Sentences with phrase «bit of time left»

We still have a bit of time left before GM comes to take away our 2014 Chevrolet Corvette Stingray, and we still have a Jaguar F - Type waiting to duel.

Finally, with a bit of time left, we challenge an old friend with an appetite from Monster Hunter 3.

Luckily, I have a little bit of time left before I need to dress professionally!

We've got — we've got a little bit of time left.

Not exact matches

That leaves me a bit of time to check out what's buzzing on the Internet.

And we're left with a bit over 105 hours of non-commuting, non - teeth - brushing / showering / primping hours of awake - time each week.

Still I was a bit moved by the point that these guys had «left their clients waiting for months at a time to have the materials they need to verify the existence and value of fund assets.»

German finance minister Wolfgang Schaeuble has softened his hard - line attitude in the direction of Greece, declaring its new Still left - wing Syriza govt wants «a little bit of time» but appears to be ready to function in the direction of resolving its credit card debt disaster.

«I worked full time, went to classes full time, partied full time and so that left a little bit of time for studies.

Preliminary rituals of Bible - reading (by the Commander to his household) preserve «bits of broken symbolism left over from the time before» (p. 60)-- bits that also appear on police vans (the Winged Eye), in uniforms (Handmaids wear red habits and stiff white blinders), in common speech (their standard farewell is «Under His Eye») and military orders (Guardians of the Faith watch everywhere, outranked by Angel forces).

It has harmed me quite a bit as I've developed a perfectionism / fear of failing that leaves me paralyzed half of the time because of it.

Then take a bit of time to click around and read other people's thoughts on the subject, leave a bit of comment love in your wake, make a few new connections, enjoy the community of people who are tapping away at their laptops in coffee houses and kitchens all around the world.

Then please take a bit of time to click around and read other people's thoughts on the subject, leave a bit of comment love in your wake, make a few new connections, enjoy the community of people who are tapping away at their laptops in coffee houses and kitchens all around the world.

A Bite Inspired by... Jack O'Lanterns: I love this time of year — orange leaves, crisp air, Jack O'Lanterns on every door step, and, of course, the eagerly awaited return of pumpkin spice.

Leave the motor running for a while as it can take a bit of time.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

As you're mixing, pour in a little of the remaining liquid at a time until dough comes together (you may have a bit left over).

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

I spend up to 2 weeks waiting for them to reach the perfect ripeness (mostly brown spots with only the tinniest bits of yellow left) which lasts for a short period of time before they turn to the dark side and begin to resemble compost.

One comment I've read more than a few times over the years of creating recipes for the blog is while energy bars, balls, and bites are well received as a healthy, easy, go - to snack, they almost always contain nuts leaving those with nut allergies out on the sidelines with tears welled up in their eyes, sad that...

I've got a bit less than half hour left of cooking time.

The idea is simple: every time you peel and prep veggies, put the peelings, leaves and end bits in a freezer - safe container (of course you'll want to thoroughly scrub and wash your veggies beforehand to get the pesticides and contaminants off).

They were in the oven for 8 minutes and they looked ready and I tapped them slightly with a spoon and it was still soft so I left them in for a extra 4 minutes and they were golden so I took them out and they were still a little soft but in about a minute they became hard (not like rocks) hard as in «they held themselves» so there was no crumbling maybe that's the issue with the other women how they had crumbling issues, the batter was a little crumbly but not crazy loose crumbly and the cookies never crumbled for me and this is my first time making these and they tasted perfect, they had just the right amount of bite and they were so soft on the inside as well as on the inside and that's how I like my cookies, YUM, I could only have three (1.

I used coconut nectar instead of stevia and it worked fine, next time i'll leave it out because i don't mind my crepes to be a bit bland, toppings (my fav is coconut cream & berries) are sweet enough.

Fall fees like a relief after a long, hot, parched summer — at this time of year, the weather is still pretty gorgeous but we've had a bit of rain so everything is green again, just in time for the riot of fall colours as the leaves start to turn.

It may be that the rolls were shaped a bit differently, left to rise for a shorter amount of time, or the pans were different sizes / made from different materials.

(There may be a bit of ganache left over, it is great as a cookie filling or in chocolate cups) Let the tart stand at room temperature until the ganache has set, at least a few hours (the time it will take to set is determined by how warm the kitchen is).

To get them really dry you need a longer cooking time These still have a bit of juice left which I like squished into whatever they are served with.

