#MEwx cloudy, rain possible, warm temps and a Sausage 'N Kraut meal to die for!

Good morning Augusta

This morning we have some patchy fog and partly sunny with a slight chance of showers, turning mostly cloudy with a chance of showers this afternoon. Highs in the lower 60s. Winds will be Northwest around 10 mph gusting to 25 mph this afternoon.

Tonight it will be mostly cloudy with a chance of showers during evening hours. Lows in the lower 40s with  northwest winds 10 to 15 mph gusting to 25 mph.

The readings from my weather instruments are: Our outdoor temperature is 48.4°F, the humidity is 99%, the dew point is 48.2°F and our wind chill is 48.4°F.

The wind direction is West Northwest between 0.0 MPH and 0.3 MPH.

The Relative pressure is 29.49, the Absolute pressure is 29.29 and creeping up with a weather graphic indicating clouds.

Visibility is 10.0 Miles with sunny skies for the time being.

The UV rating is 1 out of 16, The moon is 87.2% illuminated, the moon phase is waxing gibbous, Sunrise is 5:25 am↑ 66° East, Sunset is 7:47 pm↑ 294° Northwest, Moonrise is 4:19 pm↑ 88° East, Moonset is  and we'll have 14 hours 22 minutes of daylight today.  

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

Sausage 'n Kraute

Serves 8

1         tablespoon  olive oil

1              pound  sauerkraut -- rinsed and drained

2                     onions -- thinly sliced

1           teaspoon  caraway seeds

1              pound  turkey kielbasa -- low fat

10            ounces  refrigerated pizza crust dough

1/4           cup  honey mustard

In a  large nonstick skillet heat the oil.  Add the sauerkraut, onions,

caraway seeds and a 1/2 cup of water; cook, covered, until the liquid

evaporates and the sauerkraut and onions are very tender, about 15 minutes.

Remove from the heat and cool completely.

Preheat the oven to 400 degrees. Cut the kielbasa into 2 (8-inch) lengths,

then cut the pizza dough in half. On a lightly floured surface, roll out each

half of dough into a rectangle about 2 inches longer than the kielbasa and

wide enough to wrap around it. Spoon 1/2 of the sauerkraut mixture down the

center of each piece of dough, then place a kielbasa half on the sauerkraut.

Fold up the dough to enclose the kielbasa completely, pinching the edges to

seal. Transfer to an ungreased baking sheet. Bake until golden, 15 to 20 minutes.

Cut into slices; serve warm or at room temperature, with honey

mustard on the side.

Per Serving (excluding unknown items): 208 Calories; 7g Fat (29.1% calories

from fat); 14g Protein; 23g Carbohydrate; 2g Dietary Fiber; 56mg

Cholesterol; 1221mg Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1

Vegetable; 1/2 Fat.