#MEwx Warming, clouds with a winter storm watch and Spinach Stuffed mushrooms for dinner!

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Good morning Augusta

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

here.

We’re under a winter Storm Watch through Sunday – it’s in the post preceding this one.

Today it’s going to be mostly cloudy with a slight chance for rain or sleet this afternoon. Highs will reach the upper 30s. Southwest winds 10 to 15 mph gusting to 25 mph.

Tonight we’ll have cloudy skies with patchy fog after midnight. Not as cold with lows in the mid 30s. Southwest winds around 10 mph this evening, becoming light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 25.7°F, the humidity is 59%, the Dew Point is 13.3°F and our wind chill is 25.7°F.

The wind direction is South Southwest between 0.9 MPH and 2.5 MPH.  

The Relative pressure is 30.36, the Absolute pressure is 30.16, the HPA is 1032  and falling with a weather graphic indicating snow/rain.

Visibility is 10.0 Miles / 16.1 Kilometers with mostly cloudy skies to 2,600 ft.

The UV rating is 0 out of 16, Sunrise is 7:13 A.M. EST, Sunset is 4:19 P.M. EST, Moonrise is 4:15 P.M. EST, Moonset is 7:08 A.M. EST and we have a FULL MOON tonight.

The RAW METAR reading from Augusta’s airport is:

SPECI KAUG 101209Z AUTO 20004KT 10SM BKN026 M06/M12 A3047 RMK AO2 T10611122

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

Back to really healthy and low-cal recipes:

SPINACH STUFFED MUSHROOMS

Serves:  8

1 package (10 oz.) frozen chopped spinach

1/8 tsp. salt

8 large mushrooms

1 tbsp. extra-virgin olive oil

  • In a medium saucepan, bring ½ cup water to a boil.  Add the package of spinach and 1/8 tsp. salt.  Cover and cook according to package directions.
  • Wash the mushrooms.  Remove the stems, trim off the ends, then chop the stems.
  • Heat the 1 tbsp. olive oil in a large skillet.  Add the chopped mushroom stems.  Sauté until golden, about 3 minutes.  Remove from the pan.  Add the mushroom caps to the skillet and sauté for 4-5 minutes.  Remove the mushroom caps to a heatproof serving platter.
  • Drain the spinach.  Stir in the sautéed chopped mushrooms.
  • Spoon the spinach mixture into the caps and serve immediately or place in an oven on low heat to keep warm.

Exchanges:  1 carbohydrate, ½ lean meat

Calories:  33; protein:  2 g; carbohydrates:  3 g; fat:  2 g; sodium:  74 mg; cholesterol:  0 mg; fiber:  2 g

 

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