Sentences with phrase «into sea of red»

One turns three quarters away, like Betty in Gerhard Richter's eponymous 1988 painting, into a sea of red and gold.

But a severe recession in Japan steered Mazda into a sea of red ink, and the company canceled the Amati division.

After more than 4,000 CTU members poured out of the Congress Theater, they were joined by rallying supporters across the street in Grant Park, with the groups merging into a sea of red - shirted marchers.

Whether you're just diving into sea of red or already swimming in it, here some options for your closet!

Teachers in Arizona and Colorado turned their state Capitols into a sea of red Thursday as they kicked off widespread walkouts that shut down public schools in a bid for better pay and education funding, building on educator revolt that emerged elsewhere in the U.S. but whose political prospects were not clear.

Temperatures have dropped and leaves are turning into a sea of reds and yellows.

Not exact matches

Saudi Arabia wants to turn hundreds of kilometers of its Red Sea coastline into a global tourism destination governed by laws «on par with international standards» as part of its plan to transform the economy and reduce its reliance on oil.

TORONTO — Ontario Premier Kathleen Wynne went into a 40 - day election campaign facing a Red Sea of troubles: a massive $ 12.5 - billion deficit, several spending scandals and a police investigation that reached all the way to the premier's office.

MILESTONES By Tiziana Barghini A grand plan to transform a vast area round the Suez Canal — one of the world's longest and oldest waterways, linking the Mediterranean and Red Seas — into a trading and industrial center could finally see the light of...

Q. 4 It is only acceptable as an adult to believe childish Bronze Age mythology like talking snakes, the Red Sea splitting, water turning into wine by magic, mana falling from the sky, a man living in a whale's belly, a talking donkey, superhuman strength, a man rising from the dead and angels, ghosts, gods and demons in the field of:

Secularism has done a good job of parting the Red Sea, but in the end times, which is now, His sheep will hear His voice and they will be gathered into one fold, regardless of what's going on in the world.

An ancient Hebrew legend (not in the Bible) tells us that God did not open up the Red Sea for the fleeing Israelites to pass through until one of them boldly jumped into the sea to lead the wSea for the fleeing Israelites to pass through until one of them boldly jumped into the sea to lead the wsea to lead the way.

The sequence of events is significant, not simply because it seems the natural order of things, but because in a new exodus Jesus recapitulates the journey of Israel: baptism (Red Sea), struggles in the desert (40 years) and good news (entry into the promised land).

The veiled hostility of Parthia, the irruption of Scythian tribes into central Asia, the great length and the uncertainty of the land routes, and the enormous expenses incurred in bringing wares through desert routes of Arabia — all these conditions influenced the Romans towards using as far as possible the route through the Red Sea.

When the father of the family recounts the story of that deliverance, it is no mere mental recollection which is in view; rather, it is the making into a contemporary event, in which those present are able to share, of that which (in Jewish belief) God accomplished at the Red Sea many centuries ago.

When one looks at the various Christian beliefs that were once firmly believed — Adam and Eve, Noah's flood, people living to be 700 or 900 years old, the Red Sea splitting, water turning into wine, a talking snake, a man living in a whale's belly, people rising from the dead, Jesus driving demons out of people and into pigs — but which are now acknowledged by most thinking people to be mere mythology, it is pretty hard to give a lot of credibility to what's left.

We are so quick to point out the obvious lies about Jews and Israel that come out in Egypt — the Sinai Governors claims that the Mossad released a shark into the Red Sea to kill Egyptians, or, as I once read in a newspaper whilst on holiday in Cairo, the tale of the magnetic belt buckles that Jews were selling cheap in Egypt that would sterilize men on contact — yet we so rarely examine our own misconceptions about the nature of our history with the Egyptian nation.

However, if I was an ancient Israelite, and I saw things like the Red Sea parting, staff turned into snakes, and the Shekinah glory, and prophets predicting specific future events with 100 % accuracy, and other nations setting their face against Israel to destroy her and / or engaged in human sacrifice, and they weren't typical humans but were actually a group of hybrids like the Nephalim or the Rephaim that were polluting the gene pool to try to foil God's plan of ultimately bringing a Messiah to save all mankind one day, and God wanted them to repent and sent them warning after warning, and they refused, and God commanded me thus....

No ONE (BAR NONE) has ever seen any God (outside of the occasional burring bush and always alone), parted the Red Sea or the Jewish Sea of Reeds or even a damn pond or have they ever turned anyone to stone, pillar of salt or into your favorite color.

The entrance of the Egyptian army into the path through the Red Sea demonstrates that if a group of people persists in rebelling against God, there comes a time when not even God can hold back the consequences of such rebellion.

We drank expensive bottles of red wine they had acquired while we ate grilled sea bass, truffled cheeses, and smoked a # 2 Montecristo into the wee hours of the morning.

We can not be certain, but in Exodus 15, after the Israelites have passed through the Red Sea and God has delivered them from Pharaoh's army, they travel into the wilderness of Shur to find water.

