's very happily no longer repeatable was 1978 Thanksgiving.
And I was on Thanksgiving Day.
Over that time period, I spent five weeks in Germany, two weeks vacation, three weeks sort of on a train-to-trainer,
learning how to teach a particular computer course to the field service people back at the plant in Avondale, the HP plant in Avondale.
Well, the two-week vacation, I went to look up my first cousin, Terry, who was in the military, was in the Army.
And I had been out for a while, so I can appreciate him being in the military.
So I wanted to go visit him.
And he was very near the Iron Curtain.
And I, of course, you guys know me with the camera.
The camera's always with me.
Or I'm always with the camera.
Well, I went right up to, within feet, literally, of the Iron Curtain that split Europe from east to west.
Not the one around Berlin, but the big one that split Europe in half.
And I actually took photos of it and was being watched by East German guards.
And the point of that story, and thankfully that fell, and is no longer, like I said, no longer repeatable.
The thing that drove home to me was what freedom really, truly meant.
And it was probably the most memorable, in not such a good way, but the most memorable Thanksgiving I ever had.
So looking at the barbed wire, the machine gun nests, and things like that, realizing that the people on the other side of that fence are not free, and I was.
So, very memorable Thanksgiving.
So, Mike, thanks for doing the hosting tonight.
Sorry I didn't check in earlier, but Meg and Chris had just left.
So, um, they got down here and, just like Chuck, turned on the radio to see who was on.
So, back to you, Mike.
W3MFB and the group WA3VE.
Alpha 3, Lima Hotel.
Couldn't have a roundtable without Leon.
Up on, uh, couplers knob.
AA3LH and the group.
W3MFB, over to you, Doc.
And I'm late.
But that's okay, it's AA3LH.
Yeah, alright.
Well, we're going under the bus in that cold weather.
And I'm looking for a hot cup of coffee.
Hot cup of coffee is what I'm looking for, Mike.
MFB, mighty fine beverage.
Yeah.
Well, let's go on with this.
You got the bus door open.
I'm inside warming up.
So, while I'm warming up, drinking a cup of coffee of yours, we got to tell a little story.
I played around radios for years.
I've been licensed as an amateur radio operator all that many years.
It's over 10 years.
But, but be that as it is.
I used to listen.
Thanksgiving Eve.
Get the shortwave receiver out.
There was a lot of ham.
There was a lot of ham on.
We listened around.
Now we're doing the turkeys in the oven.
You know, we want to, my wife likes to bake it slow.
And, uh, it's about 190 degrees, 200 degrees in the oven.
We let it in for a long time.
But you get it all night.
So, it's over 3 o'clock, 4 o'clock in the morning.
We get it out.
Chill with it.
The turkey was done.
And, while this was going on, I'd be playing radio.
Had a CB base station.
Had, uh, had, uh, my shortwave receiver that I had.
We had a, we had a kitchen that was about 25 feet long at that time.
So, we had a big, long extension table in there.
We make wings out.
We had relatives.
Grandparents come over.
In-laws come over.
And we would go ahead and we would have, I think we took two turkeys.
at that time to, to feed everybody.
Two turkeys, about a 50 pound bag of, of potatoes.
Stuff like that.
I know it was a lot of potatoes.
But we had, that was pleasant memories.
My favorite food.
My favorite food.
I, I, I just love stuffing.
Stuffings, mashed potatoes, gravy.
I, I loved that for years.
I still do.
I do like, I got white meat on turkey.
I like turkey breast.
That is me. And how did I select that thing all up with gravy and sit down and eat that. And boy, was that good. Corn also all mixed together and just eat it. That is what Thanksgiving meant to me. Over the years, well, I got to watch what I eat. I can't eat three servings of that, three big plates of that anymore.
We got to kind of reduce it down to two and they're smaller plates. So that is my Thanksgiving story. The bus is in good shape, Mike. Drive it up, but don't slot my coffee. Back to NetControl, A3LH.
