#MEwx Warm temps with more rain and a Sausage 'n Kraut recipe for game 7 of the W.S.

Good morning Augusta

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

Today it’s going to be patchy dense fog during morning hours and cloudy. Highs around 60 with light and variable winds.

Tonight we’ll have cloudy skies with a chance of rain in the evening, then rain after midnight. Patchy fog after midnight. Lows in the lower 50s. Light and variable winds, becoming

southeast around 10 mph after midnight. 

The readings from my weather instruments are:

Our outdoor temperature is 52.9°F, the humidity is 98% and the Dew Point is 52.3°F.

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

The Relative pressure is 30.23, the Absolute pressure is 30.03 and rising with a weather graphic indicating clouds.

Visibility is 8.0 Miles / 14.3 Kilometers with overcast and drizzle to 200 ft / 60 m.

The UV rating is 0 out of 16, Sunrise is 7:13 AM Sunset is 5:31 PM, Moonrise is 9:58 AM, moonset is 7:31 PM and the moon phase is waxing crescent. 

The RAW METAR readings from Augusta’s airport are:

SPECI KAUG 301113Z AUTO VRB03KT 8SM OVC005 11/10 A3029 RMK AO2 T01060100

We received 0.06 inches of rain  here over the past 24 hours, and more is on the way.

This recipe is delicious and is usually reserved for a championship sports event of some type, like tonights game #7 of the world series.

Sausage ‘n Kraute

Serves 8

 

1         tablespoon  olive oil

1              pound  sauerkraut -- rinsed and drained

2                     onions -- thinly sliced

1           teaspoon  caraway seeds

1              pound  turkey kielbasa -- low fat

10            ounces  refrigerated pizza crust dough

1/4           cup  honey mustard

 

In a  large nonstick skillet heat the oil.  Add the sauerkraut, onions,

caraway seeds and a 1/2 cup of water; cook, covered, until the liquid

evaporates and the sauerkraut and onions are very tender, about 15 minutes.

Remove from the heat and cool completely.

 

Preheat the oven to 400 degrees. Cut the kielbasa into 2 (8-inch) lengths,

then cut the pizza dough in half. On a lightly floured surface, roll out each

half of dough into a rectangle about 2 inches longer than the kielbasa and

wide enough to wrap around it. Spoon 1/2 of the sauerkraut mixture down the

center of each piece of dough, then place a kielbasa half on the sauerkraut.

Fold up the dough to enclose the kielbasa completely, pinching the edges to

seal. Transfer to an ungreased baking sheet. Bake until golden, 15 to 20 minutes.

Cut into slices; serve warm or at room temperature, with honey

mustard on the side.

Per Serving (excluding unknown items): 208 Calories; 7g Fat (29.1% calories

from fat); 14g Protein; 23g Carbohydrate; 2g Dietary Fiber; 56mg

Cholesterol; 1221mg Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1

Vegetable; 1/2 Fat.