#MEwx Happy new year, clouds, rain, fog and Spinach Stuffed Mushrooms

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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 clouds with scattered rain showers and heavy drizzle. Patchy dense fog, visibility will be one quarter mile or less at times. Highs will reach the upper 30s with light and variable winds.

Tonight we'll have clouds and a chance of rain with patchy drizzle in the evening, then rain likely after midnight. Patchy fog with lows in the lower 30s. Winds will be light and variable, becoming north around 10 mph after midnight.

The wind direction is West between 0.0 MPH and 0.3 MPH.

The Relative pressure is 29.84, the Absolute pressure is 29.64 and falling with a weather graphic indicating clouds, rain and fog.

We have received 0.10  inches of measurable rain/snow here over the past 24 hours. 

Our outdoor temperature is 41.5°F, the humidity is  98%, the dew point is 41.0°F and our wind chill is 41.5°F. 

Visibility is 10.0 miles / 16.1 kilometers with overcast, fog and rain.

The UV rating is 0 out of 16, the moon is 2.2% illuminated, the moon phase is waning crescent, sunrise is 7:14 am↑ 122° Southeast, Sunset is 4:10 pm↑ 238° Southwest, Moonrise is 6:11 am↑ 127° Southeast, Moonset is 2:50 pm↑ 232° Southwest and we'll have 8 hours 56

Minutes of daylight today.

 

Okay, back to the diet…

 

SPINACH STUFFED MUSHROOMS

Serves:  8

 

1 package (10 oz.) frozen chopped spinach

1/8 tsp. salt

8 large mushrooms

1 tbsp. extra-virgin olive oil

 

  • In a medium saucepan, bring ½ cup water to a boil.  Add the package of spinach and 1/8 tsp. salt.  Cover and cook according to package directions.
  • Wash the mushrooms.  Remove the stems, trim off the ends, then chop the stems.
  • Heat the 1 tbsp. olive oil in a large skillet.  Add the chopped mushroom stems.  Sauté until golden, about 3 minutes.  Remove from the pan.  Add the mushroom caps to the skillet and sauté for 4-5 minutes.  Remove the mushroom caps to a heatproof serving platter.
  • Drain the spinach.  Stir in the sautéed chopped mushrooms.
  • Spoon the spinach mixture into the caps and serve immediately or place in an oven on low heat to keep warm.

 

Exchanges:  1 carbohydrate, ½ lean meat

Calories:  33; protein:  2 g; carbohydrates:  3 g; fat:  2 g; sodium:  74 mg; cholesterol:  0 mg; fiber:  2 g

 

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