#MEwx Sun, warm temps and Lobster STew for dinner!

Good morning Augusta

This morning we have mostly cloudy skies, becoming partly sunny. Patchy fog this morning with highs in the lower 60s. North winds around 10 mph.

Tonight it will be partly cloudy with lows in the mid 40s. Winds will be light and variable.

Our outdoor temperature is 49.5°F, the humidity is 99% the dew point is 49.3°F and our wind chill is 49.3°F.

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

The Relative pressure is 29.79, the Absolute pressure is 29.59 and rising with a weather graphic indicating sun and a few clouds.

Visibility is 10.0 Miles with sun and clouds.

The UV rating is 1 out of 16, The moon is 32.2% illuminated, the moon is waning crescent, Sunrise is 5:10 am↑ 62° Northeast, Sunset is 8:01 pm↑ 299° Northwest,

Moonrise is 2:55 am↑ 105° East, Moonset is 1:57 pm↑ 258° West and we'll have 14 hours 51 minutes of daylight today.  

We received 0.51 inches of rain here over the past 24 hours.

LOBSTER AND VEGETABLE STEW

Serves:  8—1 cup

1 medium onion, chopped

1 tsp. vegetable oil

28-oz can whole tomatoes

2 medium potatoes, peeled and diced

½ tsp. basil

¼ tsp. pepper

½ tsp. sugar

1½ lb. Or frozen lobster meat in bit-size pieces

16 oz. frozen mixed vegetables

 

•           Sauté onion in oil until tender in a 4-quart saucepan.  Stir in can of tomatoes.  Add 2 potatoes, ½ tsp. basil, ¼ tsp. pepper, ½ tsp. Splenda and cook over high heat until boiling. 

•           Reduce heat to low, cover and simmer for another 15 minutes or until potatoes are tender.  Stir occasionally.

•           Meanwhile, flake lobster meat into bite-size pieces.  Add lobster and frozen vegetables to tomato mixture, and heat just until boiling.  Reduce heat to low, cover, and simmer for 8 minutes or until vegetables and lobster are tender when tested with a fork.

 

Exchanges:  2 lean meat, 1 ½ vegetables

Calories:  125; fat:  2 g; protein:  18 g; carbohydrates:  10 g; fiber:  3 g; cholesterol:  81 mg; sodium:  279 mg