Weather

Good morning Augusta

This morning we have sun followed by clouds for this afternoon. High 43°F. Winds NNW at 10 to 15 mph.

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

The readings from my weather instruments are:

Humidity is 46%, the Dew Point is 12.4°F and the outdoor temp is 31.1°F.

The wind direction is   West Northwest between 0.1 MPH and 0.2 MPH, generating a wind chill of 29.1°F.

The Relative pressure is 29.74, the Absolute pressure is 29.54 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 6:36 a.m. Sunset is 6:55 p.m., Moonrise is 10:33 a.m., Moonset is 12:40 p.m. and the moon phase is waxing crescent being 37% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 231053Z AUTO 32004KT 10SM CLR M03/M08 A2989 RMK AO2 SLP126 T10281083

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

We didn’t receive any snow from this noreaster at all. So far.

Space weather for today is:

Today’s Solar flux is 68, the solar wind speed is 439  Kilometers per second and the chance of a solar storm is 1%.

Yesterday’s recipe  featured Teguila Line grilled shrimp, but some folks prefer Vodka. It’s a bit different, so give it a try.

Grilled Shrimp with vodka lime sauce

Grilled Shrimp with Vodka Lime Sauce

Time: 30 minutes

Cooking methods: outdoor grill or stovetop

ingredients

(recipe says you cook 6 shrimp at a time, but I’ve done 12 at a crack. Hungry guests ya know)

36 extra-large shrimp, peeled and de-veined but with tails on

2 tablespoons olive oil

salt and freshly ground black pepper, to taste

 

Vodka-Lime Sauce

1 cup vodka

1 cup dry white wine

1/3 cup fresh lime juice

12 tablespoons cold unsalted butter, cut into tablespoons

salt and freshly ground black pepper, to taste

3/4 cup sliced green onions, green and white parts, for garnish (I avoid this part, onions don’t like me very much)

directions

In a shallow flat-bottomed dish, combine the shrimp with the oil, salt, and pepper. Let stand at room temperature while preheating the grill.

Preheat the grill.

To make the vodka-lime sauce: In an enamel or glass saucepan (I used my hard-anodized Windsor pan), combine the vodka, wine, and lime juice. Reduce the

mixture over medium heat to 1/3 the original amount.

Add the butter, 1 piece at a time, quickly whisking in until completely incorporated. You want to blend each piece of butter in fully, not just melt it,

before adding the next. Work quickly but do not increase the heat under the pan. Season with salt and pepper. Keep the sauce warm in a warm water bath

until ready to use. Do not reheat the sauce over direct heat.

Arrange the shrimp in 1 layer in a hinged grill pan. Grill over a hot fire for 4 minutes per side, or until just cooked through. You can also saute them

in batches, using 1 tablespoon of olive oil per batch, in a hot cast-iron skillet for 4 minutes per side.

To serve, put shrimp on each plate, spoon 2 to 3 tablespoons of sauce over them, and sprinkle scallion rings on top. Serve at once.

Ross note: Soak the shrimp in the vodka sauce overnight for the best flavor. After all, the booze tends to cook out of the shrimp when you put them on the grill, but the flavor stays in.

nutrition

401 calories, 28 grams fat, 3 grams carbohydrates, 8 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.