#MEwx Foggy, cloudy and possible rain with a devastating Sundae to eat

Good morning Augusta

The Red Sox lost to the Minnesota Twins  last night after 17 innings 4-3. We are now 40 and 35. 

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

This morning it’s foggy, hence the DENSE FOG advisory. We have Areas of fog this morning with partly sunny skies. Highs will be in the lower 70s with light and variable winds, becoming south around 10 mph this afternoon.

 Tonight we’ll have mostly cloudy skies with a chance of showers and patchy drizzle after midnight. Areas of fog after midnight. Lows in the mid 50s. Light and variable winds. 

The readings from my weather instruments are:

Our outdoor temperature is 59.4°F, the humidity is 99% and the Dew Point is 59.2°F.

The wind direction is West Northwest between 1.3 MPH and 2.5 MPH.

The Relative pressure is 29.82, the Absolute pressure is 29.62 and rising with a weather graphic indicating sun.

Visibility is 1.2 Miles / 2.0 Kilometers with really thick sticky fog, and two levels of “mostly cloudy” above it all.

The UV rating is 0 out of 16, Sunrise is 4:54 AM, Sunset is 8:26 PM, Moonrise is 10:27 PM,  Moonset is 6:52 AM  and the moon phase is waning Givvous. 

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

What is below is devastatingly bad for you and your diet. DO NOT make this and eat any of it. Really, it might be cold and sinfully delicious, but don’t make it and definitely don’t eat it! It’s bad, bad, bad for you.

This From the Sept. 13 New York Times of a few years ago.

The composition of this sundae is classic.  There’s ice cream – the flavors of your choice in whatever quantities you want; sauce –homemade hot fudge sauce based on dark chocolate (not chips, please); fresh whipped cream; and two different add-ins, toasted slivered almonds and chopped chocolate bits.  It’s the bits that are the big surprise – they’re bittersweet chocolate and salt, melted together, frozen and then cut into morsels. 

INGREDIENTS

FOR SALTED CHOCOLATE BITS:

·         8 ounces bittersweet chocolate (not chips), finely chopped

·         ¾ teaspoon fleur de sel (or 1/2 teaspoon sea or kosher salt)

FOR HOT-FUDGE SAUCE:

·         6 ounces bittersweet chocolate (not chips), finely chopped

·         ¾ cup heavy cream

·         3 tablespoons light corn syrup

·         2 tablespoons sugar

FOR THE SUNDAE:

·          About 3/4 cup toasted slivered almonds

·         1 pint coffee (or favorite flavor) ice cream

·         1 pint vanilla (or favorite flavor) ice cream

·          Lightly sweetened whipped cream

PREPARATION

1.   To make the bits: Line a pie plate with plastic wrap. Melt the chocolate in a double boiler or on low power in a microwave. Add the salt, stir to blend and then, using a spatula, spread the chocolate on the plastic, making a layer that’s 1/8-inch thick (shape doesn’t matter). Press a piece of plastic wrap against the surface and freeze for at least 45 minutes. When you’re ready to make the sundaes, chop the chocolate into bite-size bits.

2.   To make the sauce: Put the chocolate, cream, corn syrup and sugar in a medium pan over medium-low heat. Cook, stirring constantly, until the chocolate melts and comes to a light simmer, about 5 minutes. Still stirring, let it burble for a minute or two, then scrape it into a heatproof container. Use immediately, or cover and refrigerate until needed.

3.   To make the sundaes: If necessary, warm the fudge sauce in a double boiler, or microwave on low. For each sundae, sprinkle some salted chocolate bits and almonds in the bottom of a bowl, snifter or sundae glass. Top with a scoop or two of coffee ice cream, some hot fudge sauce, almonds and bits. Finish with a scoop or two of vanilla ice cream, fudge sauce, whipped cream, almonds and chocolate bits. Serve immediately with a long spoon.