Sun, warm and a vegie fish dish

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Good morning Augusta

This morning we have sunny skies with an expected high of 70°F. Winds ENE at 5 to 10 mph.

Tonight we’ll have clouds tonight and a slight chance for a rain shower. Low 43F. Winds ESE at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  39.7°F, the humidity is 66%, and the outdoor temp is 50.7°F.

The wind direction is   East between 2.9 MPH and 4.9 MPH.

The Relative pressure is 29.98, the Absolute pressure is 29.68 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 4:57 a.m. Sunset is 8:17 p.m., Moonrise is x:xx p.m., Moonset is 9:13 a.m. and the moon phase is waning gibbous being 80% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 030953Z AUTO 02006KT 10SM CLR 09/03 A3011 RMK AO2 SLP196 T00940033

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:

The Solar flux is 72, the solar wind speed is 6391 MPH and the chance of a solar storm is 1%.

The last fish dish recipe for this week is a very tasty diet-concious meal.

VEGETABLE SALMON CAKES

1 lb canned salmon, drained

1 cup dried bread crumbs

3 medium russet or white potatoes, skinned, cooked, and mashed

½ cup grated carrots

½ cup minced onion

2 tbsp fresh lemon juice

2 egg substitutes equivalents, slightly beaten

In a medium bowl, combine the salmon, ½ cup of the bread crumbs, potatoes, carrots, onion, lemon juice, and eggs, mixing well.  Coat a large skillet with nonstick cooking spray and place over medium heat.  Form the salmon into patties and coat with remaining bread crumbs.  Place the salmon cakes in the heated skillet and cook for 6 minutes per side or until golden brown.  Remove from heat, transfer to a serving platter, and serve hot.

Diabetic exchange:  Starch exchange   2 ½    Lean meat exchange 2    Calories 322   -  total fat  7 gms  -  saturated fat 2 gm  -cholesterol  36 mg  -  total carbohydrate   38 gm  -  dietary fiber  3 gm  -  sugars  4 gm   - protein   27 gm   -   sodium 729 mg

 

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