#MEwx Cold, sunny and Pork with Squash and apples

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 sunny with highs in the mid 20s. Northwest winds will be 10 mph with gusts up to 20 mph with wind chill values as low as 6 below zero.

Tonight we’ll have clear skies with lows around 6°F. Northwest winds around 10 mph this evening, becoming light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 8.3°F, the humidity is 43%, the Dew Point is -9.8°F and our wind chill is -8.1°F.

The wind direction is North Northwest between 2.7 MPH and 4.8 MPH.  

The Relative pressure is 30.27, the Absolute pressure is 30.07, the HPA is 1027 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 7:11 A.M. EST, Sunset is 4:02 P.M. EST, Moonrise is 12:34 A.M. EST, Moonset is 12:48 P.M. EST and the moon phase is waning crescent.

The RAW METAR reading for Augusta is:

METAR KAUG 201153Z AUTO 00000KT 10SM CLR M14/M19 A3030 RMK AO2 SLP270 T11441189 11133 21144 53027

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

Since next week is largely going to be a “see-food” menu for most people, I’m posting this to remind you that your diet will begin on January 2, 2020.

PORK WITH APPLES AND SQUASH

4 servings

4 lean pork loin or rib chops, about ½ inch thick (about 1 lb)

1 tsp dried sage leaves

½ tsp salt

¼ tsp pepper

2 cloves garlic, finely chopped

1 medium onion, cut into 1/4-inch slices

½ cup chicken broth

1 acorn squash (about 1½ lbs)

1 medium unpeeled cooking apple, cored and cut into eighths

¼ tsp salt

¼ tsp pepper

 

Trim fat from pork. Mix sage, ½ tsp salt,  ¼ tsp pepper and the garlic; rub on both sides of pork.  Cook pork in 10-inch nonstick skillet over medium heat about 3 minutes on each side until brown. Place onion on pork. Pour broth around pork. Heat to boiling; reduce heat.   Cut squash crosswise into 1-inch slices; remove seeds and fibers. Cut each slice into fourths. Place squash and apple on pork; sprinkle with ¼ tsp salt and ¼ tsp pepper. Cover and simmer about 15 minutes or until pork is slightly pink when cut near bone and squash is tender.

 

Cut the cooking time in half by omitting the fresh acorn squash and instead microwaving frozen cook squash as directed on the package to serve alongside the pork, onion and apple.  This skillet is a complete meal by itself.  Just add some crusty hard rolls for hearty appetites and perhaps fudgy brownies for dessert.