#MEwx Warm and sunny with Lobster Vegetable Stew

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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 mostly sunny skies with highs in the lower 80s. Winds are light and variable.

Tonight we’ll have Mostly clear conditions during evening hours, becoming partly cloudy. Lows around 60°F with light and variable winds.

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

The wind is Southeast between  1.6 MPH and 2.9 MPH.

The Relative pressure is 29.98, the Absolute pressure is 29.78 and rising with a weather graphic indicating sun.

The  outdoor temperature is 64.4°F, the dew point is 61.4°F, the heat index is 64.6°F and the humidity is 90%.

Visibility is 10.0 miles / 16.1 Kilometers with clear sunny skies.

The current Solar Radiation reading is 190.2W/m2, the UV Index is 2  placing the average person at moderate risk, the moon phase is a Full Moon and the moon is 99.8% illuminated. Sunrise is 6:13 AM, sunset is 7:01 PM, moonrise is 7:32 PM, Moonset is 6:12 AM and we’ll have 12 hours 46 minutes of daylight today.

The next new moon will be on September 25.

 

LOBSTER AND VEGETABLE STEW

Serves:  8—1 cup

 

1 medium onion, chopped

1 tsp. vegetable oil

28-oz can whole tomatoes

2 medium potatoes, peeled and diced

½ tsp. basil

¼ tsp. pepper

½ tsp. sugar

1½ lb. Or frozen lobster meat in bit-size pieces

16 oz. frozen mixed vegetables

 

  • Sauté onion in oil until tender in a 4-quart saucepan.  Stir in can of tomatoes.  Add 2 potatoes, ½ tsp. basil, ¼ tsp. pepper, ½ tsp. Splenda and cook over high heat until boiling. 
  • Reduce heat to low, cover and simmer for another 15 minutes or until potatoes are tender.  Stir occasionally.
  • Meanwhile, flake lobster meat into bite-size pieces.  Add lobster and frozen vegetables to tomato mixture, and heat just until boiling.  Reduce heat to low, cover, and simmer for 8 minutes or until vegetables and lobster are tender when tested with a fork.

 

Exchanges:  2 lean meat, 1 ½ vegetables

Calories:  125; fat:  2 g; protein:  18 g; carbohydrates:  10 g; fiber:  3 g; cholesterol:  81 mg; sodium:  279 mg

 

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