#MEwx Cold, frain, snow, sleet and Holiday Eggb nog and Shephard's pie

Good morning Augusta.

If you want to se weather readings from my personal weather station in real-time click here.

This morning we have clouds with  a slight chance of freezing drizzle, then patchy freezing drizzle this afternoon. Patchy fog with highs in the mid 30s. Winds are light and variable.

Tonight we'll have scattered snow showers with a slight chance of sleet in the evening. Cloudy with patchy freezing drizzle and areas of fog. Lows in the lower 30s with light and variable winds.

The wind direction is South Southwest between 0.0 MPH and 0.3 MPH.

The Relative pressure is 29.91, the Absolute pressure is 29.71 and rising with a weather graphic indicating sun and a few clouds.

We haven't received any measurable rain/snow here over the past 24 hours. 

Our outdoor temperature is 27.1°F, the humidity is  97%, the dew point is 26.4°F and our wind chill is 27.1°F. 

Visibility is 10.0 miles / 16.1 kilometers with Sun and a few clouds.

The UV rating is 1 out of 16, the moon is 7.4% illuminated, the moon phase is waning crescent, sunrise is 7:14 am↑ 122° Southeast, Sunset is 4:09 pm↑ 238° Southwest, Moonrise is 4:51 am↑ 122° Southeast, Moonset is  1:59 pm↑ 236° Southwest and we'll have 8 hours 55

Minutes of daylight today.

 

Here's a holiday drink and something to eat.

 

*Holiday eggnog (George Washington recipe)

"One quart cream

one quart milk

one dozen tablespoons sugar

one pint brandy

½ pint rye whiskey

½ pint Jamaica rum

¼ pint sherry

mix liquor first, then separate yolks and whites of 12 eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.

Keep the kids away from this stuff, avoid open flames and do NOT drive.

 

 

SHEPHERD'S PIE

Serves:  8 – 1 cup

4 medium potatoes, peeled and cubed

1 (16 oz.) can black beans rinsed and drained

2 carrots, thinly sliced

1 medium onion, chopped

1 red bell pepper, chopped

1 celery stalk, chopped

2 cloves of garlic, minced

1 (10¾ oz.) can low-fat, low-sodium cream of chicken soup

½ cup 1% milk

1 cup frozen corn

1 cup fat-free sour cream

2 tbsp. minced fresh parsley

 

• Preheat oven to 350 degrees F.  Spray a 9 x 13-inch pan with nonstick cooking spray.
• In a medium saucepan, add 4 potatoes and enough water to cover by 1 inch.  Cook over medium heat until tender, about 20 minutes.
• In a large nonstick skillet, add the carrots, onion, red pepper, celery and 2 cloves of garlic and cook until the vegetables are tender by firm, about 10 minutes.  Blend in can of soup, ½ cup milk, and 1 cup corn.
• Add the 1 cup sour cream to the drained potatoes; mash until fluffy.
• Spread the vegetable mixture in the prepared pan.  Spread the potatoes evenly on top.
• Bake, uncovered until heated through and the potatoes are browned, about 40 minutes.  (For crustier potatoes, place under the broiler for 1 to 2 minutes after baking.)  Sprinkle with parsley.

 

Note:  cheese is a good addition to this recipe.  Put cheese on top of potatoes the last ten minutes of cooking and allow to brown.

 

Exchanges:  1½ starch, 2 lean meat, 1 vegetable

Calories:  204; fat:  2 g; cholesterol:  38 mg; sodium: 233 mg; carbohydrate:  31 g; fiber:  3 g; protein:  17 g