#MEwx Coler, mild temps later and Shepherd's pie

Good morning Augusta

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

here.

This morning it’s partly sunny with highs in the mid 40s. Light and variable winds becoming southeast around 10 mph this afternoon.

Tonight we’ll have mostly cloudy skies during evening hours, then becoming partly cloudy. Lows will be in the mid 20s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 27.7°F, the humidity is 85%, the dew point is 23.7°F and our wind chill is 27.7°F. 

The wind direction is Northwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 30.17, the Absolute pressure is 29.97 and rising with a weather graphic indicating partial sun.

Visibility is 10.0 Miles with

The UV rating is 0 out of 16, The moon is 1.2% illuminated, the moon phase is waxing crescent, Sunrise is 6:32 A.M., Sunset is 6:58 P.M., Moonrise is 7:27 A.M., Moonset is 8:15 P.M. and we’ll have 12 hours 26 minutes of daylight today.  

We didn’t receive any new rain or snow here over the past 24 hours. Note: after yesterday’s snow melted, the rain gauge read the increase as 0.21 inches.

How about this for a retro-meal?

SHEPHERD’S PIE   

Serves:  8 – 1 cup

 

4 medium potatoes, peeled and cubed

1 (16 oz.) can black beans rinsed and drained

2 carrots, thinly sliced

1 medium onion, chopped

1 red bell pepper, chopped

1 celery stalk, chopped

2 cloves of garlic, minced

1 (10¾ oz.) can low-fat, low-sodium cream of chicken soup

½ cup 1% milk

1 cup frozen corn

1 cup fat-free sour cream

2 tbsp. minced fresh parsley

 

• Preheat oven to 350 degrees F.  Spray a 9 x 13-inch pan with nonstick cooking spray.
• In a medium saucepan, add 4 potatoes and enough water to cover by 1 inch.  Cook over medium heat until tender, about 20 minutes.
• In a large nonstick skillet, add the carrots, onion, red pepper, celery and 2 cloves of garlic and cook until the vegetables are tender by firm, about 10 minutes.  Blend in can of soup, ½ cup milk, and 1 cup corn.
• Add the 1 cup sour cream to the drained potatoes; mash until fluffy.
• Spread the vegetable mixture in the prepared pan.  Spread the potatoes evenly on top.
• Bake, uncovered until heated through and the potatoes are browned, about 40 minutes.  (For crustier potatoes, place under the broiler for 1 to 2 minutes after baking.)  Sprinkle with parsley.

 

Note:  cheese is a good addition to this recipe.  Put cheese on top of potatoes the last ten minutes of cooking and allow to brown.

 

Exchanges:  1½ starch, 2 lean meat, 1 vegetable

Calories:  204; fat:  2 g; cholesterol:  38 mg; sodium: 233 mg; carbohydrate:  31 g; fiber:  3 g; protein:  17 g