#MEwx Mild temps, clouds, rain, fog and Southwest Prk Packets
I’ve put up a Ambient WS 5000 weather station where you can view real time weather readings online here.
This morning we have clouds with scattered showers and patchy fog. Highs will be in the mid 60s with light and variable winds.
Tonight we’ll have clouds with more scattered showers and areas of fog. Lows will be in the upper 50s. Winds will be light and variable.
We received 0.13 inches of rain here over the past 24 hours giving us a total rainfall event thus far of 0.60 inches. Look at the bright side – you don’t have to shovel rain.
The wind is North Northeast between 2.2 MPH and 3.8 MPH.
The Relative pressure is 29.99, the Absolute pressure is 29.79 and rising with a weather graphic indicating clouds.
The outdoor temperature is 55.6°F, the dew point is 55.3°F, the heat index is 55.6°F and the humidity is 99%.
Visibility is 10.0 miles / 16.1 kilometers with fog and rain again today.
The UV index is 0 placing the average person at no risk, the solar radiation reading is 43.0W/m2, the moon phase is waxing crescent and is 0.0% illuminated. Sunrise is 7:07 AM, sunset is 5:40 PM, moonrise is 7:02 AM, Moonset is 5:45 PM and we’ll have 10 hours 33 minutes of daylight today.
Our next Full Moon is on November 8, and our next new moon is on November 18.
SOUTHWEST PORK PACKETS
4 servings
2 cups uncooked instant rice
1 can (14 ½ oz) chicken broth
1 tbsp Mexican seasoning
1 can (15 oz) whole kernel corn, drained
1 small bell pepper, chopped (½ cup)
4 medium green onions, sliced (¼ cup)
4 pork boneless rib or loin chops, ¾ to 1 inch thick (1 ¼ lbs)
2 tsp Mexican seasoning
Salsa, if desired
Heat oven to 450°. Cut four 18x12-inch sheets of aluminum foil. Spray half of one side of each sheet with cooking spray. Mix rice, broth and 1 tbsp Mexican seasoning in large bowl; let stand about 5 minutes or until broth is absorbed. Stir in corn, bell pepper and onions. Sprinkle each pork chop with ½ tsp Mexican seasoning; place in center of sprayed half of foil. Spoon rice mixture over pork. Fold foil over pork and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Place packets on large cookie sheet. Bake 20 to 25 minutes or until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil. Serve with salsa.
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