#MEwx cool, raw, rainy and Hoecakes for breakfast

Good morning Augusta

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

Today it’s going to be cloudy with drizzle and patchy fog. Highs will reach the lower 50s. Light and variable winds, becoming south around 10 mph this afternoon.

Tonight we’ll have cloudy skies with a chance for drizzle and Patchy fog. Lows will drop to the upper 40s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 48.2°F, the humidity is 98% and the Dew Point is 47.7°F.

The wind direction is West Northwest between 0.0 MPH and 0.3 MPH.  

The Relative pressure is 30.32, the Absolute pressure is 20.12 and steady with a weather graphic indicating clouds.

Visibility is 1.5 Miles / 2.4 Kilometers with overcast and drizzle to 200 ft / 60 m.

The UV rating is 0 out of 16, Sunrise is 7:11 AM Sunset is 5:33 PM, Moonrise is 8:43 AM, moonset is 6:52 PM and tonight we still have a NEW MOON. 

The RAW METAR readings from Augusta’s airport are:

SPECI KAUG 291117Z AUTO 16004KT 1 1/2SM BR OVC002 08/08 A3038 RMK AO2 T00780078

We received 0.02 inches of rain  here over the past 24 hours and it’s going to drizzle on and off most of today.

The recipe below is an old one dating back to the days of large numbers of farm workers on large farms. To avoid taking too much time to walk back to the cook house for lunch the workers would take a sack of cornmeal with them into the fields. At lunch time they’d build a fire and mix the cormeal with water to make batter then cook small pancake bits on the blade of their hoes. Hence the name “hoe cakes.” on

Hoecakes

From Paula H. Deen's cookbook "The Lady & Sons Savannah Country Cookbook"

1998

 

Ingredients

            1 Cup self-rising flour (or 1 cup flour + 1¼ tsp baking powder)

            1 Cup self-rising cornmeal (or 1 cup cornmeal + 1¼ tsp baking

powder)

            2 Eggs

            1 Tablespoon sugar

            3/4 Cup buttermilk

            1/3 Cup plus 1 tablespoon water

            1/4 Cup vegetable oil or bacon grease

            Oil or clarified margarine or butter for frying

 

Directions

Mix all ingredients well except for frying oil.

 

Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into

hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until

crisp; turn and brown on other side. Drain on paper towels.

 

Leftover batter will keep in refrigerator for up to 2 days.

NOTE: Served with apple sauce and sausage links makes for a very tasty meal.

 

Recipe Yields approximately 17 cakes