#MEwx above freezing, sun and baked alaska tonight

Good morning Augusta

My Personal Weather Station in  Augusta’s North end is reporting conditions in real time here for your convenience.

This morning we have mostly sunny skies with highs in the upper 30s. Light and variable winds, becoming west around 10 mph this afternoon.

Tonight it will be mostly clear with lows around 13 °F and light, variable winds.

The readings from my weather instruments are:

The outdoor temperature is  20.8°F, Humidity is 31% and the Dew Point is -5.1°F. 

The wind direction is Northwest between 4.3 MPH and 7.8 MPH with a Wind chill of 14.5°F.

The Relative pressure is 30.27, the Absolute pressure is 30.06 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 6:44 A.M., Sunset is 6:49 P.M., Moonrise is 5:11 P.M., Moonset is 6:15 A.M. and the moon phase is waxing gibbous being 96% illuminated.

Augusta’s RAW METAR readings are:

METAR KAUG 191053Z AUTO 34007KT 10SM CLR M07/M15 A3031 RMK AO2 SLP271 T10721150

We didn’t have any rain or snow, and only minimal melting here in the past 24 hours.

Since you probably have some leftover Jambalaya from yesterday’s posted recipe, you’ll need this for dessert.

BAKED ALASKA, regular or DIABETIC STYLE

sugar-free chocolate cookies or rounds of regular chocolate cake for the base

sugar-free or regular vanilla ice cream

egg whites (or the commercial kind IF it says okay to use for meringue)

Sugar or sugar substitute okay to use for baking (like Splenda)

Six eggs or equivalent in egg substitute: Whip for about a minute and a half until the consistency of whipped cream.  Add about one half or three quarters cup of sugar/sugar substitute and continue whipping.  When the texture has reached that of a wet, marshmallow consistency, it is done.

Two choices:  You can bake a cake and cut out 4 inch rounds to act as bases for the ice cream, or use the afore-mentioned sugar free cookies.  Put a large, rounded scoop of ice cream or frozen yogurt on it, Cover with meringue.  Place on a cookie sheet and put into freezer for about an hour.  Just before serving – pull them out of the freezer and place into a pre-heated oven at 400 degrees for 3 minutes.  Remove from oven, place on dessert plates, and cover with hot fudge sauce.