Sentences with phrase «get time in the water»

I hope the tips I learn on my journey help you, but I encourage you not to underestimate how important it is to get time in the water.

Not exact matches

«There's nothing like walking from the 1st floor of a modern looking expensive, trendy restaurant until you get out of the public area and go down the creaky unpainted wooded stairs and find a basement with damp stone foundation walls, puddles of water on the ground, and a crew of people cooking soup in a 10 gallon pot which is on the ground at the time.»

If the plan is that every time there is a severe weather event people just don't get food and water for a few weeks, and live in cages with their own excrement, that's not an okay plan.»

The problem of tax evasion in Greece has been pointed out many times during the debt crisis: Christine Lagarde, the head of the IMF, got into hot water over the summer with her comments that she felt more sympathy with children in Africa than tax evaders in Greece.

«' Three years ago, there were more than 40 of you who jumped off the diving board with me, believing that there would be water in the pool by the time you got there,» he said, raising a glass of Cristal.

«Those financial firms that don't take the time and effort to understand the business they are supposed to supervising, and who don't devote the time with the firm to be effective are getting firms in hot water,» he added.

Well, yeah... and I mean if what someone is really trying to achieve with this is to reduce practices that in any way, shape or form could indicate that someone bears them or their faith ill will... I don't think publicly humiliating people who would take the time to look up your dead ancestor's name and then take the time to drive to a temple and then get immersed in water on their behalf so that they (by their belief) have the option to accept your religion post mortem is really misguided and contrary to the spirit of freedom of religion in what it advocates.

The atheists will never be able to withstand what God has planned for them, when they enter hell, they will be dragged on their faces, they will be chained like animals, hot boiling water will be poured on all their bodies, every time their skin gets burned, God replaces their skin with new skin so they can get burned again, they will drink hot boiling water and the puss that comes out of their burning skin and body, they will eat from a tree that when eaten causes their stomach to burn in flame, their will be tough strong huge angles that will have no mercy and they will torrcher them without feeling sorry for them, i ask you, do you want to go to a place like this that the atheist will end up in

Come on, I know its the right time of the morning to get a boat in the water and go fishing....

Why would he go out of his way to help this family get to a wedding on time but leave thousands of people stuck in the Superdome without food or water?

How would a person living in a desert know these things without actually someone telling him this?!!! And who is that someone?!!! No one at that time knew anything about big bang theory?!! The actual translation of the arabic word رتقا is it was like a fabric that got torn apart?!!! Isn't that big bang?!! And the other part that was proven too is that everything alive needs water to live?!!! How did they know that then?!!! Islam and science support each other and science only getting to prove things now which was mentioned 1500 years ago in the Quran!!!

The secret to this recipe being so easy and speedy is that we soak the oats in boiling water for ten minutes, during this time you can get dressed and ready for the day while the oats soften perfectly.

The Hawaiian Isles Kona Coffee Co. was joined in the 1990s by its sister brand, Hawaiian Isles Water Co., as an effort by Michael Boulware to «get ahead of» the bottled water market, which was greatly expanding at the time, his son Water Co., as an effort by Michael Boulware to «get ahead of» the bottled water market, which was greatly expanding at the time, his son water market, which was greatly expanding at the time, his son says.

Base was fine I just added a little more maple syrup so it didn't crumble, then I had to add more water to the dates to get the stuff smooth, all was going ok and at this time i put it in the freezer over night so it would be solid for dipping in the chocolate — this worked out really well as it helped the chocolate set because they were so cold, but the chocolate...... disaster!

The kids were getting into the pool to swim for the first time this season, and although the water was still a little chilly, they hung in there for a good hour or so going back and forth to the hot tub to warm up every now and then.

As it is somewhat bland in taste, it gets adapted well to the recipe and also it gets cooked in no time considering the high water content.

I had to hack it out one tiny piece at a time and eventually soak it in a hot water bath to even loosen it enough to get it out of the processor as the blade had spun out a hollowed space under the frozen mass... anyway it was a huge pain, I would say heat the fruit up first

The only problem I had was they were too thick and had a hard time getting done in the middle, Maybe I should have added more water and stirred them before putting on the preheated griddle at Medium.

Lindsay Binnie e-mailed me telling me to make it spreadable, set it in a warm bowl of water for a time, and it will become stir - able and spreadable, but I don't mind crumbly and hunky, because you get actual hunks to chew and taste in bites.

The second time I officially locked Baby Boo and I in the garage for a good hour until hubby got home, so we entertained out selves with the water hose...

I just lift the pot off the stove from time to time if things get to hot (in an extreme case you can dip it some cold water to cool things off in a hurry).

