Warm, clouds and a Chicken Pistachio recipe

Good morning Augusta

This morning we have intervals of sun and clouds with a slight chance for afternoon rain. High 76°F. Winds WNW at 10 to 15 mph.

Tonight we’ll have mostly clear skies and a low of 52°F. Winds WNW at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  52.7°F, the humidity is 97%, and the outdoor temp is 53.4°F.

The wind direction is   West Southwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 29.93, the Absolute pressure is 29.73 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is 4:55 a.m. Sunset is 8:21 p.m., Moonrise is 2:05 a.m., Moonset is 2:18 p.m. and the moon phase is waning crescent being 33% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 081053Z AUTO 00000KT 8SM FEW002 OVC095 11/11 A3009 RMK AO2 SLP190 T01110106

Visibility is 8.0 miles / 14.5 Kilometers with Clouds to 200 ft / 60 m. and overcast to 9,500 ft / 2,895 m.

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

Space weather for today is:

The Solar flux is 70, the solar wind speed is 371 MPH and the chance of a solar storm is 1%.

I’ve had the following recipe numerous times with various “change it according to whim” inspirations.  You can do a lot with it. So, “Try it, you’ll like it.”

Chicken Pistachio Salad Recipe

(Serves 4)

50g shelled pistachio nuts, finely ground

1/2 + 1/4 teaspoon salt

1/2 teaspoon + 1 pinch freshly ground black pepper

4 boneless, skinless chicken breast halves

2 tablespoons extra-virgin olive oil

50g chopped sweet white onion

1 head romaine lettuce

Salad Recipe Dressing

1 teaspoon grated sweet white onion

1 large ripe avocado, pitted and peeled

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

1 tablespoon water

Cooking Method:

To make the salad: Preheat the oven to 190 deg C. Mix the nuts with 1/2

teaspoon salt and 1/2 teaspoon pepper in a pie dish.  Press the chicken into

the nuts.  Heat 1 tablespoon of oil in a frying pan and cook the coated

breasts, 2 minutes per side.  Place the breasts in a baking dish, place in

the oven, and bake for 15 minutes or until a thermometer inserted in the

thickest portion registers 71 deg C and the juices run clear.

Heat the remaining tablespoon of oil in a non-stick frying pan over high

heat.  Add the chopped onion, 1/4 teaspoon salt and a pinch of pepper.  Cook

until the onion is browned.  Line 4 serving plates with lettuce.

To make the dressing: Puree the onion, avocado, oil, lime juice and water in

a blender.

Slice the chicken breasts and arrange 1 breast on top of the lettuce on each

plate.  Serve with the dressing.

South Beach Diet Food Nutrition Fact per serving :

481calories

33g protein

13g carbohydrates

34g fat

5g saturated fat

520mg sodium

70mg cholesterol

5g fibre