#MEwx Rainy and snowy with raw conditions and a WEIGHT losing dinner recipe!
I have a wireless personal weather station broadcasting live where you can view real time weather readings from it by clicking here.
This morning we have rain showers with more rain likely with a slight chance of snow showers during afternoon hours. Highs Will be in the mid 30s with light and variable winds.
Tonight we’ll have clouds with a chance of rain and snow in the evening, then rain with snow likely after midnight with some patchy fog. Little or no snow accumulation with lows in the lower 30s. Winds will remain light and variable.
The outdoor temperature is 32.4°F, the dewpoint is 32.2°F and the wind chill is 26.0°F.
We’ve received 0.67 inches of rain over 24 hours for a total of 1.00 inches of rain Since this weather front moved in on Wednesday.
Today’s sunrise is 7:15 AM, sunset is 4:08 PM and we’ll have 8 hours 52 minutes of daylight today. Moonrise is 6:40 PM and Moonset is 9:34 AM. The moon phase is Waning Gibbous and is 93% illuminated. Our next Full Moon is on January 25 and our next new moon will be on January 11.
The wind velocity is between 3.1 MPH and 5.8 MPH from the North.
The Relative pressure is 29.45 the Absolute pressure is 29.25 and falling with a weather graphic indicating rain and overcast.
The Humidity is 99%, the UV index is 0 placing the average person at low risk and the solar radiation reading is 15.2W/m2.
Visibility is 10.0 miles /16.1 Kilometers with rainy and overcast skies again.
Okay folks, time for some low-cal meals – we’ve all been indulging since Thanks giving, right?
Hey, stop scowling. Valentine’s Day is only 6 weeks or so away. How do you want to look when he or she shows up with “that smile.” Huh?
Stir-Fried Rainbow Peppers, Eggplant and Tofu
MARTHA ROSE SHULMAN
INGREDIENTS
• 1 pound Asian eggplant
• 1 tablespoon rice wine or dry sherry
• 2 tablespoons hoisin sauce
• 1 teaspoon low-sodium soy sauce
• 2 tablespoons peanut oil, rice bran oil or canola oil
• ½ pound firm tofu, cut in 1/2-inch squares and drained on paper towels
• 1 tablespoon minced ginger
• 2 fat garlic cloves, minced
• ½ teaspoon red pepper flakes
• 3 bell peppers of varying colors
• 1 Anaheim pepper
• Salt to taste
PREPARATION
1. Preheat the oven to 450 degrees. Cut the eggplant in half lengthwise and score down to but not through the skin. Line a baking sheet with parchment or foil, lightly oil the foil and place the eggplant on it, cut side down. Roast for 15 to 20 minutes, until the skin begins to shrivel. Remove from the oven, allow to cool until you can handle it, and cut in half along the score down the middle of each half, then into 1/2-inch slices
2. Combine the rice wine or sherry, the hoisin sauce and the soy sauce in a small bowl and set aside
3. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the tofu. Let it sit in the pan for about 30 seconds, until it begins to sear, then stir-fry for about 2 minutes, until lightly colored. Transfer to a plate
4. Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the peppers and eggplant, sprinkle with salt to taste and stir-fry for 2 minutes. Return the tofu to the wok, add the hoisin sauce mixture and stir-fry for another 1 to 2 minutes, until the eggplant is tender and infused with the sauce and the peppers are crisp-tender. Remove from the heat and serve with rice, grains or noodles
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