Days fly when you're having fun! Yesterday Friday was another windy, sunny and very mild day, though not particularly generous in terms of new radio stations. Some midlly interesting stations from yesterday were KBIZ-IA 1240, KFH-KS 1240, KCLE-TX 1460, KHIT-NV 1450. Signal levels were reasonably high from around 01:30 to a little after 06:00.
Back to yesterday's noise issue: We are no closer to a solution. The RFI clamps and toroids and new USB cables obviously did not change anything, so for practical reasons we changed back to the original setup. The real mystery, and perhaps a clue to how to identify the noise, is that once in a while it goes away, for a second or two up to 10-20 seconds.
One example of how clear the band is when the noise goes away is this audio recording of KMA-960. For strong stations like KMA it doesn't matter much. When we try to grab some intelligibility out of a very weak station, it becomes very difficult.
Today we will check the grounding more thoroughly. The ground rods and the interconnecting wires are covered in water so it's a bit difficult especially during these windy conditions.
We've had questions about the wind. Is this common? Well, it's not uncommon. The autumn is usually windy here as well as most other coastal locations. Southerly winds tend to accelerate from the higher altitude inland, and topography means that wind speeds can vary considerably over short distances. What is really not common is strong southerly winds and high temperatures over many days in October.
But when writing this at 05:00z on Saturday morning it's just a light breeze outside, and 7 degrees C.
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| Saturday morning, one hour before sunrise |
Changing subject to eating, here is what we had for dinner Friday evening:
Starters: Mashed smoked salmon with sour creame on a loaf of Ole's masterfully crafted sourdough bread!
The main dish, lamb shanks in Barolo, was a long process, mastered by OJ. First they were fried in a pan, then placed in a large Le Creuset enameled cast-iron casserole dish, together with two bottles of Barolo, lots of peeled plum tomatoes, red chili and sage leaves. Here is an image before long-time cooking....
...and after several hours in the oven.
It doesn't get better than this. And yes, we had Barolo red wine with the Barolo. We will have the remaining Barolo today, with added vegetables.
For dessert we had assorted cheeses, mostly locally produced from the Pasvik valley. In addition there was a Dutch Gouda and a rather aggressive (to some) Espoisses from Bourgogne. Grappa? Yes.
While we were out around Berlevåg in the afternoon we took a couple of photos on the way.
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| Kjølnes lighthouse under restauration |
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| Yours truly - photo by OJ |



































