#MEwx Warm, muggy with clouds and Spinach Stuffed Mushrooms

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Good morning Augusta.

This morning we have mostly cloudy skies with highs in the lower 70s. Winds are light and variable.

Tonight we'll have cloudy conditions with a chance for some drizzle. Patchy fog and a slight chance of showers after midnight. Lows in the upper 50s with light and variable winds.

 The readings from my weather instruments are:

We didn't receive any rain here over the past 24 hours.

Our outdoor temperature is 65.7°F, the humidity is  86% the dew point is 61.3°F with a heat index of °F.

The wind direction is North between 0.0 MPH and 0.2 MPH.

The Relative pressure is 30.26, the Absolute pressure is 30.06 and rising with a weather graphic indicating 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 mostly cloudy skies again.

The UV rating is 0 out of 16, The moon is  12.0% illuminated, the moon phase is waxing crescent, Sunrise is 5:07 am↑ 58° Northeast, sunset is 8:21 pm↑ 302° Northwest, Moonrise is 8:35 am↑ 68° East, Moonset is 10:54 pm↑ 288° West and we'll have 15 hours 14 minutes of daylight today.

Here's another  healthy recipe.

 

I've never been a fan of mushrooms, but this is surprisingly tasty.

SPINACH STUFFED MUSHROOMS

Serves:  8

 

1 package (10 oz.) frozen chopped spinach

1/8 tsp. salt

8 large mushrooms

1 tbsp. extra-virgin olive oil

 

•           In a medium saucepan, bring ½ cup water to a boil.  Add the package of spinach and 1/8 tsp. salt.  Cover and cook according to package directions.

•           Wash the mushrooms.  Remove the stems, trim off the ends, then chop the stems.

•           Heat the 1 tbsp. olive oil in a large skillet.  Add the chopped mushroom stems.  Sauté until golden, about 3 minutes.  Remove from the pan.  Add the mushroom caps to the skillet and sauté for 4-5 minutes.  Remove the mushroom caps to a heatproof serving platter.

•           Drain the spinach.  Stir in the sautéed chopped mushrooms.

•           Spoon the spinach mixture into the caps and serve immediately or place in an oven on low heat to keep warm.

 

Exchanges:  1 carbohydrate, ½ lean meat

Calories:  33; protein:  2 g; carbohydrates:  3 g; fat:  2 g; sodium:  74 mg; cholesterol:  0 mg; fiber:  2 g

 

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