Clouds, more rain and a Pear and Honey Crisp recipe

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Good Morning Augusta

This morning we have a 90% chance of rain with amounts near ¼inch. High 61 ºF. Winds light and variable.

Tonight we'll have a likelihood of rain with a low of 46 ºF. SSE winds shifting to WSW at 10 to 15 mph. We have a  100% chance of rain with Rainfall around ½ inch.

The readings from my weather instruments are:

Humidity is 98%, the Dew Point is 60.3ºF and the outdoor temp is 60.8ºF.

The wind direction is  West Northwest between 0.2 MPH and 1.1 MPH, with a wind chill of 60.8ºF.

The Relative pressure is 29.48, the Absolute pressure is 29.28 and steady with a weather graphic indicating rain.

The UV rating is 0 out of 16, Sunrise is 7:08 a.m. Sunset is 5:36 P.M. Moon rise is 1:04 p.m., Moon set is 10:43 p.m., and the moon phase is waxing crescent being 37% illuminated.

The RAW METAR readings from Augusta's airport are:

SPECI KAUG 261122Z AUTO 08006KT 7SM -RA BKN004 BKN009 OVC075 15/14 A2965 RMK AO2 CIG

Visibility is 7.0 Miles / 11.3 kilometers with Mostly Cloudy skies to 400 ft / 121 m, more Mostly Cloudy skies to 900 ft / 274 m and Overcast to 7,500 ft / 2,286 m.

We received 1.72 inches of rain here over the past 24 hours, our total for the past 24 hours is just under 5 inches. Why didn't we get this rain over the past few months when we first needed it?

Space Weather for this morning is:

Today's Solar flux is 85, the solar wind speed is 570 Kilometers per second and the chance of a solar storm is 1%.

This recipe is from an old friend of mine who thought that a shift away from apples in the fall might work, and I have to agree.  Thank you Marie.

Pears and Honey Crisp

  • Filling
  • 3 cups 1/4" diced pears (see note)
  • 2 tablespoons honey
  • 1 tablespoon whole wheat pastry flour or oat flour
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Heavy cream, for topping
  • Topping
  • 1/2 cup oat flour
  • 1/2 cup rolled oats
  • 2 tablespoons unsalted butter
  • 1 tablespoon honey, warmed

Instructions

  1. Preheat oven to 375˚.
  2. Combine the pears with the honey, flour, vanilla, cinnamon, and nutmeg in a 2qt baking dish. Toss until the pears are well coated.
  3. In a food processor, combine the oat flour and rolled oats. Pulse in the butter and honey until clumps form. Sprinkle the oat topping over the pear mixture.
  4. Bake for 25 to 28 minutes, until the topping is golden and the fruit is tender. Let cool for 5 minutes before serving. Serve a scoop of the crisp with a pour of heavy cream or a scoop of vanilla ice cream.

 

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