#MEwx Cool temps, wind advisory up and Reversed Impossible Chocolate Flan

Good Morning Augusta

We're under a wind advisory until 6 this evening, the advisory is posted immediately below this one.

This morning we have partly sunny skies with highs in the lower 40s. West winds 20 to 25 mph gusting to 45 mph.

Tonight we'll have clear skies with lows in the mid 20s. Winds will be northwest 15 to 20 mph gusting to 40 mph, becoming west around 10 mph after midnight.

The readings from my weather instruments are:

Our outdoor temperature is 41.0°F, the humidity is 99% the Dew point is 40.8°F with a wind chill of 38.5°F.

The wind direction is northwest between 3.6 MPH and 4.9 MPH.

The Relative pressure is 29.23, the Absolute pressure is 29.03 and steady with a weather graphic indicating sun and 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 clouds and sun peaking through now and then.

The UV rating is 0 out of 16, The moon is  99.2% illuminated, the moon phase is Waning Gibbous, Sunrise is 6:25 am↑ 84° East, sunset is 7:03 pm↑ 276° West, Moonrise is 8:21 pm↑ 100° East, Moonset is 7:10 am↑ 265° West and we'll have 12 ours 38 minutes of daylight today.

We received 1.16 inches of rain here over the past 24 hours.

Might as well have something that's bad for you. It's time for yard clean-up, and you'll need the energy. Don't worry about the calories, you'll burn 'em off out there.

Reversed Impossible Chocolate Flan

Adapted from "Sweet & Southern" by Ben Mims

Ingredients

FOR THE CAKE BATTER

Nonstick cooking spray

1 ½ cups all-purpose flour

½ teaspoon kosher salt

½ teaspoon baking soda

½ teaspoon baking powder

¾ cup unsweetened coconut milk

1 tablespoon distilled white vinegar or coconut vinegar

1 teaspoon coconut extract (optional)

1 teaspoon vanilla extract

1 stick unsalted butter, at room temperature

¾ cup sugar

1 large egg

FOR THE CUSTARD

1 14ounce can sweetened condensed milk

1 12ounce can evaporated milk

½ cup Dutch process cocoa powder

1 teaspoon vanilla extract

4 large eggs

MAKE THE BATTER

Place a rack in the center of the oven and heat to 375 degrees.

Spray a 10inch Bundt pan with cooking spray.

In a bowl, whisk together flour, salt, baking soda and baking powder. In another bowl, whisk together coconut milk, vinegar and extracts.

Using an electric mixer, beat together butter and sugar until pale and fluffy, about 4 minutes. Beat in egg. Beat in flour mixture and then coconut milk mixture until smooth. Pour into prepared pan and

smooth the top.

MAKE THE CUSTARD

Put all ingredients in a blender and blend until smooth. Hold a soup spoon upside down over the cake batter in pan and gently pour custard over the back of the spoon so it lands gently on cake batter without disturbing it.

Set Bundt pan in a large roasting pan and place in oven on the center rack. Pour enough very hot water into roasting pan to come halfway up sides of Bundt pan. As cake bakes, custard will sink to

bottom of pan. Bake until a toothpick inserted into cake comes out clean, 45 to 55 minutes. Transfer Bundt pan to a wire rack to cool completely, at least 2 hours.  To serve, place a plate or platter upside down over the Bundt pan and invert.