Weather

Good Morning Augusta

This morning we have clouds with a 50% chance for rain showers, including some thunder. High will reach 74ºF. Winds light and variable.

Tonight we’ll have partly cloudy conditions with increasing clouds tonight. Low 61 ºF. Winds will be light and variable.

The readings from my weather instruments are:

Humidity is 73%, the Dew Point is 63.2ºF and the outdoor temp is 61.9ºF.

The wind direction is  West Southwest between 2.0 MPH and 7.4 MPH, with a heat index of 61ºF.

The Relative pressure is 29.89, the Absolute pressure is 29.69 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 6:18 a.m. Sunset is 6:49 P.M. Moon rise is 12:59 a.m., Moon set is 4:08 p.m., and the moon phase is waning crescent being 26% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 151053Z AUTO 01007KT 10SM BKN095 OVC120 16/13 A3004 RMK AO2 RAB0955E35 SLP171 P0000 T01610133

Visibility is 10.0 Miles / 16.1 kilometers with mostly cloudy conditions to 9,000 ft / 2,743 m. and overcast skies down 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 83, the solar wind speed is 662 Kilometers per second and the chance of a solar storm is 63%.

Hey, did you know that the Boston Red Sox are not only 20 games over 500 (we’re at 568), but are, as of today, in first place in the AL’s east, AND, more importantly  are 3 games ahead of the Pin-striped minions of the Evil Empire State, the New York Yankees.

So, as we approach post season play, why not take your pick of having a Boston Cream Pie or Poston Cream cupcakes?

BOSTON CREAM PIE (and cupcakes)

Filling:

1/2 cup sugar

3 tablespoons cornstarch

1/2 teaspoon salt

1 large egg plus 3 egg yolks, at room temperature

2 cups whole milk

1 teaspoon vanilla extract

Make the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. It will feel very thick.  Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.

Make the Cake: 

Prepare any white or yellow cake mix as directed.  For a whole pie, spread batter into 2 round cake pans.  For cupcakes, line a muffin tin with paper or foil liners.  Bake as directed on package.

Make the Ganache Topping:

1 cup heavy cream

1 ½ cups chocolate chips

To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.

Now you Assemble them:

To assemble, place one cake layer on a plate.  Spread the custard filling over the cake, then top with the second layer of cake. Spread the ganache over the top of the cake, allowing it to drizzle down the sides.

For cupcakes, make a deep hole in each cupcake with a cupcake corer or a spoon.  Spoon custard into a zip lock bag, pushing it into a corner.  Snip off the corner and squeeze the custard into the hole in each cupcake.  Spoon the chocolate ganache over each top.

Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.