#MEwx Snow moving in, Winter Storm Advisorfy and Shepherd's Pie

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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 Winter Weather Advisory – 3-6 inches might be in the offing

This morning we have mostly cloudy skies with a slight chance of snow showers this morning. Highs in the mid 20s with light and variable winds.

I’ve posted the current Winter Storm Advisory above and below this posting. You need to read it.

Tonight we’ll have cloudy conditions with snow likely after midnight. Snow accumulation around an inch. Lows around 15°F with Northeast winds around 10 mph.

The outdoor temperature is 19.0°F, the dewpoint is 12.0°F and the wind chill is 9.0°F.

We didn’t receive any snow here over the past 24 hours

Today’s sunrise is 7:16 AM, sunset is 4:15 PM and we’ll have 8 hours 59 minutes of daylight today. Moonrise is 2:14 AM and Moonset is 12:06 PM. The moon phase is Waning Crescent and is 30% illuminated. Our next Full Moon is on January 25 and our next new moon will be on January 11.

The wind velocity is between 8.1 MPH and 14.1 MPH from the West Northwest.

The Relative pressure is 30.05, the Absolute pressure is 29.85 and falling with a weather graphic indicating snow and clouds.

The Humidity is 72%, the UV index is 0 placing the average person at low risk and the solar radiation reading is 53.3W/m2.

Visibility is 10.0 miles /16.1 Kilometers with sun and patchy clouds.

 

 

Hey, don’t let a little ice and snow stop your daily exercise routine!! Go jogging in your snow boots and when you get home lift weights for an hour before you have some decaf coffee and handful of granola for breakfast.

 

SHEPHERD’S PIE

Serves:  8 – 1 cup

4 medium potatoes, peeled and cubed

1 (16 oz.) can black beans rinsed and drained

2 carrots, thinly sliced

1 medium onion, chopped

1 red bell pepper, chopped

1 celery stalk, chopped

2 cloves of garlic, minced

1 (10¾ oz.) can low-fat, low-sodium cream of chicken soup

½ cup 1% milk

1 cup frozen corn

1 cup fat-free sour cream

2 tbsp. minced fresh parsley

 

  • Preheat oven to 350 degrees F.  Spray a 9 x 13-inch pan with nonstick cooking spray.
  • In a medium saucepan, add 4 potatoes and enough water to cover by 1 inch.  Cook over medium heat until tender, about 20 minutes.
  • In a large nonstick skillet, add the carrots, onion, red pepper, celery and 2 cloves of garlic and cook until the vegetables are tender by firm, about 10 minutes.  Blend in can of soup, ½ cup milk, and 1 cup corn.
  • Add the 1 cup sour cream to the drained potatoes; mash until fluffy.
  • Spread the vegetable mixture in the prepared pan.  Spread the potatoes evenly on top.
  • Bake, uncovered until heated through and the potatoes are browned, about 40 minutes.  (For crustier potatoes, place under the broiler for 1 to 2 minutes after baking.)  Sprinkle with parsley.

 

Note:  cheese is a good addition to this recipe.  Put cheese on top of potatoes the last ten minutes of cooking and allow to brown.

 

Exchanges:  1½ starch, 2 lean meat, 1 vegetable

Calories:  204; fat:  2 g; cholesterol:  38 mg; sodium: 233 mg; carbohydrate:  31 g; fiber:  3 g; protein:  17 g

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