#MEwx Warming, more melting and baked Peach Custard pie

Good morning Augusta

The Boston Red Sox defeated the Toronto Blue Jays last night 7-6. We are now 4 and 9.

A direct, real-time feed from my personal weather station is available for you here.

This morning we have mostly cloudy skies with highs in the upper 40s. Light and variable winds will become south around 10 mph this afternoon.

Tonight we’ll have rain showers with patchy fog after midnight. Lows in the upper 30s. South winds around 10 mph.

The readings from my weather instruments are:

The outdoor temperature is 35.6°F, the humidity is 69% and the Dew Point is 26.4°F.

The wind direction is North Northwest between 0.0 MPH and 0.2 MPH and a Wind chill of  35.6°F.

The Relative pressure is 30.26, the Absolute pressure is 30.06 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with mostly cloudy skies to 9,500 ft / 2,895 m.

The UV rating is 0 out of 16, Sunrise is 6:001 A.M., Sunset is 7:19 P.M., Moonrise is 1:14 A.M., Moonset is 1:55 A.M. and the moon phase is waxing crescent.

Augusta’s RAW METAR readings are:

METAR KAUG 121053Z AUTO 00000KT 10SM BKN095 01/M03 A3033 RMK AO2 SLP274 T00061033

We didn’t receive any additional rain or snow overnight, but the melting is definitely ongoing. Yesterday’s snow melt was 0.22 inches.

Let’s have another pie dessert with peaches in it. This one is wonderful.

BAKED PEACH CUSTARD ALMOND PIE

8 servings

1 Pillsbury refrigerated unbaked 9-inch piecrust

3 cups (6 medium) peeled and sliced fresh peaches

½ cup Splenda Granular

6 tbsp all-purpose flour

½ tsp ground nutmeg

2/3 Nonfat dry milk powder

1 cup water

¼ cup sliced blanched almonds

 

Preheat oven to 350 degrees.  Place piecrust in a 9-inch pie plate.  Flute edges and prick bottom and sides with tines of a fork.  Bake 9 to 11 minutes or until lightly browned.  Place pie plate on a wire rack and allow to cool completely.  Evenly arrange peaches in piecrust.  In a small bowl, combine Splenda, flour, nutmeg, and dry milk powder.  Add water.  Mix well to combine.  Spread mixture evenly over peaches.  Sprinkle almonds evenly over top.  Bake for 50 to 60 minutes or until filling is set.  Place pie plate on a wire rack and allow to cool completely.  Cut into 8 servings.

Exchanges:  1 starch/carbohydrate   1 fruit   1 fat

225 calories   9 gm fat   4 gm protein  32 gm carbohydrate   135 sodium  87 mg calcium   2 gm fiber