Sentences with phrase «ice time because»

When Elliott stayed in net, I justified it by thinking «Oh I see what Hak is doing, he's giving Elliott some ice time because he's been out for so long.»

Not exact matches

Because of my figure skating past, I was a natural fit for the event organizers when it came time to talk about Millennials and ice skating.

Because for the last 6 weeks, every time we've gone food shopping at Elm City Market or bought ice cream at Froyo World or a sandwich at Green Well or dinner at The Noodle House or coffee at Starbucks, we've always bought one more to give away.

Moving to the U.S. from small - town Russia in the 90s and going to a Ben & Jerry's ice cream shop for the first time was completely mind - blowing because a) back home, we did not have dedicated ice cream shops, b) ice cream flavors I grew up with were very basic and I had never seen so many extensive flavor options c) they sold little tubs of ice cream to take home, which was unheard of in Russia at the time d) everything tasted incredibly decadent and delicious.

I took some time off from this ice cream because I always loved it so much made with coconut milk, and about a year ago I discovered that I'm allergic to coconut.

Hi Gloria, I'm with you because we belong the same zone of eating ice cream at this time of the year.

That's because I've always been a big fan of mint tea and chocolate - chip ice cream was always (and often still is) in our freezer all the time.

Rob laughed every time we moved (before having kids) from apartment to apartment because I would insist on bringing this huge ice cream maker, still in the box.

When I was growing up outside of Detroit there was a company called Sanders and they made the best pre-maybe caramel cake and icing I've ever had in my life... This comes right underneath that... The only thing that I will do differently is I would make the frosting the day before and let it sit out in a cool place at least 24 hours... Because this allows the frosting to stiffen up even more... Putting it on when I did, which was like An hour or so after I made it, it's still kind of went down the sides and onto the plate but when I went back today to get another piece and I pulled it up off the plate and re-frosted it then it stay this time... Thank you so much for this recipe... I'm going to make this as much as I can... I tried to rated 5 stars but it would only let me Rate 4

I could only eat a small scoop of this at a time because it was so rich — and this is coming from a huge ice cream fan!

Hi Linda, I actually haven't tried doubling the icing because it would take a really really long time to make.

I tend to use Royal Icing when you need to make something that needs to be a) demensional (ie: stand up on top of the cake and needs to harden for several days before hand) or b) made ahead of time because there's no way you could do it all the night before the party * wink *

One time the edges were a little ruffled because my icing was too stiff but they looked pretty anyway.

Yes, it's a little more time consuming than regular icing but it's totally worth because Swiss meringue buttercream tastes so much better.

It sure freezes harder than ice cream but in an ice cream cake that's a good thing, because by the time you come to cut it it's soft and creamy.

I hope your weekends have been filled with beautiful weather, fun times and maybe even a drippy ice - cream cone because TIS» THE SEASON!The alternate title for this salad is «The Weekend Detox Salad» but I feel like people get a little too carried away with the D - word.

We've been experiencing a heat wave over the past few weeks, so I've been churning up batches of ice cream instead of turning on my oven — at least, I have been some of the time because I can't resist homemade cookies even during a heat wave.

As mentioned, because this ice cream has much less fat than traditional ice cream, it will become quite firm when frozen for a long period of time.

I don't drink coffee regularly because I hate the feeling of being dependent on caffeine to function in the morning (there was a dark time in my life when I was fully addicted to coffee for a solid month and had to endure splitting withdrawal headaches for two days to break the habit), but I do enjoy a nice iced coffee here and there.

And, finally, I skipped out on the icing, because I don't own any icing sugar and I'm not willing to buy it until Christmas time.

They weren't as pretty as yours because I just used an ice tray but I've already made them 3 times!

A sugar detox can be interesting because sometimes all the sugar in the world doesn't effect your resolve and other times it's all you can do to not stuff your face with ice cream.

I would frost it the day before as well if it cools completely in time, because then the icing has a chance to set, so it's not all drippy on your fingers... Errr fork, I mean fork.

maybe because I eat breakfast for dinner all the time... I still haven't switched to iced coffee yet, unless I made too much coffee and have to leave it in fridge for the next morning.

I haven't tried freezing the leftovers because I used it up in time (I'm posting a vegan ice cream recipe soon that uses this condensed milk as an ingredient!

