Omarr’s Astrological Forecast

For the week of MAY 20 - MAY 26

By Jeraldine Saunders

ARIES (March 21-April 19): An enthusiastic new friend might encourage you to overspend or take unnecessary risks. You could be at odds with someone who may want to take advantage of your honesty or sincerity. Putting on airs can lead to misunderstandings, so remain true to yourself.

TAURUS (April 20-May 20): Try to keep your attentions focused on purposeful plans. It can be important to surround yourself with positive, encouraging people. Keep an eye on your finances and avoid making large investments or major purchases for now.

GEMINI (May 21-June 20): You may feel overly sensitive to criticism and could be easily upset by instability. This is not a suitable time to take on new ventures or projects. Take this time to focus on your mental health and find small ways to relieve some of your pressures.

CANCER (June 21-July 22): Take your time regarding your finances. If you are in too much of a hurry to make a purchase, you could have regrets later. Be skeptical about possibly risky investments and you will be able to skate past thin fiscal ice.

LEO (July 23-Aug. 22): Boundaries could be put into place and should be respected. Someone may poke holes in possible plans or red tape could prevent you from achieving your objectives. You may find that getting your way might not always lead to contentment.

VIRGO (Aug. 23-Sept. 22): Let facts be your friend. Obtaining a straight answer from companions may be as difficult as herding cats. You may need to practice more patience and understanding when interacting with ill-tempered people.

LIBRA (Sept. 23-Oct. 22): Impulsive people may pressure you into making changes to your career, finances or personal life. You may be tempted to take advantage of someone’s loyalty but remember that impulse decisions could lead to issues later on.

SCORPIO (Oct. 23-Nov. 21) : Try to find a place to burrow away far from possible noise and distractions. You may need a quiet space to fix problems or address deficiencies. Someone might agree with you on the surface but could be fixated on their own agenda.

SAGITTARIUS (Nov. 22-Dec. 21): During an internal game of tug of war, either side could end up falling into the mud. You might wrestle with your conscience about trying something new and stimulating when it could be wiser to stick to what is tried and true.

CAPRICORN (Dec. 22-Jan. 19): Pump up your persistence and you can prevent getting detoured by possible controversies. This may not be a good time to question the rules or to ignore your responsibilities. Stick to what you know and avoid experimenting for now.

AQUARIUS (Jan. 20-Feb. 18): You may be willing to focus on all work and no play. Your ambitions may be at a high point, perhaps because you feel the crunch of having more expenses than income. Follow any rules to avoid possible disapproval. PISCES (Feb. 19-March 20): Having a good relationship with the people you meet could be like petting porcupines. You may need leather gauntlets rather than kid gloves to manage some relationship issues. Maintain a low profile and avoid arguments for now.

Homemade Pudding Is The Perfect Way To End Your Meal

By America’s Test Kitchen

When you’re searching for something sweet after lunch or dinner, homemade chocolate pudding will become your go-to dessert. It’s important to note that homemade chocolate pudding can lack flavor if you don’t use enough chocolate, and it can even develop a grainy texture if there’s too much cocoa butter. But by using a modest amount of bittersweet chocolate paired with unsweetened cocoa and espresso powder, you can achieve maximum chocolate flavor. Milk, heavy cream and an egg yolk provide the silky smooth finish you’d expect for this luscious dessert.

SMALL - BATCH CREAMY CHOCOLATE PUDDING

Serves 2

3/4 teaspoon vanilla extract

1/8 teaspoon espresso powder

3 tablespoons sugar

1 tablespoon Dutch-processed cocoa

2 teaspoons cornstarch

1/4 teaspoon table salt

3 tablespoons heavy cream

1 large egg yolk

3/4 cup whole milk

1 1/2 tablespoons unsalted butter, cut into 2 pieces

1 1/2 ounces bittersweet chocolate, chopped fine

1. Stir together vanilla and espresso powder in a bowl; set aside. Whisk sugar, cocoa, cornstarch and salt together in a large saucepan. Whisk in cream and yolk until fully incorporated, making sure to scrape the corners of the saucepan. Whisk in milk until incorporated.

2. Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over the entire surface, 4 to 6 minutes. Cook 30 seconds longer, remove from heat, add butter and chocolate, and whisk until melted and fully incorporated. Whisk in vanilla mixture.

3. Pour pudding through a fine-mesh strainer into a bowl. Press lightly greased parchment paper against the surface of the pudding and place in the refrigerator to cool, at least 1 1/2 hours or up to two days. Whisk pudding briefly and serve.