Clouds, warming temps and a black bottom lemon cream pie

Good Morning Augusta

This morning we have clouds with a few flurries or snow showers possible. High 38°F. Winds WNW at 10 to 20 mph.

Tonight we’ll have cloudy skies with a low of 27°F. Winds NW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 63%, the Dew Point is 19.2°F and the outdoor temp is 30.4°F.

The wind direction is   West between 8.1 MPH and 9.8 MPH, generating a wind chill of 24.1°F.

The Relative pressure is 29.43, the Absolute pressure is 29.22 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 6:00 a.m. Sunset is 5:38 p.m., Moonrise is 1:42 p.m., Moonset is 11:15 a.m. and the moon phase in it’s last quarter being 40% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 101153Z AUTO 26006KT 10SM OVC060 M02/M06 A2958 RMK AO2 SLP022 T10221061 11022 21033 53003

Visibility is 10.0 miles / 16.1 Kilometers with overcast skies to 6,000 ft / 1,828 m.

We haven’t received any additional rain or snow over the past 24 hours.

Space weather for today is:

Today’s Solar flux is 68, the solar wind speed is 409  Kilometers per second and the chance of a solar storm is 1%.

Since we’re getting back to “pie season” I suggest a chocolate corrupted lemon cream pie for dessert tonight.

BLACK BOTTOM LEMON CREAM PIE

8 servings

1 (4-serving) package JELL-O sugar-free instant chocolate pudding mix

1 1/3 cups Non fat dry milk powder

2 ¼ cups of water

1 (6-ounce) Keebler shortbread piecrust

1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix

1 (4 serving) package JELL-O sugar-free lemon gelatin

½ cup Cool Whip Free

1 tbsp mini chocolate chips

In a large bowl, combine dry chocolate pudding mix, 2/3 cup dry milk powder, and 1 cup water.  Mix well using a wire whisk.  Spread mixture into piecrust.  In another large bowl, combine dry vanilla pudding mix, dry gelatin, remaining 2/3 cup dry milk powder, and remaining 1 ¼ cups water.  Mix well using a wire whisk.  Blend in Cool Whip Free.  Spread mixture evenly over chocolate layer.  Evenly sprinkle chocolate chips over the top.  Refrigerate for at least 1 hour.  Cut into 8 servings.

Diabetic exchanges:  2 starch/carbohydrate – 1 fat  189 calories -   5 gm fat   -   6 gm protein  -  30 gm carbohydrate   -  557 mg sodium   -  139 mg calcium   - 1 gm fiber