Alright, that's awesome. Good to hear you, Leon. And we might have a little bumpy ride, a couple of sharp turns, but we ain't going to drop your coffee.
Oh, that's brilliant. That is brilliant. I'm glad you popped in here. My lucky number 13. Alright, the tail gunner.
Alright, alright. Well, you know, one more call, one more call. You never know. The woodwork might be, they might be coming out. It seems like they are.
And a happy Thanksgiving to all who are listening. Any other check-ins before we go to the second round? This is W3MFB.
Nothing heard. Nothing heard. Nothing heard. So, CR, if you're still there, it's to you. Oh, real quick, real quick, CR. I'm sorry.
Yeah, so, yeah, the K, I don't know if you guys were on the bands this morning, around 9.30, 10 o'clock, and everything was open from 10 meter and down or up or whatever you want to call it.
But it was open for a while, and it was really good, and then all of a sudden it went to crap. Pardon the expression.
So, the K index is 4. It looks like we got predicted for tonight a G1 storm.
So, we had a little flash. The SFI is 120, sunspot number 76. Actually, that went down in the last hour or so.
And, yeah, the band conditions on the night bands are pretty poor or fair.
So, that's why it's great that everybody's here on the repeater. We can all hear each other talk and carry on and spread good joy and cheer, especially during this holiday season.
So, a little report there might be a little iffy tonight, and tomorrow morning we shall see, but I think it's supposed to clear out within the next 12 to 20 hours or so.
Anyway, this is W3MFB. Over to CR, WHCRW, and the group, W3MFB.
Very good, Mike. Well, talk about that favorite stuff.
Tomorrow will be time for turkey sandwiches with the leftovers. That's always great.
And, Joe, you brought up a memory.
Lebec Finn. Well, I used to go there in a previous life.
That place closed back in June of 2013, but I've been there. I used to go there every now and then.
And on another note, some of you might have seen the news, so I'd like to think about those National Guardsmen down in D.C.
Joe was in the guard.
Ron, oh boy, I'm having a hard time with this thing.
But anyway, that's something to think about, guys.
Those two families are not having a good day.
With that, Eric, your turn.
A-C-2-E-T.
W-H-C-R-W.
Thank you, CR.
This is off of Charlie 2 Echo Golf, Eric.
And, boy, I've got some good storytellers in this group.
I'm going to have to practice my storytelling and remembrances, because you guys bring up a lot of memories,
and you know how to spell it out in a very personal and engaging way.
So, thanks for that.
In terms of the noise I think that Joe was commenting on, I'm amazed the Echo Link on my cell phone picks that up.
I think what he was hearing was my jacket, because I'm sitting here in the basement.
It's really chilly.
And I'm guessing that's the noise that Joe was commenting on.
And I have one final, this is more of a question that you guys can catch me up on.
I know that you had your breakfast at the Golden Eagle, I believe it was last week.
And if I understand correctly, there's some kind of sign-up procedure.
I don't know if you're going to have one in December.
But I'm guessing, if not December, certainly January.
And I'd like to know who I email or how to put in a request to join you guys for breakfast.
So, someone can fill me in.
And with that, I will pass this over to W3GMS.
Take it away, Joe.
Very good.
Boy, that's amazing.
I heard no noise on your signal.
So, thanks for filling in the gap that was your jacket.
And the, you know, Echo Link doesn't have the audio quality of All Star.
But your Echo Link with your phone sounds very acceptable.
So, it's working good.
You've got good audio level.
It's not too much.
It's not too low.
And you're doing quite well.
Well, just mail me your email address.
I'm the guy that runs the breakfast.
I'm not sure how I got that job.
But maybe because I'm the repeater owner.
I don't know.
But anyway, I don't mind doing it.
And my call is W3GMS.
And my email address is good on QRZ.com.
And just email me it.
And tell me you'd like to be put on the breakfast list.
And I would be more than happy to add you on there.
We have so many people kind of coming and some of them go, but a lot of them stick, that it's a constant struggle to keep up with the people that use 985.
We're not a club or anything.
Everybody knows that.
But we have a user list of users.
