Sun, temps in the 80'2 and a Giant Peanut Butter cup stuffed with Reese's Pieces

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Good morning Augusta

This morning we have sun and a few clouds and Warmer. High around 85°F. Winds WSW at 10 to 20 mph.

Tonight we’ll have clouds followed by partial clearing. Low around 60°F. Winds WSW at 10 to 15 mph.

The readings from my weather instruments are:

Humidity is 60%, the Dew Point is  44.4°F and the outdoor temp is 58.3°F.

The wind direction is   Southwest between 0.1 MPH and 0.2 MPH.

The Relative pressure is 29.73, the Absolute pressure is 29.52 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:28 a.m. Sunset is 7:44 p.m., Moonrise is 10:24 p.m., Moonset is 7:22 a.m. and the moon phase is waning gibbous being 94% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 021053Z AUTO 20003KT 10SM CLR 10/07 A2990 RMK AO2 SLP125 T01000067

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 68, the solar wind speed is 362 Kilometers per second and

There is a 1% chance for a Solar Storm.

My wife found this one on the Food Network.  Nothing about it is low fat, so “make it for the kids.” IF you don’t happen to have any kids, go rent a few. It will be well worth the money.

GIANT PEANUT BUTTER CUP STUFFED WITH REESE’S PIECES

Ingredients

·         Nonstick cooking spray, for the pan

·         18 ounces milk chocolate, chopped (about 2 1/2 cups)

·         1 cup smooth peanut butter

·         1/2 cup confectioners' sugar

·         1/3 cup saltine crackers, finely crushed (about 10)

·         2 tablespoons unsalted butter, at room temperature

·         Pinch kosher salt

·         1 1/2 cups candy-coated peanut butter candy, such as Reese's Pieces

Directions

Special equipment: a 9-inch tart pan

Spray a 9-inch tart pan with cooking spray. Melt the chocolate in the top of a double boiler (alternatively, use a heatproof bowl set over-- not in-- a pot of simmering water). Keep the chocolate warm over low heat until ready to use.

Add the peanut butter, confectioners' sugar, saltines, butter and salt to a large bowl and blend with an electric mixer on medium speed until well combined. Fold in the candy-coated peanut butter candy.

Pour half of the chocolate into the prepared pan. Freeze until the chocolate is set and hardened, about 10 minutes.

Spread the peanut butter mixture over the chocolate in the pan with an offset spatula, leaving a 1/2-inch border around the edge. Pour the remaining chocolate over the peanut butter, spreading it over the top so it drips into the open border and no filling is visible. Freeze until set, about 10 minutes. Serve at room temperature.

Copyright 2017 Television Food Network, G.P. All rights reserved.

 

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