Good morning Augusta

The Red Sox lost to the Toronto Blue Jays last night again 8-0. We’re 76 and 69.

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 60s. North winds around 10 mph.

Tonight we’ll have mostly clear conditions with lows in the mid 40s. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 53.8°F, the humidity is 77% and the Dew Point is 46.8°F.

The wind direction is East Northeast between 4.3 MPH and 4.9 MPH.

The Relative pressure is 30.09, the Absolute pressure is 29.89 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 6:14 AM Sunset is 6:55 PM, Moonrise is 6:43 PM, moonset is 4:24 AM and the moon phase is waxing Gibbous.

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 121053Z AUTO 36012KT 10SM CLR 12/07 A3013 RMK AO2 SLP203 T01220072

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

Fish Filets, stuffed to boot is delicious.

STUFFED HADDOCK FILLETS

Serves 4

*STUFFED HADDOCK FILLETS

4 (2½ oz) haddock fillets

Vegetable cooking spray

½ cup finely chopped onion

1 clove garlic, minced

¼ cup finely chopped celery

¼ cup finely chopped carrot

¼ cup minced sweet red pepper

1/8 tsp. thyme

2 tbsp. chopped fresh parsley,

1 tbsp. grated Parmesan cheese

1 tbsp. low-calorie mayonnaise substitute

½ Dijon mustard

1 tbsp. lemon juice

Rinse fillets thoroughly in cold water; pat dry with paper towels. Set aside.
Coat a medium skillet with cooking spray, place over medium heat until hot. Add ½ cup finely chopped onion and 1 clove garlic; sauté until tender. Add ¼ cup finely chopped celery, ¼ cup carrot and ¼ cup sweet pepper; cover and cook over medium-low heat, stirring occasionally, 5 minutes or until vegetables are tender.
Stir in 1/8 tsp. thyme, and cook over medium-high heat all moisture has evaporated; 1 tbsp. chopped parsley.
Spoon an equal amount of mixture in center of each fillet; roll up lengthwise and secure with a wooden pick. Place rolls, seam side down, in a shallow casserole dish coated with cooking spray.
Combine 1 tbsp. cheese, 1 tbsp. mayonnaise substitute, and 1/23 mustard; spread mixture evenly over rolls, and sprinkle with lemon juice.
Bake at 400 degrees for 20 minutes or until fish is lightly browned and flakes easily when tested with a fork. Sprinkle with 1 tbsp. parsley and serve.

Exchanges: 3 lean meat; 1 vegetable

Calories: 199; fat: 8 g; carbohydrate: 4 g; fiber: Trace; cholesterol: 78 mg; sodium: 259 mg