And I try to keep it updated to the best of my abilities.
But sometimes I miss some folks, especially some newer folks.
It's the third Friday of every month.
The time is 830 in the parking lot for flea marketing.
And we go in and find a seat in the restaurant.
We have the whole back of the restaurant to ourself.
And we generally order our food right about 915.
Jen is our master hostess.
And the December one is the biggest breakfast session of the year, if things follow like they have been.
November, we had about 35 people.
And it's not unusual to get anywhere from 42 to 45 for the Christmas slash holiday breakfast, 985 breakfast.
So that's that.
Again, just send me an email and I'll put you on the list.
I'd be more than happy to do so.
And I'd like to say hi to Chuck.
Glad Josh got over to see you.
Hope his job up in Connecticut is doing well.
And good to hear you, Ron.
Sounds like you had a nice evening.
And Leon as well.
Well, Gene did the cooking.
I know you did not go away from the table hungry.
Because I bet, I bet, I bet.
Stand by.
I bet, yes.
I bet, Gene.
I'm eating some popcorn here.
I'm eating some popcorn here.
And it got stuck in my gizzard in the back of my throat.
So Martha's going to give me something to drink here.
But I bet she cooks a wonderful, wonderful Thanksgiving meal.
And I can just picture your mother, Chuck, the master cook there, doing the same thing.
Stand by while I get a guzzle.
Okay.
Okay.
Now we're back.
This is a little bit better.
And that is that.
But everybody sounds good tonight.
Brass Eagle is what the restaurant where we dine is named.
And it's on the website, the location, and all that kind of stuff.
Well, I don't have too much more here.
I have a few things in the laboratory to clean up.
I've really spent the past two and a half days working in the lab, straightening it up, sorting things, putting the right things where they belong.
Sir Lucas will be over tomorrow.
I pick him up at 8.30 at his house up near Glenmore.
And that means I've got to leave here at about 5 of 8, which means I have to get up at 6.55 in the a.m.
So we're going to be working on his riser tomorrow.
And should make very good progress on it.
Coming down the home stretch.
We're almost ready to put the stain and the urethane and all that kind of stuff on.
And then we have to talk, see when a good time is to take it to his house and reassemble it on a desk-slash-table that I built for him when he was 9 years old.
So he's anxious to receive it tonight.
I can certainly understand.
Okay.
I'm trying to think.
Any other comments?
I guess that's the high points of the road.
I'll be listening.
I'll be listening.
I'll start down in the laboratory.
But I've got to get back to work here.
Again, happy Thanksgiving.
W3-KZG.
Scott.
Did you see Dylan?
Hopefully Dylan, your brother, was at the Thanksgiving feast today.
And I hope he's doing well.
Thanks, Joe.
W3-KZG.
I did not see Dylan.
I was over at my wayside of the family.
I'll probably drive over to Dylan and my mom's house tomorrow and spend a little time with them.
See what happens and what they're up to.
But, yeah, I'm off tomorrow and I go back on Monday.
So I'm going to try to get some stuff done this weekend.
Got to finish up a rear differential rebuild in a truck.
Hopefully have it done tomorrow.
And right now I've been working this afternoon.
I've been working on cleaning up the ham shack a little bit.
Trying to get some stuff going.
Trying to get a laptop running here with Windows 10.
Seeing if it's capable of Windows 11 without doing the little hack job.
What else?
You know what else I was going to tell somebody?
Something else I wanted to say.
But don't remember it at the moment.
But, yeah, this radio I'm talking on is an ICOM IC7100 that I purchased from a ham off the internet.
And I want to get it put in my truck and replace the ICOM 706 that's in there.
I don't really like it in the truck.
It doesn't have split tones.
And it's kind of noisy.
I'm not sure if it's the radio.
But I'm going to put this one in there.
And I just like this one better.
It's a little more modern of a radio.
And see how that goes.
But I don't know if I'll get that in there this weekend or not.
We'll see what happens.
But good to hear everybody.
I hope everybody had a good Thanksgiving and continued through the weekend.
