Good morning Augusta

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

Today it’s going to be sunny with highs in the upper 20s. Light and variable winds.

Tonight we’ll have mostly clear skies during evening hours, becoming partly cloudy. Lows around 13°F. Light and variable winds.

winds 10 to 15 mph gusting up to 30 mph.

The readings from my weather instruments are:

Our outdoor temperature is 12.0°F, the humidity is 48%, the Dew Point is -4.0°F and our wind chill is 12.0°F.

The wind direction is Northwest between 0.0 MPH and 0.2 MPH.

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

Visibility is 10.0 Miles with clear skies.

The UV rating is 0 out of 16, Sunrise is 7:00 A.M. EST, Sunset is 4:45 P.M. EST.

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

Fish is “good for you.” Remember?

STUFFED HADDOCK FILLETS

Serves 4

STUFFED HADDOCK FILLETS

4 (2½ oz) haddock fillets

Vegetable cooking spray

½ cup finely chopped onion

1 clove garlic, minced

¼ cup finely chopped celery

¼ cup finely chopped carrot

¼ cup minced sweet red pepper

1/8 tsp. thyme

2 tbsp. chopped fresh parsley,

1 tbsp. grated Parmesan cheese

1 tbsp. low-calorie mayonnaise substitute

½ Dijon mustard

1 tbsp. lemon juice

Rinse fillets thoroughly in cold water; pat dry with paper towels. Set aside.
Coat a medium skillet with cooking spray, place over medium heat until hot. Add ½ cup finely chopped onion and 1 clove garlic; sauté until tender. Add ¼ cup finely chopped celery, ¼ cup carrot and ¼ cup sweet pepper; cover and cook over medium-low heat, stirring occasionally, 5 minutes or until vegetables are tender.
Stir in 1/8 tsp. thyme, and cook over medium-high heat all moisture has evaporated; 1 tbsp. chopped parsley.
Spoon an equal amount of mixture in center of each fillet; roll up lengthwise and secure with a wooden pick. Place rolls, seam side down, in a shallow casserole dish coated with cooking spray.
Combine 1 tbsp. cheese, 1 tbsp. mayonnaise substitute, and 1/23 mustard; spread mixture evenly over rolls, and sprinkle with lemon juice.
Bake at 400 degrees for 20 minutes or until fish is lightly browned and flakes easily when tested with a fork. Sprinkle with 1 tbsp. parsley and serve.

Exchanges: 3 lean meat; 1 vegetable

Calories: 199; fat: 8 g; carbohydrate: 4 g; fiber: Trace; cholesterol: 78 mg; sodium: 259 mg