Colder with clouds moving in

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Good Morning Augusta

This morning we have sunshine to start, then a few afternoon clouds. High 27ºF. Winds are from the SW at 10 to 20 mph.

Tonight we’ll have clouds with a low of 17ºF and winds WSW at 5 to 10 mph.

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

Humidity is 46%, the dew point is 5ºF, outside it’s -5.1ºC and 23.2ºF.

The wind direction is South Southwest between 1.8 MPH and  5.4 MPH, generating a wind chill of 23.2ºF.

The Barometric pressure is 29.69 / HPA 105.4 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 4:14 P.M. Moon rise is at 11:24 a.m., Moon set is xx:xx p.m. and the moon phase is waxing crescent.  

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

METAR KAUG 051253Z AUTO 23009KT 10SM CLR M05/M15 A2962 RMK AO2 SLP036 T1050115

Visibility is 10.0 miles / 16.1 Kilometers with clear skies so far.

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

SPACE WEATHER

Today’s Solar flux is 73, the solar wind speed is 634 Kilometers per second and the chance of a solar storm is 1%.

Continuing with recipes that are good for you:

STUFFED HADDOCK FILLETS

Serves 4

4 (2½ oz) haddock fillets

Vegetable cooking spray

½ cup finely chopped onion

1 clove garlic, minced

¼ cup finely chopped celery

¼ cup finely chopped carrot

¼ cup minced sweet red pepper

1/8 tsp. thyme

2 tbsp. chopped fresh parsley,

1 tbsp. grated Parmesan cheese

1 tbsp. low-calorie mayonnaise substitute

½ Dijon mustard

1 tbsp. lemon juice

  • Rinse fillets thoroughly in cold water; pat dry with paper towels.  Set aside.
  • Coat a medium skillet with cooking spray, place over medium heat until hot.  Add ½ cup finely chopped onion and 1 clove garlic; sauté until tender.  Add  ¼ cup finely chopped celery, ¼ cup carrot and ¼ cup sweet pepper; cover and cook over medium-low heat, stirring occasionally, 5 minutes or until vegetables are tender.
  • Stir in 1/8 tsp. thyme, and cook over medium-high heat all moisture has evaporated; 1 tbsp. chopped parsley.
  • Spoon an equal amount of mixture in center of each fillet; roll up lengthwise and secure with a wooden pick.  Place rolls, seam side down, in a shallow casserole dish coated with cooking spray.
  • Combine 1 tbsp. cheese, 1 tbsp. mayonnaise substitute, and 1/23 mustard; spread mixture evenly over rolls, and sprinkle with lemon juice.
  • Bake at 400 degrees for 20 minutes or until fish is lightly browned and flakes easily when tested with a fork.  Sprinkle with 1 tbsp. parsley and serve.

Exchanges:  3 lean meat; 1 vegetable

Calories:  199; fat:  8 g; carbohydrate:  4 g; fiber:  Trace; cholesterol:  78 mg; sodium:  259 mg

 

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