And it looks like the European model and the GFS model are showing we might be getting some snow December 2nd and 3rd.
Not quite sure yet.
But it's kind of what it's looking like.
But it's a few days away yet.
See what happens.
I'm going to say 73 and goodnight.
I'll be listening.
But I'll be signed off for the round table.
Got some things to do.
So everybody have a good weekend.
We'll talk to you later.
This is W3KZG.
Go ahead, Bill.
KC3OOK with that big stick in the sky.
Hearing you all around town.
Over to you, Bill.
Have a good night.
W3KZG.
KC3OOK.
Yeah, it was good to talk to you today.
Of course, that was on the beam, Scott.
And tonight I'm actually on the Diamond X50 at 7 feet set up out in front of the garage until we get a cable over here.
And, Scott, when you said snow, I bet you Joe's ears perked up.
Snow?
So we shall see.
I have December 16th picked as the date for one inch of snow at the Harrisburg Airport.
We shall see.
As far as the questions, Mike, I didn't answer the most memorable.
I thought I'd leave that for the second round.
And for me, it's a little different.
It's good getting together with friends and family.
But I also just like quiet days.
I was a bachelor for many years on the farm.
And Thanksgiving Day, just peace and quiet was enjoyable, too.
But my big memory is of pheasant hunting since, actually, I was 12 years old when I got my hunting license.
And I used to go with my next-door neighbor.
And Thanksgiving Day is the last day of the first season of small game.
And we always went out.
And I actually did that from the time I was 12, even through college.
And I've had a bird dog even in college.
I had an Irish setter.
And I did that up until probably four years ago, even when Chloe, my last Britney Spaniel, got old.
I would still take her out each Thanksgiving.
The last couple years, I don't even think I took any shells for the gun.
I just took her out to walk her because she was blind in the end.
But just Thanksgiving morning hunting by myself with my dog, that's probably my fondest memory.
So thanks for that, Mike.
Thanks for bringing it back.
And I'll turn it over to David.
And I'll be listening out here for the rest of the night.
So, K-A-3-G-L-I, K-C-3-O-O-K.
Okay, K-A-3-G-L-I here.
I thought of a couple more little things, I guess, from when I was a kid.
My mom had these ceramic turkeys that were kind of on the small side.
You could hold them in the palm of your hand.
And she would put several of those out on the dining room table.
And on the table right in front of each turkey, she would put a pile of dried corn kernels.
And she seemed to get a kick out of periodically taking some of the corn kernels
and making my sister and I think that these ceramic turkeys were eating corn.
Of course, I think we always knew better than that.
At least I would hope so.
And then something else.
There's one particular Thanksgiving I think was more memorable for my sister than myself.
Because she brought it up to me not too long ago.
And it had slipped my mind.
But I happened to have a mouthful of stuffing and gravy I was working on.
And it turns out I sneezed that all over her.
It was pretty bad.
So she did not enjoy that Thanksgiving dinner too much.
With that, I guess I'll say Happy Thanksgiving to everyone.
I'm 73.
And I'll send it over to you, Chuck, NA3CW, KA3GLI.
Yeah, KA3GLI, NA3CW.
Thank you.
I guess not a memory necessarily.
But I saw an interesting PBS thing on last night.
I would have seen it before some time ago.
It was excellent and I highly recommend it.
The name of it is called My Life as a Turkey.
My Life as a Turkey on PBS.
And it was a naturalist in Florida, a naturalist and writer, who has dealt with many kinds of animals.
And a nearby farmer brought him a clutch of eggs, 16 eggs, from a wild turkey.
Not a domestic turkey, but a wild turkey.
To make a very long story short, he got an incubator, incubated them, got them to recognize him as mom.
And he raised them 24-7 until they were old enough to go out with him in the field.
And he became entranced by them with their intelligence and their field knowledge, even from the egg.
And the way they lived their lives and things that entertained them.
And how they dealt with hazards and all sorts of stuff like that.
Fascinating.
He's very low-key and he's narrating this thing.
