Bitter cold, winds and a "light" recipe for dinner

Good Morning Augusta

We’re under a Wind Chill advisory tonight and for the early morning tomorrow.  This is a killing cold folks, don’t ignore it.

If you’re on the West Coast of the U.S.A. take a look at the 10 best Christmas Light displays in Washington State at:

http://www.onlyinyourstate.com/washington/christmas-light-displays-wa/

This morning we have a mix of clouds and sun with gusty winds and a morning high of only 20 ºF with temps falling to near 10 ºF. Winds W at 20 to 30 mph. with possible gusts to over 40 mph. 

Tonight we’ll have Partly cloudy skies and a Low of -4 ºF. Winds from the WNW at 15 to 25 mph. Winds could occasionally gust over 40 mph. 

The readings from my weather instruments in the North field are:

Humidity is 68%, the dew point is 8ºF, outside it’s -9.0ºC and 16.0ºF.

The wind direction is Southwest between 3.1 MPH and  5.4 MPH, generating a wind chill of 16.0ºF.

The Barometric pressure is 29.90 / HPA 1003.7 and falling with a weather graphic indicating        snow.

The UV rating is 0.0 out of 16, Sunrise is at 7:08 a.m. Sunset is 4:00 P.M. Moon rise is at 6:14 p.m., Moon set is 8:22 p.m. and we still have a very bright full moon.  

The RAW METAR reading from the airport in Augusta, Maine is:

METAR KAUG 151153Z AUTO 26007KT 10SM FEW060 M08/M13 A2958 RMK AO2 SLP021 T10831133 11067 21083 55013

Visibility is 10.0 miles / 16.1 Kilometers with partly cloudy conditions to 6,000 ft / 1,828m.

We didn’t receive any snow here over the past 24 hours.

I’ve been hearing from some folks to “lighten up” the recipes.  So for those of you who want a lighter recipe,  try this one:

DILLY SHRIMP SALAD

12 oz Alaska pink shrimp (about 2-½ cups)

½ cup thinly sliced onion

¼ cup Italian-style salad dressing

¼ tsp dill weed (up to ½ tsp)

1 quart torn salad greens

¼ cup sliced water chestnuts

Combine shrimp, onion, salad dressing and dill weed. Marinate, refrigerated, 1 hour to blend flavors.  Toss greens and water chestnuts in salad bowl. Spoon shrimp into center of greens. Toss just before serving.

Per Serving (excluding unknown items): 179 Calories; 9g Fat (44.0% calories from fat); 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 248mg Sodium.  Exchanges: 0 Grain (Starch); 2 ½ Lean Meat; ½ Vegetable; 0 Fruit; 1 ½ Fat.

For Dessert,  and this is most definitely NOT a light recipe.

HOT CHOCOLATE FUDGE CAKES

Serves 10.

3.4 oz. all purpose flour (about ¾ cup)

2/3 cup unsweetened cocoa

5 tsp. instant espresso powder (I used instant coffee powder)

1 ½ tsp. baking powder

¼ tsp. salt

¼ cup unsalted butter, softened (I used a margarine blend)

2/3 cup granulated sugar

2/3 cup packed brown sugar

1 cup egg substitute

1 ½ tsp. vanilla extract

1 (2.6 oz.) bar dark (71% cocoa) chocolate, finely chopped (I used ½ cup Ghiradelli 60% cocoa chocolate chips and 1 square unsweetened chocolate, finely chopped

2 tbsp.  Powdered sugar

 

Weigh or lightly spoon flour into dry measuring cups; level with knife.  Sift together flour, cocoa, coffee powder, baking powder, and salt.

Place butter in a large bowl; beat with a mixer at medium speed 1 minute.  Add granulated and brown sugars, beating until well blended (about 5 minutes).  Add egg substitute and vanilla, beating until well blended.  Fold flour mixture into sugar mixture; fold in chocolate.  Divide batter evenly among 10 (4 oz.) ramekins or other small baking dish; arrange ramekins on a jelly-roll pan.  Cover and refrigerate 4 hours or up to 2 days.

Preheat oven to 350F.

Let ramekins stand at room temperature 10 minutes.  Uncover and bake at 350F for 21 minutes or until cakes are puffy and slightly crusty on top.  Sprinkle evenly with powdered sugar; serve immediately.