#MEwx Above Freezing, rain, snow and Spinach Stuffed Mushrooms

Good Morning Augusta

This morning we have  a chance of rain or snow, rain this afternoon which may be heavy at times. Snow accumulation up to 1 inch with highs in the lower 40s. East winds 15 to 20 mph gusting to 40 mph.

Tonight we'll have cloudy skies with rain during evening hours, then a chance of rain or snow showers after midnight with little or no accumulation. Lows in the lower 30s with southeast winds 10 to 15 mph, becoming southwest after midnight.

The readings from my weather instruments are:

Our outdoor temperature is 35.4°F, the humidity is 94%, the Dew point is 33.8°F with a wind chill of 32.0°F.

The wind direction is East Northeast between 4.5 MPH and 7.9 MPH.

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

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with low-hanging overcast.

The UV rating is 0 out of 16, The moon is 12.8% illuminated, the moon phase is Waxing Crescent, Sunrise is 7:10 am↑ 119° Southeast, sunset is 4:27 pm↑ 241° Southwest, Moonrise is 9:36 am↑ 108° East, Moonset is 8:19 pm↑ 255° West and we'll have 9 hours 17 minutes of daylight today.

We haven't had any rainfall here yet, but it's coming later today.

Are you a vegetarian?

SPINACH STUFFED MUSHROOMS

Serves:  8

 

1 package (10 oz.) frozen chopped spinach

1/8 tsp. salt

8 large mushrooms

1 tbsp. extra-virgin olive oil

 

• In a medium saucepan, bring ½ cup water to a boil.  Add the package of spinach and 1/8 tsp. salt.  Cover and cook according to package directions.
• Wash the mushrooms.  Remove the stems, trim off the ends, then chop the stems.
• Heat the 1 tbsp. olive oil in a large skillet.  Add the chopped mushroom stems.  Sauté until golden, about 3 minutes.  Remove from the pan.  Add the mushroom caps to the skillet and sauté for 4-5 minutes.  Remove the mushroom caps to a heatproof serving platter.
• Drain the spinach.  Stir in the sautéed chopped mushrooms.
• Spoon the spinach mixture into the caps and serve immediately or place in an oven on low heat to keep warm.

 

Exchanges:  1 carbohydrate, ½ lean meat

Calories:  33; protein:  2 g; carbohydrates:  3 g; fat:  2 g; sodium:  74 mg; cholesterol:  0 mg; fiber:  2 g