#MEwx Sun, some clouds and breakfast popovers
This morning we have patchy fog and mostly sunny skies. Highs in the lower 70s with west winds around 10 mph.
Tonight we'll have mostly clear conditions with patchy fog after midnight. Lows in the lower 50s with light and variable winds.
The wind direction is Northwest between 0.0 MPH and 0.2 MPH.
The Relative pressure is 29.78, the Absolute pressure is 29.58 and rising with a weather graphic indicating sun and clouds.
We received 0.17 inches of rain here over the past 24 hours.
Our outdoor temperature is 62.1°F, the humidity is 97% and the dew point is 61.2°F.
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 sun and some clouds.
The UV rating is 1 out of 16, The moon is 0.4% illuminated, the moon phase is waxing crescent, sunrise is 6:09 am↑ 81° East, sunset is 7:03 pm↑ 279° West, Moonrise is 6:31 am↑ 78° East, Moonset is 7:48 pm↑ 277° West and we'll have 12 hours 55
minutes of daylight today.
Today's breakfast recipe is:
BREAKFAST POPOVERS WITH PARMESAN
Serves: 8 popovers
½ cup liquid egg substitute
1¼ cups whole grain flour
1 cup + 2 tbsp. fat-free milk
1 tbsp. trans-fat margarine, melted
3 tbsp. grated Parmesan cheese
- Preheat the oven to 375 degrees F. Coat 8 custard cups or popover-pan with cooking spray.
- Whisk ½ cup egg substitute in a medium bowl. Add 1¼ cups whole grain flour, 1 cup + 2 tbsp. fat free milk, and 1 tbsp. margarine and whisk until the ingredients are combined. Stir in 3 tbsp. cheese.
- Evenly divide the batter among the prepared cups. Place the cups on a large baking sheet.
- Bake for 30 minutes, or until the popovers are puffed and golden. Remove the popovers from the cups and serve hot.
Exchanges: ½ fat, 1 carbohydrate, 1 protein
Calories: 110; fat: 2½ g; protein: 6 g; carbohydrate: 15 g; fiber: 2½ g; cholesterol: 0 mg; sodium: 95 mg
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