#MEwx Sun, clouds, cold temps and Pesto Ravioli with Chicken
I’ve put up a Ambient WS 5000 weather station where you can view real time weather readings online here.
This morning we have partly sunny skies, becoming mostly cloudy. Areas of frost this morning with scattered rain showers. Highs in the mid 50s with light and variable winds.
Tonight we’ll have mostly clear conditions with widespread frost after midnight. Lows in the lower 30s with light and variable winds.
We didn’t receive any rain here over the past 24 hours.
The wind is Northwest between 1.1 MPH and 1.8 MPH.
The Relative pressure is 29.93, the Absolute pressure is 29.73 and rising with a weather graphic indicating clouds and sun.
The outdoor temperature is 32.5°F, the dew point is 34.4°F, the heat index is 35.2°F and the humidity is 97%.
Visibility is 10.0 miles / 16.1 kilometers with overcast skies at the moment.
The UV index is 0 placing the average person at low risk, the solar radiation reading is 27.5W/m2, the moon phase is waning Gibbous and the moon is 99.5% illuminated. Sunrise is 6:48 AM, sunset is 6:06 PM, moonrise is 6:39 PM, Moonset is 7:32 AM and we’ll have 11 hours 16 minutes of daylight today.
Our next Full Moon is on . Our next new moon will be on October 25.
Another Chicken recipe, yes, but Chicken is inexpensive and when served with some form of pasta is an excellent raw weather meal that stays with you.
PESTO RAVIOLI WITH CHICKEN
4 servings
Prep: 15 Min Cook: 15 Min
2 tsps olive or vegetable oil
1 lb boneless skinless chicken breast strips for stir-fry
3/4 cup chicken broth
1 package (9 oz refrigerated cheese-filled ravioli
3 small zucchini, cut into ¼ inch slices
1 large red bell pepper, thinly sliced
¼ cup basil pesto
Freshly grated Parmesan cheese, if desired
Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil about 4 minutes turning occasionally, until brown. Remove chicken from skillet. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender. Stir zucchini, bell pepper and chick into ravioli. Cook over medium-high heat about 3 minutes stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.
You can make this pasta dish without the chicken. Just omit the first step, and consider using sausage-filled ravioli for added flavor. Cut the pesto down to 3 tbsp. Be sure to use a 12-inch skillet, or you’ll have a difficult time tossing the chicken, ravioli and vegetables with the pesto.
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