2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)

1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)

of Cinnamondash of sea saltand you know me......... I added in 1 dried red Thai pepper into the pot.

To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette

Ingredients 1 small pumpkin a pinch of whole sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4 tablespoons extra virgin olive oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]

170 - 180 g red onions, cleaned and chopped 3 tablespoons extra virgin olive oil 2 zucchini, cleaned and cut into cubes whole sea salt, just enough to taste 100 ml filtered water a handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained a handful of shelled pine nuts dried mint leaves, to taste

2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste

200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a handful of fresh parsley, cleaned and finely chopped a handful of fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste

2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove, sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks of celery, cut into thirds

1 head of kale, washed, dried and torn into large pieces 1/2 cup fresh dill 1/4 cup nutritional yeast 2 Tbsp dill pickle juice (yep) 1 cup cashews 1/2 red bell pepper 1 Tbsp Dijon mustard 1/2 cup water Sea salt to taste Cayenne (optional)

Pink Pickled Turnips 1 1/2 cup water 2 1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)

2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish

• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)

Ingredients 1 small white beetroot, cleaned and cut into matchsticks half a red beetroot, cleaned and cut into matchsticks half a small white cabbage, cleaned and finely shaved the juice of 1 orange 2 tablespoons toasted sesame oil 2 tablespoons rice vinegar 2 tablespoons rice malt syrup whole sea salt, just enough to taste black -LSB-...]

1 lb of sea bass, cut into 2 or 3 pieces 2 tbsp of coconut aminos (soy sauce replacement) 1 tbsp of sesame oil 2 tsp of fresh ground ginger 3 - 4 lemon slices salt to taste red pepper flakes to taste (optional)

Place the tomatoes, olive oil, garlic cloves, red pepper flakes, sea salt and basil into the large work bowl of your KitchenAid ® 11 - Cup Food Processor and pulse on medium speed until ingredients are finely chopped.

3 pounds fresh plum tomatoes, peeled and seeded 1/4 cup olive oil 2 large garlic cloves, crushed Pinch of red pepper flakes Sea salt, to taste 4 fresh basil leaves, torn into bits

1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well - crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice

Add one of the red bell peppers, two stalks of celery, the two cloves of garlic, the jalapeno pepper, the dates, the lemon juices, the sun dried tomatoes, basil, and sea salt into the blender.

2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)

1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.

5 medium and ripe plum tomatoes, cleaned and cut into halves 1 red bell pepper, cleaned and cut into quarters 50 g peeled almonds, chopped 1 handful of fresh basil, cleaned and chopped 1 garlic clove, peeled and minced extra virgin olive oil, to taste whole sea salt, just enough to taste freshly ground black pepper, just enough to taste half a spoon of muscovado sugar 200 g di semi-wholewheat spaghetti

2 tablespoons extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon crushed red chile flakes 1 1/2 cups dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8 cups of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup crushed tomatoes (from can) 1 teaspoon fine grain sea salt

Ingredients 1 ripe cantaloupe pulp, seeds removed, cut into cubes 2 cucumbers, peeled 1 garlic clove, peeled 2 cm fresh ginger root, peeled 3 tablespoons extra virgin olive oil the juice of 1 lemon 2 tablespoons apple vinegar half a teaspoon whole sea salt ground white pepper, to taste ground paprika, to taste red chili -LSB-...]

1/4 cup extra-virgin olive oil 1 teaspoon coarse sea salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1 medium - size eggplant (about 1 pound), sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions, sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch slices 1 loaf of rustic bread, cut diagonally into eight 1 / 2 - inch slices Freshly ground white pepper Fine sea salt

1 cup quinoa 2 cup water 2 medium sweet potatoes, peeled and cut into 1 inch chunks 1 red onion, thickly sliced 4 kale leaves, removed from stems and torn sunflower seeds, toasted extra-virgin olive oil juice of 1/4 a lemon 1 teaspoon apple cider vinegar 1 tsp balsamic vinegar sea salt black pepper

crostini: 2 Baguettes, cut crosswise on a diagonal 3 tablespoons Olive Oil 2 large cloves of Garlic, peeled topping: 1 16 ounce can Cannellini Beans, drained and rinsed 2 cups diced Cherry Tomatoes 1/3 cup diced Red Onion 6 leaves Basil, cut into thin strips 2 tablespoons Olive Oil 1/4 cup Balsamic Vinegar 1/2 teaspoon Sea Salt fresh ground Black Pepper to taste

Ingredients asdf 1 small eggplant (8 oz), cut into 1 - inch chunks 8 oz tempeh cut into 1 / 2 - inch cubes 1 winter squash, peeled and diced Grated zest of 1 small lemon 1 tsp fine - grain sea salt 3 medium cloves garlic, smashed 1/2 tsp red pepper flakes 1/3 cup pomegranate molasses 1/3 cup extra-virgin olive oil 1/3 cup chopped fresh cilantro 1/4 cup crumbled ricotta salata (or feta)