Sentences with phrase «get warm at»

Unlike the Snapdragon 800 - series processors, the Kirin 950 did not get warm at all.

But of course what we should do first before turning on any heat is seal our spaces, put on a nice warm jumper and even wear some bloody gloves to get warm at your office.

Since they use LEDs, the lights remain cool; the units don't get warm at all.

And there remains little doubt that average temperatures are getting warmer at ground level; data from NOAA's National Climatic Data Center reveals that the last decade was the warmest since record - keeping began.

They are thermostatically controlled and at least one should certainly be coming on if you are getting warm at idle.

The Opinions of others who believe that it is likely to get warmer at sometime in the future at some location on Earth?

[Response: That is a positive feedback that acted during ice age cycles: when it got warmer at the end of an ice age, this led to release of stored CO2 from the deep ocean, thus raising atmospheric CO2 levels.

This factor more than increased sunlight will cause oceans to get warmer at surface.

Ahh one of the minions of the forces of confusion have dropped by to say that I'm not allowed to say «The warming has stopped since 2001» even though it was accurate when I wrote it, backed by research, that I didn't claim it proved AGW was wrong or that the world would not get warmer at some later date (but does show the models were wrong and other forces are at work).

Take two ten - year periods, my preferred method, as seen in the SPM, and you get that the last decade was 0.15 C warmer than the previous, and that the last three decades have been getting warmer at a steady non-slowing rate.

This is surprising as the ASUS ZenFone AR barely broke a sweat running through our benchmark suite, with the device barely getting warm at all.

Not exact matches

Next, we'll head to a circus school where you will have a short yoga and core warm - up, and then get on the fabric to try your talents at aerial silks.

The idea for the product came from listening to my kids complain that their blueberries got warm and mushy at school, despite using insulated lunchboxes with frozen gel coolers tossed inside them.

Reaching out to 50 people on Twitter at the same time will not make them feel warm and fuzzy inside.They'll feel about as special as you do when you get spammed.

«We only want warm referrals, and if you don't have one, get one,» says attorney Ed Zimmerman, chair of the tech group at Lowenstein Sandler in New York City and founder of the accelerator FirstGrowthVC, which doesn't take equity or provide co-working space.

One explanation for why the season is so active is that all of the components that make hurricanes are near ideal conditions: The ocean waters are at their warmest they get all year (and are somewhat hotter than usual).

2016 marked a turnaround in gold prices and gold stocks, and according to analysts at Incrementum Capital Partners, a Swiss financial management firm, they're just getting warmed up.

Looking at weekly crude output, it appears that U.S. producers are just getting warmed up.

Grace is a powerful thing but to live a life of non-repentance only to use the «get out of jail free card» in one's dying breath is a twisted concept that has been theologically exploited by Evangelicals in order to «get the numbers up» and provide family members of those who have died with a warm feeling that their loved one made the right choice at the end.

You believers can keep on being good little hypocrites by doing all the things you waive your lily white fingers at others when they do it, then get «absolved» on Dou che bag day, then feel warm and fuzzy knowing that your imaginary friend will still let you into heaven.

Dan Dennett gets a warm reception at Cal Tech.

For me, I get all warm and fuzzy at quantum physics.

Furthermore, when ministers get discouraged and seem to be accomplishing nothing, again and again their hearts are warmed by the fidelity of those laymen — perhaps only one or two in a congregation — who can always be depended on, who see at least partially what the minister is driving at, who in an unpretentious way are genuine Christian saints.

It only takes a couple minutes, start on the highest setting, use the tamper the ENTIRE time its running and if the pitcher gets too warm to the touch at the base shut it down and start again.

** These are best eaten while warm and fresh, but can be reheated gently for a few minutes at 350 degrees to get some of the «crisp» back.

I love getting together at picnics, and feeling the warm sun on my face while catching up over lemonades!

Then I get home, pull off my wet socks and wool hat, warm my hands with a mug of tea, and eat one of these breakfast cookies (at least this is the scene I am imagining for the coming months).

Ready for spring............... To warm things up, I decided to use up some lovely plums I got at the local Asian market and try a dipping sauce recipe that I canned using apricots back in 2010.

I ate mine warm as it came out of the skillet, and he had his plate of pasta at room temperature later on when he got home from 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)

For fear of burning it, since it was my first time, I turned it down to the warm setting until my hubby got up at 6:30 am, which I had him turn it back up to low.

Jacques Torres, who has three branches of his Jacques Torres Chocolate in Manhattan and Brooklyn, has a small warming tray set up near the register so customers can get their cookies soft and gooey, although he offers them at room temperature, too.

If the sauce is getting to thick add one more cup of warm chicken stock little at a time.

Combine the corn syrup, the other measure of COLD water (100 ml) and the sugar in a heavy bottom sauce pot and get it warmed to at least 150 °F add the bloomed agar and bring to a boil.

We have spent the last three days at the book store keeping warm and I got to read a lot of the cookbook.

My bathroom gets a little steamy and warm by the time I'm done within my shower, which is when I use my whipped coconut oil, so its been starting to melt at the bottom.

But, I did freeze most of this batch of muffins and they've been reheated very well, even defrosted / warmed inelegantly in the microwave, as we did when we got home famished from the airport at 10:30 Saturday night and were too tired / exhausted for a real dinner!

I got my taste for the good stuff at an early age and it warms my heart...

2) Do you have any tips for keeping this dish warm while traveling 1 + hours for a gathering when there will be no available oven space at the get - together?

We both cried over the same things initially, the family chocolate «Crazy Cake» recipe, another family cake called «Poor Mans Cake» which is served at every family get together, girl scout cookies, soda bread and scones, and warm no - knead bread right from the oven.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeroneAt Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroneat The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

You get all strawberry first, then you actually taste the flavor of the habanero pepper, but then at the very tail end, at the very last moment, just a little bit of heat warms up the back of your mouth.

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I just wanted to say that I love coming to your site - you provide such «honest» food... meaning when I read your blog, see your photos, try your recipes and hear nothing but my kids happlily chewing and eating at the dinner table, I get a very warm, nourishing feeling.

If you don't have a microwave I recommend leaving it out at room temperature until it gets almost to room temperature, then warming the rest of the way in the oven if you prefer it slightly warm.

The added benefit of adding the spinach later is that you can run your blender on for a while until it gets warm with the sweet potato in, and then just add your spinach in at the last minute so your spinach will remain uncooked and keep it's nutrients.

With only four ingredients you have the most delicious warm pastry that's just like the ones you get at the mall only better!

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.

Tip: The key to cooking the noodles is not to overcook them, since they will get reheated when you warm all the ingredients together at the end.

There's no value at all from using enormous land and water resources and warming the planet in order to produce a billion tons of food that ultimately don't get eaten — particularly when one in nine people is malnourished in the world.