#MEwx Warm, clouds and Breakfast Popovers with Parmesan
This morning we have clouds and sun with a high of 78°F. Winds light and variable.
Tonight we’ll have clouds overnight and a low of 54°F. Winds light and variable.
The readings from my weather instruments are:
The Dew Point is 62.4°F, the humidity is 86%, and the outdoor temp is 66.4°F.
The wind direction is North between 0.0 MPH and 2.5 MPH.
The Relative pressure is 30.16, the Absolute pressure is 29.96 and steady with a weather graphic indicating clouds.
Visibility is 10.0 miles / 16.1 Kilometers with mostly cloudy skies to 5,000 feet.
The UV rating is 1 out of 16, Sunrise is 6:15 a.m. Sunset is 6:53 p.m., Moonrise is 10:33 a.m., Moonset is 9:23 p.m. and the moon phase is waxing crescent being 17% illuminated.
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 497 Kilometers per second and the chance for a solar storm is 1%.
Now here is a recipe that is just for you to pamper yourself. Get the kids off to school and have these just for you – hey, you can take a few with you to the office.
BREAKFAST POPOVERS WITH PARMESAN
Serves: 8 popovers
½ cup liquid egg substitute
1¼ cups whole grain flour
1 cup + 2 tbsp. fat-free milk
1 tbsp. trans-fat margarine, melted
3 tbsp. grated Parmesan cheese
· Preheat the oven to 375 degrees F. Coat 8 custard cups or popover-pan with cooking spray.
· Whisk ½ cup egg substitute in a medium bowl. Add 1¼ cups whole grain flour, 1 cup + 2 tbsp. fat free milk, and 1 tbsp. margarine and whisk until the ingredients are combined. Stir in 3 tbsp. cheese.
· Evenly divide the batter among the prepared cups. Place the cups on a large baking sheet.
· Bake for 30 minutes, or until the popovers are puffed and golden. Remove the popovers from the cups and serve hot.
Exchanges: ½ fat, 1 carbohydrate, 1 protein
Calories: 110; fat: 2½ g; protein: 6 g; carbohydrate: 15 g; fiber: 2½ g; cholesterol: 0 mg; sodium: 95 mg
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