#MEwx sun, clouds and an ASPARAGUS WITH VINAIGRETTE meal.
This morning we have fog early and mostly sunnyskies. Highs will be in the mid 70s with light and variable winds, becoming southwest around 10 mph this afternoon.
Tonight we'll have mostly clear conditions during evening hours, turning partly cloudy with a slight chance of showers after midnight. Lows in the upper 50s with south winds around 10 mph becoming light and variable.
The readings from my weather instruments are:
We've received 0.39 inches of rain here over the past 24 hours.
Our outdoor temperature is 55.6°F, the humidity is 91%, the Dew point is 53.1°F with a heat index of xx.x°F.
The wind direction is West Northwest between 0.0 MPH and 0.2 MPH.
The Relative pressure is 30.02, the Absolute pressure is 29.82 and rising with a weather graphic indicating clouds and sun.
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 clouds and wsun.
The UV rating is 1 out of 16, The moon is 18.3% illuminated, the moon phase is waning crescent, Sunrise is 5:01 am↑ 56° Northeast, sunset is 8:25 pm↑ 304° Northwest, Moonrise is 1:54 am↑ 67° East, Moonset is 4:41 pm↑ 296° Northwest and we'll have 15 hours 24 minutes of daylight today.
Okay, the bad for you recipes aside, I've heard from a few folks saying they wanted a few healthy and generally vegetarian recipes. So, to be fair to everyone…
ASPARAGUS WITH VINAIGRETTE
1 ½ lb fresh asparagus
½ cup red wine vinegar
½ tsp dried or 1 tsp fresh tarragon
2 tbsp fresh chives
1 tbsp fresh chopped parsley
½ cup water
1 tbsp olive oil
11 tbsp Dijon mustard
1 lb fresh spinach leaves, trimmed of stems, washed and dried
1 large tomato, cut into wedges
Place 1 inch of water in a pot, and place steamer inside. Arrange asparagus on top of steamer. Steam fresh asparagus for 4 minutes and frozen asparagus for 6 to 8 minutes. Immediately rinse asparagus under cold water to stop the cooking (This helps keep asparagus bright green and crunchy.) Set aside. In a small bowl or salad cruet, combine remaining ingredients except spinach and tomatoes. Mix or shake well. Pour dressing over asparagus and refrigerate for 5 to 6 hours. To serve, line plates with spinach leaves, and place asparagus on top of spinach. Garnish with tomato wedges, and spoon any remaining dressing on top.
Diabetic exchanges: Vegetable exchange 2 - fat exchange ½ Calories 68 -Total fat 3 gm - cholesterol - 0 mg -total carbohydrate 9 gm - dietary fiber 4 gm -sugars 4 gm - protein 4 gm - sodium 127 mg
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