#MEwx Ice, snow and crumby dring conditions and Miss Lil's Jambalaya

Good morning Augusta

We’re under another Winter Weather Advisory posted above and below this post.

I have a wireless personal weather station broadcasting live where you can view real

This morning we have mostly cloudy skies with scattered rain showers and a chance of freezing rain, then partly sunny this afternoon. Highs around 40°F with light and variable winds. Chance of precipitation 40 percent. (40% huh? My driveway is a skating rink!!) 

Tonight we’ll have partly cloudy skies during evening hours, then mostly cloudy with a chance of snow after midnight. Lows in the upper 20s with light and variable winds.

The outdoor temperature is 29.3°F, the dewpoint is 29.1°F and the wind chill is 29.3°F.

We’ve received roughly a quarter inch of snow and ice here over the past 24 hours.

Today’s sunrise is 7:06 AM, sunset is 4:38 PM and we’ll have 9 hours 32 minutes of daylight today. Moonrise is 4:28 PM and Moonset is 7:35 AM. The moon phase is a Full Moon and is xx% illuminated. Our next Full Moon is on February 24 and our next new moon will be on February 9.

The wind velocity is between 1.3 MPH and 3.1 MPH from the North Northeast.

The Relative pressure is 29.86, the Absolute pressure is 29.66 and falling with a weather graphic indicating snow and overcast skies.

The Humidity is 99%, the UV index is 0 placing the average person at no risk and the solar radiation reading is 41.5W/m2.

Visibility is 10.0 miles / 16.1 Kilometers with overcast skies.

 

This meal is a big one. No kidding, it makes 8 pounds of food to eat so save this one for a large gathering of very hungry people who like spicey food to eat. I’ve had this several times and it’s fantastic. You’ll want to have some Cornbread with it though.

 

Miss Lil’s Jambalaya

This recipe is from a place called “Bob the Chef” which is long out of business.

Miz Lil's Jambalaya:

1/2 lb margarine

2 lb smoked beef sausage

2 c. chopped onions

2 c. chopped celery

1 c. diced red pepper

2 c. chopped canned tomatoes

2 lb diced boneless chicken

1.5 lb shrimp (P&D)

2 tbsp crushed red pepper

4 tbsp Cajun seasoning

2 c. tomato puree

1/2 cup dry chicken base

3 c. rice (uncooked)

3 c. water

Sauté onions, celery, peppers, chicken, and sausage in margarine for 10-15 minutes.

Add seasonings, tomatoes, and tomato puree.

Continue to cook for 5 minutes more.

Add rice and stir until mixed well.

Add chicken base and water.

Bring to a boil for 20-25 minutes.

    Most of the water should be absorbed and the rice should be a little moist.

Add shrimp, cook only until shrimp is done (takes only a few minutes).

Yield: 8 lbs.

(I’d put some good bourbon in it as well, but not while it’s near a boil. You want the Bourbon to retain its kick.)