#MEwx Fog, warm temps and low-fat French Toast

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Good morning Augusta

This morning we have fog early, partly cloudy later today. High 81°F. Winds light and variable.

Tonight we’ll have partly cloudy skies Clouds and a low of 60°F. Winds light and variable.

The readings from my weather instruments are:

The Dew Point is 61.0°F, the humidity is 97%, and the outdoor temp is 61.5°F.

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

The Relative pressure is 30.03, the Absolute pressure is 30.83 and falling with a weather graphic indicating rain.

Visibility is 0.2 miles / 0.4 Kilometers with very dense fog, so slow down out there.

The UV rating is 0 out of 16, Sunrise is 6:19 a.m. Sunset is 6:47 p.m., Moonrise is 1:42 p.m., Moonset is 11:13 p.m. and the moon phase is waxing crescent being 45% illuminated.

We received 0.02 of an inch of fog condensation  here over the past 24 hours.

Space weather for today is:

The Solar flux is 68, the solar wind speed is 416 Kilometers per second and the chance for a solar storm is 1%.

I’ve heard that Scrambeled French Toast recipe I posted the other day was a bit top-heavy with calories, so how about a calorie-friendly French Toast recipe?

LOW-FAT FRENCH TOAST

Serves:  4

2 eggs or ½ cup liquid egg substitute

½ cup skim milk

½ tsp. vanilla

1 tsp. oil

8 slices bread (best French toast will be from sourdough bread that has been allowed to dry out)

  • In a shallow bowl, mix 2 eggs, ½ cup milk, and ½ tsp. vanilla with a fork until smooth.
  • Pour 1 tsp. oil into a non stick skillet and heat over medium-high heat.  Use a pastry brush if necessary to coat surface of pan with oil.  Reduce heat to medium.
  • Dip the bread into the egg mixture, and place in skillet.  Brown both sides of bread and top with your choice of sugar-free fruit preserves.

NOTE:  FOR A CRUNCHIER FRENCH TOAST, AFTER DIPPING IN EGG MIXTURE, DIP INTO SOME CRUSHED CORN FLAKES.  ALL OTHER DIRECTIONS WOULD BE THE SAME.

Exchanges:  2 starch, 1 fat

Calories:  193; fat: 5 g; protein:  4 g; carbohydrate:  30 g; cholesterol:  with eggs 137 mg; with egg substitute 0 mg; sodium:  358 mg

 

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