Omarr’s Astrological Forecast

For the week of july 1 - july 7

By Jeraldine Saunders

ARIES (March 21-April 19): You might be a winner during the next few days when you compete with others or express your generosity. Find time for sports or a day trip where your exuberance and good feelings can run full throttle.

TAURUS (April 20-May 20): You and your friends may bow to the conventions that are obvious while keeping your individual views private. In the week ahead, you may make a few social blunders or budget miscalculations unless you think carefully.

GEMINI (May 21-June 20): Dreams can come true. Don’t be hesitant or doubtful when confronted by an opportunity to make some extra spending money. Use your people skills to find common ground between opposing factions in the upcoming week.

CANCER (June 21-July 22): Shine like a diamond. Your general optimism and friendliness let you stand out from the crowd in the coming week. Be strategic about finances and retain good will by keeping in touch with both new and old friends.

LEO (July 23-Aug. 22): Your enthusiasm and exuberance can make the week ahead easy to navigate, but some tend toward judgment instead of acceptance. There is a tendency to be extravagant, but you can back up your promises with hard work.

VIRGO (Aug. 23-Sept. 22): You might succumb to wishful thinking today and misinterpret someone’s intentions. Listen to a partner’s sensible financial and business advice in the week ahead. Coworkers may believe they can cure the ills of the world.

LIBRA (Sept. 23-Oct. 22) : Lay the groundwork for career success. Once you have established trust with someone, it is easier to find common ground. The focus is on friendships, social networking and making money in the upcoming week.

SCORPIO (Oct. 23-Nov. 21): The ends never justify the means if there are losers at the end of the game. You can be pleasant, generous and kind even when you are serious about getting ahead. Find ways to help everyone come out ahead.

SAGITTARIUS (Nov. 22-Dec. 21) : Some of your best traits may include making big-hearted gestures and not taking yourself too seriously. In the week ahead, however, you could take moneymaking activities and your income more seriously.

CAPRICORN (Dec. 22-Jan. 19) : A partner might be filled with optimism and enthusiasm yet demonstrate poor business instincts. Your unwavering devotion to material success can make the pair of you a power couple as the week unfolds.

AQUARIUS (Jan. 20-Feb. 18): You might agree with your friends and pay lip service to traditions while harboring quite different opinions. Build a solid financial foundation in the coming week that no amount of shaking can dislodge. PISCES (Feb. 19-March 20): Test your talent for teamwork. Cooperation only works when everyone holds up their end of the bargain. Exercise farseeing strategies to make your financial goals or to score more points with loved ones this week.

By America’s Test Kitchen

The secret to success with this dish is a low-temperature oven (set to just 300 degrees) that ensures that the fish cooks slowly, without drying out. Crispy, buttery, garlicky panko bread crumbs get a head start in a skillet so they’re golden brown when the fish comes out of the oven. Finally, a mayonnaise and egg yolk “glue” adds rich flavor and helps the crumb topping stay put. Even kids who don’t usually like fish will like this dish!

CRISPY BAKED COD

Serves 4

Vegetable oil spray

2 tablespoons unsalted butter

3/4 cup panko bread crumbs

2 garlic cloves, peeled and minced

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons minced fresh parsley

2 tablespoons mayonnaise

1 large egg yolk

1/2 teaspoon grated lemon zest, plus lemon wedges

4 (6-ounce) skinless cod fillets, 1 to 1 1/2 inches thick

1. Adjust oven rack to middle position and heat oven to 300 degrees. Line a rimmed baking sheet with aluminum foil and set a cooling rack inside the baking sheet. Spray rack with vegetable oil spray.

2. In a 12-inch skillet, melt butter over medium heat. Add panko, garlic, salt and pepper and cook, stirring often with rubber spatula, until lightly browned, 3 to 5 minutes.

3. Transfer panko mixture to a medium bowl. Stir in parsley and let cool for 10 minutes. Meanwhile, in a small bowl, whisk together mayonnaise, egg yolk, and lemon zest.

4. Use paper towels to pat fish dry. Spread mayonnaise mixture evenly over top of each fillet.

5. Working with 1 fillet at a time, coat the top of each fillet with panko mixture. Place fillets, crumb side up, on greased rack in baking sheet.

6. Place the baking sheet in the oven and bake until fish registers 145 degrees on instant- read thermometer, 30 to 40 minutes.

7. Remove baking sheet from oven. Place baking sheet on a second cooling rack. Serve fish with lemon wedges.