Warmer, sun and another low-cal recipe to pay for the holiday eating season

Good Morning Augusta

Pay attention to the storm watch I posted earlier this morning.  IF that snow combines with the high winds they predict, some of us will be out of power for an extended period of time.

This morning we have partly cloudy skies with  ahigh of 24°F. Winds will be light and variable.

Tonight we’ll have partly cloudy skies becoming overcast later tonight. Low will drop to 9°F. Winds N at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 54%, the Dew Point is -17.5ºF and the outdoor temp is -5.1ºF.

The wind direction is  Northwest between 0.4 MPH and 2.5 MPH, with a wind chill of -5.1°F.

The Relative pressure is 30.95, the Absolute pressure is 29.85 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 7:14 a.m. Sunset is 4:12 p.m., Moonrise is 6:23 p.m., Moonset is 8:23 a.m. and tonight we have a FULL MOON being 97% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 031153Z AUTO 00000KT 10SM CLR M16/M18 A3020 RMK AO2 SLP234 T11561178 11117 21178 53012

Visibility is 10.0 miles / 16.1 kilometers with clear skies.

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

Space Weather for this morning is:

Today’s Solar flux is 68, the solar wind speed is 377  Kilometers per second and the chance of a solar storm is 1%.

This low-fat recipe gives you a unique cooking thing to do with some of those leftover Pistachio nuts.

Chicken Pistachio Salad Recipe

(Serves 4)

50g shelled pistachio nuts, finely ground

1/2 + 1/4 teaspoon salt

1/2 teaspoon + 1 pinch freshly ground black pepper

4 boneless, skinless chicken breast halves

2 tablespoons extra-virgin olive oil

50g chopped sweet white onion

1 head romaine lettuce

Salad Recipe Dressing

1 teaspoon grated sweet white onion

1 large ripe avocado, pitted and peeled

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

1 tablespoon water

Cooking Method:

To make the salad: Preheat the oven to 190 deg C. Mix the nuts with 1/2

teaspoon salt and 1/2 teaspoon pepper in a pie dish.  Press the chicken into

the nuts.  Heat 1 tablespoon of oil in a frying pan and cook the coated

breasts, 2 minutes per side.  Place the breasts in a baking dish, place in

the oven, and bake for 15 minutes or until a thermometer inserted in the

thickest portion registers 71 deg C and the juices run clear.

Heat the remaining tablespoon of oil in a non-stick frying pan over high

heat.  Add the chopped onion, 1/4 teaspoon salt and a pinch of pepper.  Cook

until the onion is browned.  Line 4 serving plates with lettuce.

To make the dressing: Puree the onion, avocado, oil, lime juice and water in

a blender.

Slice the chicken breasts and arrange 1 breast on top of the lettuce on each

plate.  Serve with the dressing.

South Beach Diet Food Nutrition Fact per serving :

481calories

33g protein

13g carbohydrates

34g fat

5g saturated fat

520mg sodium

70mg cholesterol

5g fibre