#MEwx Dense fog, warm and a harvest pumpkin-pineapple pie
This morning we have a fog advisory in effect and partly sunny skies. Visibility one quarter mile or less at times. Highs in the lower 70s with light and variable winds.
Tonight we'll have mostly clear conditions during evening hours, becoming partly cloudy. 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 30.13, the Absolute pressure is 29.93 and rising with a weather graphic indicating clouds and sun.
We didn't receive any measurable rain here over the past 24 hours.
our outdoor temperature is 55.8°F, the humidity is 99% and the dew point is 55.6°F.
Visibility is nonexistent because of the fog and we have sun up above this pea soup somewhere.
The UV rating is 0 out of 16, the moon is 31.6% illuminated, the moon phase is waxing crescent, sunrise is 6:49 am↑ 99° East, sunset is 6:01 pm↑ 261° West, Moonrise is 1:10 pm↑ 128° Southeast, Moonset is 9:42 pm↑ 232° Southwest and we'll have 11 hours 12
Minutes of daylight today.
Let's do something different with pumpkin.
HARVEST PUMPKIN-PINEAPPLE LOAF
Nonstick cooking spray
2 ½ cups Splenda
½ cup butter or margarine, softened
15-oz can pumpkin
8 ¼ oz can crushed pineapple in juice, undrained
4 large eggs
3 ½ cups unbleached flour
2 tsp baking soda
2 tsp pumpkin pie spice
1 tsp salt
1 cup coarsely chopped walnuts
Heat oven 350 degrees. Lightly spray two 8 ½ by 4 ½ inch loaf pans with cooking spray. In mixer bowl, beat together sugar and butter until blended. Add pumpkin, pineapple and eggs; beat well. Set aside. In a medium bowl, combine flour, baking soda, pumpkin pie spice, walnuts and salt; add to pumpkin mixture, mixing until dry ingredients are just moistened. Divide batter into prepared pans; spread evenly. Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pans to wire racks; cool completely.
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