#MEwx Colder, partly sunny 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 we have partly sunny skies with a chance of snow during morning hours, turning mostly cloudy this afternoon. Highs in the upper 30s. West winds 10 to 15 mph gusting

to 30 mph.

Tonight it will be partly cloudy during evening hours, then clearing. Lows in the mid 20s with West winds 10 to 15 mph.

The readings from my weather instruments are:

Our outdoor temperature is 33.6°F, the humidity is 49%, the dew point is 16.5°F and our wind chill is 24.6°F.

The wind direction is Northwest between 13.1 MPH and 15.5 MPH.

The Relative pressure is 29.44, the Absolute pressure is 29.24 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles with partly sunny skies.

The UV rating is 1 out of 16, The moon is 0.5% illuminated, we have a NEW MOON, Sunrise is 5:43 am↑ 72° East, Sunset is 7:32 pm↑ 289° West, Moonrise is 5:54 am↑ 82° East, Moonset is 7:08 pm↑ 281° West and we'll have 13 hours 50 minutes of daylight today.  

We received 0.45 inches of rain here over the past 24 hours.

How about a little something other than salad 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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