#MEwx Cloudy, some wind and Sausage 'N Kraut for dinner

Good morning Augusta

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

here.

This morning its cloudy with Highs around 40. Winds will be light and variable.

Tonight we’ll have cloudy skies with a chance of rain or snow during evening hours, then snow or rain likely after midnight. Snow accumulation around an inch. Lows in the lower 30s with Northeast

winds 10 to 15 mph.

The readings from my weather instruments are:

Our outdoor temperature is 37.4°F, the humidity is 65%, the Dew Point is 26.8°F and our wind chill is 31.3°F.

The wind direction is East between 4.5 MPH and 8.3 MPH.

The Relative pressure is 29.96, the Absolute pressure is 29.76 and falling with a weather graphic indicating clouds/rain.

Visibility is 10.0 Miles with a very significant layer of cloud cover.

The UV rating is 0 out of 16, Sunrise is 6:22 A.M., Sunset is 5:22 P.M., today we’ll have 11 hours, 2 Minutes of daylight, Moonrise is 8:01 A.M., Moonset is 8:21 P.M. The moon is waxing crescent and is 7.6% illuminated.

We didn’t receive any snow or rain here over the past 24 hours, but we still have a lot of melting going on out there, so watch for water-covered ice patches on the roads.

This recipe is one of my “watch-the-game” foods.

Sausage ‘n Kraute

Serves 8

 

1         tablespoon  olive oil

1              pound  sauerkraut -- rinsed and drained

2                     onions -- thinly sliced

1           teaspoon  caraway seeds

1              pound  turkey kielbasa -- low fat

10            ounces  refrigerated pizza crust dough

1/4           cup  honey mustard

 

In a  large nonstick skillet heat the oil.  Add the sauerkraut, onions,

caraway seeds and a 1/2 cup of water; cook, covered, until the liquid

evaporates and the sauerkraut and onions are very tender, about 15 minutes.

Remove from the heat and cool completely.

 

Preheat the oven to 400 degrees. Cut the kielbasa into 2 (8-inch) lengths,

then cut the pizza dough in half. On a lightly floured surface, roll out each

half of dough into a rectangle about 2 inches longer than the kielbasa and

wide enough to wrap around it. Spoon 1/2 of the sauerkraut mixture down the

center of each piece of dough, then place a kielbasa half on the sauerkraut.

Fold up the dough to enclose the kielbasa completely, pinching the edges to

seal. Transfer to an ungreased baking sheet. Bake until golden, 15 to 20 minutes.

Cut into slices; serve warm or at room temperature, with honey

mustard on the side.

Per Serving (excluding unknown items): 208 Calories; 7g Fat (29.1% calories

from fat); 14g Protein; 23g Carbohydrate; 2g Dietary Fiber; 56mg

Cholesterol; 1221mg Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1

Vegetable; 1/2 Fat.