Fog, heat humidity and blueberry sauce for ice cream, pie filling or tart filling

Good morning Augusta

This morning we have clouds becoming partly cloudy later today. High 82°F. Winds SSW at 5 to 10 mph.

Tonight we’ll have clouds with a 40% chance for Scattered thunderstorms later tonight. Low around 65°F. Winds SSE at 5 to 10 mph.

 

The readings from my weather instruments are:

The Dew Point is  65.1°F, the humidity is 99%, and the outdoor temp is 65.3°F.

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

The Relative pressure is 29.87, the Absolute pressure is 29.67 and falling with a weather graphic indicating rain.

The UV rating is 1 out of 16, Sunrise is 5:10 a.m. Sunset is 8:19 p.m., Moonrise is 9:20 a.m., Moonset is 10:56 p.m. and the moon phase is waxing crescent being 16% illuminated.

Visibility is 0.2 miles / 0.4 Kilometers with very thick fog.

We received 0.10 inches of rain here  over the past 24 hours.

Space weather for today is:

The Solar flux is 72, the solar wind speed is 318 Kilometers per second and the chance of

a solar storm is 1%.

More years ago than I care to admit, my brother and I hit our teen age years at roughly the same time. For my mother and grandmother this meant two teen-age boys with the teen-appetites. 4 hollow legs to try and keep filled.

One way they did that in the dessert department was to make Blueberry tarts using large size muffin baking tins.

First we were sent out to pick the berries.

After that they’d assembly-line pie crust dough, line each hole in the muffin tin with it and fill it in with what is, when you got right down to it, Blueberry pie filling.

To this day those “tarts” as my mother and grandmother refered to them, are “REAL” blueberry tarts that I crave.  Not that stuff you buy in a store on the baked goods shelf.

  So, if you can bully the kids out to pick/buy/pilfer some blueberries, make some:

BLUEBERRY pie filling/SAUCE. If made a bit “runny” its fantastic sauce for vanilla ice cream.

If made think as outlined below, it’s great pie filling or “tart filling.”

Serves:  8, un-huh. Better double the recipe if you have teens at home.

1 tbsp. lemon juice

1 tbsp. Water

2 tbsp. Arrowroot powder

½ tsp. vanilla extract

2 12-oz. bags frozen unsweetened blueberries

1/3 cup granulated sugar

• In a small bowl, combine 1 tbsp. lemon juice, and 1 tbsp. water.  Add 2 tbsp. arrowroot powder and stir until well blended.
• Stir in ½ tsp. vanilla.  If the mixture is too thick, add a few drops of water.
• In a large pan, combine the 2 packages of frozen blueberries and 1/3 cup sugar.   Add the arrowroot mixture, stirring to coat the blueberries.
• This mixture will then be cooked over medium heat until thickened, stirring constantly to prevent sticking.

Exchanges:  1 fruit, ½ other carbohydrates

Calories:  84; fat:  1 g; carbohydrates:  21 g; fiber:  2 g; cholesterol:  0 mg; sodium:  1 mg

NOTE: Whether you sue the foregoing for ice cream sauce, pie filling or to make tarts with, you need only make the dessert of your choice according to the recipe for that item.