#MEwx Cooler, rainy anbd a recipe for a Beefy Italian Ramen Skillet meal.
This morning we have showers and Cloudy skies. Peeks of sunshine expected later today. High 67°F. Winds N at 5 to 10 mph.
Tonight we’ll have partly cloudy skies with clouds overnight. Low 48°F. Winds light and variable.
The readings from my weather instruments are:
The Dew Point is 48.2°F, the humidity is 99%, and the outdoor temp is 48.4°F.
The wind direction is North Northeast between 6.7 MPH and 9.8 MPH.
The Relative pressure is 29.85, the Absolute pressure is 29.65 and steady with a weather graphic indicating clouds.
Visibility is 10.0 miles / 16.1 Kilometers with overcast skies to 400 feet.
The UV rating is 0 out of 16, Sunrise is 6:39 a.m. Sunset is 6:16 p.m., Moonrise is xx:xx a.m., Moonset is 3:15 p.m. and the moon phase is in it’s last quarter being 38% illuminated.
We received 0.64 inches of rain here over the past 24 hours.
This meal is one of those “quick ‘n dirty” meals for when you’re pressed for time and it’s cold outdoors.
BEEFY ITALIAN RAMEN SKILLET
4 servings
2 packages (3 oz each) beef-flavor ramen noodle soup mix
1 lb ground beef
24 slices pepperoni (1 to 1¼ inches in diameter)
1 can (14½ oz) diced tomatoes with basil, garlic and oregano, undrained
1 cup water
1 small green bell pepper, cut into ¼-inch pieces
1 cup shredded mozzarella cheese
Break blocks of noodles in half (reserve one seasoning packet; discard second packet); set aside. Cook beef and pepperoni in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir tomatoes, water and reserved seasoning packet into beef mixture. Heat to boiling. Stir in noodles and bell pepper. Cook 3 to 5 minutes, stirring occasionally, until noodles are tender. Sprinkle cheese on noodle mixture in ring around edge of skillet. Cover and let stand about 5 minutes or until cheese is melted.
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