#MEwx Clearing, warming and Southwest Pork Packets

Good morning Augusta

The Red Sox beat the Colorado Rockies last night 7-4. We’re 71 and 62.

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

This morning we have cloudy skies with a chance for showers, then partly sunny for this afternoon. Highs in the upper 70s with light and variable winds.

Tonight we’ll have partly cloudy skies during evening hours, becoming mostly clear. Lows in the upper 50s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 62.4°F, the humidity is 97% and the Dew Point is 61.5°F.

The wind direction is East Southeast between 3.6 MPH and 4.9 MPH. 

The Relative pressure is 29.75, the Absolute pressure is 29.55 and steady with a weather graphic indicating clouds.

Visibility is 10.0 Miles / 16.1 Kilometers with overcast skies to 300 ft / 91 m.

The UV rating is 0 out of 16, Sunrise is 5:58 AM, Sunset is 7:21 PM, Moonrise is 4:34 AM,  Moonset is 7:18 PM  and the moon phase is Waning crescent.

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 291053Z AUTO 36004KT 10SM OVC003 15/15 A2981 RMK AO2 SLP092 T01500150

We received 1.99 inches of rain here over the past 24 hours.

Let’s shift from Burgers to something that’s easier to eat and make.

SOUTHWEST PORK PACKETS

4 servings

 

2 cups uncooked instant rice

1 can (14 ½ oz) chicken broth

1 tbsp Mexican seasoning

1 can (15 oz) whole kernel corn, drained

1 small bell pepper, chopped (½ cup)

4 medium green onions, sliced (¼ cup)

4 pork boneless rib or loin chops, ¾ to 1 inch thick (1 ¼ lbs)

2 tsp Mexican seasoning

Salsa, if desired

 

Heat oven to 450°. Cut four 18x12-inch sheets of aluminum foil. Spray half of one side of each sheet with cooking spray.  Mix rice, broth and 1 tbsp Mexican seasoning in large bowl; let stand about 5 minutes or until broth is absorbed. Stir in corn, bell pepper and onions.   Sprinkle each pork chop with ½ tsp Mexican seasoning; place in center of sprayed half of foil. Spoon rice mixture over pork. Fold foil over pork and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Place packets on large cookie sheet.  Bake 20 to 25 minutes or until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil. Serve with salsa.