#MEwx Rainy, snowy and sloppy with Pecan Butter Fudge and Today's Special Weather Statement

Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real time weather readings from it by clicking here.

You need to read the jSpecial Weather Statement in the p;ost preceding this one.

This morning it is rainy and snowy turning to rain this afternoon. Snow accumulation up to 1 inch with highs in the upper 30s. Southeast winds around 10 mph, becoming northeast this afternoon.

Tonight we’ll have mostly cloudy skies with rain likely, then a slight chance of rain showers after midnight. Lows in the mid 30s. North winds 10 to 15 mph gusting to 25 mph.

We’ve received 0.02 inches of rain/snow here over the past 24 hours and it’s a long way from being done.

The wind velocity is between 2.5 MPH and 4.0 MPH from the East Northeast .

The Relative pressure is 29.85, the Absolute pressure is 29.65 and falling with a weather graphic indicating clouds and rain/snow.

Our humidity is 99%, the temperature is 32.4°F, the dew point is 32.2°F and the wind chill is 32.4°F.

Visibility is 10.0 miles / 16.1 kilometers with a miserable mix of rain and snow.

The UV index is 0 placing the average person at no risk and the solar radiation reading is 2.6W/m2. Sunrise is 6:45 AM, sunset is 4:08 PM and we’ll have 9 hours 23 minutes of daylight today. Moonrise is 1:46 PM and Moonset is  12:59 AM. The moon phase is waxing Gibbous and is 69% illuminated. Our next Full Moon is on November 27 and our next new moon will be on December 12.

 

PECAN BUTTER FUDGE

By: Judith Olney (Yes, It’s Chocolate)

INGREDIENTS:

3 tablespoons unsalted butter

½ cup heavy cream

2 ½ cups granulated sugar

6 tablespoons cocoa powder

Pinch salt

1 teaspoon vanilla

2/3 cup pecans, broken roughly in half

1.      Butter a 9 or 10 inch square baking pan.

2.      Place the butter and cream in a saucepan over very low heat and stir until the butter has melted.

3.      Add the sugar, cocoa, and salt, and stir continuously until the mixture comes to a slow, rolling boil, then time the fudge for 8 minutes.  Stir occasionally and briefly while the fudge cooks.  Have a cup of cold water ready, and at the end of 8 minutes, drop a bit of fudge into the water.  It should form a medium-firm ball.  If too soft, continue cooking for another 2 minutes.  DO NOT OVERCOOK.

4.      Remove fudge from the heat and stir in the vanilla and pecans.  Continue beating the fudge until it has thickened to the consistency of sluggish molasses, the quickly turn into the buttered pan while still pourable.  The fudge should be glossy.  Chill until firm, cut into squares and serve.