#MEwx Fog, cloudy, rain moving in and Sausage 'n Kraute for dinner

Good morning Augusta

The Red Sox didn’t play last night, their next game is in London, England tomorrow against the N.Y. Yankees. We’re still 45 and 37. 

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

This morning it’s partly sunny with Patchy dense fog. We have a slight chance for showers and thunderstorms this afternoon. Visibility one quarter mile or less at times this morning. Highs in the lower 80s. Light and variable winds.

Tonight we’ll have partly cloudy skies this evening, becoming mostly cloudy. Lows in the lower 60s. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 63.3°F, the humidity is 97% and the Dew Point is 62.4°F.

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

The Relative pressure is 30.07, the Absolute pressure is 29.87 and rising with a weather graphic indicating sun.

Visibility is 0.2 Miles / 1.2 Kilometers with clouds  above this soup somewhere.

The UV rating is 0 out of 16, Sunrise is 4:57 AM, Sunset is 8:27 PM, Moonrise is 2:08 AM,  Moonset is 4:00 PM  and the moon phase is waning Crescent. 

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

The meal is bar none one of my sports-watching, must-have meals that has been known to have a positive effect on the team I support. Try it and see.

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.