#MEwx Sunny, cooler temps and Mediterranean Chicken and Orzo

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 mostly sunny skies with highs in the lower 50s. Winds are North around 10 mph, becoming light and variable.

Tonight we’ll have mostly clear conditions with lows in the upper 20s. Winds will be light and variable.

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

The wind is North Northeast between  0.0 MPH and 2.5 MPH.

The Relative pressure is 30.29, the Absolute pressure is 30.09 and steady with a weather graphic indicating clouds and sun.

The  outdoor temperature is 31.7°F, the dew point is 27.6°F, the heat index is 25.6°F and the humidity is 85%.

Visibility is 10.0 miles / 16.1 kilometers with cloudy skies.

The UV index is 0 placing the average person at no risk, the solar radiation reading is 30.5W/m2, the moon phase is waxing crescent and is 11.6% illuminated. Sunrise is 7:11 AM, sunset is 5:36 PM, moonrise is 10:54 AM, Moonset is 7:30 PM and we’ll have 10 hours 24 minutes of daylight today.

Our next Full Moon is on November 8, and our next new moon is on November 23.

 

MEDITERRANEAN CHICKEN AND ORZO

4 servings

 

1 tbsp olive or vegetable oil

4 boneless, skinless chicken breast halves (about 1¼ lbs)

2 cloves garlic, finely chopped

1 1/3 cups uncooked orzo or Rosa marina pasta

1 can (14½ oz) fat-free chicken broth

½ cup water

1 tbsp chopped fresh or 1 tsp

dried rosemary leaves

½ tsp salt

2 medium zucchini, cut lengthwise into fourths, then cut crosswise into slices (1 ½ cups)

3 roma (plum) tomatoes, cut into fourths and sliced (1½ cups)

1 medium green bell pepper, chopped (1 cup)

¼ cup crumbled feta cheese (2 oz) if desired

Sliced ripe olives, if desired

 

Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm.  Mix garlic, pasta, broth and water in skillet. Heat to boiling; reduce heat. Cover and simmer about 8 minutes, stirring occasionally, until most of the liquid is absorbed.  Stir in remaining ingredients except cheese and olives. Add chicken. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender. Sprinkle with feta cheese and olives.  If your family prefers, sprinkle Parmesan cheese over this skillet instead of using feta cheese and omit the olives.  Quickly complete this meal with warmed purchased focaccia bread and fresh pears or clusters of red grapes.