#MEwx Overcast, warm, rain and Pecan Butter Fudge

Good morning Augusta

The Boston Red Sox lost to the Houston Astros last night 4-3. We are now 27 and 25. 

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

This morning we have mostly cloudy skies with a chance of showers this morning, then showers and thunderstorms likely this afternoon. Some thunderstorms may produce gusty winds and small hail this afternoon. Highs in the lower 70s. South winds around 10 mph, becoming west with gusts up to 20 mph this afternoon.

Tonight we’ll have partly cloudy skies this evening, then becoming mostly clear. Lows in the lower 50s. Northwest winds around 10 mph with gusts up to 20 mph this evening,

becoming light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 52.9°F, the humidity is 97% and the Dew Point is 52.2°F.

The wind direction is West between 0.1 MPH and 0.3 MPH.

The Relative pressure is 29.77, the Absolute pressure is 29.57 and falling with a weather graphic indicating rain.

Visibility is 10.0 Miles / 16.1 Kilometers with overcast skies and rain.

We received 0.19 inches of rain here over the past 24 hours so far.

Since I love Pecans and Chocolate so much, I thought I’d post this recipe too.

PECAN BUTTER FUDGE

By: Judith Olney (Yes, It’s Chocolate)

INGREDIENTS:

3 tablespoons unsalted butter

½ cup heavy cream

2 ½ cups granulated sugar

6 tablespoons cocoa powder

Pinch salt

1 teaspoon vanilla

2/3 cup pecans, broken roughly in half

1.      Butter a 9 or 10 inch square baking pan.

2.      Place the butter and cream in a saucepan over very low heat and stir until the butter has melted.

3.      Add the sugar, cocoa, and salt, and stir continuously until the mixture comes to a slow, rolling boil, then time the fudge for 8 minutes.  Stir occasionally and briefly while the fudge cooks.  Have a cup of cold water ready, and at the end of 8 minutes, drop a bit of fudge into the water.  It should form a medium-firm ball.  If too soft, continue cooking for another 2 minutes.  DO NOT OVERCOOK.

4.      Remove fudge from the heat and stir in the vanilla and pecans.  Continue beating the fudge until it has thickened to the consistency of sluggish molasses, the quickly turn into the buttered pan while still pourable.  The fudge should be glossy.  Chill until firm, cut into squares and serve.