Omarr’s Astrological Forecast

For the week of feb 18 - feb 24

By Jeraldine Saunders

ARIES (March 21-April 19): You might feel a real yearning to be pampered and to look forward to enjoyable pastimes and social activities. Set aside time for some self-care. Later, you may be in the mood to cuddle up with someone who tickles your fancy.

TAURUS (April 20-May 20): You could feel you are living out a fantasy if a romantic partner or a loved one indicates that you are especially attractive. Never succumb to an urge to act on your worst instincts; nip these in the bud as the week unfolds.

GEMINI (May 21-June 20) : Think on your feet. You might be quicker on the uptake than usual for the next few days. Since you can work rapidly and accurately, this may be a good time to take the lead on projects that need attention to detail.

CANCER (June 21-July 22) : Once a clear picture is in your mind, you can enthusiastically work toward manifesting it in the real world. You’ll eventually get there if you stay with it, even if you take baby steps. Start the week off with an energetic attitude.

LEO (July 23-Aug. 22): Turn ordinary concepts into something more valuable. This is a week when you may find a new interest or study that can become your personal philosopher’s stone. Don’t let a past problem make you reluctant to try something new.

VIRGO (Aug. 23-Sept. 22): It is a good idea to read the fine print and analyze things before you make a financial commitment. You may be too interested in getting a good deal and ignore basic problems. Quick thinking is a great asset on any job.

LIBRA (Sept. 23-Oct. 22): Just wishing upon a star is seldom enough. You may be wrapped up in romantic fantasies now, but later in the week, you might find the real thing. Peer pressure may persuade you to alter or adjust your business habits.

SCORPIO (Oct. 23-Nov. 21): Romantic feelings may arise, but you must remain realistic. Sometimes people appear more talented and honest than they are. You could be hesitant about giving a family member another chance at making amends.

SAGITTARIUS (Nov. 22-Dec. 21) : Weigh your choices. Keep on track by listening to your heart and understanding the difference between right and wrong. Your week will go better if you concentrate on fulfilling your promises and commitments.

CAPRICORN (Dec. 22-Jan. 19): You may look for ways to whittle down the demands on your wallet in the upcoming week. Pay off some debts and cash in any perks from your credit cards. A loved one might inspire you to be more creative.

AQUARIUS (Jan. 20-Feb. 18): Life goes on. Ponder recent events and put them into proper perspective so you can move forward. Follow the rules even if other people want you to bend them. Investing in the best quality can give longer-lasting satisfaction.

PISCES (Feb. 19-March 20): Focus on learning to love yourself unconditionally while holding yourself accountable. Today could mark the start of several weeks when you can display creativity and actively make your ideals a reality.

By America’s Test Kitchen

Making these candied jalapeños is as easy as heating the sliced fresh chiles in a seasoned simple syrup and then letting them cool. Yet for such a seemingly basic recipe with so few ingredients and steps, the end product is extraordinarily versatile. The key to their versatility (and to the success of this recipe) proved to be in the balance of flavors and textures.

Ample sweetness — from 3/4 cup of sugar — helped keep the potent heat of the chiles in check. Fruity, tart cider vinegar complemented the vegetal flavor of the fresh chiles and balanced the sugar’s sweetness, and a generous amount of salt accentuated all the flavors. Whole coriander seeds contributed vibrant pops of complexity and a welcome textural contrast. Finally, using both red and green jalapeños not only provided a pretty contrast between emerald green and ruby red but also ensured a balanced, assertive level of heat, since the ripened red variety tends to be spicier than the green.

Candied Jalape Os

Serves 12; makes about 1 cup

4 green jalapeño chiles, stemmed and sliced ¼ inch thick (about 1 cup)

4 red jalapeño chiles, stemmed and sliced ¼ inch thick (about 1 cup)

3/4 cup sugar

1/4 cup cider vinegar

1/4 cup water

2 teaspoons table salt

1 teaspoon coriander seeds

1/4 teaspoon ground turmeric (optional)

1. Combine all ingredients (including turmeric, if using) in a small saucepan and bring to boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium and simmer until jalapeños just soften, about 3 minutes. Remove from heat and let cool completely, about 1 hour.

2. Using a fork or tongs, transfer jalapeños to an 8-ounce jar. Pour syrup over jalapeños to fill the jar, leaving 1/2 inch headspace. Affix jar lid and refrigerate for at least 4 hours before serving. (Candied jalapeños can be refrigerated for up to one month.)