#MEwx Colder, rain/snow coming and fish chowder for dinner

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Good morning Augusta

This morning we have mostly cloudy with a slight chance of snow showers, then a chance of snow or rain showers this afternoon. Highs in the mid 30s. Southeast winds around 10 mph.

Tonight we’ll have Cloudy skies with a chance of snow or rain showers, then partly cloudy after midnight. Lows around 11°F. Southwest winds around 10 mph,

becoming light and variable.

The readings from my weather instruments are:

The Wind Chill is 10.8°F, Dew Point is -1.1°F, the humidity is 58%, and the outdoor temp is 10.8°F.

The wind direction is North Northwest between 5.8 MPH and 7.9 MPH.

The Relative pressure is 30.04, the Absolute pressure is 29.94 and falling with a weather graphic indicating rain/snow.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies for the time being.

The UV rating is 1 out of 16, Sunrise is 7:02 A.M., Sunset is 4:41 P.M., Moonrise is xx:xx P.M., Moonset is 10:56 A.M. and the moon phase is waning gibbous.

Augusta’s RAW METAR readings are:

METAR KAUG 271153Z AUTO 35006KT 10SM CLR M13/M15 A3024 RMK AO2 SLP247 T11281150 11094 21128 58009

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

I’ve been hearing from folks that I’ve posted so many chicken recipes that they’re growing feathers. So, for the next week I’m shifting from feathers to fins. C’mon, fish is good for you.

FRESH FISH CHOWDER

Serves:  6

You can use almost any fish in this chowder—we suggest halibut.

2 tbsp. olive oil

1 large garlic clove, minced

1 small onion, chopped

1 large green pepper, chopped

1 lb. crushed tomatoes

1 tbsp. tomato paste

½ tsp. dried basil

½ tsp. dried oregano

¼ cup dry red wine or white grape juice

Dash of salt and pepper

½ cup uncooked white rice

½ lb. fresh halibut, cubed

2 tbsp. chopped parsley

  • Heat the olive oil in a 3-quart saucepan. 
  • Add garlic, onion, and green pepper; sauté for 10 minutes over low heat until vegetables are tender.
  • Add the tomatoes, 1 tbsp. tomato paste, ½ tsp. basil, ½ tsp. oregano, ¼ cup dry red wine, dash of salt and a dash of pepper.
  • Let simmer for 15 minutes.  Add the rice and continue to cook for 15 minutes.
  • Add the halibut and cook for about 5 to 7 minutes until fish is cooked through.  Garnish stew with chopped parsley and serve.

Exchanges:  1 carbohydrate, 1 vegetable, 1 medium-fat meat

Calories:  181; fat:  6 g; cholesterol:  12 mg; carbohydrate:  22 g; fiber:  2; protein:  10 g; sodium:  72 mg

 

 

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