#MEwx Partly cloudy, warming temps and Sherherd's Pie for dinner

Good morning Augusta

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

here.

This morning we have mostly sunny skies with highs in the lower 50s. Winds are northwest around 10 mph.

Tonight it will be mostly clear with lows in the upper 20s. Winds will be light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 41.2°F, the humidity is 42%, the dew point is 19.8°F and our wind chill is 36.7°F.

The wind direction is Northwest between 12.3 MPH and 19.5 MPH.

The Relative pressure is 29.64, the Absolute pressure is 29.44 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles with sunny skies and a few clouds around.

The UV rating is 1 out of 16, The moon is 6.2% illuminated, the moon phase is  waning crescent, Sunrise is 5:46 am↑ 73° East, Sunset is 7:30 pm↑ 288° West, Moonrise is 5:12 am↑ 96° East, Moonset is 5:07 pm↑ 267° West and we'll have 13 hours 44 minutes of daylight today.  

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

Today is Monday, so drag out that bathroom scale and look at the results. Working, isn't it.

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