#MEwx Warm, very rainy and a 15 minute Pot Luck Salad
We're under a Flash Flood Watch until Tomorrow morning
This morning we have showers with a slight chance of thunderstorms. Some thunderstorms may produce heavy rainfall this afternoon. Highs in the upper 60s with south winds around 10 mph, becoming east this afternoon.
Tonight we'll have partly cloudy skies with a chance of showers and a slight chance of thunderstorms in the evening. Some thunderstorms may produce heavy rainfall. Lows in the lower 60s with north winds around 10 mph in the evening, becoming light and variable.
The readings from my weather instruments are:
We've received 0.98 inches of rain here over the past 24 hours.
Our outdoor temperature is 60.3°F, the humidity is 99%, the dew point is 60.1°F with a heat index of °F.
The wind direction is Northwest between 0.0 MPH and 0.2 MPH.
The Relative pressure is 29.91, the Absolute pressure is 29.71 and falling with a weather graphic indicating clouds and 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 horizon to horizon overcast skies.
The UV rating is 0 out of 16, The moon is 0.4% illuminated, the moon phase is a NEW MOON, Sunrise is 5:04 am↑ 57° Northeast, sunset is 8:23 pm↑ 303° Northwest, Moonrise is 4:19 am↑ 53° Northeast, Moonset is 8:34 pm↑ 307° Northwest and we'll have 15 hours 20 minutes of daylight today.
Here's another healthy and generally vegetarian recipe to keep you all healthy, wealthy and wise.
15-MINUTE POT LUCK VEGETABLE SALAD
Serves 8 ¾ cup servings
4 ribs celery, chopped fine
1 large onion, chopped fine
20 oz frozen mixed vegetables, thawed and drained
Dressing
½ cup cider vinegar
1 tbsp flour
1 tbsp prepared mustard
½ tsp white pepper
¼ cup Splenda
1. In a large mixing bowl, combine chopped celery, onion, and thawed vegetables. If you need to thaw the vegetables in a hurry, run the plastic bag or box under warm tap water until you feel the vegetables soften. Then drain.
2. In a small saucepan, whisk together the vinegar, flour and the mustard. Heat over medium heat to boiling; boil for 1 minute. Remove from heat and stir in pepper and Splenda. Add 1 ice cube to speed cooling of the dressing.
3. Pour dressing over the vegetables. Serve immediately, or cover and refrigerate for up to 1 week.
Exchange diets: 2 vegetables
Calories: 60 gm; fat: 0 gm; protein: 10 gm; cholesterol: 0 mg; sodium: 31 mg
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