And since it arrived safe and sound, next time I'll do the same with hard alcohol (sans the ice packs) because the tax on booze here is INSANE.

Oh no, the same thing happened to me the other day - I was making a custard style ice cream base, and not paying a ton of attention (because I've done it a million times) and all of a sudden I had scrambled eggs.

I was already incredibly nervous about these photos, because it was my first time ever photographing of ice cream.

It's kinda like Shea Weber who gets away with cross-checks all the time, because refs tolerate soft cross-check pushes, but Weber is so strong, it knocks the opponents down on the ice.

We get a lot of zone time that never generates shots because I don't think Hitch wants them shooting until every player on the ice, for both teams, is back and setup.

I thought people here were debating about two or three seasons back why he should be our top striker.When I thought the Monaco match was the icing on the cake to show how average he was it seems just like Wenger we» will never learn our lesson.Now people our okay with him being a super sub which is debatable.Giroud was a super sub in games last season because he wasn't played when he was supposed to.He's not your ideal super sub because he very hardly creates but rather requires people to create for him.Most of the time super subs are the one's who tend to create the chances and open up spaces in the opposition defence.West ham are ready to pay and hence we should demand more from them.We can then use the money from his sale on far better players.Given the same seasons, time and chances a lot of average strikers can do better than what he did.This is because Arsenal create a lot of chances and it just needs someone who can finish.Goodbye!.

When your child asks you for the 35th time why Elmo can't come over with ice cream, «because I said so,» just wont cut it.

Summer is a fun time to host an ice cream party for birthday celebrations, graduation, July 4th, or just because!

Small ice chips (less than 1/4 inch) are also safe for baby to enjoy one at a time because they melt quickly.

The efficient ice cube trays are a must - have according to Yummy Spoonfuls: «They're great for making large batches for multiple introductions because most babies don't always like what we offer the very first time.»

You can probably feel when I'm suckling nutritively and swallowing lots of milk, and when I'm kind of relaxed about it, feeding sort of like I'm savoring a bowl of ice cream... you know how sometimes, you scrape just a tiny bit onto your spoon, because you want it to last a long time?

My teeth never used to be sensitive, but I find now that I'm having a hard time biting into ice cream... because that's how I roll... I like to bite into ice cream.

Every time I would defrost them, you'd think I would learn — I'd leave it on the counter and then come home and then the entire counter was covered in chicken broth because the little shards of ice mix bag and then it went all over the place.

Kingsbridge National Ice Center and its lawyer said that because the city did not turn over the lease, it hampered their ability to raise money, the Times reported.

Because the martian air pressure is very low — 100 times lower than at sea level on Earth — ice on Mars does not melt and become liquid when it warms up.

Our study is significant because, while there are various different estimates for the start and end of the Little Ice Age in different regions of the world, our data show that the most extreme phases occurred at the same time in both the Northern and Southern Hemispheres.

Because polar bears have been spending more time off the ice in recent years, they appear to have begun to interbreed with adjacent brown bear populations, and some of these hybrids are into their second generations.

Because of student academic obligations during weekdays, NCAA Division 1 hockey programs tend to play their games on weekends — offering a temporal parity that ensures uniform times between games and reduces home - ice advantage factors.

Because stars like TRAPPIST - 1 are brightest right after they form and gradually dim thereafter, the ice line tends to move in over time, like the boundary between dry ground and snow - covered ground around a dying campfire on a snowy night.

«Sea ice is critical for Arctic marine mammals because events such as feeding, giving birth, molting, and resting are closely timed with the availability of their ice platform,» Laidre said.

Scientists have speculated that ice could persist for long periods of time without sublimating to vapor in places such as Cabeus, because the rim of the crater, coupled with the low angle of the sun, keeps part of the crater floor in perpetual darkness.

Though technically considered a temperate species, the whales are spending more time in Arctic waters each summer because there is more plankton and a longer period without sea ice.

«The influence of rising oceans is even greater than the overall amount of sea level rise because of storm surge, erosion and inundation,» said Carlson, who studies the interaction of ice sheets, oceans and the climate system on centennial time scales.

The timing is critical to the research, she says: «We want to be there in July and August, because we're looking at biological activity, carbon cycling, the physics of the system as the ice pulls back.»

But that could soon change, Rignot said, because the rate at which ice sheets are losing mass is increasing three times faster than the rate of ice loss from mountain glaciers and ice caps.