#MEwx Clouds, colder and VEgetable Tofu Kebobs

Good Morning Augusta

This morning we have partly sunny skies with highs in the upper 20s with light and variable winds.

Tonight we'll have mostly cloudy conditions with a chance of snow showers after midnight. Lows around 20°F with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 17.2°F, the humidity is 45%, the Dew point is 00.4°F with a wind chill of 17.2°F.

The wind direction is Northwest between 1.1 MPH and 2.5 MPH.

The Relative pressure is 29.82, the Absolute pressure is 29.62 and rising with a weather graphic indicating sun and clouds.

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 partly cloudy skies, but the sun is trying to peek through.

The UV rating is 0 out of 16, The moon is 37.8% illuminated, the moon phase is Waxing Crescent, Sunrise is 7:08 am↑ 118° Southeast, sunset is 4:31 pm↑ 242° Southwest, Moonrise is 10:41 am↑ 87° East, Moonset is 11:29 pm↑ 277° West and we'll have 9 hours 22 minutes of daylight today.

We've had an additional dusting of snow here over the past 24 hours, but not enough to measure accurately.

After yesterday when I "fell off the wagon" and led everyone back into the pits of fat and calories, today I post penance for my failing.

VEGETABLE TOFU KEBOBS

Serves 8

12 oz. firm tofu, pressed and weighted, cut into cubes

2 tbsp. red wine vinegar

2 tbsp. reduced-sodium soy sauce

2 cloves garlic

2 tbsp. olive oil

fresh ground pepper to taste

1 medium red bell pepper, seeded and cut into 8 squares

8 small button mushrooms

1 small yellow squash, cut into 8 slices

8 sweet onions, cutting into 8 wedges

 

• Place the tofu in a shallow dish.  In a cup, whisk together 2 tbsp vinegar, 2 tbsp. soy sauce, 2 cloves of garlic, 2 tbsp. olive oil and pepper.  Pour over the tofu and marinate for at least 1 hour, turning to coat each side.
• Preheat the broiler.
• Transfer the tofu to a pepper towel to drain.  Thread the tofu and vegetables onto 8 skewers and lightly brush the vegetables with the marinade.  Broil, turning the kebabs, until the vegetables are done, about 2 to 3 minutes per side, turn 4 times.

 

Exchanges:  ½ low-fat protein, ½ carbohydrate, ½ vegetable, ½ fat

Calories:  108; fat:  5.5 g; protein:  5.5 g;  carbohydrates:  11½  g; fiber:  2 g; cholesterol:  0 g; sodium:  144 mg; potassium:  359 mg