#MEwx Slow-snow, a weather advisory in effect and a very tasty Crepe recipe

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Good morning Augusta

This morning we have snow accumulating 3 to 6 inches. Highs around 30. North winds around 10 mph. 

Tonight we’ll have cloudy skies with a chance of snow showers, turning partly cloudy after midnight. Lows in the lower 20s. North winds around 10 mph this evening, becoming light and variable.

The readings from my weather instruments are:

The Wind Chill is 29.3°F, Dew Point is 24.6°F, the humidity is 83%, and the outdoor temp is 29.1°F.

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

The Relative pressure is 29.90, the Absolute pressure is 29.70 and falling with a weather graphic indicating snow.

Visibility is 4.0 miles / 6.5 Kilometers with overcast skies to 3,100 ft / 944 m and it’s snowing.

The UV rating is 0 out of 16, Sunrise is 6:41 A.M., Sunset is 4:07 P.M., Moonrise is 3:08 p.M., Moonset is 3:22 A.M. and the moon phase is Waxing Gibbous.

Augusta’s RAW METAR readings are:

METAR KAUG 201153Z AUTO 34004KT 4SM -SN BR OVC031 M02/M03 A2998 RMK AO2 SNB28 SLP157 P0000 60000 70002 T10221033 11017 21022 58001  | 

We didn’t receive any additional rain/snow here over the past 24 hours, but it’s just now getting started for today.

How about something low-fat and different for breakfast?

BERRY ALMOND CREPES

Serves:  4

2 cups sliced frozen or fresh mixed berries unsweetened

½ cup Splenda

1 cup reduced calorie pancake mix

1 cup water

2 eggs or ½ cup egg substitute

1 (8 oz.) package fat-free cream cheese

1 tsp. almond extract

½ cup whipped topping free

2 tbsp. slivered almonds

  • In a small bowl, combine the 2 cups berries and ¼ cup Splenda and set aside.
  • In a medium bowl, combine 1 cup pancake mix, 2 tbsp. Splenda, 1 cup water, and 2 eggs.  Mix well using a wire whisk until blended. 
  • Heat an 8-inch skillet and lightly spray with butter-flavored cooking spray.
  • Pour ¼ cup batter into hot skillet, immediately tilting pan until batter covers bottom.
  • Cook until edges start to dry and cent is set.  Quickly flip over and lightly brown other side.  Place on a plate and set aside.  Repeat process until all 8 crepes have been prepared.
  • In a medium bowl, stir 1 pkg. Cream cheese with a spoon until soft.  Stir in remaining 2 tbsp. Splenda, 1 tsp. almond extract, and ½ cup whipped topping.
  • Spoon about 2 tbsp. cream cheese mixture on each crepe and roll up.
  • For each serving, place 2 crepes seam side down on a dessert plate, spoon ½ cup berries over crepes, and sprinkle 1½ tsp. almonds over top. 

 

Exchanges:   1½ starch/carbohydrate, 1½ meat, ½ fruit

Calories:  262; fat:  6 g; protein:  18 g; carbohydrate:  34 g; sodium:  764 mg; calcium:  215 mg; fiber:  5 g

 

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