Cooler, sun and mini-cheesecakes

Good Morning Augusta

This morning we have sun with some clouds and a high of 37°F. Winds are SW at 5 to 10 mph.

Tonight we’ll have clouds with a low near 25°F. Winds will be light and variable.

The readings from my weather instruments are:

Humidity is 70%, the Dew Point is 17.1ºF and the outdoor temp is 25.5ºF.

The wind direction is  West between 0.1 MPH and 0.5 MPH, with a wind chill of 25.5°F.

The Relative pressure is 29.79, the Absolute pressure is 29.58 and steady with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 7:02 a.m. Sunset is 3:59 p.m., Moonrise is 9:57 p.m., Moonset is 11:15 a.m. and the moon phase is waning gibbous being 70% illuminated.

The RAW METAR readings from the city of Augusta’s airport are:

METAR KAUG 081153Z AUTO 23003KT 10SM CLR M02/M06 A2994 RMK AO2 SLP141 T10221061 10006 21022 51019

Visibility is 10.0 Miles / 16.1 kilometers with clear skies this morning.

We didn’t receive any rain or snow here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 70, the solar wind speed is 466 Kilometers per second and the chance of a solar storm is 1%.

How about some small cheesecakes to “grab ‘n go” with that cup of coffee?

Baby Pumpkin Cheesecakes

12 gingersnap cookies

2 1/2 cups low fat ricotta cheese

1 cup pumpkin puree

1/2 cup dark brown sugar

equivalent of two eggs, beaten

2 teaspoons vanilla

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon powdered ginger

or, 1 teaspoon pumpkin pie spice mix purchased in all your favorite stores

Preheat the oven to 375 degrees. Line 12 muffin tins and place a

gingersnap in the base of each tin. Beat the ricotta cheese until

smooth then add the pumpkin puree and brown sugar. Mix until smooth.

Beat in the remaining ingredients until light and fluffy. Spoon into

the prepared muffin cups. Bake for 20 minutes, turn off the oven, and

let the cheesecakes sit undisturbed for one hour. Do not peek or open

the oven door during or after baking. Let the cheesecakes cool to

room temperature. Chill for at least four hours or overnight. Serve

chilled or at room temperature.