Wind and rain later today and a Cobbler recipe that tastes great

Good Morning Augusta

We remain under a Flash Flood Watch and High Wind Warning.

This morning we have cloudy skies and a slight chance of a rain shower. High will reach 62 ºF. Winds SSE at 10 to 20 mph.

Tonight we’ll have windy and rainy conditions. Low near 55 ºF. Winds ESE at 25 to 35 mph. Chance of rain 100%. 1 to 2 inches of rain expected. Locally heavier rainfall possible.

The readings from my weather instruments are:

Humidity is 96%, the Dew Point is 56.5ºF and the outdoor temp is 57.6ºF.

The wind direction is  West between 0.1 MPH and 0.3 MPH, with a wind chill of 57.6ºF.

The Relative pressure is 29.80, the Absolute pressure is 29.60 and falling with a weather graphic indicating rain.

The UV rating is 0 out of 16, Sunrise is 7:12 a.m. Sunset is 5:32 P.M. Moon rise is 2:58 p.m., Moon set is 12:38 p.m., and the moon phase is Waxing Gibbous being 65% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 290853Z AUTO 17007KT 7SM OVC004 13/13 A2998 RMK AO2 SLP152 T01330128 56004

Visibility is 7.0 Miles / 11.3 kilometers with  overcast to 400 ft / 121 m.

  We haven’t received any rain here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 85, the solar wind speed is 382 Kilometers per second and the chance of a solar storm is 1%.

To end the “week of pies/Crisps” I thought I’d post a true New England November type of Cobbler recipe.

APPLE CRANBERRY COBBLER

Serves:  9

3 large baking apples, cored and sliced (6 cups)

1 tbsp fresh lemon juice

1 cup fresh whole cranberries or dried cranberries, soaked in water and drained

2/3 cup Splenda

2 tbsp cornstarch

1 prepared 9” pie crust- unbaked

1 egg white

1 tsp Splenda

1.                  Preheat the oven to 375 degrees/ Spray an 8 x 8-inch baking pan with nonstick cooking spray.

2.                  In a medium bowl, combine the apples and lemon juice.  Stir in the cranberries, Splenda, and cornstarch.  Spread in the prepared baking pan.

3.                  The piecrust may be cut into 8 strips, each about ½ inch wide.  Place 4 of the strips on top of pie, then arrange the remaining strips over these in a crisscross pattern.  OR you could also shape the dough into seasonal shapes with cookie cutters or circles with a glass rim.

4.                  With a pastry brush, paint the dough with the egg white, then sprinkle it with the Splenda.  Bake until the dough turns golden and the fruit begins to bubble, about 40 minutes.

Exchanges:  2 ½ carbohydrates; 1 fat

Calories:  200; total fat:  6 g; saturated fat:  1 g; cholesterol:  0 mg; sodium:  140 mg; carbohydrate:  37 g; fiber:  3 g; sugars:  26 g; protein:  2 g