Colder temps, sun, storm on the way and a variation on chicken soup

Good Morning Augusta

The latest Winter Storm watch update appears in full in the post immediately preceeding this one.

There’s a nasty storm headed our way for tomorrow folks, check the generator and lay in a supply of gas for it as well as the snowblower. You didn’t put the snow shovel away did you?

This morning we have cloudy skies early followed by partly cloudy conditions this afternoon. High will reach near 30°F. Winds SW at 5 to 10 mph.

Tonight we’ll have partly cloudy skies and a low of 13 °F. Winds will be light and variable.

The readings from my weather instruments are:

Humidity is 55%, the Dew Point is 1.2°F and the outdoor temp is 14.5°F.

The wind direction is   West between 0.0 MPH and 0.1 MPH, generating a wind chill of 14.5°F.

The Relative pressure is 30.15, the Absolute pressure is 29.94 and steady with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is 6:51 a.m. Sunset is 4:55 p.m., Moonrise is x:xx p.m., Moonset is 10:18 a.m. and the Moon Phase is Waning Gibbous being 69% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 061153Z AUTO 00000KT 10SM OVC100 M10/M14 A3028 RMK AO2 SLP263 T11001144 11100 21106 53007

Visibility is 10.0 miles / 16.1 kilometers with overcast skies to 10,000 ft / 3,048 m.

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

Space Weather for today is:

Today’s Solar flux is 70, the solar wind speed is 429  Kilometers per second and the chance of a solar storm is 1%.

Some folks wanted some soup with chicken in it, but not necessarily noodles.  So, how about this one: 

CHICKEN BROCCOLI TORTELLINI SOUP (With that storm coming, this is a good choice for dinner)

4 servings

Prep: 10 min.  Cook:  11 min.

1 tbsp olive or vegetable oil

1 small onion, chopped (¼ cup)

½ cup water

1 can (14 ½ oz) chicken broth

½ tsp Italian seasoning

1 package (10 oz) frozen cut broccoli in cheese-flavored sauce

1 package (9 oz) refrigerated cheese-filled tortellini

1 cup cubed cooked chicken

1 large roma (plum) tomato, chopped (½ cup)

¼ cup shredded Parmesan cheese

Heat oil in 2-quart saucepan over medium-high heat.  Cook onion in oil about 2 minutes, stirring frequently, until crispy-tender.  Stir in broth, water, Italian seasoning, broccoli in cheese sauce and tortellini.  Heat to boiling, stirring occasionally and breaking up broccoli.  Stir in chicken.  Cook about 4 minutes, stirring occasionally, until tortellini is tender.  Stir in tomato.  Top each serving with 1 tbsp cheese.  Serve with.  Quickly complete this easy soup meal with warmed purchased focaccia bread and fresh pears or clusters of grapes.