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Enjoy a night of comedy while supporting the Ruth Ellis Center.

Peer pressure also is a factor for adults but from mocktails to non-alcoholic beers, there are options available.

Gabriella Baldwin, the owner and executive chef of Testa Barra, demonstrates how to prepare her guacamole. She also shares details about Testa Barra's new happy hour, pasta bar and more. Testa Barra is located at 48824 Romeo Plank Rd. in Macomb. For more visit, testabarra.com.

Raw Avocado Taco Fresh, vibrant, and packed with flavor. No cooking required. Ingredients (Serves 2) • 2 ripe avocados, halved and pitted (use as taco “shells”) • 1 medium tomato, diced • 1 small jalapeño, finely minced (remove seeds for less heat) • ½ red onion, finely diced • Juice of 2 lime wedges • ¼ cup walnuts, soaked for 2 hours, then drained • ½ tsp cumin • ½ tsp coriander • ¼ tsp chili powder • ¼ tsp garlic powder • ¼ tsp onion powder • Pinch of pink salt • Cracked black pepper, to taste • Vegan sour cream, for garnish (your preferred brand) Directions 1. Prepare the walnut taco “meat”: In a food processor, pulse the soaked walnuts with cumin, coriander, chili powder, garlic powder, onion powder, pink salt, and black pepper until it reaches a crumbly, taco meat-like texture. Don’t over-blend — you want a bit of texture. 2. Make the fresh pico topping: In a small bowl, mix the diced tomato, red onion, and jalapeño. Squeeze in lime juice, add a pinch of salt, and stir to combine. 3. Assemble your avocado tacos: • Scoop out just a little of the avocado flesh if needed to create a small well. • Spoon a generous layer of walnut taco meat into each avocado half. • Top with your pico mixture. • Finish with a small dollop of vegan sour cream and an extra squeeze of lime if desired.

The Nine: talking about the latest news you're talking about in Detroit and across the country.

Air quality indexes are being impacted and many of us with allergy or respiratory issues are likely feeling it, too.