#MEwx Continued cold, wlightly warming temps and fish or clam chowder

Good morning Augusta

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

Tonight we’ll have mostly clear conditions with  lows around 3°F. Light and variable winds.

The readings from my weather instruments are:

The Wind chill is 7.9°F, Dew Point is -20.3°F, Humidity is 26% and the outdoor temperature is 7.5°F.

The wind direction is North Northwest between 2.7 MPH and 4.3 MPH.

The Relative pressure is 30.06, the Absolute pressure is 29.86 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies so far.

The UV rating is 1 out of 16, Sunrise is 6:18 A.M., Sunset is 5:25 P.M., Moonrise is 2:38 A.M., Moonset is 11:56 A.M. and the moon phase is waning crescent.

Augusta’s RAW METAR readings are:

METAR KAUG 281153Z AUTO 34004KT 10SM SCT075 BKN110 M15/M22 A3012 RMK AO2 SLP206 T11501217 11133 21150 53012

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

Go back and read above in the forecast and read this evening’s expected low temperatures. Make this meal tonight and turn the electric blanket on high.

CLAM OR FISH CHOWDER

1 tsp fat

½ small onion, chopped

1 small potato, sliced

¼ or ½ cup cooked fish (1 or 2 oz) or cooked clams

1 cup milk

salt and pepper

Cook fish or clams in salted water.  Melt fat in saucepan, brown the onion.  Add cooked fish or clams, sliced potato, ½ cup water in which fish or clams were cooked.  Cover and cook for 15 minutes, or until potatoes are tender.  Add milk and seasonings.

1 Serving Equals 1 Fat Exchange and 1 Bread Exchange and 1 Or 2 Meat Exchanges and 1 cup Milk

VI. Miscellaneous: Breads and Hispanic dishes

Note: This is a helpful hint about rising bread dough. When a recipe calls for letting the dough rise, you may notice, as many others do, that the humidity makes the rising process somewhat flexible. IF you’re blind, how do you get around that problem?

We live in a 225 year old colonial house and the kitchen humidity goes up and down like a yoyo daily.

My wife will turn the oven on to 100º or to the lowest temp possible for about 10 minutes or so to generate a dry and warm environment and then turn it off, and place the dough in it to rise for the time period outlined by the recipe. It may not be perfect, but it works by giving you a way to control the humidity where the dough will be rising.