Small plates and bites are always a hit when people gather, so for a Mexican - inspired appetizer, I suggest you leave the chips and salsa behind for another time and instead, break out the TRISCUIT Hint of Salt Crackers, a pork tenderloin, and a sweet - and - cool mango salsa for the perfect mix of flavors in a bite - sized portion.

Sprinkle the shaved leaves directly into salads or over curries, or gather the shaved bits on your cutting board and run your knife through them a few times for dishes where you'd prefer smaller flakes of the grassy herb.

There's some guilt for having let so much time go by, a bit of awkwardness getting to where you left off, and oh, where to begin....

About the time the last of the water is starting to sizzle, I either turn off the heat or leave it on for a bit more so the bottoms are crunchy.

Sift several times until there is less than 2 tablespoons of almond bits left.

I used Bird's Eye Steamfresh garlic cauliflower with Extra Sharp Cheddar and also threw in a tiny bit of cream cheese (which I will probably leave out next time).

I had a bit of trouble having the sanding sugar stick to the egg white wash on the frozen log; next time I might leave the log out of the freezer for a few minutes before attempting this.

There was just a wee bit left, so I polished it off in anticipation of running some errands before lunch time.

I will leave out some of the onion next time for me though and I increased the garlic by double and will maybe a bit more... That's so wonderful about cooking — we get it just like we like it!!

Finally, slowly add ice water, 1 Tbs at a time until the dough comes together (be sure to stop before the entire dough is wet; you'll want a little bit of flour left in the bowl or the dough will be too wet).

I'll take the top four until Wenger retires, Herbert Chapman did his bit all those years back, Wenger has done his part now and whether he likes it or not will have to hand over sooner rather than later, I doubt he's got another contract left in him, patience, Wenger's time is drawing to a close, and not because we are going to force him out but of a natural order of things.

The formation was strong to Harrison's side, so this time they were trying to run away from him (to the defense's left), but it didn't make a damn bit of difference because he was still going to make a play.

The striker would not come cheap but now might be the perfect time for Wenger to bite the bullet and splash the cash, as there are just two years left on his current contract and at 28 - years old he is in the form of his life.

No one revels in our losing no one and to suggest it is just stupid beyond belief... It's been 12 f ****** years without a sniff at the title thats getting close to the worst run in the modern era... I.e. Post 1966... The point is wenger refuses to address longstanding gaps and weaknesses in squad by suggesting the spirit is good or cohesion is right or youngsters about to come good or his bargain basement purchases from ligue I are hidden gems... it's become tiring and time he should join the pensioner ranks and leave this job to someone with a bit of ambition..

But if we are willing to go all out attack (a bit of gamble) then I will go with Iwobi then Ox on the left, as Iwobi is a very good passer and at the same time dribbler of the ball, who has a great vision too.

The fact that the Arsenal academy graduateis saying this despite being one of the players to benefit in terms of time on the pitch if one or both left shows good ambition for the club but is a bit worrying at the same time.

sometimes there is a thing with sanchez he comes inside most of the time leaving the left flank and this game it proved bit costly as rangel was in a position to help out his CD and depriving width in our play, same words goes to ramsey.

But he came back to Earth a bit in 2017 when he threw 26 touchdowns and 13 interceptions, and fumbled 11 times — although, he wasn't helped by the loss of left tackle Chad Wheeler after the 2016 season.

If things continue to like this we'll always be begging players to stay because we know if they leave there's no hope.As if we care if he's difficult to deal with.The thing is he's doing his job well.For some years now it looks as if we've become a one man team and always begging players to stay.We can't even handle our own players.They always seem to be the one's dictating to the coach and the club.We tend to give players the right to feel a bit big due to poor management.For how long will this continue.Any time a top player wants to leave the club he becomes the controller of things.When can Arsenal show authority.We keep milking our players.There's no ruthlessness from our manager.

Yeah maybe the forced changes due to Jack and Sczesney's injuries made that not possible, but why not tweak things up a bit at half time instead of leaving it late as usual.

The move does come at a bit of a weird time: Farrell won a World Series with the Red Sox in 2013, in his first year with the team, after he was pried away from the Blue Jays — the team he left the Sox for in the first place, back when he was their pitching coach.

If Ohtani agrees to a deal and Stanton is traded this week, that leaves the offseason with something of a late «start,» but at least the timing is still a bit right as the winter meetings kick off on Sunday.