#MEwx Sun, fog, warm temps and Fresh Fish Chowder

Good morning Augusta.

I’ve put up a new Ambient WS 5000 weather station where you can view real time readings online here.

This morning we have partly sunny skies with patchy fog. A chance of showers with a slight chance of thunderstorms this afternoon. Highs in the upper 70s with light and variable winds.

Tonight we’ll have clouds with schance of showers with a slight chance of thunderstorms during evening hours, then a slight chance of showers after midnight. Lows in the mid 50s with light and variable winds.

We didn’t receive any rain over the past 24 hours.

The wind is East between  1.0 MPH and 2.5 MPH.

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

The  outdoor temperature is 59.0°F, the dew point is 58.7°F, the heat index is 59.0°F and the humidity is 99%.

Visibility is 10.0 miles / 16.1 Kilometers with a fog bank outside at the moment, but sun is up there somewhere.

The current Solar Radiation reading is 213.0W/m2, the UV Index is 1  placing the average person at low risk, the moon phase is waxing gibbous and the moon is 58.6% illuminated. Sunrise is 6:06 AM, sunset is 6:12 PM, moonrise is 3:30 PM, Moonset is 7:12 PM and we’ll have 13 hours 4 minutes of daylight today.

Our next full moon will be on September 10 and the next new moon will be on September 25.

 

Any kind of meat prices are still up, so keep an eye out for deals on Fish. You can always put it in the back of a freezer and pull it out to make Chowder for dinner.

 

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