#MEwx Cold, snow on the way and slow cooker chicken and sausage

Good morning Augusta

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

here.

The Winter Weather Advisory we’re under is in the blog below.  

Today it’s going to be mostly sunny with a slight chance of snow during morning hours. Highs in the upper 30s. Light and variable winds, becoming west around 10 mph this afternoon.

Tonight we’ll have partly cloudy skies during evening hours, then cloudy with a chance of snow after midnight. Lows in the mid 20s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 21.6°F, the humidity is 85%, the Dew Point is 18.0°F and our wind chill is 21.6°F.

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

The Relative pressure is 29.96, the Absolute pressure is 29.76, the HPA is 1017  and falling with a weather graphic indicating snow.

Visibility is 9.5 Miles with overcast skies to 6,500 ft.

The UV rating is 0 out of 16, Sunrise is 7:11 A.M. EST, Sunset is 4:25 P.M. EST, Moonrise is 10:24 P.M. EST, Moonset is 10:26 A.M. EST and the moon phase is waning gibbous.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 151153Z AUTO 00000KT 9SM OVC065 M05/M07 A3002 RMK AO2 SLP172 60001 70001 T10501067 11050 21061 53001

We received roughly 1.5 inches of snow here over the past 24 hours. 

Okay, enough of the Tofu and Tempeh stuff to eat – get on the bathroom scale and look at how much you’ve lost.

Meanwhile, you need to hang onto this one to make tomorrow when it’s snowing like crazy outside. You need the calories and carbs to burn while shoveling snow out there.

Knock Your Socks Off Slow Cooker Chicken and Sausage

Ingredients:

1 1/2 lbs boneless skinless chicken breasts

1 package andoulle sausage (Or you can use smoked sausage, kielbasa, use what you like most)

1 8 oz package cream cheese, room temperature

1 cup chicken stock

1/2 cup white wine (you can also sub this with beer or chicken stock)

3 cloves of garlic minced

1 small yellow onion diced

2 tbs grainy mustard

1/2 tsp salt

scallions for garnish

serve over white rice or buttered noodles

Directions:

In a mixing bowl whip cream cheese with chicken stock, salt, garlic, mustard and wine until incorporated.

Place, chicken and sausage in the bottom of your crock pot. Place onions on top.

Pour cream cheese mixture over the top.

Cover and place on high for 4 hours or low for 5-6 hours, checking it occasionally to make sure it's not thickening too much. If it is, add more chicken stock or wine.

When you are ready to serve, you can place the meal in a baking dish and pop it under the broiler for a couple of minutes for some extra color. (this is optional, but I highly recommend it!)

Salt and pepper to taste, serve over rice, quinoa, or pasta.