#MEwx Snow, wind, some power losses possible and 15 minute Pot Luck Vegetable Salad

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.

This morning we have a chance of snow during morning hours. Areas of blowing snow this afternoon with snow accumulation of 4 to 6 inches. Highs in the lower 20s with Northeast winds 10 to 15 mph gusting to 25 mph, increasing to 30 mph this afternoon.

Tonight we’ll have clouds with snow likely during evening hours. Areas of blowing snow in the evening with little or no additional snow accumulation. Lows around 15°F. Winds will be North 10 to 15 mph gusting to 30 mph in the evening.

The outdoor temperature is 13.5°F, the dewpoint is 11.9°F and the wind chill is 2.2°F.

We’ve received roughly an inch of  snow here over the past 24 hours and it is just the beginning.

Today’s sunrise is 7:16 AM, sunset is 4:16 PM and we’ll have 9 hours 0 minutes of daylight today. Moonrise is 3:25 AM and Moonset is 12:34 PM. The moon phase is Waning Crescent and is 21% illuminated. Our next Full Moon is on January 25 and our next new moon will be on January 11.

The wind velocity is between 4.3 MPH and 12.5 MPH from the North Northeast.

The Relative pressure is 29.70, the Absolute pressure is 29.50 and falling with a weather graphic indicating snow and clouds.

The Humidity is 93%, the UV index is 0 placing the average person at low risk and the solar radiation reading is 20.4W/m2.

Visibility is moderate to low depending on how hard it’s snowing at the moment.

 

15-MINUTE POT LUCK VEGETABLE SALAD

Serves 8 ¾ cup servings

 

4 ribs celery, chopped fine

1 large onion, chopped fine

20 oz frozen mixed vegetables, thawed and drained

 

Dressing

½ cup cider vinegar

1 tbsp flour

1 tbsp prepared mustard

½ tsp white pepper

¼ cup Splenda

 

1.                  In a large mixing bowl, combine chopped celery, onion, and thawed vegetables.  If you need to thaw the vegetables in a hurry, run the plastic bag or box under warm tap water until you feel the vegetables soften.  Then drain.

2.                  In a small saucepan, whisk together the vinegar, flour and the mustard.  Heat over medium heat to boiling; boil for 1 minute.  Remove from heat and stir in pepper and Splenda.  Add 1 ice cube to speed cooling of the dressing.

3.                  Pour dressing over the vegetables.  Serve immediately, or cover and refrigerate for up to 1 week.

 

Exchange diets:  2 vegetables

Calories:  60 gm; fat:  0 gm; protein:  10 gm; cholesterol:  0 mg; sodium:  31 mg