#MEwx Above freezing, sun and Southwest Pork Packets

Good morning Augusta

This morning we have sunny skies with glorious highs in the upper 30s. Northwest winds around 10 mph with gusts up to 20 mph.

Tonight it will be mostly clear with lows around 10°F. Winds will be light and variable.

The readings from my weather instruments are:

The outdoor temperature is  27.1°F, Humidity is 20% and the Dew Point is -8.5°F. 

The wind direction is North between 4.0 MPH and 5.8 MPH with a Wind chill of 23.5°F.

The Relative pressure is 30.15, the Absolute pressure is 29.95 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 6:02 A.M., Sunset is 5:37 P.M., Moonrise is 7:42 A.M., Moonset is 8:39 P.M. and the moon phase is waxing crescent.

Augusta’s RAW METAR readings are:

METAR KAUG 091153Z AUTO 30005KT 10SM CLR M05/M16 A3019 RMK AO2 SLP229 T10501161 11050 21089 51025

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

So many folks enjoyed yesterday’s Berger and Vegie Packet recipe I’m posting another packet for the kids.

SOUTHWEST PORK PACKETS

4 servings

2 cups uncooked instant rice

1 can (14 ½ oz) chicken broth

1 tbsp Mexican seasoning

1 can (15 oz) whole kernel corn, drained

1 small bell pepper, chopped (½ cup)

4 medium green onions, sliced (¼ cup)

4 pork boneless rib or loin chops, ¾ to 1 inch thick (1 ¼ lbs)

2 tsp Mexican seasoning

Salsa, if desired

Heat oven to 450°. Cut four 18x12-inch sheets of aluminum foil. Spray half of one side of each sheet with cooking spray.  Mix rice, broth and 1 tbsp Mexican seasoning in large bowl; let stand about 5 minutes or until broth is absorbed. Stir in corn, bell pepper and onions.   Sprinkle each pork chop with ½ tsp Mexican seasoning; place in center of sprayed half of foil. Spoon rice mixture over pork. Fold foil over pork and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Place packets on large cookie sheet.  Bake 20 to 25 minutes or until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil. Serve with salsa.