#MEwx Clouds, rain possible and Skillet Brownies!
This morning we have mostly cloudy skies with patchy fog. A slight chance of showers, then a chance of showers and thunderstorms this afternoon. Some thunderstorms may produce gusty winds, small hail, and heavy rainfall during afternoon hours. Highs in the lower 70s with light and variable winds, becoming northwest around 10 mph during the afternoon.
Tonight we'll have mostly cloudy conditions with a chance of showers and thunderstorms in the evening, then partly cloudy with a slight chance of showers after midnight. Lows in the upper 50s with north winds around 10 mph gusting to 20 mph.
The readings from my weather instruments are:
We received 0.02 of an inch of rain here over the past 24 hours.
Our outdoor temperature is 66.9°F, the humidity is 99% and the dew point is 66.7°F.
The wind direction is Northwest between 0.0 MPH and 0.1 MPH.
The Relative pressure is 29.76, the Absolute pressure is 29.56 and rising with a weather graphic indicating clouds and possible rain.
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 WIFI weather station.
Visibility is 10.0 miles / 16.1 kilometers with complete overcast.
The UV rating is 0 out of 16, The moon is 90.6% illuminated, the moon phase is waxing gibbous, Sunrise is 5:15 am↑ 60° Northeast, sunset is 8:15 pm↑ 300° Northwest, Moonrise is 6:29 pm↑ 127° Southeast, Moonset is 2:14 am↑ 235° Southwest and we'll have 15 hours 0 minutes of daylight today.
How about this one for a tasty dessert?
This one is for those of you who have a creature dwelling inside of you who demands chocolate.
Skillet Brownies
Use a 10″ (25 cm) cast-iron skillet
Prep Time 25 mins
Cook Time 30 mins
Ingredients
1 cup (8oz/225g) butter
1 cup (8oz/225g) white sugar
1 cup (6oz/170g) dark brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup (5oz/142g) all-purpose flour
1 cup (4oz/115g) unsweetened cocoa powder
1 teaspoon salt
1 cup (6oz/170g) bittersweet chocolate chips
1/2 cup (2 1/2 oz/71g) chopped walnuts toasted
Instructions
Preheat oven to 350°F (180°C). Place a 10" (25 cm) cast-iron skillet on the stovetop over low heat.
Add in butter and allow to melt gently without bubbling. Once melted remove from the heat.
Stir in the white and brown sugar.
Next, crack in the eggs and add the vanilla. Using a fork, whisk these ingredients together. Note: make sure the pan isn't HOT when you add in the eggs or it will cook them.
Stir in flour, cocoa powder, and salt and mix until you have a smooth brownie batter. Don't beat the batter because it will toughen your brownies.
Fold in the chocolate chips and walnuts. Spread the brownie batter evenly into the skillet and finish by sprinkling over a few extra chocolate chips and chopped walnuts.
Bake for 25-30 minutes or until the brownie is JUST set to touch. Baking Note: The skillet retains heat so once you remove it from the oven the brownies will actually continue to cook so take it out of the oven when they are a little 'under' done. As the brownie cools it will set up and be perfect and fudgy.
Once cooled down slightly, top with vanilla ice-cream and dig in! Store leftovers in an airtight container at room temperature for up to 3 days, or in a refrigerator for a week.
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