#MEwx Disapating rain, slightly warmer with sun moving in and another delicious, nutricious meal recipe
This morning we have clouds with sun later today. High 46°F. Winds NW at 10 to 15 mph.
Tonight we’ll have partly cloudy skies with a low of 31°F. WNW winds at 5 to 10 mph.
The readings from my weather instruments are:
The Wind Chill is 39.4°F, Dew Point is 35.8°F, the humidity is 87%, and the outdoor temp is 39.4°F.
The wind direction is West Southwest between 0.0 MPH and 0.3 MPH.
The Relative pressure is 29.67, the Absolute pressure is 29.47 and rising with a weather graphic indicating clouds.
Visibility is 10.0 miles / 16.1 Kilometers with overcast skies to 6,000 feet.
The UV rating is 0 out of 16, Sunrise is 7:13 A.M., Sunset is 5:31 P.M., Moonrise is 10:47 P.M., Moonset is 1:13 P.M. and the moon phase is Waning Gibbous being 64% Illuminated.
We received 0.72 inches of rain here over the past 24 hours.
Here’s another fish dish, well – Lobster is a sort of fish isn’t it? I mean crustations that live in the water…
LOBSTER AND VEGETABLE STEW
Serves: 8—1 cup
1 medium onion, chopped
1 tsp. vegetable oil
28-oz can whole tomatoes
2 medium potatoes, peeled and diced
½ tsp. basil
¼ tsp. pepper
½ tsp. sugar
1½ lb. Or frozen lobster meat in bit-size pieces
16 oz. frozen mixed vegetables
· Sauté onion in oil until tender in a 4-quart saucepan. Stir in can of tomatoes. Add 2 potatoes, ½ tsp. basil, ¼ tsp. pepper, ½ tsp. Splenda and cook over high heat until boiling.
· Reduce heat to low, cover and simmer for another 15 minutes or until potatoes are tender. Stir occasionally.
· Meanwhile, flake lobster meat into bite-size pieces. Add lobster and frozen vegetables to tomato mixture, and heat just until boiling. Reduce heat to low, cover, and simmer for 8 minutes or until vegetables and lobster are tender when tested with a fork.
Exchanges: 2 lean meat, 1 ½ vegetables
Calories: 125; fat: 2 g; protein: 18 g; carbohydrates: 10 g; fiber: 3 g; cholesterol: 81 mg; sodium: 279 mg
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