Hot, muggy and Southwest Pork Packets

Good morning Augusta

This morning we have sun with some afternoon clouds and a high of 83°F. Winds WNW at 5 to 10 mph.

Tonight we’ll have partly cloudy conditions and a low of 60°F. Winds WNW at 5 to 10 mph.

 The readings from my weather instruments are:

The Dew Point is  68.2°F, the humidity is 92%, and the outdoor temp is 70.5°F.

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

The Relative pressure is 29.84, the Absolute pressure is 29.64 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is 5:23 a.m. Sunset is 8:07 p.m., Moonrise is 9:17 p.m., Moonset is 6:55 a.m. and tonight we have a FULL MOON being 98% illuminated.

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 68, the solar wind speed is 318 Kilometers per second and the chance of

a solar storm is 1%.

Yesterday’s Berger/Vegie Packet was appreciated so much I’m posting another one today. “Grab ‘n Go” meals like these are good. Enjoy.

SOUTHWEST PORK PACKETS

4 servings

2 cups uncooked instant rice

1 can (14 ½ oz) chicken broth

1 tbsp Mexican seasoning

1 can (15 oz) whole kernel corn, drained

1 small bell pepper, chopped (½ cup)

4 medium green onions, sliced (¼ cup)

4 pork boneless rib or loin chops, ¾ to 1 inch thick (1 ¼ lbs)

2 tsp Mexican seasoning

Salsa, if desired

Heat oven to 450°. Cut four 18x12-inch sheets of aluminum foil. Spray half of one side of each sheet with cooking spray.  Mix rice, broth and 1 tbsp Mexican seasoning in large bowl; let stand about 5 minutes or until broth is absorbed. Stir in corn, bell pepper and onions.   Sprinkle each pork chop with ½ tsp Mexican seasoning; place in center of sprayed half of foil. Spoon rice mixture over pork. Fold foil over pork and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Place packets on large cookie sheet.  Bake 20 to 25 minutes or until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil. Serve with salsa.