#MEwx Cold, some clouds with Chicken Divan and Pumpkiin Nog

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Good morning Augusta

This morning we have mostly sunny skies with highs in the upper 20s. Light and variable winds.

Tonight we’ll have partly cloudy conditions with lows around 13°F. Winds will be light and variable.

The readings from my weather instruments are:

The Wind Chill is 14.7°F, Dew Point is 7.0°F, the humidity is 71%, and the outdoor temp is 14.7°F.

The wind direction is West Southwest between 0.0 MPH and 0.3 MPH.

The Relative pressure is 30.01, the Absolute pressure is 29.81 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with

The UV rating is 0 out of 16, Sunrise is 6:59 A.M., Sunset is 4:00 P.M., Moonrise is 4:55 A.M., Moonset is 3:20 p.M. and the moon phase is Waning crescent being 3% illuminated.

Augusta’s RAW METAR readings are:

METAR KAUG 051153Z AUTO 00000KT 10SM FEW039 M08/M12 A3007 RMK AO2 SLP189 T10831122 11067 21089 53008  | 

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

Note that this recipe has the flexibility to be done with “cooked turkey” in place of “cooked chicken.” If you look at the ingreidients and directions your up-and-coming teen can handle this one easier thn he or she thinks. Just keep an eye on them and coach them accordingly.

CHICKEN DIVAN

Makes 3 to 4 servings

1 package (10 oz) frozen asparagus or broccoli spears, cooked and drained

3 to 4 servings sliced cooked chicken or turkey

1 can (10 ¾ oz) condensed cream of celery, chicken, or mushroom soup

1/3 cup milk

½ cup shredded Cheddar cheese or 2 slices cut in 1-inch strips

Arrange cooked asparagus or broccoli in a shallow baking dish (10”x6”x2”); top with sliced chicken.  Blend soup and milk; pour over all; top with cheese.  Bake at 450 F. until hot – about 15 minutes. 

Nutritional values:  Per Serving (excluding unknown items): 385 Calories; 26g Fat (60.7% calories from fat); 29g Protein; 9g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 759mg Sodium.  Exchanges: 3 ½ Lean Meat; 1 ½ Vegetable; 0 Non-Fat Milk; 3 Fat.

 

And for dessert:

Pumpkin Nog (Note: if the kids are making this keep the Rum out of it!)

Ingredients:

1 can (15 ounces) canned pumpkin
1 can (12 ounces) evaporated milk
2 tbsp. honey
1 tsp. ground cinnamon
1 pint vanilla ice cream
2 to 3 tablespoons rum (optional)
Ground nutmeg

Directions:

Place pumpkin, evaporated milk, honey, and cinnamon in blender. Blend until smooth. Add ice cream (and rum, if desired). Blend again until smooth. Sprinkle with nutmeg.

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