Omarr’s Astrological Forecast

For the week of apr 8 - apr 14

By Jeraldine Saunders

ARIES (March 21-April 19): When your bills are paid, you may feel free to make extravagant purchases, but it might be best to save up for items of higher quality. Capitalize on your good reputation to make forward progress but be careful not to overstep others’ boundaries.

TAURUS (April 20-May 20): Enjoy an active social life while simultaneously focusing on achieving your fiscal dreams. You can find others may want to bring you back to reality so it would be best to keep large scale dreams or plans close to your chest for now.

GEMINI (May 21-June 20): Ideas that may have seemed feasible a few days ago could have more complications than expected. You might have more on your plate: look at plans with a more discerning eye. Taking a step back can help you reflect and find the best route.

CANCER (June 21-July 22): An optimistic and enthusiastic mood can make anything seem possible. Review all the minute details with a partner or loved one and plan things carefully. This is not the time to trust in luck if you hope that important matters will succeed.

LEO (July 23-Aug. 22): Appearances count so give your look a second glance. When you find yourself with a financial surplus, you could feel an impulse to spend. If you make a less sensible financial decision, think through a way you’ll be able to quickly recover.

VIRGO (Aug. 23-Sept. 22): Whenever you speak from the heart, you cannot go wrong. You might have insights to share that no one else has considered. Be sensitive to the opinions of other people even if they seem much too demanding or pessimistic.

LIBRA (Sept. 23-Oct. 22): Extra sympathy and understanding may be needed to keep things running smoothly. Do not forget to offer encouragement and to explain your plans in detail. Offering unconditional love and consistent displays of affection can help turn the tide.

SCORPIO (Oct. 23-Nov. 21): Strategize ways you can turn your good reputation into greater financial rewards. If you are willing to work hard, you can impress people with your integrity and may find making money can be a rewarding pastime.

SAGITTARIUS (Nov. 22-Dec. 21): Keep your ear to the ground. Someone might give you valuable input on how to enhance your public image or ideas to use to upgrade your reputation. Other people may inadvertently reveal their strategies and confidential information.

CAPRICORN (Dec. 22-Jan. 19): Address potential security issues that could impact your finances so you are not vulnerable to unwanted intrusions. This is not the time to borrow on credit or go on a spending spree that can create extra financial obligations.

AQUARIUS (Jan. 20-Feb. 18): Use more gentle methods instead of force. Inquiring minds are curious and want to know more. You may feel it necessary to ask more probing questions, but someone could feel you are asking for intel that is none of your business.

PISCES (Feb. 19-March 20): Any unintentional evasiveness or refusal to be pinned down could be counterintuitive when business tactics are being discussed. You may spread yourself too thin when you would be better off spreading your enthusiasm on thick.

Raw Asparagus Makes A Lasting Impression In This Spring Salad

By America’s Test Kitchen

ASPARAGUS SALAD WITH GRAPES, GOAT CHEESE AND ALMONDS

Serves 4 to 6

Note: Parmesan can be substituted for the Pecorino Romano. Grate the cheese for the pesto with a rasp-style grater or use the small holes of a box grater; shave the cheese for the salad with a vegetable peeler. For easier slicing, select large asparagus spears, about 1/2-inch thick.

For the pesto:

2 cups fresh mint leaves

1/4 cup fresh basil leaves

1/4 cup grated Pecorino Romano cheese

1 teaspoon grated lemon zest plus 2 teaspoons juice

1 garlic clove, minced Salt and pepper

1/2 cup extra-virgin olive oil

For the salad: 2 pounds asparagus, trimmed 6 ounces grapes, thinly sliced (1 cup) 4 ounces goat cheese, crumbled (1 cup)

3/4 cup almonds, toasted and chopped

Salt and pepper

1. FOR THE PESTO: Process mint, basil, Pecorino, lemon zest and juice, garlic, and 3/4 teaspoon salt in a food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer to a large bowl. Stir in oil until combined and season with salt and pepper to taste.

2. FOR THE SALAD: Cut asparagus tips from stalks into 3/4-inch-long pieces. Slice asparagus stalks 1/8 inch thick on bias into approximate 2-inch lengths. Add asparagus tips and stalks, grapes, goat cheese, and almonds to pesto and toss to combine. Season with salt and pepper to taste. Serve.

(For 25 years, confident cooks in the know have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. See more online at www.americastestkitchen. com/TCA.) (c) 2023 AMERICA’S TEST KITCHEN. DISTRIBUTED BY TRIBUNE CONTENT AGENCY, LLC.