#MEwx clear, sun and a Southwest Prok Packet for lunch

Good morning Augusta

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

Today it’s going to be sunny with highs in the lower 60s. Southwest winds will be around 10 mph.

Tonight we’ll have mostly clear this evening, becoming partly cloudy. Lows in the lower 40s. Southwest winds around 10 mph during evening hours, becoming light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 42.3°F, the humidity is 80% and the Dew Point is 37.4°F.

The wind direction is Northwest between  0.0 MPH and 0.5 MPH.  

The Relative pressure is 30.12, the Absolute pressure is 29.92 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

7:05 AM Sunset is 5:40 PM, Moonrise is 2:17 AM, moonset is 4:18 PM and the moon phase is waning crescent.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 241053Z AUTO 20004KT 10SM CLR 05/02 A3017 RMK AO2 SLP220 T00500017

 

We received 1.19 inches of rain here since yesterday mornings rainfall reading.

How about a Southwest pork packet for lunch?

SOUTHWEST PORK PACKETS

4 servings

 

2 cups uncooked instant rice

1 can (14 ½ oz) chicken broth

1 tbsp Mexican seasoning

1 can (15 oz) whole kernel corn, drained

1 small bell pepper, chopped (½ cup)

4 medium green onions, sliced (¼ cup)

4 pork boneless rib or loin chops, ¾ to 1 inch thick (1 ¼ lbs)

2 tsp Mexican seasoning

Salsa, if desired

 

Heat oven to 450°. Cut four 18x12-inch sheets of aluminum foil. Spray half of one side of each sheet with cooking spray.  Mix rice, broth and 1 tbsp Mexican seasoning in large bowl; let stand about 5 minutes or until broth is absorbed. Stir in corn, bell pepper and onions.   Sprinkle each pork chop with ½ tsp Mexican seasoning; place in center of sprayed half of foil. Spoon rice mixture over pork. Fold foil over pork and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Place packets on large cookie sheet.  Bake 20 to 25 minutes or until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil. Serve with salsa.