#MEwx warm temps, sun with clouds and Sausage 'N Kraute

Good Morning Augusta

This morning we have partly sunny skies, turning cloudy; milder with high of 43°F.

Tonight we'll have partly cloudy conditions with a low of 31°F and mostly cloudy.

The readings from my weather instruments are:

Our outdoor temperature is 29.8°F, the humidity is 95%, the Dew point is 28.6°F with a wind chill of 29.8°F.

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

The Relative pressure is 29.44, the Absolute pressure is 29.24 and rising with a weather graphic indicating sun and some clouds.

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

Visibility is 10.0 miles / 16.1 kilometers with sun and a few clouds.

The UV rating is 1 out of 16, The moon is  83.3% illuminated, the moon phase is waxing gibbous, Sunrise is 6:25 am↑ 103° East, sunset is 5:19 pm↑ 258° West, Moonrise is 1:06 pm↑ 54° Northeast, Moonset is 4:20 am↑ 306° Northwest and we'll have 10 ours 54 minutes of daylight today.

We received roughly 4 inches of heavy, wet snow here over the past 24 hours.

Today get the kids in the kitchen and have them make this meal. Yes, they have to clean up aft dinner too.

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.