#MEwx warm temps, bright sun 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.

This morning it’s mostly sunny with highs in the upper 40s. Winds will be light and variable.

Tonight we’ll have partly cloudy skies with lows in the lower 30s. Winds will be light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 30.7°F, the humidity is 85%, the dew point is 26.8°F and our wind chill is 30.7°F. 

The wind direction is Northwest between 2.9 MPH and 4.9 MPH.

The Relative pressure is 30.01, the Absolute pressure is 29.81 and steady with a weather graphic indicating sun.

Visibility is 10.0 Miles with clear and sunny skies.l

The UV rating is 2 out of 16, The moon is 4.0% illuminated, the moon phase is waxing crescent, Sunrise is 6:30 am86° East, Sunset is 6:59 pm275° West, Moonrise is 7:49 am80° East, Moonset is 9:15 pm283° West and we’ll have 12 hours 29 minutes of daylight today.  

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

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 261053Z AUTO 32005KT 5SM BR CLR M03/M03 A3008 RMK AO2 SLP190 T10281033 

Okay, dig deep in the depths of your freezer, and see if you can unearth any ingredients to make this meal with.

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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