#MEwx Temps above freezing again, more melting and a great game-time "Sausage 'N Kraut" meal

Good morning Augusta

This morning we have mostly cloudy skies, becoming partly sunny. Patchy fog this morning. Highs in the mid 40s. Light and variable winds.

Tonight it will be mostly cloudy with lows in the mid 30s. Light and variable winds.

The readings from my weather instruments are:

The outdoor temperature is  30.9°F, Humidity is 96% and the Dew Point is 29.8°F. 

The wind direction is West Southwest between 0.0 MPH and 0.2 MPH with a Wind chill of 30.9°F.

The Relative pressure is 30.23, the Absolute pressure is 30.03 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 6:53 A.M., Sunset is 6:43 P.M., Moonrise is 11:29 A.M., Moonset is 1:59 A.M. and the moon phase is waxing crescent.

Augusta’s RAW METAR readings are:

SPECI KAUG 141100Z AUTO 23004KT 1/4SM FZFG VV002 M02/M02 A3029 RMK AO2 T10171017 $

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

There’s a Red Sox game today at 1:05, so make this for lunch, sit down to eat it  and enjoy the game.

Sausage ‘n Kraute

Serves 8

 

1         tablespoon  olive oil

1              pound  sauerkraut -- rinsed and drained

2                     onions -- thinly sliced

1           teaspoon  caraway seeds

1              pound  turkey kielbasa -- low fat

10            ounces  refrigerated pizza crust dough

1/4           cup  honey mustard

 

In a  large nonstick skillet heat the oil.  Add the sauerkraut, onions,

caraway seeds and a 1/2 cup of water; cook, covered, until the liquid

evaporates and the sauerkraut and onions are very tender, about 15 minutes.

Remove from the heat and cool completely.

 

Preheat the oven to 400 degrees. Cut the kielbasa into 2 (8-inch) lengths,

then cut the pizza dough in half. On a lightly floured surface, roll out each

half of dough into a rectangle about 2 inches longer than the kielbasa and

wide enough to wrap around it. Spoon 1/2 of the sauerkraut mixture down the

center of each piece of dough, then place a kielbasa half on the sauerkraut.

Fold up the dough to enclose the kielbasa completely, pinching the edges to

seal. Transfer to an ungreased baking sheet. Bake until golden, 15 to 20 minutes.

Cut into slices; serve warm or at room temperature, with honey

mustard on the side.

 

 

Per Serving (excluding unknown items): 208 Calories; 7g Fat (29.1% calories

from fat); 14g Protein; 23g Carbohydrate; 2g Dietary Fiber; 56mg

Cholesterol; 1221mg Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1

Vegetable; 1/2 Fat.