#MEwx Rainy day, warm and Fresh Fish Chowder

Good morning Augusta

The Red Sox lost to the Toronto Blue Jays last night 4-3. We’re 76 and 69.

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

This morning we have mostly cloudy skies, becoming partly sunny. A chance of showers and thunderstorms this afternoon. Highs in the upper 70s. Southwest winds around 10 mph.

Tonight we’ll have partly cloudy conditions with a chance for showers and thunderstorms this evening. Lows in the mid 50s. Northwest winds around 10 mph, becoming north after midnight.

The readings from my weather instruments are:

Our outdoor temperature is 63.7°F, the humidity is 97% and the Dew Point is 62.8°F.

The wind direction is West Northwest between 1.1 MPH and 2.5 MPH. 

The Relative pressure is 30.00, the Absolute pressure is 29.80 and steady with a weather graphic indicating clouds.

Visibility is 6.0 Miles / 9.0 Kilometers with overcast skies to 500 ft / 152 m.

The UV rating is 0 out of 16, Sunrise is 6:13 AM Sunset is 6:57 PM, Moonrise is 6:14 PM, moonset is 3:24 AM and the moon phase is waxing Gibbous.

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 111053Z AUTO 20005KT 6SM -RA BR OVC005 17/17 A3007 RMK AO2 RAB18 CIG 003V009 SLP183 P0000 T01720172

We received 0.10 inches of rain here over the past 24 hours (so far) and more is on the way.

Let’s shift from chicken meals to another healthy fish recipe.

FRESH FISH CHOWDER

Serves:  6

You can use almost any fish in this chowder—we suggest halibut.

2 tbsp. olive oil

1 large garlic clove, minced

1 small onion, chopped

1 large green pepper, chopped

1 lb. crushed tomatoes

1 tbsp. tomato paste

½ tsp. dried basil

½ tsp. dried oregano

¼ cup dry red wine or white grape juice

Dash of salt and pepper

½ cup uncooked white rice

½ lb. fresh halibut, cubed

2 tbsp. chopped parsley

• Heat the olive oil in a 3-quart saucepan. 
• Add garlic, onion, and green pepper; sauté for 10 minutes over low heat until vegetables are tender.
• Add the tomatoes, 1 tbsp. tomato paste, ½ tsp. basil, ½ tsp. oregano, ¼ cup dry red wine, dash of salt and a dash of pepper.
• Let simmer for 15 minutes.  Add the rice and continue to cook for 15 minutes.
• Add the halibut and cook for about 5 to 7 minutes until fish is cooked through.  Garnish stew with chopped parsley and serve.

Exchanges:  1 carbohydrate, 1 vegetable, 1 medium-fat meat

Calories:  181; fat:  6 g; cholesterol:  12 mg; carbohydrate:  22 g; fiber:  2; protein:  10 g; sodium:  72 mg