Warm, sun and Spinach stuffed mushrooms

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Good morning Augusta

This morning we have mixed clouds and sun with a high of 76°F. Winds WNW at 10 to 20 mph.

Tonight we’ll have mostly clear skies with a low of 48°F. Winds NW at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  45.0°F, the humidity is 54%, and the outdoor temp is 61.2°F.

The wind direction is   West Southwest between 3.0 MPH and 4.9 MPH.

The Relative pressure is 29.93, the Absolute pressure is 29.72 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 4:55 a.m. Sunset is 8:21 p.m., Moonrise is 2:32 a.m., Moonset is 3:25 p.m. and the moon phase is waning crescent being 23% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 091053Z AUTO 27008KT 10SM CLR 15/06 A3009 RMK AO2 SLP190 T01500061

Visibility is 10.0 miles / 16.1 Kilometers with

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 338 MPH and the chance of a solar storm is 1%.

The following recipe as extremely healthy for you. I mean EXTREMELY healthy. Enjoy.

SPINACH STUFFED MUSHROOMS

Serves:  8

1 package (10 oz.) frozen chopped spinach

1/8 tsp. salt

8 large mushrooms

1 tbsp. extra-virgin olive oil

  • In a medium saucepan, bring ½ cup water to a boil.  Add the package of spinach and 1/8 tsp. salt.  Cover and cook according to package directions.
  • Wash the mushrooms.  Remove the stems, trim off the ends, then chop the stems.
  • Heat the 1 tbsp. olive oil in a large skillet.  Add the chopped mushroom stems.  Sauté until golden, about 3 minutes.  Remove from the pan.  Add the mushroom caps to the skillet and sauté for 4-5 minutes.  Remove the mushroom caps to a heatproof serving platter.
  • Drain the spinach.  Stir in the sautéed chopped mushrooms.
  • Spoon the spinach mixture into the caps and serve immediately or place in an oven on low heat to keep warm.

Exchanges:  1 carbohydrate, ½ lean meat

Calories:  33; protein:  2 g; carbohydrates:  3 g; fat:  2 g; sodium:  74 mg; cholesterol:  0 mg; fiber:  2 g

 

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