Cool, clear and another real good tasting meal recipe

Good Morning Augusta

Today it’s going to be mostly cloudy with a high near 47 ºF.  Winds will be from the South from 5 to 10 mph with gusts to 20 mph.

Tonight we’ll have showers likely between 11 PM and Midnight.  The temperature will drop to around 38 ºF with South winds between 5 and 10 mph.  Our chance of rain is 60%. 

The readings from my weather instruments are:

Humidity is 91%, the dew point is 32ºF and outside it’s 40.0ºF.

The wind direction is West Northwest between 1.3 MPH and 0.2 MPH, generating a wind chill of 40.0ºF.

The Barometric pressure is 30.64 / HPA 1037.5 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is at 5:48 a.m. Sunset is 7:28 P.M. Moon rise is at 1:58 a.m., Moon set is 11:53 a.m. and the moon phase is waning gibbous.

The Raw METAR reading from the airport in Augusta is:

 

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

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

Space Weather for this morning is:

Today’s Solar flux is 90, the solar wind speed is 386  Kilometers per second and the chance of a solar storm is 1%.

Since the weather has turned a bit cool again, let’s move cooking back indoors and try this bake recipe.

BAKED CRANBERRY PORK CHOPS

Serves  4

4 pork chops (1 ½ pounds)

1 tsp onion powder

1 can (16 oz) jellied cranberry sauce (or you can make your own with Splenda and a bag of cranberries)

2 tbsp light brown sugar

3 tbsp water

1 tsp ginger

1/16 tsp nutmeg

2 cups fresh carrots, cut in julienne strips

1 tsp parsley flakes

1.                  Sprinkle chops on both sides with onion powder; set aside.

2.                  In a medium-size saucepan, heat cranberry sauce, brown sugar, 2 tbsp water, ginger and nutmeg until cranberry sauce is melted, about 2 minutes.

3.                   Place carrots in a 2 ½-quart casserole; arrange pork chops over carrots.

4.                  Spoon cranberry sauce mixture evenly over pork chops.

5.                  Cover and bake in preheated 375 degree oven until pork is thoroughly cooked, about 45 minutes.

6.                  Remove chops to a serving plate; scatter carrots over chops.

7.                  Pour sauce remaining in casserole into a medium-size saucepan.

8.                  Combine cornstarch with remaining 1 tbsp water; stir into saucepan and cook, stirring, until sauce is clear and thickened, about 2 minutes.

9.                  Spoon over pork chops; sprinkle with parsley flakes.

 

Exchanges:  meat 1; vegetable ½ ; fruit ½

Calories:  214; fat:  9 gm; saturated fat:  6 gm; cholesterol:  73 mg; sodium:  55 mg; carbohydrate: 0; fiber:  9 gm; protein:  0 gm