#MEwx sun, clouds, warmer and 15 minute pot luck vegetable salad

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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 highs reaching the lower 50s. Winds will be light and variable.

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 32.5°F, the humidity is 54%, the dew point is 17.8°F and our wind chill is 32.5°F.

The wind direction is Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.88, the Absolute pressure is 29.68 and rising with a weather graphic indicating cloudiness.

Visibility is 10.0 Miles with partly sunny skies.

The UV rating is 1 out of 16, The moon is 1.9% illuminated, the moon phase is waxing crescent, Sunrise is 5:39 am↑ 71° East, Sunset is 7:35 pm↑ 290° West, Moonrise is 6:42 am↑ 70° East, Moonset is 9:13 pm↑ 294° Northwest and we'll have 13 hours 55 minutes of daylight today.  

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

Saturday is supposed to be a wonderful day. So get out and walk 3 miles to tone some muscles up now that you're losing weight.

15-MINUTE POT LUCK VEGETABLE SALAD

Serves 8 ¾ cup servings

 

4 ribs celery, chopped fine

1 large onion, chopped fine

20 oz frozen mixed vegetables, thawed and drained

 

Dressing

½ cup cider vinegar

1 tbsp flour

1 tbsp prepared mustard

½ tsp white pepper

¼ cup Splenda

 

1.                  In a large mixing bowl, combine chopped celery, onion, and thawed vegetables.  If you need to thaw the vegetables in a hurry, run the plastic bag or box under warm tap water until you feel the vegetables soften.  Then drain.

2.                  In a small saucepan, whisk together the vinegar, flour and the mustard.  Heat over medium heat to boiling; boil for 1 minute.  Remove from heat and stir in pepper and Splenda.  Add 1 ice cube to speed cooling of the dressing.

3.                  Pour dressing over the vegetables.  Serve immediately, or cover and refrigerate for up to 1 week.

 

Exchange diets:  2 vegetables

Calories:  60 gm; fat:  0 gm; protein:  10 gm; cholesterol:  0 mg; sodium:  31 mg

 

 

 

 

 

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