#MEwx Hot 'N muggy again today with Key Lime Pie
I’ve put up a new Ambient WS 5000 weather station and you can view it’s real time readings online by clicking here.
This morning we have partly sunny skeis and hot with highs in the mid 80s. Winds are light and variable, becoming south around 10 mph gusting to 20 mph this afternoon.
Tonight we’ll have mostly clear conditions during evening hours, becoming partly cloudy. Lows in the mid 60s with South winds around 10 mph gusting to 20 mph in the evening, becoming light and variable.
The wind is Northeast between 0.0 MPH and 2.7 MPH.
We didn’t receive any rain here over the past 24 hours.
The Relative pressure is 29.76, the Absolute pressure is 29.56 and rising with a weather graphic indicating sun.
Visibility is 10.0 miles / 16.1 Kilometers with mostly sunny skies yet again today.
The current Solar Radiation reading is 415.6W/m2, the UV Index is 3 placing the average person at moderate risk, the moon is 13.6% illuminated, the moon phase is Waxing Crescent, sunrise is 5:27 AM, sunset is 8:06 PM, moonrise is 9:06 AM, Moonset is 10:12 PM and we’ll have 14 hours 39 minutes of daylight today.
The next full moon is August 11 and the next New Moon is August 27.
KEY LIME PIE
1 pkg. Key lime sugar free Jell-O
¼ c boiling water
2 8 oz. Key lime low-fat, light yogurt
1 16 oz. Cool Whip
1 fat free graham cracker crust
Dissolve Jell-O in boiling water. Add yogurt and cool whip. Blend well. Pour into graham cracker crust. Let set one hour before serving.
I suggest that after it’s cooled you put it in the refrigerator for about an hour. Cold Key lime pie tastes pretty darn good when it’s hot.
If you prefer, the graham cracker crust can be eliminated and the filling served as pudding.
Of course if you don’t like the Jell-o mix, just go out back and pick enough Key limes for the pie off of your Key Lime tree. Hey, as hot as it’s been lately, don’t laugh too much.
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