#MEwx Sunny, cold temps, Stuffed Haddock Fillets and another good book to read or give as a gift

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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 mid 30s. Winds are west around 10 mph gusting to 25 mph.

Tonight we'll have partly cloudy conditions with lows around 20°F. Winds will remain light and variable.

The wind direction is West Northwest between 5.3 MPH and 9.2 MPH.

The Relative pressure is 29.80, the Absolute pressure is 29.60 and rising with a weather graphic indicating sun/clouds.

We received 0.29 inches of measurable rain/snow here over the past 24 hours.

our outdoor temperature is 35.1°F, the humidity is  39%, the dew point is 12.6°F and our wind chill is 27.7°F. 

Visibility is 10.0 miles / 16.1 kilometers with sunny.

The UV rating is 1 out of 16, the moon is 14.8% illuminated, the moon phase is Waxing Crescent, sunrise is 7:01 am↑ 122° Southeast, Sunset is 3:59 pm↑ 238° Southwest, Moonrise is 10:40 am↑ 125° Southeast, Moonset is 7:38 pm↑ 237° Southwest and we'll have 8 hours 59

Minutes of daylight today.

 

Another really great gift idea and book offering is "The Wander Inn" by Carol Estella Brown.

https://www.blurb.ca › 10861670-the-wander-inn

Ever wonder how someone gets into the seasonal vacation coastal rental biz when you're a soon-to-be single Mom? This one is really hard to put down. You'll love it especially if you're a single parent.

 

 

STUFFED HADDOCK FILLETS

Serves 4

 

I've posted this one before, but it tastes soooo darn good!

STUFFED HADDOCK FILLETS

Serves 4

 

4 (2½ oz) haddock fillets

Vegetable cooking spray

½ cup finely chopped onion

1 clove garlic, minced

¼ cup finely chopped celery

¼ cup finely chopped carrot

¼ cup minced sweet red pepper

1/8 tsp. thyme

2 tbsp. chopped fresh parsley,

1 tbsp. grated Parmesan cheese

1 tbsp. low-calorie mayonnaise substitute

½ Dijon mustard

1 tbsp. lemon juice

  • Rinse fillets thoroughly in cold water; pat dry with paper towels.  Set aside.
  • Coat a medium skillet with cooking spray, place over medium heat until hot.  Add ½ cup finely chopped onion and 1 clove garlic; sauté until tender.  Add  ¼ cup finely chopped celery, ¼ cup carrot and ¼ cup sweet pepper; cover and cook over medium-low heat, stirring occasionally, 5 minutes or until vegetables are tender.
  • Stir in 1/8 tsp. thyme, and cook over medium-high heat all moisture has evaporated; 1 tbsp. chopped parsley.
  • Spoon an equal amount of mixture in center of each fillet; roll up lengthwise and secure with a wooden pick.  Place rolls, seam side down, in a shallow casserole dish coated with cooking spray.
  • Combine 1 tbsp. cheese, 1 tbsp. mayonnaise substitute, and 1/23 mustard; spread mixture evenly over rolls, and sprinkle with lemon juice.
  • Bake at 400 degrees for 20 minutes or until fish is lightly browned and flakes easily when tested with a fork.  Sprinkle with 1 tbsp. parsley and serve.

 

Exchanges:  3 lean meat; 1 vegetable

Calories:  199; fat:  8 g; carbohydrate:  4 g; fiber:  Trace; cholesterol:  78 mg; sodium:  259 mg

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