And watching these turkeys grow up.
And he ended up, they basically adopted him as just another bird.
While the turkeys were with him, they found snakes every day.
They found all this wildlife that he was never able to see before.
He knew they were out there because of sign.
But with the turkeys, it was sort of like the backstage pass to this Florida forest area to see all this wildlife.
And then after the turkeys reached a certain point of maturity, they just kind of disappeared.
And even though he would go out to the same places they used to go, he didn't see the wildlife anymore.
Which was fascinating.
But they knew what was bad for them.
They knew what was good for them as far as eating or hazards or whatever.
From virtually the time they were hatched, they opened their eyes.
So it's very, very well done.
If you get a chance to see it on PBS, my life, it's on YouTube as well.
My life is a turkey.
So there.
Very, very interesting.
From what I've learned from turkey farmers I know and observations on both sides, the domestic turkey is among the stupidest animals on this planet.
The wild turkey is one of the smartest.
And we'll leave it at that.
So I guess it goes over to Ron.
W-H-E-V-E-E.
N-A-3-C-W.
Chuck, N-A-3-C-W.
W-H-E-V-E-E.
Thank you.
Oh, very, very good.
Not much else to add here.
I think the tryptophan is starting to kick in here and about ready to go horizontally polarized.
But all very good.
Just great to hear everybody on the roundtable tonight.
It's always, always very good.
The stories, I think I'll echo someone else who said this.
The stories are really incredible.
So, yep, we do have stories.
There's no question about it.
So with that, I'm going to say 73, but I will listen out here, and I will turn it over to Mr. Leon.
A-A-3-L-H.
W-A-3-V-E-E.
73.
Thank you, Mr. Victor Echo Echo.
Mr. Ron.
And I was wondering, since I had this one Gobbler's Knob, I've been called the Turkey and Gobbler's Knob.
I wonder if one of the smarter ones or one of the dumber ones.
But anyhow, we moved up here.
We just stayed here.
We live here almost 50 years, and it's not.
We just bought this place and just never moved.
For some odd reason or another.
I know I have sisters that moved around.
They moved different places and did different things.
But I just bought this place 47, 48 years ago.
And we still live here.
But the place is mine.
It's ours, my wife and I.
And it's kind of like it is.
Those of you that have been here and know we're back in.
And what has its advantages?
It's disadvantages.
We have trees.
We have free antenna masks.
That does help.
But as for Thanksgiving, I really couldn't think of anything special.
Because I think we did talk about her grandparents that come over, sisters and their children all come over that now have all gone their own separate ways and don't show up.
Don't even live in the same state we're in.
Our kitchen, you know, doesn't, we don't have that big kitchen anymore.
But the kitchen we have would easily sit the 17 or so people that show up.
I guess we have, what, 15 this year show up.
So that, you know, things are changing.
But one thing is guaranteed in life is that, that is change.
Just like it's cold weather.
I'm still trying to hang on to summer.
But no matter what I'm trying to hang on to it, it is leaving us and fall is on the way.
Because we're having some cold weather coming.
And yes, they have talked about that four-letter curse word that starts with S.
Snow, a word that I just don't like, because of where I live, I can't shovel snow like I used to.
And so therefore, snow and I are not friends.
When I was younger, snow was my friend.
I like snow.
I like to go sledding.
I don't think I like to do with snow.
But shoveling snow, it just is nothing I can really do anymore.
Because a couple of months ago, I got stents in my heart.
And I got to watch it.
But that should get better as time goes on.
But just remembering, yeah, sitting at my desk back yesteryear, when I had my Zenith trans-oceanic radio listening at a BFO.
And I could listen to amateur radios.
I could listen to shortwave stations around the world.
And it was just so much fun.
I just remember that.
And Mike did a good job driving the bus.
I didn't slop any coffee.
So back to the bus driver.
Mr. W3MFP.
This is A3OH.
All right.
Yeah.
You know what, Leon?
That's funny.
W3MFP here.
My mom calls it the four-letter word, the curse word, snow.
