#MEwx cooler, slight chance for rain and a chocolate cherry cream pie.

Good morning Augusta

The Red Sox beat the Tampa Bay Rays last night 54. We are now 56 and 46.

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

This morning we have partly sunny skies with expected highs in the upper 70s and Light and variable winds.

Tonight we’ll have mostly clear conditions with lows in the mid 50s. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 63.0°F, the humidity is 99% and the Dew Point is 62.8°F.

The wind direction is North between 0.0 MPH and 0.3 MPH. 

The Relative pressure is 29.86, the Absolute pressure is 29.66 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with overcast skies to partly cloudy skies.

The UV rating is 0 out of 16, Sunrise is 5:17 AM, Sunset is 8:13 PM, Moonrise is x:xx PM,  Moonset is 12:41 PM  and the moon phase is Waning Gibbous. 

We received 0.04 inches of  rain here over the past 24 hours and it isn’t done yet.

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 241053Z AUTO 32003KT 10SM CLR 16/16 A2993 RMK AO2 SLP134 T01610156 $

It’s berry season. Our Cherry tree is full of ripe cherries and we got most of them picked before the birds ate them. So, go get some off of your tree or at the store and make one of these for dessert tonight.

CHOCOLATE CHERRY CREAM PIE

Serves 8

1 (4 serving) package sugar-free chocolate cook-and serve pudding mix

1 (4 serving) package sugar-free cherry gelatin

1 ½ cups water

1 (16 –ounce) can tart red cherries, packed in water, undrained

1 tsp almond extract

1 chocolate piecrust

1 (4 serving) package sugar-free instant chocolate pudding mix

2/3 cup nonfat dry milk powder

½ Cool Whip free

2 tbsp slivered almonds

In a medium saucepan, combine dry cook-and-serve pudding mix, dry gelatin, and ½ cup water.  Stir in undrained cherries.  Cook over medium heat until mixture thickens and starts to boil, stirring often, being careful not to crush cherries.  Remove from heat.  Stir in almond extract.  Place saucepan on a wire rack and let set for 5 minutes.  Spoon cherry mixture into piecrust.  Refrigerate for at least 30 minutes.  Meanwhile, in a large bowl, combine dry instant pudding, dry milk powder, and remaining 1 cup water.  Mix well using a wire whisk.  Blend in Cool Whip Free.  Spread pudding mixture evenly for cherry filling.  Evenly sprinkle almonds over top.  Refrigerate for at least 1 hour.  Cut into 8 slices.

Calories:  206; fat:  6 gm; protein:  5 gm; carbohydrate:  33 gm; fiber:  1 gm; sodium:  385 mg; calcium: 81 mg;