#MEwx Snow, cold temps and it's diet time!

Good morning Augusta

This morning we have snow, then partly sunny with a slight chance for snow this afternoon. Snow accumulation of 2 to 4 inches. Highs in the lower 30s. Light and variable winds.

Tonight we’ll have partly cloudy skies with lows in the lower 20s. Light and variable winds.

The readings from my weather instruments are:

The Wind Chill is 17.2°F, Dew Point is 9.7°F, the humidity is 72%, and the outdoor temp is 17.2°F.

The wind direction is North Northeast between 5.4 MPH and 7.6 MPH.

The Relative pressure is 29.83, the Absolute pressure is 29.63 and falling with a weather graphic indicating snow.

Visibility is 0.8 miles / 1.4 Kilometers with clouds above this snowy mess somewhere.

The UV rating is 0 out of 16, Sunrise is 7:14 A.M., Sunset is 4:12 P.M., Moonrise is 4:54 A.M., Moonset is 2:33 P.M. and the moon phase is waning crescent.

Augusta’s RAW METAR readings are:

SPECI KAUG 031212Z AUTO 34005KT 3/4SM -SN BR VV008 M08/M09 A2991 RMK AO2 P0002 T10831094

We’ve received roughly 2 inches of snow here so far, and it’s still coming down.

Okay folks, you knew this was coming. IF you didn’t eat it between December 25 and January 1, freeze it. Just get it out of sight.

It’s time to start that diet.

Here are 8 easy, everyday diet tips to add to your weight-loss arsenal.

1. Slow down. ...

2. Ditch the top slice of bread. ...

3. Use a smaller plate. ...

4. Eat breakfast. ...

5. Eat water-filled foods. ...

6. Snack on pistachios. ...

7. Increase your fiber intake. ...

8. Divide your plate the right way for healthy, balanced meals.

 

Also, let’s have this for dinner tonight.

Stir-Fried Rainbow Peppers, Eggplant and Tofu

MARTHA ROSE SHULMAN

INGREDIENTS

•           1 pound Asian eggplant

•           1 tablespoon rice wine or dry sherry

•           2 tablespoons hoisin sauce

•           1 teaspoon low-sodium soy sauce

•           2 tablespoons peanut oil, rice bran oil or canola oil

•           ½ pound firm tofu, cut in 1/2-inch squares and drained on paper towels

•           1 tablespoon minced ginger

•           2 fat garlic cloves, minced

•           ½ teaspoon red pepper flakes

•           3 bell peppers of varying colors

•           1 Anaheim pepper

•           Salt to taste

PREPARATION

1.         Preheat the oven to 450 degrees. Cut the eggplant in half lengthwise and score down to but not through the skin. Line a baking sheet with parchment or foil, lightly oil the foil and place the eggplant on it, cut side down. Roast for 15 to 20 minutes, until the skin begins to shrivel. Remove from the oven, allow to cool until you can handle it, and cut in half along the score down the middle of each half, then into 1/2-inch slices

2.         Combine the rice wine or sherry, the hoisin sauce and the soy sauce in a small bowl and set aside

3.         Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the tofu. Let it sit in the pan for about 30 seconds, until it begins to sear, then stir-fry for about 2 minutes, until lightly colored. Transfer to a plate

4.         Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the peppers and eggplant, sprinkle with salt to taste and stir-fry for 2 minutes. Return the tofu to the wok, add the hoisin sauce mixture and stir-fry for another 1 to 2 minutes, until the eggplant is tender and infused with the sauce and the peppers are crisp-tender. Remove from the heat and serve with rice, grains or noodles