#MEwx Sun, warm and Lobster vegie stew for dinner!

Good morning Augusta

The Red Sox  lost to the San Francisco Giants last night 7-7 in extra innings. We’re 78 and 71.

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 lower 60s and northeast winds around 10 mph.

Tonight we’ll have clear skies with lows in the mid 30s. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 44.1°F, the humidity is 92% and the Dew Point is 41.9°F.

The wind direction is East Northeast between 2.0 MPH and 2.5 MPH. 

The Relative pressure is 30.26, the Absolute pressure is 30.06 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with clear skies for the time being.

The UV rating is 2 out of 16, Sunrise is 6:21 AM Sunset is 6:44 PM, Moonrise is 9:07 PM, moonset is 10:29 AM and the moon phase is Waning Gibbous.

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 181053Z AUTO 32004KT 10SM CLR 06/04 A3030 RMK AO2 SLP263 T00560044

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

How about a version of Lobster Stew for dinner tonight?

LOBSTER AND VEGETABLE STEW

Serves:  8—1 cup

1 medium onion, chopped

1 tsp. vegetable oil

28-oz can whole tomatoes

2 medium potatoes, peeled and diced

½ tsp. basil

¼ tsp. pepper

½ tsp. sugar

1½ lb. Or frozen lobster meat in bit-size pieces

16 oz. frozen mixed vegetables

 

  • Sauté onion in oil until tender in a 4-quart saucepan.  Stir in can of tomatoes.  Add 2 potatoes, ½ tsp. basil, ¼ tsp. pepper, ½ tsp. Splenda and cook over high heat until boiling. 
  • Reduce heat to low, cover and simmer for another 15 minutes or until potatoes are tender.  Stir occasionally.
  • Meanwhile, flake lobster meat into bite-size pieces.  Add lobster and frozen vegetables to tomato mixture, and heat just until boiling.  Reduce heat to low, cover, and simmer for 8 minutes or until vegetables and lobster are tender when tested with a fork.

Exchanges:  2 lean meat, 1 ½ vegetables

Calories:  125; fat:  2 g; protein:  18 g; carbohydrates:  10 g; fiber:  3 g; cholesterol:  81 mg; sodium:  279 mg

 

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