#MEwx Sun, fog with rain later and Baked Cranberry pork chops

Good morning Augusta.

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

This morning we have fog with  partly sunny skies, turning mostly cloudy with scattered showers this afternoon. Visibility one quarter mile or less at times with highs in the lower 60s. Winds are ight and variable.

Tonight we’ll have clouds with a chance of showers during evening hours, then rain after midnight. Lows around 50°F. Winds will be light and variable.

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

The wind is East between  1.3 MPH and 2.5 MPH.

The Relative pressure is 29.59, the Absolute pressure is 29.39 and rising with a weather graphic indicating clouds and sun.

The  outdoor temperature is 47,7°F, the dew point is 47.4°F, the heat index is 47.7°F and the humidity is 99%.

Visibility is 10.0 miles / 16.1 kilometers with fog and overcast skies.

The UV index is 0 placing the average person at no risk, the solar radiation reading is 14.7W/m2, the moon phase is in its third quarter and the moon is 52.3% illuminated. Sunrise is 6:57 AM, sunset is 5:53 PM, moonrise is 11:11 PM, Moonset is 2:40 PM and we’ll have 11 hours 56 minutes of daylight today.

Our next Full Moon is on November 8, and our next new moon will be on October 25.

 

BAKED CRANBERRY PORK CHOPS

Serves  4

 

4 pork chops (1 ½ pounds)

1 tsp onion powder

1 can (16 oz) jellied cranberry sauce (or you can make your own with Splenda and a bag of cranberries)

2 tbsp light brown sugar

3 tbsp water

1 tsp ginger

1/16 tsp nutmeg

2 cups fresh carrots, cut in julienne strips

1 tsp parsley flakes

 

1.                  Sprinkle chops on both sides with onion powder; set aside.

2.                  In a medium-size saucepan, heat cranberry sauce, brown sugar, 2 tbsp water, ginger and nutmeg until cranberry sauce is melted, about 2 minutes.

3.                   Place carrots in a 2 ½-quart casserole; arrange pork chops over carrots.

4.                  Spoon cranberry sauce mixture evenly over pork chops.

5.                  Cover and bake in preheated 375 degree oven until pork is thoroughly cooked, about 45 minutes.

6.                  Remove chops to a serving plate; scatter carrots over chops.

7.                  Pour sauce remaining in casserole into a medium-size saucepan.

8.                  Combine cornstarch with remaining 1 tbsp water; stir into saucepan and cook, stirring, until sauce is clear and thickened, about 2 minutes.

9.                  Spoon over pork chops; sprinkle with parsley flakes.

 

Exchanges:  meat 1; vegetable ½ ; fruit ½

Calories:  214; fat:  9 gm; saturated fat:  6 gm; cholesterol:  73 mg; sodium:  55 mg; carbohydrate: 0; fiber:  9 gm; protein:  0 gm