Cloudy, warm and a New Orleans Fish and Rice recipe
This morning we have generally cloudy conditions with a high around 70 ºF. Winds S at 5 to 10 mph.
Tonight we’ll have a 40% chance of rain with overcast skies overnight. Low 61F. Winds S at 5 to 10 mph.
The readings from my weather instruments are:
Humidity is 99%, the Dew Point is 48ºF and the outdoor temp is 48.4ºF.
The wind direction is Southwest between 0.1 MPH and 0.2 MPH, with a wind chill of 48ºF.
The Relative pressure is 30.03, the Absolute pressure is 29.83 and rising with a weather graphic indicating clouds.
The UV rating is 1 out of 16, Sunrise is 6:44 a.m. Sunset is 6:08 P.M. Moon rise is 7:41 p.m., Moon set is 8:36 p.m., and the moon phase is waning gibbous being 99% illuminated.
The RAW METAR readings from Augusta’s airport are:
METAR KAUG 071053Z AUTO 00000KT 10SM SCT035 OVC060 10/09 A3018 RMK AO2 SLP222 T01000089
Visibility is 10.0 Miles / 16.1 kilometers with scattered clouds to 3,500 ft / 1,066 m. and overcast skies to 6,000 ft / 1,828 m.
We received 0.11 of an inch of rain here over the past 24 hours.
Space Weather for this morning is:
Today’s Solar flux is 84, the solar wind speed is 414 Kilometers per second and the chance of a solar storm is 1%.
Yesterday I posted a Maine lobster fricassee recipe, and today it’s a fish and rice recipe from the Big Easy, New Orleans. Folks, this is great food.
NEW ORLEANS FISH AND RICE
½ cup chopped onion
1 cup green bell pepper
1 ¾ cups (one 15 oz. can) chunky tomato sauce
½ tsp dried minced garlic
1 tsp tabasco sauce
1 tbsp brown sugar twin
2 tsps dried parsley flakes
16 oz white fish, cut into 16 pieces
2 cups hot cooked rice
In a large skillet sprayed with butter-flavored cooking spray sauté onion and green pepper for 5 minutes or until tender. Stir in tomato sauce, garlic, Tabasco sauce, brown sugar twin, and parsley flakes. Add fish pieces. Mix gently to combine. Lower heat, cover and simmer for 20 to 25 minutes, or until fish is tender, stirring occasionally. For each service, place ½ rice on a plate and spoon about 1 full cup sauce mixture over top.
Each serving equals: 213 calories – 1 gm fat – 25 gm protein – 26 gm carbohydrate – 796 mg sodium – 57 mg calcium – 3 gm fiber
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