This morning we have mostly sunny skies with a high of 24°F. Winds are W at 10 to 15 mph.

Tonight we’ll have a 60% chance of snow, with one inch possible. Our low will be 19°F. Winds will be from the SSW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 32%, the Dew Point is -12.1°F and the outdoor temp is 12.2°F.

The wind direction is Northwest between 6.5 MPH and 9.8 MPH, generating a wind chill of 1.2°F.

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 6:58 a.m. Sunset is 4:47 p.m., Moonrise is 5:09

p.m., Moonset is 6:57 a.m. and a Full Moon being 100% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 311153Z AUTO 31010G18KT 10SM CLR M12/M19 A3003 RMK AO2 SLP176 T11171189 11100 21117 53018

Visibility is 10.0 miles / 16.0 kilometers with clear skies.

We received a decent dusting of snow over the past 24 hours, but not enough to measure.

Space Weather for this morning is:

Today’s Solar flux is 69, the solar wind speed is 394 Kilometers per second and the chance of a solar storm is 1%.

Another fish dish that’s as good for you as it is tasty is stuffed haddock.

STUFFED HADDOCK FILLETS

Serves 4

If you want a meal that’s healthy and satisfies you should try this stuffed haddock dish.

STUFFED HADDOCK FILLETS

4 (2½ oz) haddock fillets

Vegetable cooking spray

½ cup finely chopped onion

1 clove garlic, minced

¼ cup finely chopped celery

¼ cup finely chopped carrot

¼ cup minced sweet red pepper

1/8 tsp. thyme

2 tbsp. chopped fresh parsley,

1 tbsp. grated Parmesan cheese

1 tbsp. low-calorie mayonnaise substitute

½ Dijon mustard

1 tbsp. lemon juice

Rinse fillets thoroughly in cold water; pat dry with paper towels. Set aside.

Coat a medium skillet with cooking spray, place over medium heat until hot. Add ½ cup finely chopped onion and 1 clove garlic; sauté until tender. Add ¼ cup finely chopped celery, ¼ cup carrot and ¼ cup sweet pepper; cover and cook over medium-low heat, stirring occasionally, 5 minutes or until vegetables are tender.
Stir in 1/8 tsp. thyme, and cook over medium-high heat all moisture has evaporated; 1 tbsp. chopped parsley.
Spoon an equal amount of mixture in center of each fillet; roll up lengthwise and secure with a wooden pick. Place rolls, seam side down, in a shallow casserole dish coated with cooking spray.
Combine 1 tbsp. cheese, 1 tbsp. mayonnaise substitute, and 1/23 mustard; spread mixture evenly over rolls, and sprinkle with lemon juice.
Bake at 400 degrees for 20 minutes or until fish is lightly browned and flakes easily when tested with a fork. Sprinkle with 1 tbsp. parsley and serve.

Exchanges: 3 lean meat; 1 vegetable

Calories: 199; fat: 8 g; carbohydrate: 4 g; fiber: Trace; cholesterol: 78 mg; sodium: 259 mg