#MEwx Fog, rain and Baked Alaska for dessert

Good morning Augusta

The Red Sox beat the Minnesota Twins  last night 9-4. We are now 41 and 35. 

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

We’re under a Dense fog Advisory until 9 this morning, but it’s clear here.

This morning it’s cloudy with a chance for thunderstorms, then showers likely this afternoon. Areas of fog this morning with patchy fog

this afternoon. Highs in the lower 60s. Light and variable winds.

Tonight we’ll have rain with lows in the mid 50s. Light and variable winds, becoming north around 10 mph after midnight.

The readings from my weather instruments are:

Our outdoor temperature is 59.9°F, the humidity is 99% and the Dew Point is 59.7°F.

The wind direction is West between 0.1 MPH and 0.5 MPH.

The Relative pressure is 29.69, the Absolute pressure is 29.49 and falling with a weather graphic indicating rain.

Visibility is 10.0 Miles / 16.1 Kilometers with mostly cloudy skies to 6,000 ft / 1,828 m and mostly cloudy to 7500 ft / 2,286 m.

The UV rating is 0 out of 16, Sunrise is 4:54 AM, Sunset is 8:26 PM, Moonrise is 11:06 PM,  Moonset is 7:49 AM  and the moon phase is waning Gibbous. 

The RAW METAR readings at the airport in Augusta are:

The airport at Augusta isn’t reporting any METAR readings this morning. It is not know if they will resume reporting METAR.

We received 0.01 inches of rain here over the past 24 hours.

Today’s recipe post is something many have heard of, but amazingly, not many people have made.

BAKED ALASKA, regular or DIABETIC STYLE

sugar-free cookies for the base

sugar-free ice cream

egg whites (or the commercial kind IF it says okay to use for meringue)

sugar substitute okay to use for baking (like Splenda)

Six eggs or equivalent in egg substitute: Whip for about a minute and a half until the consistency of whipped cream.  Add about one half or three quarters cup of sugar substitute and continue whipping.  When the texture has reached that of a wet, marshmallow consistency, it is done.

Two choices:  You can bake a cake and cut out 4 inch rounds to act as bases for the ice cream, or use sugar free cookies.  Put a large, rounded scoop of ice cream or frozen yogurt on it, Cover with meringue.  Place on a cookie sheet and put into freezer for about an hour.  Just before serving – pull them out of the freezer and place into a pre-heated oven at 400 degrees for 3 minutes.  Remove from oven, place on dessert plates, and cover with hot fudge sauce.