Hot and muggy again with a repeat post of a hot weather treat

Good Morning Augusta

This morning we have sunny and partly cloudy conditions with a high of 84 ºF. Winds are from the WNW at 10 to 15 mph.

Tonight we’ll have passing clouds with a low around 55 ºF. Winds N at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 58%, the dew point is 64ºF and outside it’s  69.1ºF.

The wind direction is  West between 0.0 MPH and 0.2 MPH, with a heat index of 71ºF.

The Relative pressure is 29.68, the Absolute pressure is 29.48 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:15 a.m. Sunset is 8:14 P.M. Moon rise is 4:22 a.m., Moon set is 7:34 p.m., and the moon phase is waning crescent being 1% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 221053Z AUTO 30003KT 10SM CLR 21/14 A2983 RMK AO2 SLP100 T02060144

Visibility is 10.0 Miles / 16.1 kilometers with clear skies.

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

Space Weather for this morning is:

Today’s Solar flux is 74, the solar wind speed is 552 Kilometers per second and the chance of a solar storm is 1%.

The following  frosty goodie is a repeat post (posted here a couple of weeks ago).  So many heard about it, and missed it that I was asked to post it again.  So here it is, and I’d add that you should feel free to tinker around with the recipe.  If you hit on a better way or more tasty twist to it, by all means let the rest of us know.

ICE CREAM DONUT HOLES

INGREDIENTS

Servings: 12 donut holes

1 6-count pack of biscuit dough

Vanilla ice cream

Canola oil, for frying

½ cup powdered sugar

1 tablespoon milk

Raspberries and mint, for garnish

 

PREPARATION

Open the pack of biscuit dough and cut each biscuit into halves. Take one half and press it into a flat and circular shape. Place a small spoonful of ice cream into the center of the dough. Carefully wrap the edges of the dough over the ice cream, creating a very tight seal. Repeat with the remaining biscuit dough and freeze them for 1 hour. Heat oil over medium-high heat. Fry the frozen dough balls until golden brown. Drain them on a paper towel. Freeze for another 30 minutes. In a small bowl, combine powdered sugar and milk, stirring until smooth. Pour the glaze evenly over the donut holes. Serve immediately!

I’d also try different ice cream flavors, and what’s wrong with a hot fudge glaze?!