#MEwx Warming temps, clouds and rain later with a Fish Chowder recipe

Good morning Augusta

This morning we have partly sunny skies with a chance for showers this afternoon. Highs in the upper 50s with light and variable winds, becoming south around 10 mph this afternoon.

Tonight it will be cloudy with showers likely during evening hours. Lows in the upper 30s with southeast winds around 10 mph, becoming northwest gusting to 20 mph after midnight.

The readings from my weather instruments are:

Our outdoor temperature is 41.5°F, the humidity is 77% the dew point is 34.7°F and our wind chill is 41.4°F.

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

The Relative pressure is 29.80, the Absolute pressure is 29.60 and falling with a weather graphic indicating clouds/rain.

Visibility is 10.0 Miles with cloud cover, but no rain yet.

The UV rating is 0 out of 16, The moon is 79.9% illuminated, the moon phase is waning Gibbous, Sunrise is 5:16 am↑ 63° Northeast, Sunset is 7:55 pm↑ 297° Northwest,

Moonrise is 8:43 am↑ 235° Southwest, Moonset is 8:43 am↑ 235° Southwest and we'll have 14 hours 39 minutes of daylight today.  

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

Time to get away from chicken recipes and shift to fish.

FRESH FISH CHOWDER

Serves:  6

You can use almost any fish in this chowder—we suggest halibut.

2 tbsp. olive oil

1 large garlic clove, minced

1 small onion, chopped

1 large green pepper, chopped

1 lb. crushed tomatoes

1 tbsp. tomato paste

½ tsp. dried basil

½ tsp. dried oregano

¼ cup dry red wine or white grape juice

Dash of salt and pepper

½ cup uncooked white rice

½ lb. fresh halibut, cubed

2 tbsp. chopped parsley

• Heat the olive oil in a 3-quart saucepan. 
• Add garlic, onion, and green pepper; sauté for 10 minutes over low heat until vegetables are tender.
• Add the tomatoes, 1 tbsp. tomato paste, ½ tsp. basil, ½ tsp. oregano, ¼ cup dry red wine, dash of salt and a dash of pepper.
• Let simmer for 15 minutes.  Add the rice and continue to cook for 15 minutes.
• Add the halibut and cook for about 5 to 7 minutes until fish is cooked through.  Garnish stew with chopped parsley and serve.

Exchanges:  1 carbohydrate, 1 vegetable, 1 medium-fat meat

Calories:  181; fat:  6 g; cholesterol:  12 mg; carbohydrate:  22 g; fiber:  2; protein:  10 g; sodium:  72 mg