It's a real good soaker out there

Good Morning Augusta, we remain under a flood watch through this afternoon
with an additional 2 to 3 inches expected. .
This morning it is overcast with snow and rain, then mostly cloudy with
rain. High of 55F. Breezy. Winds from the NE at 10 to 20 mph shifting to the
ESE in the afternoon. Chance of precipitation 100% .
Tonight it will be mostly cloudy with rain showers, then a chance of rain
after midnight. Low of 45F. Winds from the SE at 5 to 10 mph. Chance of rain
50% with rainfall amounts near 0.2 in. possible.
The readings outside right now, taken from my own weather instruments:
a relative humidity of 100% with a Dew Point of 36.4ºF.
The temperature is 37.4ºF with a very low wind chill.
Presently we have North Northeast winds between 4.7 mph and 13.1 mph.
Our Barometric pressure is 29.50 and falling with a weather graphic
indicating rain.
We had precipitation in the past hour of 0.33 inches, and overnight of 1.86
inches. There is a lot more coming by this afternoon, so drive careful out
there.
Visibility is 1.8 miles with clouds to 400 feet and overcast down to 900
feet.
A New England Springtime taste treat:
What the Heck are Fiddleheads?
by Jaime McLeod | Monday, April 25th, 2011 | From: Food and Recipes
"Farmer's Almanac
Fiddleheads, also known as fiddlehead ferns, are a springtime delicacy
consisting of the tightly coiled fronds of a new fern, named because of
their resemblance to the curled decoration at the end of a stringed
instrument.
The most common type of fern eaten in North America is the ostrich fern,
which grows primarily in the northern latitudes, from New England through
Canada and Alaska, during April and May. Other types of ferns are enjoyed in
other regions, including Northern Europe, East Asia, and Australia. Besides
the ostrich fern, the types most often harvested as fiddleheads in North
America are the cinnamon fern, and the royal fern. Bracken fern is also
commonly eaten throughout the world, though it contains a suspected
carcinogen, and should be avoided, or eaten only in strict moderation (a few
times per year, at most).
Fiddleheads are usually picked wild in forests and along rivers, though they
can sometimes be bought at farmers' markets or along the roadside. If you
plan to pick some yourself, be sure you have permission from the landowner
and know for certain what you are picking.
The flavor of fiddleheads resembles fresh asparagus, or a milder version of
broccoli. Most people enjoy them boiled or steamed, then sautéed in butter
and garlic or tossed with vinegar. They can also be substituted for other
greens in all sorts of recipes. Because the window for fresh fiddleheads is
so short, many aficionados freeze or can them to enjoy throughout the year.
Fiddleheads are rich in antioxidants, Omega 3 and Omega 6 fatty acids,
potassium, vitamin A, iron, and dietary fiber.
To cook fiddleheads, remove the papery brown skin, and boil the sprouts
twice for five minutes each time, changing the water in between boilings.
This will reduce the bitterness from the tannins in the plant. Ferns should
not be eaten once they pass the tightly coiled fiddlehead stage, as many
species become toxic when they mature.
Some of the recipes for Fiddleheads available on the Farmer's Almanac are:
*Pickled Fiddleheads
*Sautéed Fiddleheads
*Fiddlehead Salad
*Fiddlehead Soup