Sentences with phrase «into heat at»

Female dogs come into heat at about 6 months to one year of age so by having her spayed before hand prevents any unwanted pregnancies.

A typical female dog will go into heat at 9 months of age, although this varies.

The very first sign that your kitty may be expecting kittens is if she doesn't go into heat at about two or three weeks after her last oestrus (this is the technical word to describe when a female cat is in heat).

«Female cats go into heat at about five to six months of age, and then they can go right back into heat as soon as their kittens are six to eight weeks old, so they can give birth to two or three litters a year,» Whitby said.

Dogs go into heat at about 6 - 9 months of age and typically have two heat cycles per year.

She won't go into heat at all, so you'll no longer have to worry about any mood swings or changes.

Most female dogs tend to go into heat at least twice a year, around every six months.

If you're not into heat at all, use the lower end of the range, but DO use some gochujang, please.

Not exact matches

Hanyu is providing Japanese high school students access to high - tech heated boxes that allow them to culture animal cells at home and grow them into meat - like products.

The heat of minority - government combat made some of the old crew into household names, at least in Ottawa's geekier households.

At a recent Bloomberg conference, he got into a heated argument with early Facebook executive and venture capitalist, Chamath Palihapitiya over the city's housing crisis.

Hmm, so you're telling me that a «heat shield» that was made of «special plastic» (as NASA called it back in the day), which was nothing but epoxy smeared over a ss honey comb «protected» the astros barreling into the upper atmosphere at hypersonic 5 miles / sec, or well over 30 times the velocity of a jumbo - jet and thru temperatures *** as quoted by NASA *** that are «10 times hotter than the surface of the sun», and then they «braked» with only a parachute to a safe splashdown?

everything is made up of atoms (don't believe me do some research) its the different variables of heat and light and things like that that cause different reactions to make different things and these things when they interact can create something completely different and you and slowly the process of mitosis or miosis starts to work and form stuff hell i learnt that in high school and it was a catholic one at that a millions of years ago i bet the universe was completely different and had things in it that our minds cant even imagine that have since changed over time from action and reaction to what we have today and in another million years who knows with all the different gases we pump into the air and the weather getting more intense on both ends of the scale life as we know it will be different the human race will have to evolve to survive and will probibly form into a slightly different species hell maybe well evolve into 2 different species like in the movie time machine

We just happened to be the only one in the bunch who was just thin / thick enough, just heavy / light enough, just came at the right time, that out of all the files you dropped onto the floor, we were the one who slipped into the heat register on the floor.

Louvered shading devices on the windows allow the sun into the space during cool days to heat the concrete floor, which stores the sun's warmth and radiates it back at night.

Anyway I have just started looking into these types of things and I am amazed at how many views there are and how heated the debates can get!

Heat and light, being modes of motion, «phosphorescence» and «incandescence» are phenomena to which consciousness has been likened by the production - theory: «As one sees a metallic rod, placed in a glowing furnace, gradually heat itself, and — as the undulations of the caloric grow more and more frequent — pass successively from the shades of bright red to dark red (sic), to white, and develope, as its temperature rises, heat and light, — so the living sensitive cells, in presence of the incitations that solicit them, exalt themselves progressively as to their most interior sensibility, enter into a phase of erethism, and at a certain number of vibrations, set free (dégagent) pain as a physiological expression of this same sensibility superheated to a red - white.&raHeat and light, being modes of motion, «phosphorescence» and «incandescence» are phenomena to which consciousness has been likened by the production - theory: «As one sees a metallic rod, placed in a glowing furnace, gradually heat itself, and — as the undulations of the caloric grow more and more frequent — pass successively from the shades of bright red to dark red (sic), to white, and develope, as its temperature rises, heat and light, — so the living sensitive cells, in presence of the incitations that solicit them, exalt themselves progressively as to their most interior sensibility, enter into a phase of erethism, and at a certain number of vibrations, set free (dégagent) pain as a physiological expression of this same sensibility superheated to a red - white.&raheat itself, and — as the undulations of the caloric grow more and more frequent — pass successively from the shades of bright red to dark red (sic), to white, and develope, as its temperature rises, heat and light, — so the living sensitive cells, in presence of the incitations that solicit them, exalt themselves progressively as to their most interior sensibility, enter into a phase of erethism, and at a certain number of vibrations, set free (dégagent) pain as a physiological expression of this same sensibility superheated to a red - white.&raheat and light, — so the living sensitive cells, in presence of the incitations that solicit them, exalt themselves progressively as to their most interior sensibility, enter into a phase of erethism, and at a certain number of vibrations, set free (dégagent) pain as a physiological expression of this same sensibility superheated to a red - white.»

