This morning we have clouds, then partly cloudy for this afternoon. High will be a balmy 43°F. Winds WSW at 10 to 15 mph.

Tonight we’ll have partly cloudy skies with a low of 28°F. Winds will be from the WNW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 65%, the Dew Point is 18.5°F and the outdoor temp is 28.8°F.

The wind direction is West Southwest between 0.2 MPH and 0.3 MPH, generating a wind chill of 28.8°F.

The Relative pressure is 29.39, the Absolute pressure is 29.18 and falling with a weather graphic indicating snow/rain.

The UV rating is 0 out of 16, Sunrise is 7:08 a.m. Sunset is 4:32 p.m., Moonrise is 9:05

a.m., Moonset is 8:11 p.m. and we have a waxing gibbous moon being 10% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 201053Z AUTO VRB05KT 9SM CLR M02/M06 A2959 RMK AO2 SLP025 T10221061

Visibility is 9.0 miles / 14.5 kilometers with thick cloud cover.

We didn’t receive any new snowfall here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 70, the solar wind speed is 399 Kilometers per second and the chance of a solar storm is 1%.

Yesterday’s scrambled French Toast recipe was a bit high in fat, so today’s recipe is a low-fat version of a standard, regular French toast recipe.

LOW-FAT FRENCH TOAST

Serves: 4

2 eggs or ½ cup liquid egg substitute

½ cup skim milk

½ tsp. vanilla

1 tsp. oil

8 slices bread (best French toast will be from sourdough bread that has been allowed to dry out)

In a shallow bowl, mix 2 eggs, ½ cup milk, and ½ tsp. vanilla with a fork until smooth.
Pour 1 tsp. oil into a non stick skillet and heat over medium-high heat. Use a pastry brush if necessary to coat surface of pan with oil. Reduce heat to medium.
Dip the bread into the egg mixture, and place in skillet. Brown both sides of bread and top with your choice of sugar-free fruit preserves.

NOTE: FOR A CRUNCHIER FRENCH TOAST, AFTER DIPPING IN EGG MIXTURE, DIP INTO SOME CRUSHED CORN FLAKES. ALL OTHER DIRECTIONS WOULD BE THE SAME.

Exchanges: 2 starch, 1 fat

Calories: 193; fat: 5 g; protein: 4 g; carbohydrate: 30 g; cholesterol: with eggs 137 mg; with egg substitute 0 mg; sodium: 358 mg