Omarr’s Astrological Forecast

For the week of FEB 25 - mar 3

By Jeraldine Saunders

ARIES (March 21-April 19): TRepel the possible urge to disturb the balance of things while on the job by debating minor points. Utilize your charm and prove you are willing to be a team player. A loved one may show extra affection to you.

TAURUS (April 20-May 20) : New might not always be better but you may receive new insights and inspirations that may lead to helpful changes. You might need to be methodical and prudent when spending money to fend off possible buyer’s remorse.

GEMINI (May 21-June 20): Your originality and resourcefulness are a blessing, but you may need to travel a more conventional route for the moment. You might be tempted to intensify a family or legal situation. Remain true to yourself to find a more peaceful resolution.

CANCER (June 21-July 22): You may find yourself facing a minor misunderstanding. Your sympathy and valuable energy may be your wisest resources in finding a resolution. You may have many opinions to share but this may be the time to keep them close to your chest.

LEO (July 23-Aug. 22): You may be savvy in the ways of finances, but things may be unsteady if you are unable to diversify. You might face a tense or stressful situation, but you may prevail by focusing on your projects, studies or work.

VIRGO (Aug. 23-Sept. 22): You might find ideas to be easy to promote but you may find some subjects to be more controversial than others. You may need to be conscious of how you approach certain topics and be wary of what you choose to defend.

LIBRA (Sept. 23-Oct. 22): You may be an excellent judge of character, willing to look past the surface and appreciate someone’s integrity. Others could see imperfection; you see more deeply. Your loved ones could be pumped to get started on a project with you.

SCORPIO (Oct. 23-Nov. 21): You may need to focus on communication to gently get your point across to those closest to you. Work on ways to be wise. You might work with someone with an abundance of enthusiasm but lacking in logic.

SAGITTARIUS (Nov. 22-Dec. 21): You may have several opportunities for relaxation and some casual fun. You might find yourself baited by someone into making rash decisions. Seek council from a helpful collection of trusted friends and coworkers to find the right path.

CAPRICORN (Dec. 22-Jan. 19): You might find yourself on a quest for the truth, make sure you leave no stone unturned. You may be torn between enforcing policies or being popular. You can create a positive change with clear communication and some unique ideas.

AQUARIUS (Jan. 20-Feb. 18): You may find yourself needing to take a step back and reappraise your family needs to prevent possible conflict. You can avoid possible criticism from others by being considerate and keeping a well-organized schedule.

PISCES (Feb. 19-March 20): You could find yourself bogged down by practical concerns that may temporarily hold you back. Discuss key issues with loved ones so you can come to a compromise and make necessary changes. Focus on creative and constructive projects.

Unstuffed Shells Give You The Flavor Of Stuffed Shells Without All The Fuss

By America’s Test Kitchen

Making stuffed shells is a tedious process. On a busy weeknight, no one has time to meticulously stuff each and every individual par-boiled pasta shell. Do yourself a favor and try this recipe for unstuffed shells instead. You’ll thank us later, for time saved and a tummy satisfied. The base of the dish features butternut squash, leeks, and garlic, while a touch of white wine and heavy cream add a luxurious decadence. Rather than “stuffing” the shells, you’ll simply dollop the dish with cheese before baking until bubbly and golden.

Unstuffed Shells With Butternut Squash And Leeks

Serves 4 to 6

Notes: You can substitute large or medium shells, ziti, farfalle, campanelle, or orecchiette for the jumbo shells here. The skillet will be very full when you add the shells in Step 3 (stir gently to start), but will become more manageable as the liquid evaporates and the shells become more malleable. You will need a 12-inch oven-safe nonstick skillet for this recipe.

8 ounces (1 cup) whole-milk ricotta cheese

2 ounces Parmesan cheese, grated (1 cup)

1 teaspoon grated lemon zest

Salt and pepper

1 tablespoon extra-virgin olive oil

1 1/2 pounds butternut squash, peeled, seeded, and cut into

1/2-inch pieces (5 cups)

1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly

2 garlic cloves, minced

Pinch cayenne pepper

1/4 cup dry white wine

4 cups water

1 cup heavy cream

12 ounces jumbo pasta shells

2 tablespoons chopped fresh basil

1. Adjust oven rack to middle position and heat oven to 375 degrees. Combine ricotta, 1/2 cup Parmesan, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; cover and refrigerate until needed.

2. Heat oil in a 12-inch oven-safe nonstick skillet over medium heat until shimmering. Add squash, leeks, and 1/2 teaspoon salt, and cook until leeks are softened, about 5 minutes. Stir in garlic and cayenne and cook until fragrant, about 30 seconds. Add wine and cook until almost completely evaporated, about 1 minute.

3. Stir in water and cream, then add pasta. Increase heat to medium-high and cook at vigorous simmer, stirring gently and often, until pasta is tender and liquid has thickened, about 15 minutes.

4. Season with salt and pepper to taste. Sprinkle remaining 1/2 cup Parmesan over top, then dollop evenly with ricotta mixture. Transfer skillet to oven and bake until Parmesan is melted and spotty brown, about 5 minutes. Remove skillet from oven (skillet handle will be hot). Let cool for 10 minutes, then sprinkle with basil and serve.