Rain on the way and Peach Crumb Pie

Good morning Augusta

This morning we have partly cloudy this morning giving way to cloudy skies and a 100% chance for rain this afternoon. High 61°F. Winds SSE at 10 to 15 mph.

Tonight we’ll have Rain, remaining cloudy with showers late. Low 49F. Winds S at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  42.8°F, the humidity is 97%, and the outdoor temp is 43.7°F.

The wind direction is   West between 0.1 MPH and 0.3 MPH.

The Relative pressure is 30.29, the Absolute pressure is 30.09 and falling with a weather graphic indicating rain.

The UV rating is 1 out of 16, Sunrise is 5:07 a.m. Sunset is 8:03 p.m., Moonrise is 9:10 a.m., Moonset is xx:xx p.m. and the moon phase is waxing crescent being 21% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 190953Z AUTO 16003KT 10SM CLR 04/02 A3045 RMK AO2 SLP314 T00390022

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

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

Space weather for today is:

Today’s Solar flux is 71, the solar wind speed is 423 Kilometers per second and

There is a 1% chance for a Solar Storm.\

How about some Peach crumb pie for dessert tonight?

PEACH CRUMB PIE

Serves:  8

1 unbaked 9-inch piecrust

2 16 oz. can peaches, packed in fruit juice, drained and 1 cup liquid reserved

¼ cup water

1 (4-serving) package sugar-free vanilla cook-and-serve pudding mix

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

¾ cup Bisquick reduced fat baking mix

2 tbsp. Splenda

2 tsp. light margarine

1 tbsp. chopped pecans

·         Preheat oven to 375 degrees.

·         Place piecrust in a 9-inch pie plate and flute edges.

·         In a large saucepan, combine 1 cup peach liquid, ¼ cup water, vanilla dry pudding mix, and dry lemon gelatin.  Mix well to combine.

·         Coarsely chop peaches.  Stir peaches into pudding mixture. 

·         Cook over medium heat until mixture thickens and starts to boil, stirring often.  Spoon hot peach mixture into piecrust.

·         In a medium bowl, combine ¾ cup baking mix, 2 tbsp. Splenda, and 2 tsp. light margarine.  Mix well using a fork until mixture becomes crumbly.  Stir in 1 tbsp. pecans.  Evenly sprinkle crumb mixture over peach filling

·         Bake 50-55 minutes.

·         Place pie plate on a wire rack and allow to cool completely.  Cut into 8 servings.

Exchanges:  1 starch, 1 fruit, 1 fat

Calories:  216; fat:  8 g; protein:  2 g; carbohydrate:  34g; sodium:  260 mg; calcium:  12 mg; fiber:  2 g