#MEwx Sun coming out and rising temps, plus chocolate dessert salami

Good morning Augusta

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

This morning we have clouds and a chance for snow showers, turning partly sunny this afternoon. Highs in the mid 40s. Northwest winds 20 to 25 mph with gusts up to 40 mph. 

Tonight it will be mostly clear with lows in the mid 20s. Northwest winds 15 to 20 mph. Gusts up to 35 mph this evening.

The readings from my weather instruments are:

The outdoor temperature is 38.8°F, the humidity is 71% and the Dew Point is 30.2°F.

The wind direction is North between 5.8 MPH and 7.3 MPH with a Wind chill of 32.7°F.

The Relative pressure is 29.11, the Absolute pressure is 28.91 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with overcast skies to 6,000 ft / 1,828 m.

The UV rating is 0 out of 16, Sunrise is 6:37 A.M., Sunset is 6:54 P.M., Moonrise is 10:13 P.M., Moonset is 8:21 A.M. and the moon phase is Waning Gibbous being 92% illuminated.

Augusta’s RAW METAR readings are:

METAR KAUG 231053Z AUTO 32010G18KT 10SM OVC060 02/M01 A2918 RMK AO2 SLP883 T00221011

We had 1.94 inches of rain/snow over the past 24 hours.

With crumby weekend weather I suggest you get the kids to help you make this dessert. Hey, they have to learn how to make SOMETHING right?

CHOCOLATE DESSERT SALAMI

Giada De Laurentiis

Ingredients

1/2 cup slivered almonds (2 1/2 ounces)

1/2 cup chopped walnuts (2 1/2 ounces)

Two 5 inch long plain biscotti, coarsely crushed

6 tablespoons (3/4 stick) unsalted butter, cut into 1/2inch pieces, at room temperature

One 12 ounce bag semisweet chocolate chips, such as Ghirardelli

1/4 cup brewed coffee

·         1 teaspoon grated orange zest (about 1/2 medium orange)

·         1/2 cup confectioners' sugar

Directions

Position a rack in the center of the oven and preheat the oven to 350 degrees F.

Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Cool completely.

Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the coffee until smooth. Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.

Divide the chocolate mixture in half. Place half of the mixture in the center of an 18 inch long piece of plastic wrap. Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour.

Spread the confectioners' sugar on a dinner plate. Remove the plastic wrap from the logs, then roll them in the sugar until coated. Using a pastry brush, brush away the excess sugar. Let the logs sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into ½ inch thick slices and serve.

Cook's Note: The dessert can be frozen for up to 1 month. Thaw at room temperature for 25 minutes before slicing.