Fog, clouds and mild temps - and a fantastic grilled salad recipe

Good Morning Augusta

This morning it’s foggy, and cloudy this afternoon. High 72ºF. Winds light and variable.

Tonight we’ll have cloudy skies during the evening with a 30% chance of showers developing late. Low 61ºF. Winds light and variable.

The readings from my weather instruments are:

Humidity is 99%, the dew point is 56ºF and outside it’s  51.6ºF.

The wind direction is  Northwest between 0.1 MPH and 0.4 MPH, with a heat index of 57ºF.

The Barometric pressure is 29.85 and steady with a weather graphic indicating rain.

The UV rating is 1 out of 16, Sunrise is 4:54 a.m. Sunset is 8:25 P.M. Moon rise is 12:53 a.m., Moon set is 12:44 p.m., and the moon phase is waning gibbous being 50% illuminated.

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

METAR KAUG 170953Z AUTO 36003KT 1/4SM FG VV003 13/12 A3000 RMK AO2 SLP159 T01280122

Visibility is 0.2 Miles / 0.4 Kilometers with a few clouds above this fog somewhere.

We received 0.25 inches of rain over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 72, the solar wind speed is 442 Kilometers per second and the chance of a solar storm is 1%.

For those of you who actually care what you look like in a swim suit this summer – this recipe is a South Beach Diet recipe and frankly it’s pretty darn good.

Chicken Pistachio Salad

(Serves 4)

50g shelled pistachio nuts, finely ground

1/2 + 1/4 teaspoon salt

1/2 teaspoon + 1 pinch freshly ground black pepper

4 boneless, skinless chicken breast halves

2 tablespoons extra-virgin olive oil

50g chopped sweet white onion

1 head romaine lettuce

Salad Recipe Dressing

1 teaspoon grated sweet white onion

1 large ripe avocado, pitted and peeled

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

1 tablespoon water

Cooking Method:

To make the salad: Preheat the oven to 190 deg C. Mix the nuts with 1/2

teaspoon salt and 1/2 teaspoon pepper in a pie dish.  Press the chicken into

the nuts.  Heat 1 tablespoon of oil in a frying pan and cook the coated

breasts, 2 minutes per side.  Place the breasts in a baking dish, place in

the oven, and bake for 15 minutes or until a thermometer inserted in the

thickest portion registers 71 degrees C and the juices run clear.

Heat the remaining tablespoon of oil in a non-stick frying pan over high

heat.  Add the chopped onion, 1/4 teaspoon salt and a pinch of pepper.  Cook

until the onion is browned.  Line 4 serving plates with lettuce.

To make the dressing: Puree the onion, avocado, oil, lime juice and water in

a blender.

Slice the chicken breasts and arrange 1 breast on top of the lettuce on each

plate.  Serve with the dressing.

South Beach Diet Food Nutrition Fact per serving :

481calories

33g protein

13g carbohydrates

34g fat

5g saturated fat

520mg sodium

70mg cholesterol

5g fibre