She doesn't like snow.
I think what it was.
I think what it was, because my dad, you just mentioned stents in your heart.
My dad was a cardiac.
A 27-year cardiac.
And she didn't like the snow because, God forbid, something happened.
And there were a foot or so more snow.
That's less time it takes for the ambulance to get there.
Yada, yada.
Something else to worry about.
So I can totally understand that.
I like it if I'm home.
Actually, I like it if everybody I love and care about is home.
So I don't have to worry about them being out there with the crazy drivers and all that.
It's not that they're not competent to drive the people I love, but it's just the idiots out there on the road that don't know how to drive in the snow and the ice and the sleet and all that jazz.
So, yep, yep, I hear you.
That's what mom always said.
Doesn't like it.
But I like it, you know, here and there.
And shoveling, you make a very good point.
Gentlemen, ladies, even young bucks, you know, we're all getting older.
But you've got to be careful and take breaks if you're going to be out there shoveling.
And make sure your face is covered and breathe the warm air and not the cold air.
It'll save you, trust me.
But, yeah, this has been great.
It's been great to hear everybody that checked in tonight on Thanksgiving.
I wasn't sure how many folks might check in.
I knew Scott would be there.
But it's great to hear everybody and to share stories and communicate.
That's what Ham Radio is all about, communicating.
So any other, we'll last check in before we close the net, or net, roundtable.
Anybody that wants to get on the books and maybe stick around, make a comment.
We don't have to close it out.
But anybody, any other listeners that want to check in at Thursday Night Roundtable, get on the list.
This is W3MFP.
Please call.
Just checking out.
I didn't know if Mr. Mike was going to be around or if he was with family or whatever.
But it's been fun.
Thank you so much.
Please use the repeater daily or weekly or whatever you need.
We're always here.
Somebody's here to answer your call.
We try to do that on the machine.
Don't forget we have the Monday Night Workbench at 8 o'clock every Monday night,
where you can ask or listen and learn about technical questions with amateur radio and life in general.
And the Thursday Night Roundtable, which is always fun.
And if you're interested in being a host, please contact AF3Z.
He's good on QRZ or Phil, K3KCB.
And they'll put you on the list.
So this is W3MFP saying happy Thanksgiving Day, happy Gobble Day to you and yours.
And thanks for letting me host tonight.
I really appreciate it.
So that will be it for the Thursday Night Roundtable, 7-3.
And go nod off and take a nap.
Like Ron said, the trip for fans is kicking in.
So I'll talk to you guys later.
Have a good one.
God bless.
This is W3MFP.
Good night.
W3MFP.
Good job.
W-8CRW.
W-8CRW.
Thank you, thank you.
Great to hear you, man.
You doing all right?
It's a rough day, Mike.
Anyway, I was talking to someone on another frequency about something and turned out that you had already done it because I saw it on your page.
This guy wanted to know if we could do C4FM on HF.
And like I said, I go to YouTube and bam, there it is.
Mike Cricket on 6 and 10 meters.
Yeah, you know, it's funny because I didn't know about that until years ago when Facebook, I was scrolling through Facebook and found the Yaesu C4FM page.
And they give you the frequencies.
And then I was going to go to the U-9-2, 50 and 52. I forget. I'd have to literally go back and watch it because I can't remember.
But the 10 meter works well when conditions allow, you know.
And I've worked. The last time I talked to somebody, he was about 1,500 crow miles.
He's in like southwestern Texas or something like that.
I forget exactly.
But he was across the country and had a nice conversation.
And he frequents that Facebook page I was telling you about.
And it seems to work pretty well.
Just getting used to that digital sound is a little wonky for my ear.
But yeah, it's doable.
But yeah, apparently it's just 10 meter and 6 and 2 and everything else above.
But you can't go below it.
Obvious reasons, you know, the bandwidth and all.
Very good.
So yeah, I said, gee, I know this guy, you know.
So yeah, we had a good conversation.
And the guy I was talking to was disappointed because he was thinking you could do it up at the real ham bands, you know, the 7 and 80.
