#MEwx Hot, muggy and Sausage 'N Kraut to eat during the game

Good morning Augusta

This morning we have partly sunny skies with a slight chance of showers and thunderstorms this afternoon. Highs in the mid 80s. Light and variable winds, becoming southwest around 10 mph this afternoon.

Tonight we'll have mostly cloudy conditions with humidity and lows in the mid 60s. Winds will be light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 67.3°F, the humidity is 87% and the dew point is 63.3°F.

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

The Relative pressure is 30.01, the Absolute pressure is 29.91 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 kilometers with partly cloudy skies.

The UV rating is  1 out of 16, The moon is 70.5% illuminated, the moon phase is Waning Gibbous, Sunrise is 5:36 am↑ 67° East, Sunset is 7:52 pm↑ 293° Northwest, Moonrise is 10:53 pm↑ 79° East, Moonset is 11:25 am↑ 278° West  and we'll have 14 hours 16 minutes of daylight today.  

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

The Red Sox play this afternoon, so make this to watch the game with.

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.