Mild temps with more snow and slush coming in tonight.

Good Morning Augusta

This morning we have sunny conditions with clouds and a wintery mix m oving in for thee evening.  High will be 41ºF.

Tonight it will be weat and slippery.  Lows will be around 28ºF with a precipitation mix of 3 to 5 inches for the Augusta area.

The readings from my weather instruments are:

Humidity is 89%, the dew point is 24ºF, outside it’s -2.2ºC and 32.8ºF.

The wind direction is North Northwest between 2.7 MPH and 1.8 MPH, generating a wind chill of 32.8ºF.

The Barometric pressure is 30.10 / HPA 1019.3 and falling with a weather graphic indicating rain/snow or sleet.

The UV rating is 0 out of 16, Sunrise is at 6:16 a.m. Sunset is 7:09P.M. Moon rise is at 11:25 a.m., Moon set is 1:37 a.m. and the moon phase is waxing crescent.   

The Raw METAR reading from the airport here in Augusta is:

METAR KAUG 031053Z AUTO 34003KT 10SM CLR M02/M05 A3004 RMK AO2 SLP175 T10171050

Visibility is 10.0 miles / 16.1 Kilometers with 

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 105, the solar wind speed is 426  Kilometers per second and the chance of a solar storm is 20%.

Swedish Meatballs

These mildly spiced meatballs are the essence of winter comfort food, just the kind of thing you'll want to come in from a blustery day to enjoy. Serve them with mashed potatoes and lingonberry jam, if you want something sweet.

1 'cup' panko bread crumbs

1/2 'cup' warm milk

4 tablespoons unsalted butter

1 large onion, diced

2 teaspoons kosher salt, more as needed

1 tablespoon brandy-optional.

1 1/2 tablespoons all-purpose flour

1 'cup' beef or chicken broth, low sodium or homemade

1/2 'cup' heavy cream

1 teaspoon Dijon mustard, optional

1 pound ground beef

when purchasing hamburg, use the more expensive type and brand for a much nicer taste.

1 pound ground pork

go ahead and use any prefered meats such as ground Veal, turkey, even Venison.

2 large eggs

2 garlic cloves, minced

1/2 teaspoon freshly ground black pepper

1/2 teaspoon allspice

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

Pinch cloves

Extra-virgin olive oil, as needed for drizzling Chopped fresh parsley or dill, for garnish

1. In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.

2. In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes.

keep an eye don't let them burn, Transfer half the onions to a large bowl and set aside.

3. Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you're using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Saute? until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.

4. To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves-and if desired add tablespoon jam.  Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.

5. Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes, best to place first baking sheet on middle rack, not too close to broiler, the second sheet on bottom rack, or, just use one commercial sized cookie sheet to bake all meatballs needed, you decide. Serve with gravy, garnished with herbs. yum'm'm'my  Enjoy!