#MEwx Fog, some clouds with warm temps and Apple Cranberry Boccler
This morning we have areas of fog and partly sunny skies later. Visibility one quarter mile or less at times in the fog. Highs in the upper 60s with light and variable winds becoming south around 10 mph gusting to 20 mph this afternoon.
Tonight we'll have partly cloudy conditions during evening hours, then cloudy with a slight chance of showers or drizzle after midnight. Areas of fog after midnight with visibility one quarter mile or less at times. Lows in the mid 50s, south winds around 10 mph with gusts up to 20 mph in the evening, becoming light and variable.
The wind direction is Northwest between 0.1 MPH and 0.4 MPH.
The Relative pressure is 30.37, the Absolute pressure is 30.17 and rising with a weather graphic indicating sun and a few clouds.
We didn't receive any rain here over the past 24 hours.
our outdoor temperature is 52.7°F, the humidity is 97% and the dew point is 52.0°F.
Visibility is 10.0 miles / 16.1 kilometers with zero visibility in the areas of fog.
The UV rating is 0 out of 16, The moon is 99.6% illuminated, the moon phase is waning gibbous, sunrise is 6:25 am↑ 88° East, sunset is 6:37 pm↑ 271° West, Moonrise is 7:19 pm↑ 89° East, Moonset is 6:48 am↑ 267° West and we'll have 12 hours 12
Minutes of daylight today.
Let's not ignore some delicious cobbler
APPLE CRANBERRY COBBLER
Serves: 9
3 large baking apples, cored and sliced (6 cups)
1 tbsp fresh lemon juice
1 cup fresh whole cranberries or dried cranberries, soaked in water and drained
2/3 cup Splenda
2 tbsp cornstarch
1 prepared 9" pie crust- unbaked
1 egg white
1 tsp Splenda
1. Preheat the oven to 375 degrees/ Spray an 8 x 8-inch baking pan with nonstick cooking spray.
2. In a medium bowl, combine the apples and lemon juice. Stir in the cranberries, Splenda, and cornstarch. Spread in the prepared baking pan.
3. The piecrust may be cut into 8 strips, each about ½ inch wide. Place 4 of the strips on top of pie, then arrange the remaining strips over these in a crisscross pattern. OR you could also shape the dough into seasonal shapes with cookie cutters or circles with a glass rim.
4. With a pastry brush, paint the dough with the egg white, then sprinkle it with the Splenda. Bake until the dough turns golden and the fruit begins to bubble, about 40 minutes.
Exchanges: 2 ½ carbohydrates; 1 fat
Calories: 200; total fat: 6 g; saturated fat: 1 g; cholesterol: 0 mg; sodium: 140 mg; carbohydrate: 37 g; fiber: 3 g; sugars: 26 g; protein: 2 g
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