Our weather

Good morning Augusta.

This morning it is clear, then partly cloudy with an expected  high of 59F. Winds from the WSW at 5 to 10 mph.

Tonight it will be clear in the evening, then partly cloudy. Low of 41F. Winds from the WSW at 5 to 10 mph.

The readings from my own weather instruments are:

The humidity is  80% with a Dew Point of 37ºF, Temp is 45.5ºF with a wind chil of 45.5ºF.

Our wind direction is South Southeast  between 2.4 MPH and 5.0 MPH.  

The Barometric pressure is 329.91 HPA 1011 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is at 6:46 a.m. sunset is 6:05  PM and Moon Rise is at 6:55 p.m. EDT and the moon phase is a full moon.

For the pilots out there raw METAR readings are:

METAR KAUG 091053Z AUTO 24008KT 10SM CLR 08/03 A2985 RMK AO2 SLP109 T00780028

Visibility is 10.0 miles/16.1 kilometers with clear skies for a change.

We received no rain here in the past 24 hours.

Ever heard of National Nut Day? Neither did I until I read the article below on the Farmer's Almanac web site.

Nuts About Nuts? Celebrate National Nut Day!

National Nut Day is October 22, 2014

by Beth Herman

Posted on the Farmer's Almanac Monday, October 6th, 2014

Nuts about nuts? Who isn't! They are delicious and versatile — raw or roasted, right out of the bag, as a coating for fish, a salad and hot vegetable topper, swirled in oatmeal to help stabilize blood sugar throughout the morning, in creamy yogurt or on a decadent ice cream sundae, or mixed with dried fruit to fuel us out on the trail (come on, just one more mile!). So celebrate one of nature's most perfect foods on October 22 – National Nut Day!

And our nod to nuts is really no wonder. With their unparalleled crunch and flavor, the tiny, significant superfood packs a prolific punch with fiber, protein, blood pressure-reducing (among other things) flavonoids, iron (cashews contain more per gram than rump steak), folate, calcium, selenium, Omega-3 fatty acids, vitamins, manganese and more, depending on the variety of nut. Their high oil content puts nuts at the top of the energy food chain (as much for wildlife as for humans), and some studies have shown that people who make nuts a regular part of their diet are less likely to experience coronary artery disease because they are rich in monounsaturated fats. Nuts also have a low glycemic index, making them a recommended snack for people with insulin resistance, as in diabetes, and consuming them regularly is also shown to help lower LDL (so-called "bad" cholesterol).

According to the Mayo Clinic, "eating nuts may reduce your risk of developing blood clots that can cause a fatal heart attack. Nuts also appear to improve the health of the lining of your arteries."

And people who replace sugary, salty or fatty "empty calorie" snacks with (preferably raw) cashews, walnuts, almonds, etc. report feeling fuller longer, as nuts' protein content maintains proper blood sugar levels.

Nut History and Trivia

Did you know that Mr. Peanut was invented for a Planters Peanuts logo contest in 1916 by a 13-year-old boy? He won $5, and artists reportedly added the famous monocle, top hat, gloves, and cane.

It takes approximately 550 peanuts to make a single 12-ounce jar of peanut butter.

According to anthropologists, nuts like wild almonds, water chestnuts, acorns, and pistachios were a staple of the human diet 780,000 years ago, and unearthed nut-cracking tools fashioned from stone date back to the Pleistocene period.

Native Americans ate nuts whole or ground them with what was essentially an early mortar and pestle for flour and nut butter. It's reported that after eating nuts, their shells were resourcefully collected as fuel for fires.

Ancient Romans used walnuts to thicken foods the way we use cornstarch today (hmmm – a healthier idea?!), and were brought to California by 18th century Spanish Franciscans. Today, California produces much of the global walnut supply.

Fan of marzipan?  The sweet candy paste made from ground almonds was brought back from the Holy Lands by crusaders in the 11th and 13th centuries.

Had enough (history, that is!)? For those of us who can never have enough of the noble nut, our search for novel ways to use them can result in souped-up spreads and main dishes like the ones below.  You don't have to wait for Nut Day to give these delicious recipes a try!

Easy Maple Raisin and Walnut Tofu Spread

Ingredients:

12 ounces firm silken tofu 6 tablespoons almond butter 3 tablespoons maple syrup 3 teaspoons vanilla extract 1 1/2 teaspoons cinnamon 3 tablespoons chopped walnuts 3 tablespoons chopped raisins

Directions:

Unpack tofu and blot with paper towels or clean cloth to remove excess moisture. Place tofu, almond butter, vanilla, and cinnamon in a food processor and blend until smooth. (This can also be done by hand using a pastry blender or other mashing tool.) Transfer to a bowl and stir in the walnuts and raisins. Serve on toasted bagels or crackers. Makes about 1 1/2 cups.

Nut-crusted Chicken Breasts with Lemon and Thyme

Ingredients:

4 (6- to 8-ounce) boneless, skinless chicken breasts, tendons removed, trimmed

Kosher salt

1 cup almonds, chopped coarse

4 tablespoons unsalted butter

1 shallot, minced

1 cup panko breadcrumbs

2 teaspoons finely grated lemon zest

Zested lemon cut into wedges

1 teaspoon minced fresh thyme

1/8 teaspoon cayenne pepper

1 cup all-purpose flour

3 large eggs

2 teaspoons

Dijon mustard

1/4 teaspoon pepper

Directions:

Adjust oven rack to lower-middle position and preheat oven to 350 degrees. Set wire rack in rimmed baking sheet. Pat chicken dry with paper towels. Using fork, poke thickest half of breasts 5 or 6 times and sprinkle with 1/2 teaspoon salt. Transfer breasts to prepared wire rack and refrigerate, uncovered, while preparing coating.

Pulse almonds in food processor until they resemble coarse meal, about 20 pulses. Melt butter in 12-inch skillet over medium heat, swirling occasionally, until butter is browned and releases nutty aroma, 4 to 5 minutes. Add shallot and 1/2 teaspoon salt and cook, stirring constantly, until just beginning to brown, about 3 minutes. Reduce heat to medium-low, add bread crumbs and ground almonds and cook, stirring often, until golden brown, 10 to 12 minutes. Transfer panko mixture to shallow dish or pie plate and stir in lemon zest, thyme, and cayenne. Place flour in second dish.

Lightly beat eggs, mustard, and pepper together in third dish.

Pat chicken dry with paper towels. Working with 1 breast at a time, dredge in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of breast with panko mixture, pressing gently so that crumbs adhere. Return breaded breasts to wire rack.

Bake until chicken registers 160 degrees, 20 to 25 minutes. Let chicken rest for 5 minutes before serving with lemon wedges.

Note: This recipe is best with almonds, but works well with any type of nut.

If using table salt, reduce salt amounts by half.

 

 

 

Beth Herman is a freelance writer and frequent Farmers' Almanac contributor with interests in healthy living and food, family, animal welfare, architecture and design, religion, and yoga. She writes for a variety of national and regional publications, institutions, and websites. Her Story, "Remember Any of These Famed Furry Friends?" can be seen in the 2015 Farmers' Almanac.