#MEwx Sun, rain later tonight and Slow cooker chicken and sausage

Good morning Augusta

The Red Sox beat the Chicago White Sox last night 6-5. We are now 43 and 37. 

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

This morning it’s partly sunny, turning cloudy with showers likely this afternoon. Highs in the upper 60s. Light and variable winds.

Tonight we’ll have showers with a chance for thunderstorms this evening, then showers and Patchy fog after midnight. Lows in the mid 50s. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 64.8°F, the humidity is 63% and the Dew Point is 52.0°F.

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

The Relative pressure is 29.91, the Absolute pressure is 29.71 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with bright and sunny skies for the time being.

The UV rating is 1 out of 16, Sunrise is 4:56 AM, Sunset is 8:27 PM, Moonrise is 12:55 AM,  Moonset is 12:50 AM  and the moon phase is waning Gibbous. 

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

Lately the weather has been warm or even hot during the day, but gets down to the 50’s at night. Let’s try a slow cooker recipe that everyone will enjoy that will be ready to eat when the temperature starts to go down.

Knock Your Socks Off Slow Cooker Chicken and Sausage

Ingredients:

1 1/2 lbs boneless skinless chicken breasts

1 package andoulle sausage (Or you can use smoked sausage, kielbasa, use what you like most)

1 8 oz package cream cheese, room temperature

1 cup chicken stock

1/2 cup white wine (you can also sub this with beer or chicken stock)

3 cloves of garlic minced

1 small yellow onion diced

2 tbs grainy mustard

1/2 tsp salt

scallions for garnish

serve over white rice or buttered noodles

Directions:

In a mixing bowl whip cream cheese with chicken stock, salt, garlic, mustard and wine until incorporated.

Place, chicken and sausage in the bottom of your crock pot. Place onions on top.

Pour cream cheese mixture over the top.

Cover and place on high for 4 hours or low for 5-6 hours, checking it occasionally to make sure it's not thickening too much. If it is, add more chicken stock or wine.

When you are ready to serve, you can place the meal in a baking dish and pop it under the broiler for a couple of minutes for some extra color. (this is optional, but I highly recommend it!)

Salt and pepper to taste, serve over rice, quinoa, or pasta.