#MEwx Partly sunny, mild temps, rain later and low-fat potto salad

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 rain showers likely this afternoon. Highs will be in the lower 50s. Winds will be Southeast 10 to 15 mph gusting to 30 mph this afternoon. s

Tonight it will be cloudy with rain during evening hours, turning partly cloudy after midnight. Lows around 30°F. Winds will be southwest 10 to 15 mph gusting to 30 mph, becoming

west gusting to 20 mph after midnight.

The readings from my weather instruments are:

Our outdoor temperature is 32.0°F, the humidity is 53%, the dew point is 16.9°F and our wind chill is 32.0°F.

The wind direction is North Northwest between 0.1 MPH and 0.5 MPH.

The Relative pressure is 29.61, the Absolute pressure is 29.41 and falling with a weather graphic indicating rain.

Visibility is 10.0 Miles with partly sunny skies.

The UV rating is 1 out of 16, The moon is 2.6% illuminated, the moon phase is  waning crescent, Sunrise is 5:44 am↑ 72° East, Sunset is 7:31 pm↑ 288° West, Moonrise is 5:33 am↑ 89° East, Moonset is 6:07 pm↑ 274° West and we'll have 13 hours 47 minutes of daylight today.  

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

Here's a salad normally reserved for outdoor summer meals.

LOW-FAT POTATO SALAD          

 

Serves:  16 – ¾ cup each

 

6 large, potatoes, peeled, boiled, and chopped

3 eggs, hardboiled and sliced

4 ribs celery, thinly sliced

1 yellow onion, diced

 

Dressing:

1 cup nonfat sour cream

½ cup reduced-fat mayonnaise

3 tbsp. vinegar

½ tsp. salt

¼ tsp. pepper

1 tbsp. dill pickle relish

• Combined 6 large cooked potatoes and 3 hardboiled eggs with 4 ribs celery and 1 onion in a salad bowl.
• In a small mixing bowl, combine dressing ingredients:  1 cup nonfat sour cream, ½ cup reduced-fat mayonnaise, 3 tbsp. vinegar. ½ tsp. salt, ¼ tsp. pepper; 1 tbsp. dill pickle relish.
• Pour dressing over potatoes, and fold to blend.
• Refrigerate for at least 1 hour or until ready to serve.

 

Exchanges:  ½ fat, 1 carbohydrate

Calories:  100, fat:  3 g; protein:  3 g; carbohydrate:  14 g; cholesterol:  42 mg; sodium:  129 mg