But no, you can't do it.
So anyway, that's all.
Have a good one, Mike.
And like I said, great job tonight.
And we will catch up with you later.
W3MFB, WHCRW.
Yeah, it's like, it's not like a rule or anything.
But yeah, you don't want to be splattering over everybody.
And yeah, we have a lot of norms, I guess.
It's just like, you know, rules for etiquette and all that.
So yeah, I can understand it for not having it on the lower bands there.
There's like 40.
We all know.
It's so narrow.
I mean, even if you're in the digital portion, you might be splattering on some FD8 or the SK-431 or something, you know, FL-Digi.
So a voice.
And I think it's, how wide is it again?
I think it's anywhere like 6 to 8 wide or something like that.
I forget.
So yeah, it's a little, I mean, it's a little wider than, what do you call it, AM and all.
So it is what it is.
But hey, it's still fun.
So 73CR, good to hear you, man.
Thank you.
Thank you.
Great job, Mike.
Very, very nice job.
8CRW W3 GMS.
You got a minute?
Hey, Joe, I got all the time you need.
Trying to get all this work done here.
All I do is work.
Yeah, I neglected the comment about the two National Guard troops that were injured and one is now has passed.
And it was just devastating.
So I'll only say this.
In my opinion, they shouldn't have been there to begin with, but I don't make the rules.
But anyway, just devastating.
Go ahead.
For some reason, it's really bothering me.
But, you know, like you said, we don't make the rules.
And, you know, if it had happened during our time on active duty, it could have happened to us.
So, you know, you expect those things when you are in a combat zone, not when you're in the U.S.
So, yeah.
Oh, well.
What can I say?
Very good.
Thanksgiving was good.
Did the cooking.
As I mentioned that to you earlier today when we were talking.
And everything turned out good.
Pimbleye enjoyed the meal.
She doesn't like a lot of American food, but she makes an exception for Thanksgiving.
I just remembered.
I just remembered.
I, you know, she, I should have put some hot peppers on my turkey.
I didn't do that.
I don't know why.
But the turkey was great.
The turkey breast that Martha did.
So, yeah.
It's a nice time of year.
It's quiet.
I actually enjoy it a lot more than the Christmas slash holiday season because there's not all the, it just gets so busy, you know.
It doesn't have to be, but it always seems to turn out that way.
And with all the gift giving and da-da-da-da-da-da-da, you know.
So Thanksgiving's always been one of my favorite ones.
So, anyway, the only thing I heard all through the news media about the death of the National Guard troop is I think they have it traced down.
I think they almost have classified it a terroristic event.
The individual that took her out, I was, I forget what country it was from, but evidently they were, these two individuals were being, from the National Guard were being watched very closely.
So it was, appears to be a well thought out planned attack.
Go ahead.
Well, the guy, I can't pronounce his name, but he came over in 21.
They, they let a boatload of people in without proper vetting because it was a rush job.
And that was a mistake, but like you said, we, we don't control it.
And so, uh, you have people to get hurt all kinds of ways, you know.
And, uh, what can you say, Joe?
Maybe they can fix it.
I don't think they can, but, uh, we shall see.
You know, it's, uh, it's a sad day, in my opinion, that, uh, the situation is the way it is.
Back to you.
Absolutely.
Agree, totally.
And I had heard the reason they left that individual in is because he was helping the government, um, a few years back.
And I think he was also helping the CIA.
So, uh, when he applied for, I guess, asylum here in this country, um, since he was working with the good guys and doing things, uh, that we really needed.
from a security standpoint.
They let him in, and I guess for a period of time it was fine.
But, you know, it's a classic case, C.R., and you've seen it.
A guy can be sane one day and totally crazy the next.
You know, the problem is, and it's not just this guy,
you look at the news, and over periods of time,
people who come here from other countries
and ostensibly are supposed to buy into the American way of life never do.
They keep their home country values.
They keep their home country connections.
And those people are vulnerable to manipulation by their home governments
and things like that because you just look at it.
