#MEwx Fog, rain, humidity and a chocolate brownie pie recipe

Good morning Augusta

The Red Sox beat the Baltimore Orioles yesterday afternoon 13-7. We’re 67 and 59.

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

This morning we have patchy fog and mostly cloudy with a chance for showers, turning partly sunny with a chance for more showers and thunderstorms this afternoon.

Some thunderstorms may be severe with damaging winds, small hail, and heavy rainfall. Highs in the upper 70s. Light and variable winds. 

Tonight we’ll have partly cloudy skies with a chance for showers and thunderstorms this evening, turning mostly clear after midnight. Some thunderstorms may be severe with damaging winds, small hail, and heavy rainfall. Humid with lows around 60. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 66.6°F, the humidity is 99% and the Dew Point is 66.4°F.

The wind direction is Northwest between 0.0 MPH and 0.0 MPH. 

The Relative pressure is 29.90, the Absolute pressure is 29.70 and falling with a weather graphic indicating rain.

Visibility is 0.2 Miles / 0.4 Kilometers with thick fog out there.

The UV rating is 0 out of 16, Sunrise is 5:46 AM, Sunset is 7:38 PM, Moonrise is 9:49 PM,  Moonset is 9:39 AM  and the moon phase is waning gibbous.

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 191053Z AUTO 13003KT 1/4SM FG VV002 18/18 A2997 RMK AO2 RAE33 SLP146 P0001 T01830183

We received some rain here but it isn’t measurable because it’s so low. 

I want to stick with pies for a few days – might as well make this stuff before the kids have to go back to school, right?

MAMA PAT’S CHOCOLATE BROWNIE PIE

(TV’s Ryan Scott “The Kitchen”)

Ingredients:

1 (9-inch) frozen unbaked piecrust shell

Ryan's Quick Chocolate Ganache, recipe follows

1 cup store-bought brownies, cut into 1/2-inch cubes (2 to 3 brownies) 

1/2 cup store-bought caramel sauce 

1 cup heavy cream 

2 teaspoons instant espresso 

Confectioners' sugar, for dusting

Ryan's Quick Chocolate Ganache:

2 1/2 cups semisweet chocolate chips

1 cup heavy cream 

1 tablespoon light corn syrup 

1 teaspoon vanilla extract 

1/8 teaspoon kosher salt 

Directions:

Preheat the oven to 375 degrees F. Line the piecrust shell with parchment paper, and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes. Remove the pie weights and parchment paper. Return the pie crust to the oven, and bake until lightly browned, about 5 minutes more. Remove to a wire rack, and cool for 30 minutes.

Meanwhile, let the prepared ganache stand at room temperature 30 minutes.

Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Beat the ganache, heavy cream, and espresso with an electric mixer on medium-high speed until fluffy. Using a spatula, spread the ganache mixture evenly over the top of the pie.

Chill the pie, uncovered, for 2 hours. Dust with the confectioners' sugar just before serving.

 

Bonus goodie:

Ryan's Quick Chocolate Ganache:

Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over the chocolate chips, making sure all the chips are submerged. (Do not stir or touch the chocolate mixture.) Cover the bowl with plastic wrap, and let it stand for 5 minutes.

Using a spatula and starting from the bottom of the bowl, gently move the mixture from side to side to begin combining the chocolate with the cream mixture. Gradually and slowly stir from the middle until smooth and blended, 2 to 3 minutes.