#MEwx Colder, sun and Fresh Fish Chowder

Good morning Augusta.

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

This morning we have mostly sunny skies with highs in the lower 30s. Winds are light and variable.

Tonight we'll have partly cloudy conditions with isolated snow showers during evening hours, then mostly clear after midnight. Lows in the lower 20s with light and variable winds, becoming west around 10 mph after midnight.

The wind direction is Northeast between 0.1 MPH and 0.2 MPH.

The Relative pressure is 30.00, the Absolute pressure is 29.80 and rising with a weather graphic indicating sun and a few clouds.

We didn't receive any measurable rain and snow here over the past 24 hours.

our outdoor temperature is 17.1°F, the humidity is  36%, the dew point is -5.3°F and our wind chill is 17.1°F. 

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

The UV rating is 1 out of 16, the moon is 0.1% illuminated, the moon phase is Waxing Crescent, sunrise is 6:58 am↑ 121° Southeast, Sunset is 4:00 pm↑ 239° Southwest, Moonrise is 7:24 am↑ 125° Southeast, Moonset is 4:14 pm↑ 234° Southwest and we'll have 9 hours 2

Minutes of daylight today.

 

Okay, if the leftover turkey is now safely tucked away in the back of the freezer you might want to consider a good, hardy fish chowder. Yes, I know, fish chowder doesn't really fit with the holidays does it? Well, think of it as your bid to be "good" as you tuck into all of those holiday baked goodies you can't seem to resist.

FRESH FISH CHOWDER

Serves:  6

You can use almost any fish in this chowder—we suggest halibut.

2 tbsp. olive oil

1 large garlic clove, minced

1 small onion, chopped

1 large green pepper, chopped

1 lb. crushed tomatoes

1 tbsp. tomato paste

½ tsp. dried basil

½ tsp. dried oregano

¼ cup dry red wine or white grape juice

Dash of salt and pepper

½ cup uncooked white rice

½ lb. fresh halibut, cubed

2 tbsp. chopped parsley

• Heat the olive oil in a 3-quart saucepan. 
• Add garlic, onion, and green pepper; sauté for 10 minutes over low heat until vegetables are tender.
• Add the tomatoes, 1 tbsp. tomato paste, ½ tsp. basil, ½ tsp. oregano, ¼ cup dry red wine, dash of salt and a dash of pepper.
• Let simmer for 15 minutes.  Add the rice and continue to cook for 15 minutes.
• Add the halibut and cook for about 5 to 7 minutes until fish is cooked through.  Garnish stew with chopped parsley and serve.

Exchanges:  1 carbohydrate, 1 vegetable, 1 medium-fat meat

Calories:  181; fat:  6 g; cholesterol:  12 mg; carbohydrate:  22 g; fiber:  2; protein:  10 g; sodium:  72 mg