Warming temps, sun, clouds and how to make Baked Alaska for dessert.

Good morning Augusta

This morning we have clouds with a few showers later in the day. High around 40°F. Winds N at 5 to 10 mph.

Tonight we’ll have clouds with some snow showers possible this evening. Low 27°F. Winds NNE at 10 to 15 mph.

The readings from my weather instruments are:

Humidity is 39%, the Dew Point is 11.1°F and the outdoor temp is 33.4°F.

The wind direction is   West Northwest between 0.1 MPH and 0.2 MPH, generating a wind chill of 33.3°F.

The Relative pressure is 29.84, the Absolute pressure is 29.63 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is 6:34 a.m. Sunset is 6:56 p.m., Moonrise is 11:25 a.m., Moonset is 1:45 p.m. and the moon phase is waxing crescent being 48% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 241053Z AUTO 33004KT 10SM OVC100 M01/M08 A2999 RMK AO2 SLP159 T10061078

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

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

Space weather for today is:

Today’s Solar flux is 68, the solar wind speed is 398  Kilometers per second and the chance of a solar storm is 1%.

How about a legendary, deeply chocolate and sinful dessert?

BAKED ALASKA, DIABETIC STYLE

sugar-free cookies for the base

sugar-free ice cream

egg whites (or the commercial kind IF it says okay to use for meringue)

sugar substitute okay to use for baking (like Splenda)

Six eggs or equivalent in egg substitute: Whip for about a minute and a half until the consistency of whipped cream.  Add about one half or three quarters cup of sugar substitute and continue whipping.  When the texture has reached that of a wet, marshmallow consistency, it is done.

Next, you have Two choices:  You can bake a cake and cut out 4 inch rounds to act as bases for the ice cream, or use the sugar free cookies.  Put a large, rounded scoop of ice cream or frozen yogurt on it  Cover with meringue.  Place on a cookie sheet and put into freezer for about an hour.  Just before serving – pull them out of the freezer and place into a pre-heated oven at 400 degrees for 3 minutes.  Remove from oven, place on dessert plates, and cover with hot fudge sauce.  

 And, here is how to make HOT FUDGE SAUCE

½ cup heavy cream

3 tblsp. butter, cut into small pieces

1 sq. unsweetened chocolate

1/3 cup granulated sugar

1/3 cup dark brown sugar

Pinch of salt

½ cup strained unsweetened cocoa powder

 

Place cream, butter, and unsweetened chocolate in a heavy 1-quart saucepan over moderate heat.  Stir until butter and chocolate are melted and the cream just comes to a low boil.  Add both sugars and stir for a few minutes until the sugars are dissolved.  (Test: taste it until you don’t feel any granules on your tongue.)

Reduce the heat.  Add the salt and cocoa and stir briskly with a small wire whisk until smooth.  Remove from the heat.

This should be thick, but if it’s too thick, stir in a very little bit of hot water.

Serve immediately, refrigerate to store, reheat a few seconds at a time in the microwave.