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DCF77 - Time signal


Today I received a lot of satisfaction with the time signal DCF77 from Mainflingen near Francoforte.Il signal is the frequency of 77.5kHz and its reception I used ferrite antenna (auto built) made up of several bars of iron, joined together to form one large bar dimensioni.Su this bar, I then wrapped a coil around 800uH connected to a capacitor 5.2nF.Così made, this antenna is tuned to resonant frequency of 77.5kHz.
To the output jack I wrapped a child that I connected directly to the receiver. Under
carry a screenshot of the program I used to decode the signal.



The program is called "Clock" and is an additional tool of Multipsk.
also shows the video that shows the program in action during the synchronization signal orario.Ho removed the audio from the video because correttamnete has not been acquired.



I recorded the audio separately and enclose it in video format below.

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QRZ.com

Interesting site where you can find the address of a name starting with amateur radio. E 'can also trace the tramtite the name or other data.



the site is accessible here

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lamb chops

Last night I did not really want to Sautee in the pantry and there was much about interesting, the important thing was to make dinner and then I ran as best as I propose.

INGREDIENTS for 4:

12 ribs, 2 onions 200 gr. cherry tomatoes 2 tablespoons extra virgin olive oil, 1 sprig of rosemary, salt.

PREPARATION:

Wash and cut tomatoes in half, peel and slice the onions. Put the oil, rosemary and lamb chops in an earthenware casserole, We add the onions and tomatoes, season with salt and cook for 20 minutes low heat. Bathe with warm water every time you dry everything. A partre prepare a classic rice pilaf to be used as accompaniment to lamb chops. The rice I have drowned in a light broth with lamb. Serve warm by covering the ribs with the sauce.

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IN WET ROAST STUFFED MUSHROOMS AND CHESTNUTS

INGREDIENTS for 4 people: 800 gr

. cup of pork, 20 bollitte chestnuts, peeled 3 tablespoons oil, 1 clove of garlic, 1 sprig of rosemary, 1 dl. white wine, 2 dl. meat broth, salt and pepper.

PREPARATION:

Sauté in a pan with olive oil, rosemary, garlic (no shirt) and meat. When the meat is perfectly golden, season with salt and pepper. Add wine and continue cooking for about 40 minutes, basting occasionally with a little stock. Add chestnuts and continue cooking for about 15 minutes, still continue to pour in the broth. When the roast is tender to the touch of a fork and slice the meat, serve it hot with the chestnuts and gravy.

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now a seasonal recipe, just made for you and proven .

INGREDIENTS for 4 people: 8

chapels of mushrooms, 30 grams. parsley, 2 cloves garlic, 3 tablespoons of bread crumbs, 6 tablespoons extra virgin olive oil, salt and pepper.

PREPARATION:

Clean the mushrooms and drain slightly chapels, the party removed chop with garlic and parsley
, put everything in a bowl and join the bread, olive oil, season with salt and pepper mix well and gently. Distribute the mixture in the hollow obtained in fungi. In a baking dish, greased with a little oil, arrange the stuffed mushrooms with the part facing up. Bake in preheated oven at a temperature of 180 degrees and cook for about ten minutes. Serve immediately, hot.

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'm back

A greeting and thanks to all those who follow me and I write with love. I apologize for having neglected to keep in touch with you, but forced from following the family's needs, I could not even take care of the blog. Now I am still available to convey my passions with the intent to steal even your wise and great recipes. Hello from
grandmother Dany