#MEwx Cooler, rain, clouds and a Sausage 'n Kraite meal

Good Morning Augusta.

This morning we have rain,. Cooler with highs in the upper 50s. North winds around 10 mph gusting to 20 mph.

Tonight we'll have cloudy conditions with  a chance for rain during evening hours. Lows in the lower 50s with north winds around 10 mph.

The readings from my weather instruments are:

Our outdoor temperature is 59.0°F, the humidity is 99%, the Dew point is 58.5°F with a heat index of xx.x°F.

The wind direction is east southeast between 4.9 MPH and 10.5 MPH.

The Relative pressure is 29.82, the Absolute pressure is 29.62 and steady with a weather graphic indicating rain and clouds.

We've received 0.30 inches of rain here so far, and it's not done raining yet.

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 thick cloud cover and rain.

The UV rating is 0 out of 16, The moon is  44.1% illuminated, the moon phase is in waning crescent, Sunrise is 4:59 am↑ 56° Northeast, sunset is 8:26 pm↑ 304° Northwest, Moonrise is 12:50 am↑ 88° East, Moonset is 1:33 pm↑ 276° West and we'll have 15 hours 27 minutes of daylight today.

Now that the heat wave has passed, why not make this for a "cool" meal that is also great to eat when the baseball game comes on.

 

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.