Clouds, rain on and off during the day/night and a great game-watching recipe

Good Morning Augusta

This morning we have a 90% chance of scattered thunderstorms, then mainly cloudy during the afternoon with thunderstorms likely. High 73ºF. Winds SSW at 5 to 10 mph. Tonight we’ll have a 90% chance of thunderstorms giving way to partly cloudy skies after midnight. Low 54ºF. Winds SW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 76%, the dew point is 53ºF and outside it’s  60.6ºF.

The wind direction is  West between 1.3 MPH and 2.5 MPH, with a heat index of 62ºF.

The Relative pressure is 29.87, the Absolute pressure is 29.67  and steady with a weather graphic indicating clouds.

The UV rating is 1 out of 16, Sunrise is 4:56 a.m. Sunset is 8:27 P.M. Moon rise is 9:03 a.m., Moon set is 11:12 p.m., and the moon phase is waxing crescent being 16% illuminated.

The RAW METAR reading from Augusta’s airport this morning is:

METAR KAUG 271053Z AUTO 00000KT 10SM FEW110 13/12 A2999 RMK AO2 SLP155 T01280117

Visibility is 10.0 Miles / 16.1 kilometers with clouds to 11,000 ft / 3,352 m.

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

Space Weather for this morning is:

Today’s Solar flux is 72, the solar wind speed is 468 Kilometers per second and the chance of a solar storm is 1%.

This recipe is definitely different and is one of my favorites to eat when the Boston Red Sox are fighting to get someone, anyone, farther than third base during a game.

Sausage ‘n Kraute

Serves 8

1         tablespoon  olive oil

1              pound  sauerkraut -- rinsed and drained

2                     onions -- thinly sliced

1           teaspoon  caraway seeds

1              pound  turkey kielbasa -- low fat

10            ounces  refrigerated pizza crust dough

1/4           cup  honey mustard

In a  large nonstick skillet heat the oil.  Add the sauerkraut, onions,

caraway seeds and a 1/2 cup of water; cook, covered, until the liquid

evaporates and the sauerkraut and onions are very tender, about 15 minutes.

Remove from the heat and cool completely.

Preheat the oven to 400 degrees. Cut the kielbasa into 2 (8-inch) lengths,

then cut the pizza dough in half. On a lightly floured surface, roll out each

half of dough into a rectangle about 2 inches longer than the kielbasa and

wide enough to wrap around it. Spoon 1/2 of the sauerkraut mixture down the

center of each piece of dough, then place a kielbasa half on the sauerkraut.

Fold up the dough to enclose the kielbasa completely, pinching the edges to

seal. Transfer to an ungreased baking sheet. Bake until golden, 15 to 20 minutes.

Cut into slices; serve warm or at room temperature, with honey

mustard on the side.

Per Serving (excluding unknown items): 208 Calories; 7g Fat (29.1% calories

from fat); 14g Protein; 23g Carbohydrate; 2g Dietary Fiber; 56mg

Cholesterol; 1221mg Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1

Vegetable; 1/2 Fat.