#MEwx cool, sunny and Mexican Bake for dinner

Good morning Augusta

The last game of the season for the Red Sox  was a win against the Baltimore Orioles yesterday afternoon 5-4. We ended the season 84 and 78. Okay, NOW you can say: “Just wait ‘til next season!”

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

This morning it’s mostly sunny with highs in the upper 50s. Light and variable winds.

Tonight we’ll have partly cloudy with lows in the mid 40s. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 42.4°F, the humidity is 80% and the Dew Point is 36.7°F.

The wind direction is Northeast between 0.9 MPH and 2.5 MPH. 

The Relative pressure is 30.38, the Absolute pressure is 29.18 and steady 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 6:35 AM Sunset is 6:22 PM, Moonrise is 8:38 AM, moonset is 7:51 PM and  the mon phase is waxing crescent.

Augusta’s RAW METAR readings are:

METAR KAUG 301053Z AUTO 36005KT 10SM CLR 04/01 A3042 RMK AO2 SLP305 T00390011

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

Who likes Mexican style food other than me?

MEXICAN BAKE

Serves:  6—1 ½ cup serving

1 ½ cups cooked brown rice

1 pound skinless, boneless chicken breast, cut in bite-sized pieces

1 14.5 oz. cans no-salt-added tomatoes, diced or crushed

15 oz can no-salt-added black beans, drained and rinsed

1 cup frozen yellow corn kernels

1 cup chopped red bell pepper

1 cup green bell pepper

1 cup onion

1 tbsp chili powder

1 tbsp cumin

4 garlic cloves, crushed

1 cup shredded reduced-fat Monterey Jack cheese

Preheat oven to 400 degrees.  Spread rice in a shallow 3-qt casserole.  Top with chicken.  In a bowl, combine tomatoes, beans, corn, pepper, onions, seasons and garlic.  Pour over chicken.  Top with cheese.  Bake 45 minutes.

Exchanges:  1 meat; 1 ½ vegetables

Calories:  304; carbohydrates:  38 gm; fiber:  7 gm; fat:  5.5 gm (2.4 gm saturated), sodium:  227 mg