#MEwx Cold, dry and a crash hot potato W/salmon hash and Black forest bars recipes for dessert

Good morning Augusta

This morning we have mostly sunny skies with highs in the lower 20s. Light and variable winds, becoming northwest around 10 mph this afternoon.

Tonight we'll have partly cloudy skies, becoming mostly clear with lows around 7 °F above zero. Light and variable winds.

The readings from my weather instruments are:

The Wind Chill is 6.1°F, Dew Point is -8.7°F, the humidity is 50%, and the outdoor temp is 6.1°F.

The wind direction is North Northwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 30.30, the Absolute pressure is 30.10 and steady with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

The UV rating is 1 out of 16, Sunrise is 7:02 A.M., Sunset is 3:59 P.M., Moonrise is 8:01 A.M., Moonset is 5:20 p.M. and we have a NEW MOON being 1% illuminated.

Augusta's RAW METAR readings are:

METAR KAUG 081153Z AUTO 32005KT 10SM CLR M13/M19 A3036 RMK AO2 SLP288 T11331189 11106 21139 53006  | 

We didn't receive any rain or snow here over the past 24 hours.

With the weather being colder during the run-up to Christmas I suggest you make something that will provide the calories and carbs to burn off to keep warm while outside in the cold.

CRASH HOT POTATOES and CRASH HOT POTATOES WITH SALMON HASH

Small yellow potatoes

Butter

Salt and pepper

If you're going to add in the salmon, you'll also need:

a pouch of salmon (or a can, whatever you have), sprinkle with any seasonings you prefer, and some more butter if you want.  I use a blend of onion/pepper/salt/garlic/lemon.  Dill would be tasty too.

To make the potatoes:

Boil potatoes in water until fork tender.  Drain.  Place potatoes on a baking sheet covered with foil.  Slightly crush each potato with a masher, fork, whatever to break them up slightly.  Put a pat of butter (or margarine) on each potato and season with salt and pepper. 

Bake at 475⁰ for about 12 minutes or until crispy. 

Options:  use olive oil instead of butter; top with grated cheese and/or sour cream.

To make the Salmon Hash:

Make potatoes as above.  After baking, scoop into a skillet, and break them up a little more with a spatula.  Add a pouch of salmon (or a can, whatever you have), sprinkle with any seasonings you prefer, and more butter if you want.  I use a blend of onion/pepper/salt/garlic/lemon.  Dill would be tasty, too.

Put skillet on low heat until it is all hot.  If you leave it in the skillet too long it will dry out.

Cooks Note: feel free to be flexible with this recipe – you can use any potatoes you have handy.  You can cut large ones into chunks and use that if you don't have any small ones.

 

Desert:

There is nothing low-fat or cholesterol-free about this dessert:

BLACK FOREST BARS

16 oz sour cherries; pitted

8 oz no-sugar chocolate cake mix

2 tbsp SUGAR REPLACEMENT

Drain cherries very well.  Combine cake mix, cherries and sugar replacement in mixing bowl.  Stir to blend thoroughly.  Spread batter in well-greased 9-inch pan.  Bake at 375 degrees for 20-25 minutes.  Cut into 1 X 1 1/2 bars.

Food Exchange per serving: ¼ STARCH/BREAD EXCHANGE

Diabetic Exchanges: One serving (prepared with sugar free ice cream and sugar substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit; also, 183 calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm protein, 4 gm fat.