#MEwx Sun and clouds, snow tonight and a Boston Cream Pie

Good morning Augusta.

I’ve put up an Ambient WS 5000 weather station where you can view real time weather readings from my location online by clicking here.

This morning we have partly sunny skies, becoming mostly cloudy. Patchy fog. Highs in the lower 30s with light and variable winds, becoming south around 10 mph this afternoon.

Tonight we’ll have snow accumulating 2 to 4 inches. Not as cold with lows in the mid 20s with light and variable winds, becoming northeast around 10 mph gusting to 20 mph after midnight.

We didn’t receive any additional  snow here over the past 24 hours, but that’s going to change tonight.

The  wind is Northeast between  0.3 MPH and 2.7 MPH.

The Relative pressure is 29.96, the Absolute pressure is 29.76 and falling with a weather graphic indicating snow and clouds.

Augusta’s humidity is 91%, the  outdoor temperature is 7.0°F, the dew point is 4.9°F and the wind chill is 7.0°F.  

Visibility is 10.0 miles / 16.1 kilometers with sun and clouds.

The UV index is 0 placing the average person at low risk and the solar radiation reading is 2.7W/m2. Sunrise is 7:07 AM, sunset is 4:34 PM, moonrise is 8:10 AM, Moonset is 5:34 PM. The moon is waxing crescent and is 0.9% illuminated. We’ll have 9 hours 28 minutes of daylight today.

The next Full Moon is on February 5, 2023 with our next new moon being on February 20.

 

And, if you’re a Red Sox Fan, one of the4 good guys, this one is for you:

BOSTON CREAM PIE (and cupcakes)

Filling:

1/2 cup sugar

3 tablespoons cornstarch

1/2 teaspoon salt

1 large egg plus 3 egg yolks, at room temperature

2 cups whole milk

1 teaspoon vanilla extract

Make the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. It will feel very thick.  Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.

Make the Cake: 

Prepare any white or yellow cake mix as directed.  For a whole pie, spread batter into 2 round cake pans.  For cupcakes, line a muffin tin with paper or foil liners.  Bake as directed on package.

Make the Ganache Topping:

1 cup heavy cream

1 ½ cups chocolate chips

To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.

Now you Assemble them:

To assemble, place one cake layer on a plate.  Spread the custard filling over the cake, then top with the second layer of cake. Spread the ganache over the top of the cake, allowing it to drizzle down the sides.

For cupcakes, make a deep hole in each cupcake with a cupcake corer or a spoon.  Spoon custard into a zip lock bag, pushing it into a corner.  Snip off the corner and squeeze the custard into the hole in each cupcake.  Spoon the chocolate ganache over each top.

Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.