One of the city's best - known Jewish politicians got into a heated religious argument at the Weiss Kosher Bakery in an Orthodox neighborhood of Brooklyn.

Remove the saucepan from the heat and strain the butterfat through a cheese cloth lined strainer into a heat proof container leaving the milk solids at the bottom of the saucepan.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

This slow roasted Greek lamb leg is cooked at a very low temperature for hours so the heat has time to gently work its way into the roast, leaving you with a lamb roast which is juicy, tender, pink right out to the edges, and very hard to overcook.

Keep the chicken into the refrigerator at least for 2 hours.Now heat the white oil in a deep bottomed vessel and fry the chicken pieces carefully.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Remove from the heat, pour into a jar once it has cooled, and place (covered with a tight lid) in the fridge for at least 1 hour before using.

The first time I had garlic soup, I was completely surprised at how the bite and heat of the garlic transforms into a smooth but strongly savory flavor.

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.

Put cut yam pieces into a medium size pot with water and cook at medium heat for 5 minutes or until soft

At this point, feel free to eat it as is or pop it back into the oven until it's heated through.

Remove from heat and add the croissant pieces to the chocolate mixture, pushing them into the liquid to make sure they are fully covered and let soak for at least 25 minutes.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Remove from the heat, add the zucchini and vegan ham, stir well and transfer into a terrine mold and let cool at room temperature for at least 3 hours.

Cook 4 - 6 minutes, until lightly browned, rotate and cook other side until center reaches an internal temperature of at least 145 ° F. Remove from heat and cool slightly, then cut pork slices into 1/4 - inch strips.

With about 20 minutes before the dough is ready, heat the oven at 220ºC / 450ºF and place a cast - iron pot or a clay one into the oven, empty, to accumulate heat.

Dumped that into my container, then added the black beans and chicken and then heated it up at work and topped with the cheddar cheese.

Press the reserved whole pistachios all around the outside of the meringue / Put into the pre-heated oven and immediately reduce heat to 250º / Bake for 1 1/2 — 2 hours until it's crisp on the outside and marshmallow - like on the inside / Remove from oven and allow to cool completely / If serving same day, cover lightly with plastic wrap / If serving the next day wrap the shell airtight in plastic wrap and store at room temperature.

I tried many unsuccessful methods before finding web advice from a chemist who said you need to get the heat up to at least 500 or the oil won't turn into the hard, glassy surface you're looking for.

But if you don't «shock» those vegetables at that point by spooning them out of the boiling water and plunging them into ice water (or at least rinsing under cold running water) to stop the cooking process, the carryover heat will continue to cook them to the point that they turn army - green and flabby.

keep the heat at low, and gently lower the fish fillets into the broth and cook for about 15 - 20 minutes.

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

When butter is completely melted and the mixture is heated through (bubbles will start to form at the sides of the pan, but don't let it develop into a full boil), remove from heat and pour over the chocolate chips.

The seeds must be sown in a bed of hot horse dung, as musk melons are, and moved into a pot when [the plant] has gotten three or four leaves, that it may be carried from place to place more conveniently to receive the the heat of the sun; and in autumn carried into some house to avoid the injury of cold nights at that time of year when it is to bear fruit.

Pour honey into a small saucepan and heat it up at the medium heat setting, whisking continuously.

Put into the deep heated oil 4 or five ribs at a time, (don't over crowd the pan) and fry for about 6 - 7 minutes.

* Burnt Local Honey Pour honey into a small saucepan and heat it up at the medium heat setting, whisking continuously.

Place the cream into a saucepan and heat until just begins to boil at the edges.

But it never seemed to rise and when I took it out of the bowl, while waiting for the stoneware to heat up, it was a flat sticky mess that would not form into a ball at all.

Remove it from the heat and pour the butter into a separate dish to cool completely, leaving behind any burnt bits at the bottom of the pan.

Pour the milk into a large stock pot and heat at medium low.

Roast bird, breast side up, in a large, lightly oiled roasting pan on the lower portion of oven at 350 degrees F. for first 30 minutes then reduce heat to 325 degrees F. Continue to roast, basting often, until thermometer inserted into thickest part of thigh reads 180 degrees F. about 2 to 2 1/2 hours.

Reduce the heat to low and add the broth a little at a time, whisking it into the flour mixture until smooth and well combined.