Warm, sunny and a killer Ice Cream Sundae

Good morning Augusta

This morning we have

Tonight we’ll have

The readings from my weather instruments are:

The Dew Point is  44.2°F, the humidity is 59%, and the outdoor temp is 57.9°F.

The wind direction is   East between 3.0 MPH and 4.9 MPH.

The Relative pressure is 29.92, the Absolute pressure is 29.71 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 4:55 a.m. Sunset is 8:26 p.m., Moonrise is 3:00 p.m., Moonset is 1:52 a.m. and the moon phase is waxing crescent being 71% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 221053Z AUTO 34005KT 10SM CLR 13/06 A3006 RMK AO2 SLP177 T01330061

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

Now that it’s hot and muggy outside, how about making one of these to cool the kids off?

This is From the New York Times from a year or so ago, but I promise you’ll love it.

The composition of this Ice Cream sundae is classic.  There’s ice cream – the flavors of your choice in whatever quantities you want; sauce –homemade hot fudge sauce based on dark chocolate (not chips, please); fresh whipped cream; and two different add-ins, toasted slivered almonds and chopped chocolate bits.  It’s the bits that are the big surprise – they’re bittersweet chocolate and salt, melted together, frozen and then cut into morsels. 

INGREDIENTS

FOR SALTED CHOCOLATE BITS:

·         8 ounces bittersweet chocolate (not chips), finely chopped

·         ¾ teaspoon fleur de sel (or 1/2 teaspoon sea or kosher salt)

FOR HOT-FUDGE SAUCE:

·         6 ounces bittersweet chocolate (not chips), finely chopped

·         ¾ cup heavy cream

·         3 tablespoons light corn syrup

·         2 tablespoons sugar

FOR THE SUNDAE:

·          About 3/4 cup toasted slivered almonds

·         1 pint coffee (or favorite flavor) ice cream

·         1 pint vanilla (or favorite flavor) ice cream

·          Lightly sweetened whipped cream

PREPARATION

1.   To make the bits: Line a pie plate with plastic wrap. Melt the chocolate in a double boiler or on low power in a microwave. Add the salt, stir to blend and then, using a spatula, spread the chocolate on the plastic, making a layer that’s 1/8-inch thick (shape doesn’t matter). Press a piece of plastic wrap against the surface and freeze for at least 45 minutes. When you’re ready to make the sundaes, chop the chocolate into bite-size bits.

2.   To make the sauce: Put the chocolate, cream, corn syrup and sugar in a medium pan over medium-low heat. Cook, stirring constantly, until the chocolate melts and comes to a light simmer, about 5 minutes. Still stirring, let it burble for a minute or two, then scrape it into a heatproof container. Use immediately, or cover and refrigerate until needed.

3.   To make the sundaes: If necessary, warm the fudge sauce in a double boiler, or microwave on low. For each sundae, sprinkle some salted chocolate bits and almonds in the bottom of a bowl, snifter or sundae glass. Top with a scoop or two of coffee ice cream, some hot fudge sauce, almonds and bits. Finish with a scoop or two of vanilla ice cream, fudge sauce, whipped cream, almonds and chocolate bits. Serve immediately with a long spoon.