#MEwx Less heat, lower humidity and Bananas upside-down cake

Good morning Augusta

The Red Sox finally completed beating the Kansas City Royals yesterday afternoon in the delayed 10th inning 5-4. We’re 68 and 60.

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

This morning we have partly sunny skies with highs in the mid 70s. Northwest winds around 10 mph.

Tonight we’ll have mostly clear conditions with lows in the lower 50s. Northwest winds around 10 mph.

The readings from my weather instruments are:

Our outdoor temperature is 65.1°F, the humidity is 73% and the Dew Point is 56.3°F.

The wind direction is Northwest between 3.6 MPH and 4.9 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 clear skies.

The UV rating is 1 out of 16, Sunrise is 5:51 AM, Sunset is 7:31 PM, Moonrise is 11:38 PM,  Moonset is 1:41 PM  and the moon phase is waning gibbous.

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 231053Z AUTO 30005KT 10SM CLR 17/12 A2991 RMK AO2 SLP125 T01720122

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

As long as we’re making things that are upside-down, try this one.

BANANAS UPSIDE-DOWN CAKE

Serves 8

1 tbsp + 1 tsp light butter, melted

¾ cup Splenda

1 tsp rum extract

2 cups (2 medium) sliced bananas

1 ½ cups all-purpose flour

½ tsp baking soda

¼ cup chopped pecans

¾ cup plain fat-free yogurt

1/3 cup nonfat dry milk powder

½ unsweetened applesauce

2 eggs, slightly beaten or ½ cup egg substitute

1 tsp vanilla extract

1.                  Preheat oven to 350 degrees.   Spray an 8- by-8-inch baking dish with butter-flavored cooking spray. 

2.                  In a medium bowl, combine margarine, ¼ cup Splenda, and rum extract.  Blend in bananas.  Sprinkle mixture evenly into prepared baking dish. 

3.                  In a medium bowl, combine flour, baking soda, remaining ½ cup Splenda, and pecans. 

4.                  In a small bowl, combine yogurt and dry milk powder.  Stir in applesauce, eggs, and vanilla extract.  Add to flour mixture.  Stir until smooth.  Pour batter evenly over banana mixture.

5.                  Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean.  Place baking dish on a wire rack and cool for 10 minutes.  Loosen side with knife.  Place serving plate upside down over and invert cake onto plate.  Cut into 8 servings.

Exchanges:  1 starch; 1 fat; 1 fruit

Calories:  192; fat:  4 gm; protein:  7 gm; carbohydrate:  32gm; sodium:  203; calcium:  91 mg; fiber:  2 gm