We're breaking 60 today!!

Good morning Augusta

This morning we have sun with a high of 62°F. Winds W at 5 to 10 mph.

Tonight we’ll have mostly clear skies and a low of 37°F. Winds SSW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 49%, the Dew Point is  24.4°F and the outdoor temp is 42.3°F.

The wind direction is   South Southeast between 0.1 MPH and 0.3 MPH, generating a wind chill of 42.3°F.

The Relative pressure is 30.30, the Absolute pressure is 30.09 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:42 a.m. Sunset is 7:33 p.m., Moonrise is 12:28 a.m., Moonset is 2:27 p.m. and the moon phase is in it’s first quarter being 57% illuminated.

The RAW METAR readings from Augusta’s airport are:

No METAR readings available today

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

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

Space weather for today is:

Today’s Solar flux is 75, the solar wind speed is 416 Kilometers per second and the chance of a solar storm is 1%.

This recipe is not healthy nor is it especially good for you. But who cares?  It tastes great!

Sausage ‘n Kraute

Serves 8

1         tablespoon  olive oil

1              pound  sauerkraut -- rinsed and drained

2                     onions -- thinly sliced

1           teaspoon  caraway seeds

1              pound  turkey kielbasa -- low fat

10            ounces  refrigerated pizza crust dough

1/4           cup  honey mustard

In a  large nonstick skillet heat the oil.  Add the sauerkraut, onions,

caraway seeds and a 1/2 cup of water; cook, covered, until the liquid

evaporates and the sauerkraut and onions are very tender, about 15 minutes.

Remove from the heat and cool completely.

Preheat the oven to 400 degrees. Cut the kielbasa into 2 (8-inch) lengths,

then cut the pizza dough in half. On a lightly floured surface, roll out each

half of dough into a rectangle about 2 inches longer than the kielbasa and

wide enough to wrap around it. Spoon 1/2 of the sauerkraut mixture down the

center of each piece of dough, then place a kielbasa half on the sauerkraut.

Fold up the dough to enclose the kielbasa completely, pinching the edges to

seal. Transfer to an ungreased baking sheet. Bake until golden, 15 to 20 minutes.

Cut into slices; serve warm or at room temperature, with honey

mustard on the side.

Per Serving (excluding unknown items): 208 Calories; 7g Fat (29.1% calories

from fat); 14g Protein; 23g Carbohydrate; 2g Dietary Fiber; 56mg

Cholesterol; 1221mg Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1

Vegetable; 1/2 Fat.