But hey, let's not let today's blog be
about any kind of negativity, shall we?
The lack of success of recent big money signings — Xhaka, Mustafi, etc — might have had an impact I suppose, but when I hear
about these kind of deals I wonder whether they've been bought to play in a specific system or if they're just a technically gifted player who Arsenal is going to try to crowbar into the first XI.
And hey, that's the kind of thing that even Beth herself admits: she pushed herself and her competition hard to make WWE have no choice but to hire her, and she talks about how her performances during a «leaner» period in women's wrestling in WWE helped bring
about the kind of gradual changes we're seeing today:
In retrospect one can say that the innuendos about Wenger being inept are largely due to lack of full appreciation of the factors that brought
about the kind of situation Arsenal has been in.
About the kind of wrestling you'd expect from a late - era FCW graduate.
When those seasons happened, though, it was probably about time for them to start daydreaming
about the kind of speech they were going to make.
I'm not talking FA cup, a competition that could be won by a side who had just been relegated, I'm talking
about the kind of competition like the Champions League or Premier League that solidifies your stature amongst the most elite in the game, you know the «world class players».
But the worst thing
about this kind of writing, is to try and justify a lack lustre performance and the loss, on that penalty.
Neither the CSAC, UFC or any other MMA promotion or athletic commission is concerned
about that kind of weight loss leading up to the fight.
Moving the ball in that inch changes the feeling I get
about the kind of stroke needed to contact the ball squarely.
We've talked
about that kind of stuff, painting a picture of what we represent.
Gloversville, N.Y., as the name implies, is pretty much the glove capital of the U.S., and they manufacture just
about any kind of hand covering you could want there.
And that maybe you don't have as much choice as you like to think — after you've lived that long and that close to a force that strong —
about the kind of woman you would like to be.
He also ran just
about every kind of route there is at least once in the course of those five games.
To this day, Thomas says he «can tell you all
about every kind of plane there is.»
2 The second rule is
about the kind of pass.
Guys, unlike Hafiz (a guy whom I just naturally like), I have not come out to say we should splash senseless sums of money on just
about any kind overly hyped player out there.
If you ask
me about any kind of pancakes then I will prefer it in breakfast as well as in evening as a snack.
They're great for movie night, friendly gatherings, and just
about any kind of party, too.
I love italian bread, just
about any kind of bread and now that I bought a panini press, I'm in Heaven... I'm going to have to try the tomatoes and basil dip... just thinking about it makes me hungry for bruschetta!
Luckily there's GrillPartsSearch.com where you can get burners to just
about any kind of grill.
We've been talking back and forth on email for weeks, in excited tones,
about the kind of pancakes our families like to eat and what flours we are using.
I love potatoes and will eat just
about any kind, prepared any «ol way at all, but few things are better than a pan of Au Gratin Potatoes ~ thinly sliced potatoes slathered in a creamy, silky cheese sauce with crispy golden brown edges.
I don't know about you, but my grumpy hubby loves a meaty, doughy pizza whereas I will eat just
about any kind of pizza!
«The right glass not only intensifies flavors and aromas but also makes a statement
about the kind of experience you seek to create for your customers,» Dountas add
This marinade works pretty well with just
about any kind of meat.
Her latest book, Smitten Kitchen Every Day, just came out and is all
about the kind of food you want to make for your family — practical and still delicious.
You can use just
about any kind of sweetener in its place.
Don't tell Merritt Lancaster and Scott Shackelford that Southern food is just
about the kind of spread your grandmother put out on hot summer days on the back porch: pork barbecue, fried chicken, and sweet tea.
How
about any kind of pruning?
I got a lovely email from a reader in the Philippines telling
me about a kind of recipe contest for Ingredient Matcher, a new cooking app that is launching this fall.
This salad goes with just
about any kind of meal — bean and grain dishes, stews, chilies, veggie burgers.
** If you love these brownies as much as I do and want a source for GREAT dutch - processed cocoa powder in bulk so you always have it on hand, I have tried just
about every kind there is, and this Pernigotti Cocoa is by far the best.
It came
about kind of unexpected in our home.
I have made it as written, with arugula, with just spinach... with garlic or onion or scallions instead of shallots, with just
about every kind of cheese and vinegar (not balsamic) and nut and it always comes out great.
You don't have to worry about complicated settings like setting the temperature or even worry
about the kind of boiler to buy.
If you are discerning
about the kind of coffee you drink or the kind of personal or corporate gift for a loved one / client, Peaberry kona coffee is an excellent choice to consider.
I don't really give a hoot
about that kind of madness.
Meats — just
about every kind of meat is paleo, with the exception of processed meats such as hot dogs, Spam, bologna, and so on.
I imagine you could substitute just
about any kind of sweetener in its place.
And those photos are pure porn Makes the dehydrating worth waiting for, and the two - appliances deal (with washing afterwards — you're right: living without running water makes you think twice
about that kind of thing — but in a good cause, right...)
But I'm not talking
about the kind that is served as an afterthought...
So, so delicious and goes with just
about every kind of topping!
Simply Perfect Chocolate Cupcakes will pair well with just
about any kind of frosting you can imagine, but my hands - down favorite has to be Swiss Meringue Buttercream.
Sometimes I get small obsessions
about that kind of thing, and it would certainly be easier to do it in a Paris winter than in a Santa Monica summer.
I couldn't find much information
about this kind of wheat online, but from my experience I can say that although this flour makes beautifully golden baked goods, you have to get used to working with it.
Soup aside, the oil is also great drizzled on just
about any kind of egg, over tarts, on potato dishes / salads - it even made a cracker spread with goat cheese a little more special.
It goes with just
about every kind of meal, and you can vary it each time with different dressings.
Note: I get a lot of questions
about the kind of pellets you can use with a recipe.