Sentences with phrase «about this season then»

And if you take a minute to think about this season then you will understand that we have broken many bad records in this season alone.

When you want a nail art design that will suit just about any season then going with the gray shades is the perfect solution.

Not exact matches

He was adamant then — and now — about creating a nest egg from every busy season's earnings at The Killarney to put toward his slow season.

Except I was back doing Rawhide in the States because we were doing another season of episodes and then all of the sudden there was a story in the Variety about how Westerns were finished in Europe.

By then, vendors had learned what Brandon already knew: The holiday season had delivered a blow, with sales plunging about 15 percent from the previous year.

«In my opinion, if you are not talking about marriage and building a family, then there is no need to be exchanging credit scores, 401 (k) or any financial information,» wrote Meagan from Smyrna, Ga. «You can be working on correcting financial mistakes, if they are any, and developing great spending habits in your season of singleness, as I am doing.

It wasn't just about the subject matter — although it's tricky to write about such a tender and intimate time in a person's life, to tell your own story while still holding space for stories that are so different than your own, to attempt to shepherd people well in the liminal spaces of their faith journeys — but it was also just the season of life with being pregnant with our fourth and then giving birth and suddenly having four tinies between the ages of 9 and newborn meant I had a lot less time with a lot less energy (and even less sleep!)

If you want to become a Christian celebrity, go sin for a season, and then repent and write a book about how God brought you back from the brink of hell.

You know: when most people get ready to write a little something for the Christmas season, they fire up the Yule log, and they have a little eggnog, and toss a little tinsel, and eat a cookie, and then they have this sweet smell on their breath as they talk about how joyful a season this....

And then, let us sing a song together about women and seasons and value and choices and swing pushing and meeting attending and yoga - pant wearing and smart suit dressing and then we will notice that there is no «Mommy War,» there is only women and our big beautiful gifts we are offering the world and the hope of thriving, the hope that lives can flourish.»

Instructions or presentations of the family, clan, or city are explained and justified by tales — «charter myths» in Malinowski's term — or knowledge about religious ritual, authoritative and absolutely serious ritual, and about the gods involved, is expressed and passed on in the form of such tales; then there are the hopes and fears connected with the course of nature, the seasons, and the activities of food supply; there is the desperate experience of disease.

Next add 4 ounces of low - fat cream cheese and shred in about 1/2 cup of low - fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the cheeses have melted, then turn off the heat

In thinking about my summer season, the next month or so is going to hopefully include lots of local SoCal fun, and then the month after that will involves lots of travel and time away from home.

But then again, that's what so wonderful about in - season tomatoes... you don't have to do much, if anything, to them to have an amazing meal.

I toss them with about 2 tablespoons of olive oil and then generously sprinkle with Italian herb seasoning.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

I like to mix the shredded cheese with seasoned breadcrumbs and a bit of Parmesan cheese and then drizzle a little olive oil (about 1 - 2 tsp) when it is spread out over the tortellini and sauce.

To make guacamole, mash two avocados with the seasoning (about 1-1/2 tsp), then stir in 1 chopped Roma tomato.

When the peppers are just about done, season them with salt and pepper and, if using, mix in the capers and / or olives, then let the peppers sauté for another minute or two.

Season inside the pocket with salt and pepper, then add chopped garlic and about 1/4 teaspoon fennel seed, spreading evenly.

If you want to cook up your own chicken, just season a few chicken breasts with salt and pepper, bake at 350 degrees for about 15 minutes, then shred!

Mix the meat and seasonings in a bowl, and scoop up some meat about the size of a meatball, then I rolled it between my hands to create a sausage shape.

Then stir in the rice, season with salt, mix until well combined and fry for about 3 mins till warmed through.

To stuff the enchiladas, place about 1 / 4 - cup of seasoned chicken into each tortilla, roll, and then place in a casserole dish with the seam - side facing down.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Season lamb shank all over with 1/2 tsp sea salt and then place in the pan, searing on all sides until crispy and brown (about 5 - 7 minutes per side).

After cooking the onions for a total of 20 minutes, add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2 cup of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes

Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve

Then turn the heat down to its lowest setting and let the sauce simmer for about 5 minutes, then remove the bay leaf, stir in the cream, taste to check the seasoning, cover and leave asThen turn the heat down to its lowest setting and let the sauce simmer for about 5 minutes, then remove the bay leaf, stir in the cream, taste to check the seasoning, cover and leave asthen remove the bay leaf, stir in the cream, taste to check the seasoning, cover and leave aside.

Next add in the zucchini, squash, and broccoli (I was out of broccoli this time), then season with salt, pepper, and thyme, and cook about 5 minutes.

Season with 2 to 3 teaspoons salt - free all - purpose seasoning blend or any other kind of seasoning you enjoy, then stir in about 1/4 cup chopped fresh parsley and, if you like, a couple of thinly sliced scallions.

Next add in the zucchini, squash, and broccoli, then season with salt, pepper, and thyme, and cook about 5 minutes.

Season about 12 jumbo shrimp that have been peeled and deveined with sea salt and freshly cracked black pepper, then dip each shrimp one by one into the blackening rub, coat each shrimp well, then evenly divide the shrimp into 4 medium sized wooden skewers

I get them home, season them (usually 2or 3 breasts per seasoning) and then roast them at 350 for about 45 minutes.

Season the squash with salt, then roast, shaking the sheet halfway through, until the rounds are almost tender and golden brown, about 15 to 20 minutes.

To fry them, just slice them about 1/4 -1 / 3 of an inch thick, dredge them first in a little flour seasoned with salt and pepper, then in unsweetened soymilk seasoned with the same, and then back into the flour before sauteing a couple of minutes on each side in canola oil over medium - high heat.

To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge

Tony and I admit we wish we knew about the bacon cheddar seasoning, because yesterday's batch ended up being the best one — a bit smokey, a hint of salty bacon, then mixed with the caramel, just... YUM!

Add the chopped onion and sauté for about 3 minutes, then add the garlic, spices and seasoning.

Pour about a cup of water and season with salt, if you are using rock salt then use little less salt than you would use.

Season with salt and let sit for about 5 minutes, then drain.

Fonterra, the world's biggest milk processor, recently tempted local farmers with the promise to fix milk prices for a season with the new payment system all about providing certainty which then allows them to invest in bigger herds.

Season once again with salt then bring to a simmer and let cook until thick enough to coat the back of a spoon, about 30 minutes.

Begin by making the marinara sauce first, finely mince 2 cloves of garlic, then heat a small sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics, mix with the oil and cook for about 30 seconds, then add 1 cup of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon of dried oregano, 1/4 teaspoon of white sugar, season with sea salt and freshly cracked black pepper, mix everything together and lower the fire to a LOW heat

Once you have all of your ingredients it's just a matter of tossing them together to coat them in the fajita seasoning and then popping the sheet pan in the oven for about 20 minutes.

Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap and add the sauce to the fridge

Season with tamari and a large pinch of salt, stir together, then allow to cook for about 5 minutes.

I'll chop em up at the beginning of the week, toss with olive oil and nutritional yeast seasoning then bake at 400 for about 25 minutes.

fillet of fresh cod and season with sea salt and freshly cracked black pepper, then cut it into small cubes that are about 1/2 inch x 1/2 inch, set aside

To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat