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    • Today

      Sep 19

      96° /78°F
      Very warm with clouds and sun
    • Wed

      Sep 20

      97° /78°
      Partly sunny and very warm
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    • Thu

      Sep 21

      94° /76°
      A thunderstorm in the area
      More
    • Fri

      Sep 22

      94° /75°
      Partly sunny and very warm
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    • Sat

      Sep 23

      93° /74°
      Mostly sunny and very warm
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    Day

    96°Hi RealFeel® 105° Precipitation 25%
    Very warm with intervals of clouds and sunshine
    • Winds from the
    • S 10 mph
    • Gusts: 15 mph
    • Max UV Index: 11 (Extreme)
    • Thunderstorms: 24%
    • Precipitation: 0 in
    • Rain: 0 in
    • Snow: 0 in
    • Ice: 0 in
    • Hours of Precipitation: 0 hrs
    • Hours of Rain: 0 hrs

    Night

    78°Lo RealFeel® 81° Precipitation 25%
    Mainly clear and very warm
    • Winds from the
    • S 10 mph
    • Gusts: 15 mph
    • Max UV Index: N/A
    • Thunderstorms: 24%
    • Precipitation: 0 in
    • Rain: 0 in
    • Snow: 0 in
    • Ice: 0 in
    • Hours of Precipitation: 0 hrs
    • Hours of Rain: 0 hrs

    Temperature History

    more Historical Weather Data >
      Today Normal Record 9/19/2016
    High 96° 86° N/A 100°
    Low 78° 66° N/A 75°

    Sunrise/Sunset

    • Sunrise: 7:14 AM
    • Sunset: 7:29 PM
    • Duration: 12:15 hr

    Moonrise/Moonset

    • Moonrise: 6:34 AM
    • Moonset: 7:28 PM
    • Duration: 12:54 hr
    Astronomy

    FOX 4 Dallas-Ft. Worth Headlines

    Pork Kabobs and Lamb Lollipops

    Good Day gets a preview of the annual Greek Food Festival happening in Dallas this weekend. Terry Moros and Bill Lagusis from Holy Trinity Greek Orthodox Church make pork kabobs and lamb lollipops.


    Kalamakia Marbled Pork Shoulder Kabobs

    Soak bamboo sticks. Cube pork shoulder. Grill on hot hardwood charcoal. Seasoned on the grill. Doused in lemon juice. Cook for 20 minutes, rotated by hand on the grill. Serve hot with a slice of bread.


    Paithakia Lamb Chop Lollipops

    Use New Zealand lamb chops, Frenched and clean the bone. Dry rub and marinate overnight with: olive oil, salt, pepper, oregano and garlic powder. Grill on hot hardwood charcoal for 8 minutes. Serve with a lemon slice.

    LINK: www.GreekFestivalOfDallas.com

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