#MEwx Clouds, sun later and a grilled sirloin or chicken salad

Good morning Augusta

The Red Sox lost to the Chicago White Sox yesterday afternoon 8-7. We are now 45 and 37. 

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

This morning it’s mostly cloudy, turning partly sunny. Areas of fog in the morning with highs in the mid 70s. Light and variable winds.

Tonight we’ll have partly cloudy skies with lows in the upper 50s. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 62.4°F, the humidity is 92% and the Dew Point is 60.1°F.

The wind direction is South Southwest between 0.1 MPH and 0.3 MPH.

The Relative pressure is 30.06, the Absolute pressure is 29.76 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with mostly cloudy skies to 6,000 ft / 1,828 m. and mostly cloudy to 7,500 ft / 2,286 m.

The UV rating is 0 out of 16, Sunrise is 4:56 AM, Sunset is 8:27 PM, Moonrise is 1:42 AM,  Moonset is 2:55 AM  and the moon phase is waning Gibbous. 

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

Okay, time to backslide into salads and eat healthy. Break out that BBQ grill.

Grilled Sirloin or Chicken Salad

Serves 4

 

 

1         tablespoon  chili powder

2          teaspoons  dried oregano

1           teaspoon  dried thyme

1/2      teaspoon  salt

1/2      teaspoon  onion powder

     1/2      teaspoon  garlic powder

     1/4      teaspoon  black pepper

  1              pound  sirloin steak, trimmed (or chicken breasts) -- lean, boneless

8               cups  spring blend salad greens

1 1/2           cups  red bell pepper -- in strips

1                cup  red onion slices

1         tablespoon  fresh parsley -- chopped

1         tablespoon  red wine vinegar

1           teaspoon  olive oil

1           teaspoon  fresh lemon juice

1        8.75 oz can  whole kernel corn -- drained and rinsed

 

Combine first 7 ingredients; rub over all sides of steak or chicken. 

Heat a nonstick grill pan over medium-high heat.

Add meat; cook 5 minutes on each side for steak; grill chicken until juices

are clear; or until desired degree of doneness.  Cut into slices.

 

While meat cooks, combine salad greens and remaining ingredients in a large

bowl; toss well to coat.  Top with grilled steak or chicken.

 

 

Per Serving (excluding unknown items): 49 Calories; 2g Fat (27.5% calories

from fat); 1g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

289mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates.