Colder with clear skies and another delicious diet recipe

By -

Good Morning Augusta

This morning it is sunny with a few afternoon clouds. Our high will be around 15ºF with winds from the NW at 10 to 15 mph.

Tonight we’ll have partly cloudy skies and a low of -2ºF. Winds will be from the WNW at 5 to 10 mph.

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

Humidity is 67%, the dew point is -2ºF, outside it’s -13.3ºC and 8.1ºF.

The wind direction is West between 1.8 MPH and  5.4 MPH, generating a wind chill of 8.1ºF.

The Barometric pressure is 30.12 / HPA 1019.9 and rising with a weather graphic indicating sun.

The UV rating is 0.0 out of 16, Sunrise is at 7:14 a.m. Sunset is 4:17 P.M. Moon rise is at 1:13 a.m., Moon set is 2:39 p.m. and the moon phase is waxing gibbous.  

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

METAR KAUG 081153Z AUTO 31009KT 10SM CLR M14/M19 A3004 RMK AO2 SLP179 60000 70002 T11391189 11111 21139 53

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

We received roughly 1.5 inches of snow here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 75, the solar wind speed is 663 Kilometers per second and the chance of a solar storm is 1%.

Continuing with recipes that are good for you: (remember summer isn’t really that far off)

SPINACH STUFFED MUSHROOMS

Serves:  8

1 package (10 oz.) frozen chopped spinach

1/8 tsp. salt

8 large mushrooms

1 tbsp. extra-virgin olive oil

  • In a medium saucepan, bring ½ cup water to a boil.  Add the package of spinach and 1/8 tsp. salt.  Cover and cook according to package directions.
  • Wash the mushrooms.  Remove the stems, trim off the ends, then chop the stems.
  • Heat the 1 tbsp. olive oil in a large skillet.  Add the chopped mushroom stems.  Sauté until golden, about 3 minutes.  Remove from the pan.  Add the mushroom caps to the skillet and sauté for 4-5 minutes.  Remove the mushroom caps to a heatproof serving platter.
  • Drain the spinach.  Stir in the sautéed chopped mushrooms.
  • Spoon the spinach mixture into the caps and serve immediately or place in an oven on low heat to keep warm.

Exchanges:  1 carbohydrate, ½ lean meat

Calories:  33; protein:  2 g; carbohydrates:  3 g; fat:  2 g; sodium:  74 mg; cholesterol:  0 mg; fiber:  2 g

 

Comments

Post a Comment