#MEwx cold, seasonal with sun and a "less healthy" recipe.

Good morning Augusta

This morning we have sunny with clouds moving in, a high of 41°F. Winds W at 5 to 10 mph.

Tonight we’ll have clouds with rain later and a low of 31°F. Winds light and variable.

The readings from my weather instruments are:

The Wind Chill is 23.7°F, Dew Point is 8.2°F, the humidity is 51%, and the outdoor temp is 23.7°F.

The wind direction is North between 0.0 MPH and 0.3 MPH.

The Relative pressure is 30.29, the Absolute pressure is 30.09 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies for now.

The UV rating is 1 out of 16, Sunrise is 6:30 A.M., Sunset is 4:15 P.M., Moonrise is 11:00 A.M., Moonset is 8:20 P.M. and the moon phase is waxing crescent.

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

Today is the national Holiday honoring America’s Veterans. Celebrate with:

BAKED CRANBERRY PORK CHOPS

Serves  4

 

4 pork chops (1 ½ pounds)

1 tsp onion powder

1 can (16 oz) jellied cranberry sauce (or you can make your own with Splenda and a bag of cranberries)

2 tbsp light brown sugar

3 tbsp water

1 tsp ginger

1/16 tsp nutmeg

2 cups fresh carrots, cut in julienne strips

1 tsp parsley flakes

 

1.                  Sprinkle chops on both sides with onion powder; set aside.

2.                  In a medium-size saucepan, heat cranberry sauce, brown sugar, 2 tbsp water, ginger and nutmeg until cranberry sauce is melted, about 2 minutes.

3.                   Place carrots in a 2 ½-quart casserole; arrange pork chops over carrots.

4.                  Spoon cranberry sauce mixture evenly over pork chops.

5.                  Cover and bake in preheated 375 degree oven until pork is thoroughly cooked, about 45 minutes.

6.                  Remove chops to a serving plate; scatter carrots over chops.

7.                  Pour sauce remaining in casserole into a medium-size saucepan.

8.                  Combine cornstarch with remaining 1 tbsp water; stir into saucepan and cook, stirring, until sauce is clear and thickened, about 2 minutes.

9.                  Spoon over pork chops; sprinkle with parsley flakes.

 

Exchanges:  meat 1; vegetable ½ ; fruit ½

Calories:  214; fat:  9 gm; saturated fat:  6 gm; cholesterol:  73 mg; sodium:  55 mg; carbohydrate: 0; fiber:  9 gm; protein:  0 gm