You talk about China.
They're catching Chinese spies left and right in the military.
There was one up in New York that worked for the Chinese governors.
I think her name was Sun or something like that.
And it goes on and on and on.
And it's really difficult.
And the vetting process is difficult.
And if it's rushed, well, you know, you get what you get.
It's a very difficult situation.
It's not like years and years ago when most people that I understand who emigrated to this country wanted to be Americans.
Not so much today.
Back to you.
Exactly.
Exactly.
Yeah, there's been a cultural shift on that.
It's a very, very difficult problem to ascertain the good guys from the bad guys or the good ladies from the bad ladies.
So I don't know what the answer to that is.
But I think there's probably some that, you know, still want to be Americans.
That's why they came here.
But there's probably a lot of them that want to capitalize maybe on what we have but don't want to buy into the American values and culture and everything else.
I don't know.
It's above my pay grade, as they say.
Anyway, in retrospect, it's very disappointing that they had to lose their life in a situation by walking up and down the street in Washington, D.C.
And so, anyway, talk to you later.
Have fun.
Enjoy.
And we'll convince with you a little later.
HCRW at W3GMS.
Hey, Joe.
And, yeah, you did respond.
That thing with Saturday, I guess they just don't keep up with their webpage.
So it's no way to notify anybody to get ready.
So if you don't know, you don't know.
73.
Talk to you later.
W3GMS.
The HCRW.
I want to give it some pre-press, you know, at least send it out to the user group,
which we have like 85 stations on that list.
But, yeah, kind of strange, isn't it?
Strange, strange.
But, as I said, we don't make the rules for that either, do we?
W3GMS.
Take care.
W3GMS.
W3KZG.
How you doing?
Sounds like you had a nice Thanksgiving.
And what's cooking?
So I had a question for you.
I bought a Shari Pi hat and a Raspberry Pi 5.
It hasn't come yet, and I still have to assemble it and build it and put it all together.
But I'm basically building an all-star node for here at the house, and I just wanted to know what I needed to do to get access.
I guess I have to get the node built and everything.
Is there like a number I give you to give me access?
Or I don't remember what I had to do for Echo Link access.
But, like I said, I still have to build it and everything like that, so it won't be right away.
But I was just curious.
And you were on here, so I figured I'd ask.
Yep.
Well, the digital administrator on 985 handles all that.
And that happens to be Martha.
And the contact information is on the website.
And you know her email anyway.
So there's no issue there.
But, yeah, as soon as you get your node number, send an email to her and she'll get you on the permission list.
It'll take her.
She's so efficient with this stuff.
You give her, you know, if she's here and you give her a node number, I guarantee you within five minutes, you'll be on the list.
Go ahead.
Okay, so it's a node number.
That's what I was curious about.
I wasn't sure.
Very well.
I will do that.
Like I said, I still got a, it still hasn't gotten here.
And I got to build it and assemble it and all that.
But, yeah, that'll be, that'll make home use of the repeater a little more convenient.
Because I can just have an HT and just get in that way and don't have to have a bigger radio set up.
And it'll also work if I go on a trip.
I can take it with me.
All right.
All right.
Well, have a good night and happy Thanksgiving.
We'll talk to you later.
W3KZG.
I will be clear on your final.
Yeah, very good, Scott.
W3G.
I'm thrilled you've ordered that all-star node.
And, yeah, there's a little bit of lead time with them.
You know, it's just, I think, one guy really involved in it.
And he builds them all, tests it, and ships it out.
You'll get a nice data sheet on it with all the parameters that he tested and what the results were and all that kind of stuff.
I think his name is Steve, if I'm not mistaken.
Rich, ZPX, knows him very, very well.
And he was actually the guy that builds them and owns that part.
I think it's sold through Kids for Hams.
But he actually was on 985 about 11 o'clock one night.
And he told me this was the best-sounding all-star repeater he ever heard.
And so I took that as a compliment.
But you'll have fun with it.
W3G.
I'm S. Clear.
Thank you.
Thank you.