And trust me, ain't nobody got time for wrapping pans in foiling and water bathing, so I perfected cheesecakes without all that extra work.

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)

The starches in the water from the rice would get in there and mold and every time I opened the lid, all that oh so nasty water would drip down the backside of the cooker.

My understanding — 2nd hand, but from reliable «sciency» food writers, is that when you salt the bean soaking liquid, the salt gets in the bean and then causes the bean to repel water — which has explained a period of time when EVERY SINGLE time I tried to make black bean - something - or - other the little buggers came out hard, no matter how long they soaked or cooked.

Meanwhile make the glaze by stirring the vanilla then the hot water, a little at a time into the powdered sugar in a small bowl until you get a slightly runny icing.

They really enjoy getting things moving, as they have an incredible ability to absorb water in the colon, and expand up to twelve times their size.

By the time I get these buggers in the boiling water, they are disintegrating into something I barely want to look at let alone eat.

So I measured my saucepan with 1/2 cup water in it, then weighed the pan + cider a few times as it got close.

Next you head into the supermarket (remembering that you had to actually dress up, do your hair, fix makeup etc. to do this) and wander the aisles wasting time looking at ingredient lists and trying to remember if the gums, preservatives and additives have dairy / eggs in them... taking the rolls to the counter, working out whether or not you want to go through the self checkout or keep a checkout operator employed for a few more years... pay... get back in the car... find somewhere to buy bottled water for the dogs... drive 50 km home... unpack dogs and buns and suddenly getting up, stretching... wearing whatever the heck you like with your hair in the air, no makeup, dogs within a hard stares range in case they feel like eating the furniture while you are working and that slow measuring out, baking etc. doesn't seem so time consuming any more.

For the amount of water, 1.5 — 2 L of water would be sufficient... but different amounts of water might end up getting boiled away or steamed away, so then you could add a couple of cups of boiling water, one at a time to make up for the loss in liquid.

It took a bit of muscle, and the texture became more crystallized, but I repeated this 3 - 4 times until I got almost all of it out of the jar (then got the jar soaking in hot water).

Not sure if this will get a reply since it was a year ago y ’ all discussed this, but will soaking beans and boiling change the cook time or water amount in this recipe?

With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.

Hi Sam — Chickpeas and tahini both vary in their stiffness, so I advise in the recipe to «drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.»

Do you know how many dozens of times in that 5 - day period I got water alllll over the floor?

If at any time fondant gets too thick, add hot water, 1 tablespoon at a time, and warm in the microwave or over a pot of simmering water.

Edit: I reduced the amount of water in the recipe from 2 cups to 1 cup to cut down on the cooking time so that you get thicker syrup much more quickly.

If you have a strainer that fits in your sink drain, this works great to get to the remaining grains and drain the water at the same time.

Of course, you can get the potassium and other nutrients found in coconut water through food, but if you feel good drinking coconut water, I see no reason at this time to stop.

Add dry ingredients to wet in three shifts adding water each time to get a lump free and smooth batter.

Turn on the food processor and stream in the water about a T at a time until you get a thick paste — pesto!

WELL i am till trying, ordered in a good stand mixer, use the paddle beater use 9 × 5 pan got a new oven thermometer to make sure oven calibrated right, thermometer to test doneness of bread proofed the dough no more then 20 minutes left bread in oven turned off for awhileafter testing over 200 before getting out bread still didnot raise as high as yours did but it was above pan tested water heat for yeast etc and bread still fell, i have tried this several times and am abt at my rids end what i could be doing wrong

I always have a period of adjustment when I bake bread in the summer before I get things right, with changes to water temperature or rise times (which I watch nervously), otherwise I end up with an over-proofed loaf.

Because all the components of this salad are hardy enough to handle a long marinade in the sweet ginger and cider vinegar dressing you don't need to worry about them wilting or getting water logged by the time you get to where you're going.

Drizzle with honey, water and spices and place in the oven for 15 - 25 minutes, stir around a couple of times to keep it from getting burnt.

Mix together your filling, make your rolls and place in your baking dish (without water) to make it easier on yourself when it's time to get dinner going.

After getting interested in grains and fermentation, Tiernan spent time at Tartine to «learn how to put flour and water together and ferment it,» Robertson says, before opening his take on a flatbread / kebab shop back in London.

All it takes is water and a bit of time to transform bits you would have discarded into amazing stock, so much more flavorful that you can get in the stores.

When the baker either gets it right or gives up in disgust, there is much more flour and water than the starter can deal with in a reasonable time frame so the bread rises slowly.