Cold with mixed precip for this evening

Good Morning Augusta

We’re under a winter weather advisory so take care out there.

This morning we have partly cloudy skies followed by periods of snow showers later in the day. Some sleet may mix in. High near 25F. Winds light and variable. Chance of snow 50%. 

Tonight we’ll have a mix of wintry precipitation in the evening, followed by periods of rain expected overnight. Low 26F. Winds SSW at 10 to 20 mph. Chance of precip 100%. Snow and ice accumulations around one inch. 

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

Humidity is 64%, the dew point is 0ºF, outside it’s -10.9ºC and 12.2ºF.

The wind direction is North between 4.0 MPH and  5.4 MPH, generating a wind chill of 9.9ºF.

The Barometric pressure is 30.84 / HPA 1044.3 and rising with a weather graphic indicating sun, but that won’t last all day.

The UV rating is 0.0 out of 16, Sunrise is at 7:13 a.m. Sunset is 4:06 P.M. Moon rise is at 4:30 a.m., Moon set is 2:36 p.m. and the moon phase is waning crescent.  

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

METAR KAUG 260953Z AUTO 33005KT 10SM CLR M12/M18 A3080 RMK AO2 SLP436 T1122118

Visibility is 10.0 miles / 16.1 Kilometers with clear skies for the time being.

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

 

BAKED ALASKA, DIABETIC STYLE

sugar-free cookies for the base

sugar-free ice cream

egg whites (or the commercial kind IF it says okay to use for meringue)

sugar substitute okay to use for baking (like Splenda)

Six eggs or equivalent in egg substitute: Whip for about a minute and a half until the consistency of whipped cream.  Add about one half or three quarters cup of sugar substitute and continue whipping.  When the texture has reached that of a wet, marshmallow consistency, it is done.

Two choices:  You can bake a cake and cut out 4 inch rounds to act as bases for the ice cream, or use the sugar free cookies.  Put a large, rounded scoop of ice cream or frozen yogurt on it  Cover with meringue.  Place on a cookie sheet and put into freezer for about an hour.  Just before serving – pull them out of the freezer and place into a pre-heated oven at 400 degrees for 3 minutes.  Remove from oven, place on dessert plates, and cover with hot fudge sauce.  

And, just to have something to wash it down with:

Homemade Baileys Irish Cream (This is but one of many, many recipes for it online, so feel free to look at others if you wish) 

Ingredients

•1 cup light cream (I used heavy whipping cream, which made it even richer)

• 14 ounces sweetened condensed milk

• 1 2/3 cup Irish whiskey (I used Jameson's)

• 1 teaspoon instant coffee

• 2 tablespoons chocolate syrup

• 1 teaspoon vanilla

• 1 teaspoon almond extract (I skipped this entirely)

Instructions

1.Combine all ingredients in a blender and set on high speed for 30 seconds.

2. Bottle in a tightly sealed container and refrigerate. Shake before using.

3. Will keep for up to 2 months.