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  • Today

    Jan 19

    57° /50°F
    A touch of afternoon rain
  • Sun

    Jan 20

    51° /21°
    Cloudy; breezy
    More
  • Mon

    Jan 21

    37° /20°
    Plenty of sunshine; colder
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  • Tue

    Jan 22

    41° /31°
    Periods of sunshine; chilly
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  • Wed

    Jan 23

    60° /55°
    Some brightening
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Day

57°Hi RealFeel® 52° Precipitation 62%
Mild; a couple of showers late in the morning, then a little rain late this afternoon
  • Winds from the
  • SSE 6 mph
  • Gusts: 12 mph
  • Max UV Index: 1 (Low)
  • Thunderstorms: 20%
  • Precipitation: 0.05 in
  • Rain: 0.05 in
  • Snow: 0 in
  • Ice: 0 in
  • Hours of Precipitation: 2 hrs
  • Hours of Rain: 2 hrs

Night

50°Lo RealFeel® 42° Precipitation 78%
Rain; mild
  • Winds from the
  • SSW 13 mph
  • Gusts: 20 mph
  • Max UV Index: N/A
  • Thunderstorms: 4%
  • Precipitation: 0.52 in
  • Rain: 0.52 in
  • Snow: 0 in
  • Ice: 0 in
  • Hours of Precipitation: 6 hrs
  • Hours of Rain: 6 hrs

Temperature History

more Historical Weather Data >
  Today Normal Record 1/19/2018
High 57° 53° N/A 54°
Low 50° 30° N/A 22°

Sunrise/Sunset

  • Sunrise: 7:29 AM
  • Sunset: 5:38 PM
  • Duration: 10:09 hr

Moonrise/Moonset

  • Moonrise: 4:09 PM
  • Moonset: 6:53 AM
  • Duration: 14:44 hr
Astronomy

FOX 46 Carolinas

RECIPE: Baked Lobster Macaroni & Cheese

maine lobster - roasted mushroom

butternut squash & smoked cheddar fondue

4 oz cooked maine lobster claws

½ cup roasted shiitake mushroom

½ cup diced and roasted butternut squash

2 cups butternut squash and smoked cheddar sauce

Crushed ritz crackers for garnish

For the Macaroni & Cheese Sauce

½# Butter 1ea shallot - julienne 2 garlic clove - smashed 1 ounces white wine 1 Qt Heavy Cream 1 bay leaf 2 sprigs of thyme, leaves cleaned from sprig 1 teaspoon crushed red pepper 1 Tablespoon salt 1 Qt Squash Puree 1# smoked cheddar cheese .5# parmesan cheese 1 cup greek yogurt 1# Pasta, macaroni - cooked

For the Mushrooms

1/2# shiitake or oyster mushroom

1 Tablespoon canola or cooking oil

Salt and pepper

To Roast the Mushrooms, bring a heavy bottomed saute pan to high heat, add the oil and allow the oil to get hot, carefully lay the mushrooms into the oil, season the mushrooms with salt and pepper, the mushrooms should absorb the oil and begin to caramelize - about 1 minute Flip the mushrooms over with kitchen tongs, or stir with a wood spoon, the mushrooms will release natural juice and continue to cook - about 1 minute Remove from heat and reserve For the Squash Puree

1 butternut squash - trimmed at the head

1 cinnamon stick

1 teaspoon crushed red pepper

Salt

1 Tablespoon Butter

Olive oil

Fresh thyme - sprinkled over whole butternut

Cut the butternut squash 2'' from the bottom, reserving the top for easy dicing Scoop the seeds from the bottom cup of the squash Season the squash with ingredients Place in oven proof roasting dish, bake for 1 hour at 350 degrees or until squash is tender Allow to cool, scoop squash from skin, reseve

For the Roasted Diced Squash

1 cup ½'' diced butternut squash

Salt and pepper

Cooking oil

In a heavy bottom saute pan, heat oil over medium heat, add squash and season with salt and pepper - cook over medium heat for 3-5 minutes until tender. Reserve

Putting It all Together

Place cooked Macaroni in a 9x9 baking dish or cast iron skillet Add mushroom and butternut squash Add butternut squash and smoked cheddar sauce, stir with rubber spatula (the sauce should cover all the macaroni noodles, the mixture may look loose - the macaroni will absorb this sauce as it bakes, if too dry, thin with water or more cream) Add in cooked lobster Cover with more cheese Bake at 350 degrees for 25 minutes until golden Cover with broken or crushed ritz cracker crumbs … More

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