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The Berkeley Times, February 18, 2017, Page 27
Omarr’s Astrological Forecast
For the week of February 18 - February 24
By Jeraldine Saunders
ARIES (March 21-April 19): If you had a nickel for every step you took you would be rich. In the week to come your active lifestyle could put you at the head of the class. Money making activities might be at the top of your to-do list. TAURUS (April 20-May 20): The hardest steel is created by the hottest fire. In the week to come your energy levels may be higher than usual so you can get an incredible amount accomplished. You can be as tough as nails when occasions call for strength. GEMINI (May 21-June 20): Watch and learn. Someone close may set a sterling example of cautious planning. Don’t be fooled into thinking you can achieve something without hard work this week. You can attain your dreams by paying attention. CANCER (June 21-July 22): A partner may keep you in line in the week to come. Charming new friends could put pressure on you to do more than your fair share. Someone may fire up your enthusiasm so much that you forget to put on the brakes. LEO (July 23-Aug. 22): Put your dreams to the test this week. If a little experience is useful then just imagine how far you can go with a lot of experience. You may be surprised to find that you have a creative talent if you try something new. VIRGO (Aug. 23-Sept. 22): What you see isn’t always what you get. You may be disappointed if you follow through on a family member’s idea in the week to come. However, if you work hard and study you can accomplish a great deal.
LIBRA (Sept. 23-Oct. 22): Stay on an even keel. Find a life preserver just in case you go overboard this week. In your enthusiasm to keep up with new acquaintances or to try something new you may spend more money than you should. SCORPIO (Oct. 23-Nov. 21): Some competition makes you complete. Your energies should be funneled into areas where you can show off imagination and vision. For the best success stick to conservative financial strategies as this week unfolds. SAGITTARIUS (Nov. 22-Dec. 21): The more you have the more you want. This week you can enjoy what you have and avoid obsessing about what you don’t have. Protect your nest egg by avoiding unnecessary speculations or tweaking. CAPRICORN (Dec. 22-Jan. 19): Fire on all cylinders. Work hard to make all your dreams come true this week. If the bills get paid there is plenty of time left to partake of the joys of life. Don’t let ambitions blind you to things of real value. AQUARIUS (Jan. 20-Feb. 18): Balance between caution and exuberance in the week ahead. The thrill derived from gambling might outweigh common sense. You should restrain yourself from too quickly becoming involved in a relationship. PISCES (Feb. 19-March 20): Perform a reality check. “Don’t look a gift horse in the mouth” may not mean much to the jet set. Accept anything that given freely in the week ahead but be cautious about investments and major purchases.
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wolfgang puck’s kitchen
Impress Your Sweetheart With The Ultimate Chocolate ‘Pudding’ By Wolfgang Puck
In recent years, many fans of fine restaurants have become familiar with the French-style dessert known as a pot de crème - literally a little “pot of cream.” You may sometimes hear this sweet treat described as a kind of chocolate pudding, but to me there is no comparison. An egg yolk-thickened pot de creme, which is very gently cooked in a hot water bath in the oven rather than stirred in a pot on top of the stove, is much smoother and more intense than any pudding you could imagine, almost like a cousin to a custard although not as eggy-tasting. To me, it’s the perfect combination of richness, silky smoothness, and intensity of flavor. You’ll find pots de creme in all kinds of popular flavors, including vanilla, butterscotch, salted caramel, coffee and lemon. The most popular flavor of all, of course, is chocolate, and it’s at its best when you start with a good-quality bittersweet variety. Take special care to melt the chocolate gently over simmering water, as described in the following recipe, so it doesn’t scorch or seize up, turning stiff and unmanageable. You’ll need six individual 3/4-cup (approximately 185mL) ramekins or souffle dishes and, to hold these “pots” while cooking them in the oven, you’ll also need a baking pan with sides. Allow about an hour total for mixing and cooking the mixture, and at least another three hours or so for cooling and chilling them. I find the pot de creme will keep well in the refrigerator for up to two days. Serving the pot de creme is simple, as it is typically eaten right out of the ramekin. I always like to place the ramekins on small plate and, just before presenting them, top them with dollops of freshly whipped cream and some chocolate shavings or a light dusting of cocoa powder. Of course, for your loved one, you could feel free to get even more creative, topping the cream with a single candied rose petal - or even a conversation heart. DARK CHOCOLATE POT DE CREME Makes 6 3 ounces (90 g) bittersweet chocolate,
cut into small pieces 2 cups (500 mL) heavy cream 1/2 cup (125 mL) milk 5 large cage-free egg yolks 1/4 cup (60 mL) granulated sugar Pinch of kosher salt Freshly whipped cream, for serving Position the rack in the center of the oven. Preheat the oven to 325 F (165 C). In a medium-sized heatproof bowl set over a pan of gently simmering water, heat the chocolate. When the chocolate is almost melted, turn off the heat and let stand until completely melted, stirring occasionally. Meanwhile, in a medium-sized saucepan, combine the cream and milk. Over medium-high heat, bring the mixture almost to the boil. Remove from the heat. In another medium-sized heatproof bowl, whisk together the egg yolks, sugar and salt until the sugar has dissolved completely. While whisking continuously, slowly pour in the hot cream mixture. Remove the melted chocolate from the stove. Hold a fine-meshed strainer over the bowl of chocolate and pour the hot cream-yolk mixture through the strainer into the chocolate. Whisk until well combined and smooth. Ladle the mixture into six individual 3/4-cup (approximately 185 mL) ramekins, and arrange the ramekins in a baking pan with sides. Pour enough warm water into the pan to reach halfway up the sides of the ramekins. Cover the entire baking pan with aluminum foil and carefully place the pan in the oven. Bake until the mixture around the edges of each ramekin looks firm when lightly, carefully shaken, about 35 minutes. (The baking time will vary depending on the depth and width of the ramekins.) The center may still move a bit, but will firm up as the mixture chills. Carefully remove the ramekins from the baking pan, wipe them dry, and leave them to cool at room temperature. Then, place them on a flat baking tray cover with foil, and refrigerate until firm, 2 to 3 hours. To serve, spoon some whipped cream in the center of each ramekin and decorate further if you wish. Transfer to a dessert plate and serve immediately.
(Chef Wolfgang Puck’s TV series,“Wolfgang Puck’s Cooking Class,” airs Sundays on the Food Network. Also, his latest cookbook, “Wolfgang Puck Makes It Easy,” is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY 14207) © 2017 TRIBUNE MEDIA SERVICES, INC.