Warmer today, rain tonight and Stuffed Haddock for dinner

Good morning Augusta

This morning we have mostly cloudy skies with a high of 58°F. Winds WNW at 5 to 10 mph.

Tonight we’ll have a 90% chance for rain with a quarter of an inch possible. Temp will drop to a low of 39°F. Winds will remain light and variable.

The readings from my weather instruments are:

Humidity is 89%, the Dew Point is  39.9°F and the outdoor temp is 43.0°F.

The wind direction is   West between 0.1 MPH and 0.3 MPH, generating a wind chill of 43.0°F.

The Relative pressure is 29.52, the Absolute pressure is 29.31 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is 5:58 a.m. Sunset is 7:21 p.m., Moonrise is 5:08 a.m., Moonset is 4:45 p.m. and the moon phase is waning crescent being 8% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 130753Z AUTO 22006KT 6SM BR OVC006 06/05 A2964 RMK AO2 CIG 005V010 SLP040 T00610050

Visibility is 10.0 miles / 16.1 Kilometers with overcast down to 600 ft / 182 m.

We received 0.22  inches of rain here over the past 24 hours.

Space weather for today is:

Today’s Solar flux is 67, the solar wind speed is 505 Kilometers per second and the chance of a solar storm is 1%.

This Haddock recipe is the second one for this week, only it’s for Stuffed Hadock Fillets. Enjoy.

Stuffed Haddock Fillets

Serves 4

4 (2 ½-oz) haddock fillets

Vegetable cooking spray

½ cup finely chopped onion

1 clove garlic, minced

¼ cup finely chopped celery

¼ cup finely chopped carrot

¼ cup minced sweet red pepper

1/8 tsp thyme

2 tbsp chopped fresh parsley, divided

1 tbsp grated Parmesan cheese

1 tbsp low-calorie mayonnaise substitute

½ tsp Dijon mustard

1 tbsp lemon juice

1.            Rinse fillets thoroughly in cold water; pat dry with paper towels.  Set aside.

2.                  Coat a medium skillet with cooking spray; place over medium heat until hot.  Add onion and garlic; sauté` until tender.  Add celery, carrot, and pepper; cover and cook over medium-low heat, stirring occasionally, 5 minutes or until vegetables are tender.  Stir in thyme, and cook over medium-high heat until all moisture has evaporated; stir in 1 tbsp.

3.                  Spoon an equal amount of mixture in center of each fillet; roll up lengthwise, and secure with a wooden pick.  Place rolls, seam side down, in a shallow casserole dish coated with cooking spray.

4.                  Combine cheese, mayonnaise substitute, and mustard; spread mixture evenly over rolls, and sprinkle with lemon juice.  Bake at 400 degrees for 20 minutes or until fish is lightly browned and flakes easily when tested with a fork.  Sprinkle with remaining 1 tbsp parsley, and serve.

Exchanges:  3 lean meat; 1 vegetable

Calories:  199; fat:  8 gm; carbohydrate:  4 gm; fiber:  Tr.; cholesterol:  78 mg; protein:  26 gm; sodium:  259 mg