#MEwx Cool, breezy with sun and a Fall-type meal

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Good morning Augusta

This morning we have clouds, giving way to sunny skies this afternoon. High of 43°F. Winds WNW at 10 to 15 mph.

 

Tonight we’ll have mostly clear skies becoming cloudy after midnight. Low 28°F. Winds light and variable.

The readings from my weather instruments are:

The Wind Chill is 32.5°F, Dew Point is 12.6°F, the humidity is 43%, and the outdoor temp is 32.5°F.

The wind direction is West Southwest between 3.6 MPH and 4.9 MPH.

The Relative pressure is 29.83, the Absolute pressure is 29.62 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with

The UV rating is 0 out of 16, Sunrise is 7:08 A.M., Sunset is 5:37 P.M., Moonrise is 7:15 P.M., Moonset is 8:58 A.M. and the moon phase is Waning Gibbous being 96% Illuminated.

We didn’t receive any rain here over the past 24 hours.

Since fall is here with a vengeance, it’s time for some stick-to-your-ribs meals for the family.

Fish is a darn good thing to cook, and educational experts have said that fish is “Brain food” for growing minds.

(Note: “Expert” N: Ex= former. Spert= Drip. Hence, an expert is a former drip, in particular within the field of governmental service.)

FRESH FISH CHOWDER

Serves:  6

You can use almost any fish in this chowder—we suggest halibut.

2 tbsp. olive oil

1 large garlic clove, minced

1 small onion, chopped

1 large green pepper, chopped

1 lb. crushed tomatoes

1 tbsp. tomato paste

½ tsp. dried basil

½ tsp. dried oregano

¼ cup dry red wine or white grape juice

Dash of salt and pepper

½ cup uncooked white rice

½ lb. fresh halibut, cubed

2 tbsp. chopped parsley

  • Heat the olive oil in a 3-quart saucepan. 
  • Add garlic, onion, and green pepper; sauté for 10 minutes over low heat until vegetables are tender.
  • Add the tomatoes, 1 tbsp. tomato paste, ½ tsp. basil, ½ tsp. oregano, ¼ cup dry red wine, dash of salt and a dash of pepper.
  • Let simmer for 15 minutes.  Add the rice and continue to cook for 15 minutes.
  • Add the halibut and cook for about 5 to 7 minutes until fish is cooked through.  Garnish stew with chopped parsley and serve.

Exchanges:  1 carbohydrate, 1 vegetable, 1 medium-fat meat

Calories:  181; fat:  6 g; cholesterol:  12 mg; carbohydrate:  22 g; fiber:  2; protein:  10 g; sodium:  72 mg

 

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