Warm, rain moving in and how to make Ice Cream Doughnut Holes

Good morning Augusta

This morning we have clouds and a slight chance for rain. High 71°F. Winds S at 5 to 10 mph.

Tonight we’ll have a 70% chance for rain and a low of 53°F. Winds will be light and variable.

The readings from my weather instruments are:

The Dew Point is  55.8°F, the humidity is 90%, and the outdoor temp is 56.1°F.

The wind direction is   South Southwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.88, the Absolute pressure is 29.67 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 4:55 a.m. Sunset is 8:27 p.m., Moonrise is 4:04 p.m., Moonset is 2:20 a.m. and the moon phase is waxing Gibbous being 80% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 230953Z AUTO 20005KT 10SM CLR 12/11 A3003 RMK AO2 SLP170 T01220111

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 74, the solar wind speed is 441 MPH and the chance of a solar storm is 1%.

Fight the outdoor heat with Ice Cream Doughnut holes!

ICE CREAM DONUT HOLES

INGREDIENTS

Servings: 12 donut holes

1 6-count pack of biscuit dough

Vanilla ice cream

Canola oil, for frying

½ cup powdered sugar

1 tablespoon milk

Raspberries and mint, for garnish

PREPARATION

Open the pack of biscuit dough and cut each biscuit into halves. Take one half and press it into a flat and circular shape. Place a small spoonful of ice cream into the center of the dough. Carefully wrap the edges of the dough over the ice cream, creating a very tight seal. Repeat with the remaining biscuit dough and freeze them for 1 hour. Heat oil over medium-high heat. Fry the frozen dough balls until golden brown. Drain them on a paper towel. Freeze for another 30 minutes. In a small bowl, combine powdered sugar and milk, stirring until smooth. Pour the glaze evenly over the donut holes. Serve immediately!

I’d also try different ice cream flavors, and what’s wrong with a hot fudge glaze?!