#MEwx seasonal Temps and a great low-cal meal

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, becoming mostly cloudy. Lows around 12°F. Light and variable winds.

The readings from my weather instruments are:

The Wind Chill is 14°F, Dew Point is 8°F, the humidity is 73%, and the outdoor temp is 14°F.

The wind direction is Northeast between 0.0 MPH and 1.3 MPH.

The Relative pressure is 29.98, the Absolute pressure is 29.68 and rising 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 6:36 A.M., Sunset is 5:10 P.M., Moonrise is 2:48 P.M., Moonset is 5:13 A.M. and the moon phase is Waxing Gibbous.

Augusta’s RAW METAR readings are:

METAR KAUG 171153Z AUTO 29003KT 10SM CLR M10/M15 A3004 RMK AO2 SLP179 T11001150 11072 21106 51021

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

Okay everyone, the follow up Holiday (Valentines Day) to the overindulging  time frame spanning Thanksgiving to Xmas/New Years Holidays is over with now. Time to get back to a serious effort to fit into that favorite swim suit and pair of shorts you want to be seen wearing this summer. It’s back to the diet.

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