Rain later today and a real good crepe recipe.

By -

Good Morning Augusta

Today we have a 60% chance of rain after 5 P.M. with a tenth of an inch possible.  Our high will be 50ºF with increasing clouds.

Tonight we’ll have an 80% chance of rain with patchy fog before 2 a.m. followed by drizzle, rain can be heavy at times.  The low will be 41ºF with east winds between 5 and 10 MPH.

The readings from my weather instruments are:

Humidity is 54%, the dew point is 28ºF and outside it’s 42.0ºF.

The wind direction is Northeast between 3.0 MPH and 8.1 MPH, generating a wind chill of 38.7ºF.

The Barometric pressure is 30.37 / HPA 1028.1 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is at 5:38 a.m. Sunset is 7:36 P.M. Moon rise is at 5:28 a.m., Moon set is 6:39 p.m. and the moon phase is waning crescent.

The Raw METAR reading from the airport in Augusta is:

METAR KAUG 251053Z AUTO 02011KT 10SM CLR 04/M07 A3036 RMK AO2 SLP284 T00391067

Visibility is 10.0 miles / 16.1 Kilometers with clear skies until this evening. 

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

Space Weather for this morning is:

Today’s Solar flux is 83, the solar wind speed is 603  Kilometers per second and the chance of a solar storm is 1%.

Now this is a definite change of meal type.  Since the weather is turning nice, why not give this a try?  You have “good hands” with “thin” food on a griddle, right?

BERRY ALMOND CREPES

Serves:  4

2 cups sliced frozen or fresh mixed berries unsweetened

½ cup Splenda

1 cup reduced calorie pancake mix

1 cup water

2 eggs or ½ cup egg substitute

1 (8 oz.) package fat-free cream cheese

1 tsp. almond extract

½ cup whipped topping free

2 tbsp. slivered almonds

  • In a small bowl, combine the 2 cups berries and ¼ cup Splenda and set aside.
  • In a medium bowl, combine 1 cup pancake mix, 2 tbsp. Splenda, 1 cup water, and 2 eggs.  Mix well using a wire whisk until blended. 
  • Heat an 8-inch skillet and lightly spray with butter-flavored cooking spray.
  • Pour ¼ cup batter into hot skillet, immediately tilting pan until batter covers bottom.
  • Cook until edges start to dry and cent is set.  Quickly flip over and lightly brown other side.  Place on a plate and set aside.  Repeat process until all 8 crepes have been prepared.
  • In a medium bowl, stir 1 pkg. Cream cheese with a spoon until soft.  Stir in remaining 2 tbsp. Splenda, 1 tsp. almond extract, and ½ cup whipped topping.
  • Spoon about 2 tbsp. cream cheese mixture on each crepe and roll up.
  • For each serving, place 2 crepes seam side down on a dessert plate, spoon ½ cup berries over crepes, and sprinkle 1½ tsp. almonds over top. 

Exchanges:   1½ starch/carbohydrate, 1½ meat, ½ fruit

Calories:  262; fat:  6 g; protein:  18 g; carbohydrate:  34 g; sodium:  764 mg; calcium:  215 mg; fiber:  5 g

 

Comments

Post a Comment