#MEwx Warm with blowing rain, power outages and Chunky Lola Cookies.

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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.

We’re under a High Wind Warning until tomorrow, take it seriously folks.

This morning it is Darn windy and rainy. There’s a slight chance of thunderstorms. Rain. Areas of fog with patchy fog this afternoon. Some thunderstorms may produce heavy rainfall. Windy with highs in the mid 50s, Winds are Southeast 15 to 25 mph, increasing to 25 to 30 mph this afternoon. Gusts up to 60 mph are possible.

Tonight we’ll have clouds with rain in the evening, then partly cloudy with a chance of rain after midnight. Lows around 40°F with South winds 15 to 25 mph gusting to 55 mph, diminishing to 10 to 15 mph gusting to 30 mph after midnight.

The outdoor temperature is 53.2°F, the dewpoint is 52.9°F and the wind chill is 53.2°F.

We’ve received 1.23 inches of rain here over the past 24 hours and it’s a long way from being done.

Today’s sunrise is 7:11 AM, sunset is 4:02 PM and we’ll have 8 hours 51 minutes of daylight today. Moonrise is 11:26 AM and Moonset is  10:39 PM. The moon phase is Waxing Crescent and is 32% illuminated. Our next Full Moon is on December 26 and our next new moon will be on January 11 (2024).

The wind velocity is between 5.4 MPH and 8.1 MPH from the East Southeast.

The Relative pressure is 29.38, the Absolute pressure is 29.18 and falling with a weather graphic indicating clouds and rain.

The Humidity is 99%, the UV index is 0 placing the average person at no risk and the solar radiation reading is 4.7W/m2.

Visibility is low because of the fog and varying rates of blowing rain. Slow the hell down out there.

 

CHUNKY LOLA COOKIES

MAKES ABOUT 18 COOKIES  

½ cup plus 3 tablespoons (1³/8 sticks/156 grams) un- salted butter, at room temperature 

²/3 cup (140 grams) granulated sugar 

²/3 cup (150 grams) packed light brown sugar 

2 eggs 

1 teaspoon vanilla extract 1¼ cups (175 grams) unbleached all-purpose flour 

²/3 cup (70 grams) old-fashioned rolled oats (not instant 

or quick cooking) 

1 teaspoon baking soda 

½ teaspoon kosher salt 

9 ounces (255 grams) bittersweet chocolate (62 to 70 per- cent cacao), chopped into ½-inch pieces 

1¼ cups (125 grams) pecan halves, toasted and chopped 

1 cup (120 grams) sweetened shredded coconut  

 

  • Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy.
  • (This step will take about 10 minutes if using a handheld mixer or a spoon.) Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Beat in the eggs and vanilla on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.  
  •  In a medium bowl, stir together the flour, oats, baking soda, and salt. Add the chocolate, pecans, and coconut and toss to combine. On low speed (or with the wooden spoon), slowly add the flour mixture to the butter-sugar mixture and 
  • then mix just until the flour mixture is totally incorporated and the dough is evenly mixed.
  •  For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking. When ready to bake, position a rack in the center of the oven, and heat the oven to 350 degrees F.  
  • Drop the dough in ¼-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
  • Bake for 20 to 22 minutes, or until the cookies are golden brown on the edges and slightly soft in the center. Let the cookies cool on the baking sheet on a wire rack for 15 to 20 minutes, or until they are cool enough to remove with a spatula. Then transfer the cookies to the wire rack to cool completely, or enjoy them warm.  
  • The cookies can be stored in an airtight container at room temperature for up to 2 days. The unbaked dough may be stored in an airtight container in the refrigerator for up to 1 week.

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