#MEwx Hot, muggy with rain possible and a Pineapple upside down cake

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Good morning Augusta

The Red Sox lost to the Phillies again last night 5-2. We’re 67 and 60.

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

This morning we have fog completely burned off with mostly cloudy skies, turning partly sunny with a chance of showers and thunderstorms this afternoon. Some thunderstorms may produce gusty winds this afternoon. Highs in the mid 80s with light and variable winds, becoming west around 10 mph this afternoon.

Tonight we’ll have partly cloudy skies with a chance for showers and thunderstorms this evening. Less humid with lows in the upper 50s. Light and variable winds. 

The readings from my weather instruments are:

Our outdoor temperature is 69.4°F, the humidity is 98% and the Dew Point is 68.9°F.

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

The Relative pressure is 29.76, the Absolute pressure is 29.56 and rising with a weather graphic indicating sun.

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

The UV rating is 1 out of 16, Sunrise is 5:50 AM, Sunset is 7:33 PM, Moonrise is 11:05 PM,  Moonset is 12:36 PM  and the moon phase is waning gibbous.

The RAW METAR reading from Augusta’s airport is:

SPECI KAUG 221019Z AUTO 18003KT 1 3/4SM BR OVC003 19/19 A2980 RMK AO2 VIS 3/4V4 T01940194

We received 0.92 inches of rain here over the past 24 hours.

How about an upside down cake with some pineapple?

PINEAPPLE UPSIDE-DOWN CAKE

Serves 12

 

2 tbsp. margarine

2 tbsp. firmly packed brown sugar

4 slices water-packed canned pineapple, drained

2 maraschino cherries, cut in half

1¼ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

5 tbsp. stick margarine, softened

¼ cup granulated sugar

1 egg

1 tsp. vanilla extract

½ cup low-fat (1%) milk

 

  • Preheat the oven to 350 degrees.
  • In an 8x8-inch baking pan, over low heat, melt 2 tbsp. margarine. 
  • Remove from heat and stir in 2 tbsp. brown sugar.  Place 4 pineapple slices on the sugar mixture, centering the slices closely in the center of the pan so all the pieces are touching.  Place a cherry half in the center of each pineapple slice.
  • In a medium bowl, whisk together 1 ¼ cup flour, 1½ tsp. baking powder, and ½ tsp. salt.
  • In another medium bowl, with an electric mixer at medium speed, beat the 5 tbsp. margarine and ¼ cup sugar until blended, about 1 minute.  Add the egg and 1 tsp. vanilla and continue beating until smooth, about 30 second.  The batter will be thin.
  • Add the flour mixture to the batter in thirds, alternating with ½ cup milk, blending until smooth, 2 minutes.  Spoon the batter on top of the pineapple mixture and spread evenly.
  • Bake until gold brown, about 25-35 minutes.  Unmold by sliding a thin knife around the cake, pressing against the pan.  Invert onto a cake plate.  Serve warm.

 

Exchanges:  1 carbohydrate, 1½ fat

Calories:  148; fat:  7 g; cholesterol:  18 mg; sodium:  231 mg; carbohydrate:  18 g; fiber:  0 g; protein:  2 g

 

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