Cooler and sunny with a great fish chowder recipe

Good Morning Augusta

This morning we have clouds with peeks of sunshine expected later. Slight chance of a rain shower. High 59ºF. Winds NNE at 5 to 10 mph.

Tonight we’ll have some clouds giving way to mainly clear skies overnight. Low 39ºF with light and variable winds.

The readings from my weather instruments are:

Humidity is 79%, the Dew Point is 38ºF and the outdoor temp is 44.6ºF.

The wind direction is  North Northeast between 0.5 MPH and 2.5 MPH, with a heat index of 44ºF.

The Relative pressure is 30.07, the Absolute pressure is 29.87 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 6:35 a.m. Sunset is 6:21 P.M. Moon rise is 3:49 p.m., Moon set is 12:55 p.m., and the moon phase is waxing Gibbous being 72% illuminated.

The RAW METAR readings from Augusta’s airport are:

KAUG 301053Z AUTO 01004KT 10SM SCT110 07/03 A3022 RMK AO2 SLP234 METAR KAUG T00670028

Visibility is 10.0 Miles / 16.1 kilometers with Scattered 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 95, the solar wind speed is 498 Kilometers per second and the chance of a solar storm is 1%.

Yesterday I posted a quick chicken stew recipe.  Many of you love fish, so here’s an easy fish chowder recipe to try.

FRESH FISH CHOWDER

Serves:  6

You can use almost any fish in this chowder — I suggest halibut.

2 tbsp. olive oil

1 large garlic clove, minced

1 small onion, chopped

1 large green pepper, chopped

1 lb. crushed tomatoes

1 tbsp. tomato paste

½ tsp. dried basil

½ tsp. dried oregano

¼ cup dry red wine or white grape juice

Dash of salt and pepper

½ cup uncooked white rice

½ lb. fresh halibut, cubed

2 tbsp. chopped parsley

• Heat the olive oil in a 3-quart saucepan. 
• Add garlic, onion, and green pepper; sauté for 10 minutes over low heat until vegetables are tender.
• Add the tomatoes, 1 tbsp. tomato paste, ½ tsp. basil, ½ tsp. oregano, ¼ cup dry red wine, dash of salt and a dash of pepper.
• Let simmer for 15 minutes.  Add the rice and continue to cook for 15 minutes.
• Add the halibut and cook for about 5 to 7 minutes until fish is cooked through.  Garnish stew with chopped parsley and serve.

Exchanges:  1 carbohydrate, 1 vegetable, 1 medium-fat meat

Calories:  181; fat:  6 g; cholesterol:  12 mg; carbohydrate:  22 g; fiber:  2; protein:  10 g; sodium:  72 mg