#MEwx Bright sunny and hot with an Asparagus guacamoli recipe

Good morning Augusta

This morning we have mostly sunny skies with highs in the upper 70s. Winds are light and variable, becoming southwest around 10 mph gusting to 25 mph this afternoon.

Tonight it will be mostly clear with lows around 50°F. Southwest winds around 10 mph gusting to 20 mph during evening hours, becoming light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 51.8°F, the humidity is 52% the dew point is 34.7°F and our wind chill is 51.8°F.

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

The Relative pressure is 30.27, the Absolute pressure is 30.07 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles with bright and sunny skies again.

The UV rating is 1 out of 16, The moon is 1.6% illuminated, the moon is waning crescent, Sunrise is 5:05 am↑ 60° Northeast, Sunset is 8:06 pm↑ 300° Northwest,

Moonrise is 4:45 am↑ 72° East, Moonset is 7:04 pm↑ 292° Northwest and we'll have 15 hours 1 minutes of daylight today.  

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

ASPARAGUS GUACAMOLE

Servings:  8 – 1/3 cup each

10-oz package frozen cut asparagus

¼ cup nonfat mayonnaise or salad dressing

½ tsp. minced garlic

2 tsp. lime juice

2 tbsp. green chilies, drained and chopped

1/8 tsp. salt

¼ tsp. Cumin

1/8 tsp. white pepper

1 green onion, chopped fine

1 small tomato, chopped fine

• Cook asparagus according to package directions.  Drain well and pat dry with a paper towel.
• Place asparagus in a blender container.
• Add ¼ cup nonfat mayonnaise, ½ tsp. garlic, 2 tsp. lime juice, 2 tbsp. green chilies, 1/8 tsp. salt, ¼ tsp. cumin, and 1/8 tsp. white pepper and process until smooth. 
• Fold in chopped onion and tomato, and transfer to a serving bowl.
• Serve with reduced-fat tortilla chips or lettuce for a salad.

 

Exchanges:  1 vegetables

Calories:  20; fat:  0 g; protein:  1 g; carbohydrate:  4 g; cholesterol:  0 g; sodium:  144 mg