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Good morning Augusta

This morning we have mostly sunny skies and a high of 83°F. Winds SW at 10 to 15 mph.

Tonight we’ll have mostly clear skies and a low of 59°F. Winds SSW at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  55.6°F, the humidity is 68%, and the outdoor temp is 66.6°F.

The wind direction is West between 0.1 MPH and 0.2 MPH.

The Relative pressure is 30.19, the Absolute pressure is 29.98 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:03 a.m. Sunset is 8:24 p.m., Moonrise is 1:31 a.m., Moonset is 3:24 p.m. and the moon phase is waning crescent being 28% 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

490 Kilometers per second and the chance of

a solar storm is 1%.

The following recipe was posted here a month or so back, but its so darn good that I’m reposting it as a cold treat for the heat wave slated to hit us starting tomorrow. This recipe says to serve it at room temperature.  I’m here to tell you that if you keep it in the fridge it’s even better served cold!

GIANT PEANUT BUTTER CUP STUFFED WITH REESE’s       pieces PIECES

Ingredients

•           Nonstick cooking spray, for the pan

•           18 ounces milk chocolate, chopped (about 2 1/2 cups)

•           1 cup smooth peanut butter

•           1/2 cup confectioners' sugar

•           1/3 cup saltine crackers, finely crushed (about 10)

•           2 tablespoons unsalted butter, at room temperature

•           Pinch kosher salt

•           1 1/2 cups candy-coated peanut butter candy, such as Reese's Pieces

Directions

Special equipment: a 9-inch tart pan

Spray a 9-inch tart pan with cooking spray. Melt the chocolate in the top of a double boiler (alternatively, use a heatproof bowl set over-- not in-- a pot of simmering water). Keep the chocolate warm over low heat until ready to use.

Add the peanut butter, confectioners' sugar, saltines, butter and salt to a large bowl and blend with an electric mixer on medium speed until well combined. Fold in the candy-coated peanut butter candy.

Pour half of the chocolate into the prepared pan. Freeze until the chocolate is set and hardened, about 10 minutes.

Spread the peanut butter mixture over the chocolate in the pan with an offset spatula, leaving a 1/2-inch border around the edge. Pour the remaining chocolate over the peanut butter, spreading it over the top so it drips into the open border and no filling is visible. Freeze until set, about 10 minutes. Serve at room temperature.

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