#MEwx Hot, muggy and stronger potential for T-storms. Two cold treats for the heat too.
This morning we have mostly cloudy skies with a chance of showers and slight chance of thunderstorms this morning, then partly sunny this afternoon. Warm with highs in the mid 80s. Light and variable winds, becoming north around 10 mph with gusts up to 20 mph this afternoon.
Tonight we'll have mostly clear conditions with less humid air, lows in the mid 50s. Northwest winds around 10 mph in the evening, becoming light and variable.
The readings from my weather instruments are:
Our outdoor temperature is 71.4°F, the humidity is 89% and the Dew point is 68.4°F.
The wind direction is Northwest between 0.0 MPH and 0.2 MPH.
The Relative pressure is 29.84, the Absolute pressure is 29.64 and wavering with a weather graphic indicating sun/clouds and some rain possible.
We received 0.02 of an inch of rain here over the past 24 hours. Not much, but it's better than nothing.
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 a lot of clouds and "real" chance for rain for a change.
The UV rating is 0 out of 16, The moon is 0.9% illuminated, the moon phase is a NEW MOON, Sunrise is 4:55 am↑ 56° Northeast, sunset is 8:22 pm↑ 304° Northwest, Moonrise is 4:19 am↑ 60° Northeast, Moonset is 7:53 pm↑ 303° Northwest and we'll have 15 hours 27 minutes of daylight today.
Gods it's freaking hot again outside!
Today's BFY (bad for you) summer recipe is:
There are two (2) cold treat recipes below, so if you don't own an ice cream maker for treat #1, skip down to #2.
This one depends on you owning an ice cream maker.
Deeply Chocolate Gelato
2008, Ina Garten, All Rights Reserved
Ingredients
2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup sugar, divided
1 cup unsweetened cocoa powder (recommended: Pernigotti)
2 ounces bittersweet chocolate, finely chopped
4 extra-large egg yolks
2 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)
2 teaspoons pure vanilla extract
Large pinch kosher salt
8 chocolates, roughly chopped, optional (recommended: Baci)
Directions
Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!
Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers.
Allow the gelato to thaw slightly before serving.
CHOCOLATE PEANUT BUTTER PARFAITS
2 Tblsp. chunky peanut butter
2 Tblsp. plus 2 cups cold milk
1 cup plus 6 Tblsp. Cool Whip
1 package instant chocolate fudge pudding mix
3 Tblsp. finely chopped salted peanuts
- In a small bowl, combine peanut butter and 2 Tblsp. milk.
- Fold in 1 cup Cool Whip; set aside.
- In another bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand 2 minutes for soft set.
- Spoon half of the pudding into six parfait glasses or dessert dishes.
- Layer with reserved peanut butter mixture and remaining pudding.
- Refrigerate for at least 1 hour.
- Before serving, garnish each parfait with 1 Tblsp. Cool Whip and 1 ½ teaspoons peanuts.
Important Note: Reduced fat peanut butter and fat-free milk work well in this recipe as well as a sugar-free pudding mix.
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