Hot, muggy and a nice, cool Dilly Shrimp Salad
This morning we have a Dense fog Advisory in effect until 9:00 a.m. with a mix of sun and clouds. It will continue very warm with a high near 85ºF. Winds will be light and variable.
Tonight we’ll have partly cloudy skies with a low of 61 ºF. Winds will remain light and variable.
The readings from my weather instruments are:
Humidity is 97%, the Dew Point is 62ºF and the outdoor temp is 62.4ºF.
The wind direction is West Southwest between 0.1 MPH and 0.2 MPH, with a heat index of 62ºF.
The Relative pressure is 29.88, the Absolute pressure is 29.68 and rising with a weather graphic indicating sun.
The UV rating is 1 out of 16, Sunrise is 6:31 a.m. Sunset is 6:28 P.M. Moon rise is 12:43 p.m., Moon set is 10:28 p.m., and the moon phase is waxing crescent being 35% illuminated.
The RAW METAR readings from Augusta’s airport are:
METAR KAUG 261053Z AUTO 18003KT 7SM CLR 16/16 A3004 RMK AO2 SLP171 T01610156
Visibility is 7.0 Miles / 11.3 kilometers with clear, hot skies again today.
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 312 Kilometers per second and the chance of a solar storm is 1%.
It’s hot again today, so how about a “cool” meal tonight?
DILLY SHRIMP SALAD
12 oz Alaska pink shrimp (about 2-½ cups)
½ cup thinly sliced onion
¼ cup Italian-style salad dressing
¼ tsp dill weed (up to ½ tsp)
1 quart torn salad greens
¼ cup sliced water chestnuts
Combine shrimp, onion, salad dressing and dill weed. Marinate, refrigerated, 1 hour to blend flavors. Toss greens and water chestnuts in salad bowl. Spoon shrimp into center of greens. Toss just before serving.
Per Serving (excluding unknown items): 179 Calories; 9g Fat (44.0% calories from fat); 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 248mg Sodium. Exchanges: 0 Grain (Starch); 2 ½ Lean Meat; ½ Vegetable; 0 Fruit; 1 ½ Fat.
*CRUNCHY KIDNEY BEAN SALAD
Serves 4 (3/4 cups)
One 16-oz can red kidney beans, rinsed and drained
¾ cup diced celery
½ cup diced green bell pepper
¼ cup finely chopped onion
½ cup Kraft fat-free mayonnaise
1 tsp dried parsley flakes
1/8 tsp black pepper
In a medium bowl, combine kidney beans, celery, green pepper, and onion. Add mayonnaise, parsley flakes, and black pepper. Mix well to combine. Cover and refrigerate for at least 15 minutes. Gently stir before serving.
Each serving equals: 64 calories 0 gm fat 3 gm Protein 13 gm Carbohydrate 267 mg Sodium 18 mg Calcium 3 gm Fiber
Diabetic Exchange: ½ meat ½ starch
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