Welcome to another Weekly Wrap Up! Sorry I was unable to post last weekend. There was an issue with WeatherTogether causing images not to load on the site. This week saw HOT weather across the Natural State. Here’s a look at the temperature highs and lows from my Earth Networks weather station in Hot Springs over the past week.
There’s an Excessive Heat Warning in effect for Garland County, but there are some nearby storms that I hope bring us some relief to the Natural State. Here’s a look at the current high-res radar plus a look at the current temperatures across the state from both NWS and Earth Networks weather stations this afternoon (maps courtesy of Baron Threat Net and Earth Networks Sferic Maps).
Here’s a look at the current conditions and HD Cam image from my Earth Networks weather station in Hot Springs this afternoon, plus a look at the current air quality from my Davis AirLink.
Here’s a look at the five-day extended forecast for Hot Springs.
Finally, here’s a look at a couple of recipes from past weather blog entires I posted to the WeatherBug Community years ago. I had planned to share these last weekend for July 4th, but due to the technical issues, at least I can share them now!
One of my favorite dishes at the Baron York Tea Room Cafe that closed (after the owner, Dea Irby, moved to North Carolina) was her Chicken Salad Sandwich. For those wishing to re-create (or for the first time try) this delicious dish, here’s the recipe!
Honey Mustard Chicken Salad
Enjoy this refreshing version of a familiar dish. Serve over bed of greens, in a sandwich or in small filo cups for tea savories.
2 cans chicken, white meat, drained or 2 cups baked or boiled chicken, shredded
5 stalks celery, diced
1 cup craisins, chopped (dried cranberries)
1 cup walnuts, chopped
2 cups O’Charlie’s Honey Mustard dressing
2 Tablespoons powdered chicken bouillon
2 Tablespoon dry mustard (adjust to taste)
1/2 teaspoon white pepper
Separate chicken by rubbing between fingers. Add all the other ingredients and mix well. Refrigerate. May need to add more honey mustard dressing after the craisins absorb some of the moistness.
Kick off summer with this refreshing, cool, Mandarin Orange Cake! It’s a breeze to make and delish!
Mandarin Orange Cake
1 package yellow cake mix
1 11 ounce can mandarin oranges, undrained
1⁄2 cup oil
3 eggs
Mix cake, oranges, eggs, and oil. Spread batter in greased cake pan. Bake 30 minutes at 360 degrees. Icing:
1 package instant vanilla pudding (small) 1 8 ounce carton Cool Whip
1⁄2 cup powered sugar
1 8 ounce can crushed pineapple
Mix pineapple, pudding mix, and powered sugar. Fold in Cool Whip and spread over cooled cake. Refrigerate.
That wraps it up here! Nathan Parker signing off.
