We’re under a storm warning again this morning. So far we have just over an inch with a lot more on the way.

This morning we have snow (1 to 3 inches) with a High of 27 °F. Winds are light and variable.

Tonight we’ll have more snow during evening hours becoming partly cloudy later. Low 14°F. Winds will be NW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 79%, the Dew Point is 17.2°F and the outdoor temp is 22.8°F.

The wind direction is Northeast between 0.2 MPH and 0.4 MPH, generating a wind chill of 22.8°F.

The Relative pressure is 30.19, the Absolute pressure is 29.99 and falling with a weather graphic indicating snow.

The UV rating is 0 out of 16, Sunrise is 7:10 a.m. Sunset is 4:28 p.m., Moonrise is 7:24

a.m., Moonset is 5:11 p.m. and we have a NEW MOON being 0% illuminated.

The RAW METAR readings from Augusta’s airport are:

SPECI KAUG 171203Z AUTO 34004KT 2SM -SN BR BKN023 OVC040 M06/M07 A3036 RMK AO2 P0000 T10611072

Visibility is 2.0 miles / 3.2 kilometers with mostly cloudy skies to 2,300 ft / 701 m and overcast to 4,000 ft / 1,219 m.

We have received slightly more than one inch of snow so far.

Space Weather for this morning is:

Today’s Solar flux is 70, the solar wind speed is 341 Kilometers per second and the chance of a solar storm is 1%.

How about something different for breakfast? I love these things.

BERRY ALMOND CREPES

Serves: 4

2 cups sliced frozen or fresh mixed berries unsweetened

½ cup Splenda

1 cup reduced calorie pancake mix

1 cup water

2 eggs or ½ cup egg substitute

1 (8 oz.) package fat-free cream cheese

1 tsp. almond extract

½ cup whipped topping free

2 tbsp. slivered almonds

In a small bowl, combine the 2 cups berries and ¼ cup Splenda and set aside.
In a medium bowl, combine 1 cup pancake mix, 2 tbsp. Splenda, 1 cup water, and 2 eggs. Mix well using a wire whisk until blended.
Heat an 8-inch skillet and lightly spray with butter-flavored cooking spray.
Pour ¼ cup batter into hot skillet, immediately tilting pan until batter covers bottom.
Cook until edges start to dry and cent is set. Quickly flip over and lightly brown other side. Place on a plate and set aside. Repeat process until all 8 crepes have been prepared.
In a medium bowl, stir 1 pkg. Cream cheese with a spoon until soft. Stir in remaining 2 tbsp. Splenda, 1 tsp. almond extract, and ½ cup whipped topping.
Spoon about 2 tbsp. cream cheese mixture on each crepe and roll up.
For each serving, place 2 crepes seam side down on a dessert plate, spoon ½ cup berries over crepes, and sprinkle 1½ tsp. almonds over top.

Exchanges: 1½ starch/carbohydrate, 1½ meat, ½ fruit

Calories: 262; fat: 6 g; protein: 18 g; carbohydrate: 34 g; sodium: 764 mg; calcium: 215 mg; fiber: 5 g