#MEwx Sun, wind dropping and Pesto RAveoli with chicken

Good morning Augusta

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

Today it’s going to be mostly cloudy with showers likely during morning hours, turning partly sunny this afternoon. Highs will be in the upper 50s. Temperatures falling to around 50 this afternoon.

Southwest winds 15 to 25 mph with gusts up to 50 mph.

Tonight we’ll have mostly clear skies, much cooler with lows in the lower 30s. West winds 10 to 15 mph with gusts up to 30 mph in the evening, becoming light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 58.4°F, the humidity is 72% and the Dew Point is 49.1°F.

The wind direction is West between 4.5 MPH and 8.1 MPH.  

The Relative pressure is 29.37, the Absolute pressure is 29.17 and rising with a weather graphic indicating clouds.

Visibility is 10.0 Miles / 16.1 Kilometers with clouds to 3,000 ft / 914 m, scattered Clouds to 3,600 ft / 1,097 m and overcast to 4,300 ft / 1,310 m.

The UV rating is 0 out of 16, Sunrise is 7:15 AM Sunset is 5:28 PM, Moonrise is 12:07 AM, moonset is 9:08 PM and the moon phase is waxing crescent. 

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 011053Z AUTO 23013G25KT 4SM -RA BR FEW030 SCT036 OVC043 14/13 A2940 RMK AO2 PK WND 22038/1021 PRESRR SLP957 P0005 T01440128

We received 0.53 inches of rain  here over the past 24 hours.

This is a warm and delicious meal.

PESTO RAVIOLI WITH CHICKEN

 

4 servings

Prep: 15 Min Cook: 15 Min

 

2 tsps olive or vegetable oil

1 lb boneless skinless chicken breast strips for stir-fry

3/4 cup chicken broth

1 package (9 oz refrigerated  cheese-filled ravioli

3 small zucchini, cut into ¼ inch slices

1 large red bell pepper, thinly sliced

¼ cup basil pesto

Freshly grated Parmesan cheese, if desired

 

Heat oil in 12-inch skillet over medium-high heat.  Cook chicken in oil about 4 minutes turning occasionally, until brown.  Remove chicken from skillet.  Add broth and ravioli to skillet.  Heat to boiling; reduce heat.  Cover and simmer about 4 minutes or until ravioli are tender.  Stir zucchini, bell pepper and chick into ravioli.  Cook over medium-high heat about 3 minutes stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center.  Toss with pesto.  Sprinkle with cheese.

You can make this pasta dish without the chicken.  Just omit the first step, and consider using sausage-filled ravioli for added flavor.  Cut the pesto down to 3 tbsp.  Be sure to use a 12-inch skillet, or you’ll have a difficult time tossing the chicken, ravioli and vegetables with the pesto.