Wind, clouds, rain and a Cherry Shortcake recipe

Good Morning Augusta

Today we have clouds with periods of rain with winds for the afternoon. High will reach only 47ºF. Winds NNE at 20 to 30 mph with gusts of 40 mph possible. Chance of rain 100%. Rainfall possibly over one inch.

Tonight we’ll have a 100% chance of rain with Rainfall one inch of rain possible.  Our low will be around 43ºF. Winds N at 15 to 25 mph.

The readings from my weather instruments are:

Humidity is 95%, the dew point is 45ºF and outside it’s 46.2ºF.

The wind direction is Northeast between 0.1 MPH and 4.9 MPH, with a heat index of 47ºF.

The Barometric pressure is 29.67 and falling with a weather graphic indicating rain.

The UV rating is 0 out of 16, Sunrise is at 5:12 a.m. Sunset is 7:58 P.M. Moon rise is at 11:12 p.m., Moon set is 8:02 a.m., and the moon phase is waning gibbous being 89% illuminated.

The RAW METAR at Augusta’s airport is:

METAR KAUG 141053Z AUTO 02003KT 10SM -RA OVC055 08/06 A2983 RMK AO2 RAB41 SLP102 P0000 T00780056

Visibility is 10.0 miles / 16.1 Kilometers with overcast to 5,500 ft / 1,676 m.

We received 0.00 inches of rain here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 72, the solar wind speed is   316 Kilometers per second and the chance of a solar storm is 1%.

If the cherry tree in your yard is farther along than ours is, you just might have some real fresh cherries to make a batch of these.  Enjoy!

CHERRY SHORTCAKES (Don’t forget the French vanilla ice cream!)

Serves 4

1 (16 oz) can tart red cherries, packed in water, undrained

¾ cup water

1 (4-serving) package JELL-O sugar-free cherry gelatin

1 package fat free Jello vanilla pudding mix

½ tsp almond extract

¾ cup Bisquick Reduced-Fat baking mix

½ cup Splenda

½ cup water

¼ cup fat-free mayonnaise

¼ cup Cool Whip Lite

1 tbsp + 1 tsp chopped almonds

Preheat oven to 375 degrees.  Spray a baking sheet with butter-flavored cooking spray.  In a medium saucepan, combine undrained cherries, water, dry pudding mix, and dry gelatin.  Cook over medium heat until mixture thickens and starts to boil, stirring constantly.  Remove from heat.  Stir in almond extract.  Place saucepan on a wire rack and cool while preparing shortcakes.  In a large bowl, combine baking mix, Splenda, water, and mayonnaise.  Drop batter by large spoonfuls onto prepared baking sheet to form 4 shortcakes.  Bake for 10 to 15 minutes or until golden brown.  For each service, place 1 shortcake in a dessert dish, spoon ½ cup sherry mixture over shortcake, top with 1 tbsp Cool Whip Lite, and garnish with 1 tsp almonds. 

Exchanges:  1 ½ starch/carbohydrate   -   1 fruit   -   ½ fat  191 calories    -   3 gm fat   -   4 gm protein   -   37 gm carbo   -569 mg sodium   -   39 mg calcium   -  1 gm fiber