Clouds, warmer and another vegetarian recipe

Good Morning Augusta

This morning it’s mostly cloudy with a high near 40ºF. Winds will be from the NNE at 10 to 15 mph.

Tonight we’ll have partly cloudy skies with a low of 24ºF. Winds will be from the N at 10 to 20 mph.

The readings from my weather instruments are:

Humidity is 84%, the dew point is 18ºF, outside it’s -4.9ºC and 23.4ºF.

The wind direction is Northwest between 3.1 MPH and 6.9 MPH, generating a wind chill of 23.4ºF.

The Barometric pressure is 30.36 / HPA 1029.8 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is at 6:43 a.m. Sunset is 6:50 P.M. Moon rise is at 12:50 p.m., Moon set is 10:44 p.m. and the moon phase is waning gibbous.   

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

METAR KAUG 191053Z AUTO 34006KT 10SM OVC031 M07/M10 A3034 RMK AO2 SLP281 T10721100

Visibility is 10.0 miles / 16.1 Kilometers with overcast to 3,100 ft / 944 m.

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

Space Weather for this morning is:

Today’s Solar flux is 74, the solar wind speed is 418  Kilometers per second and the chance of a solar storm is 1%.

To keep posting for vegetarians, this one is a hot, flexible  healthy meal.

VEGETABLE STUFFED YELLOW SQUASH

Serves:  6

6 small yellow squash or 6 mixed squashes

1 tomato, finely chopped

½ cup minced onion

½ cup finely chopped green pepper

½ cup shredded low-calorie cheddar cheese

Fresh ground pepper

•           Place squash in a large pot of boiling water.  Cover, reduce heat, and simmer for 5 to 7 minutes or until squash is tender but firm. 

•           Drain and allow to cool slightly. 

•           Trim stems from squash, and cut in half lengthwise.  Gently scoop out the pulp, leaving a firm shell. 

•           Drain and chop the pulp. 

•           In a large mixing bowl, combine pulp and ½ cup onion, ½ cup green pepper, ½ cup cheddar cheese and fresh ground peppers, blending well. 

•           Place squash shells in a 13x9x2 inch baking dish, gently spoon vegetable mixture into shells, and bake at 400 degrees for 15 to 20 minutes. 

•           Remove from oven and let cool slightly before serving.

NOTE:  Other vegetables may be added to the vegetable mixture such as mushrooms, green onions, etc.

 

Exchange:  2 vegetable

Calories:  50; fat:  1 g; cholesterol:  2 mg; carbohydrate:  8 g; fiber:  2 g; protein:  4 g; sodium:  62 mg