#MEwx Temps around freezing with Fresh Fish Chowder

Good Morning Augusta

This morning we have mostly sunny skies with highs rising to the mid 30s. Winds are northwest around 10 mph.

Tonight we'll have partly cloudy skies with lows around 16°F. Winds will be light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 24.1°F, the humidity is 54%, the Dew point is 9.9°F with a wind chill of 24.1°F.

The wind direction is Northwest between 1.1 MPH and 2.7 MPH.

The Relative pressure is 29.98, the Absolute pressure is 29.78 and risingwith 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 again today.

The UV rating is  0 out of 16, The moon is 9.3% illuminated, the moon phase is waning crescent, Sunrise is 7:13 am↑ 120° Southeast, sunset is 4:20 pm↑ 240° Southwest, Moonrise is 4:40 am↑ 121° Southeast, Moonset is 1:50 pm↑ 237° Southwest and we'll have 9 hours 7 minutes of daylight today.

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

Okay folks, today is January 9. I know many are tired of the diet thing already, and truth be told so am I. But you KNOW what the bathroom scale is going to keep telling you, and that's pretty much the same thing the doctor is going to tell you when you go in for your annual physical. So, grit your teeth and set your sights on Valentine's Day. The rest of the recipes (for a while at least) will make you feel as if you're growing feathers or scales, but hey, fish and fowl is good for you!

This recipe goes great in real cold weather.

FRESH FISH CHOWDER

Serves:  6 (or three days of leftovers for 2)

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