Sentences with phrase «just bits at a time»

In a bowl, mix all the ingredients together, adding the spices just a bit at a time until you like the flavour combination.

As you are kneading the dough, look at it and add more flour or water (just a bit at a time!)

Then continue to pour the icing just a bit at a time onto the center of the cake.

My suggestion would be to stir in half the almond milk, and if it's too dry, then stir in more almond milk just a bit at a time and stop when you have a not - too - wet dough.

Try adding just a bit at a time, and back off if you start to notice the flavor.

If it looks too thick, add in some more vegetable broth, just a bit at a time.

Granted, it's not as drastic as Wind Waker «s update, but the textures are much improved, things seem a little brighter and more colorful (if only just a bit at times), and you can really see the detailing in things like Zant's mask a lot more clearly.

Not exact matches

And while the lesson here is at times a bit, er, vivid, it's pretty sensible: either be happy or don't, and never do something now just for the promise of some ambiguous payoff later.

Starbucks began testing this technology two years ago in its home state of Washington, and a spokesperson told the Huffington Post at that time, «There's just a little bit more personal interaction in the drive - thru experience when you have the video screen.»

So next time you're grabbing a bite to eat between flights at O'Hare, remember that some of your meal may have been grown just a few gates away.

At that time, the price of one bitcoin was a little bit more than $ 1,000, and we all know how the year ended, achieving 20x increases in just a few months.

Speed Volunteering makes it easier for people to give a little bit of time while still making a positive impact — in just a couple of hours, on a one - off basis, and at short notice.

We're going back to Athens to take a good little bit of time for the holidays in December and January to be at home and just work on music.

In fact, everybody spoke at a good, clear pace.Perhaps next time everybody could make their voices just a bit louder.What a great effort.

Me as well devin, but at base level I do think you would rather attempt to have an honest discussion, I think you and I just butt heads a bit hard at times.

Good time to reflect on just what has gone wrong that would cause such reaction, not a good thing to bite and bark at everyone that walks by.

I just got it (I said I could be a bit thick at times).

He's a good kid, just gets a bit passionate about things at times.

I remember in college, many moons ago, thinking that since I was so very opinionated about religion, I really should make sure I was familiar with the Bible... So I read it... cover to cover... I can tell you, I honestly didn't enjoy it... it's NOT a great read... bits are interesting, and of course very familiar... I took me almost the whole year, but I got through it... So imagine my surprise some time later when I found myself at an after conference gathering, that just so happened to have an inexplicably number of overtly religious attendants (inexplicable because it was a hi - tech network security conference) and after listening quietly for a while, jumped in with the statement «well, you've all read the bible cover to cover, as have I»....

To paraphrase Charles Dickens just a bit, we have a far, far better gospel and a far, far better Savior to offer this world than what they have heard from us at times.

Either Jesus died to reconcile all things to himself, or just some things; either we are new creations in Christ 24/7, or we are new creations in Christ some of the time; either the people of God are sent into all the world to make disciples, or into just some bits of it... At root, the Church's attitude to work reveals its beliefs about God.

I go online, send a few emails, find an apology for the offensive post, it makes me feel thankful, hopeful even that God is at work in us, taking steps, we're all such a mess, and half the time, I wonder if just listening to each other, hearing the cry of each other's hearts, a bit of tenderness given and received, would help more than any conference or book or proper worldview.

It is a bit ironic that increased attention is being paid to the biblical theme of covenant just at a time when biblical scholarship is moving on to other constructs for interpretation.

Yes, this messes a bit with our understanding of the inspiration of Scripture, but in the end (at least for me) it amplifies the grace of God for it shows that He was speaking His truth to lots of people at different times, not just to a select few Jews in a few hundred years of human history.

I am no fan of Christianity or religion in general; and perhaps I am a bit hypocritical since I am not averse to mocking at times to make a point (I even like the South Park parodies), but the flavor of this cartoon just struck a sour note with me.

Add sliced almonds at end of cooking time to brown them, just a bit.

add the ravioli -LCB- 3 at a time -RCB- cook until just golden brown and a bit crispy on each side about a minute on each side

Lastly, if you're just serving this for your family and don't need to keep it very smooth and liquid - y for a long time (like at a party) or can gently reheat it a bit if needed to get back some lava - goodness as it cools, you could also try leaving the oil out altogether.

While I love the largess of the standard heirlooms and can nearly taste the bite of fresh mozzarella with basil and olive oil just by looking at them, the little bitties are the guys that get me every time.

But it is very easy to just add a little bit at a time, taste, and then add more if necessary until it tastes good to you.

But for more intensely flavored dried culinary mushrooms (e.g. truffle, porcini) just add a bit at a time, tasting as you go until the flavor is to your liking.

I had to bake them a little longer, and maybe next time I'll add a bit more flour, but I ended up freezing them and I let them sit out at room temperature for about 15 minutes just to get soft enough to eat with a fork (but still frozen) and it's glorious.

I always just cut out the bad bits but at the same time don't love eating the sad partially amputated past their prime strawberries.

As much as I love creating in the kitchen, constantly feeling like I had to come up with something new every week — not just something new, but something good — was a bit stressful with everything else I had going on at the time.

Honestly I'm just kidding, but at times I've been so desperate I've almost gotten a bottle of chocolate syrup and said, «Here kid, pour a little of this on top of your dinner and take a freakin» bite for crying out loud!»

A few days after the skin goes spotted, finding them just perfect at the time when most everyone who comes over looks a bit * disgusted * at them as they sit out on the counter.

I baked mine: 10 min @ 400º, flipped then another 5 - ish minutes at 425º, and ended up flipping one last time and sticking under a lo - heat broiler for a few, just to brown up a bit more.

The wee bit of glaze on the top of each muffin is just as simple as could be (to confectioners» sugar, add water 1/4 teaspoonful at a time until you have a very thickly pourable glaze), and is mostly because the gingerbread muffins were looking for a little jingle, a little bling to look like they were in the spirit.

Like you I love cranberry orange muffins we have them at work and every time I see one I grab them I have been recently switching to the Paleo diet and found your recipe for blueberry muffin bites and I made them they're wonderful but still my craving for the orange cranberry muffins out way the blueberry muffins so I altered your recipe a bit I used cranberries instead of blueberries and an orange instead of a lemon and boy it turned out just as wonderful as the blueberry muffin bites thank you for posting your recipe my family is enjoying all of the yummy goodies I am making

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

This would hypothetically store for a while in the fridge but since I only ever need a little bit at a time, I put it into the freezer and just scrape some off with a knife — just don't get it confused with granita....

Even though this is a very late comment, I just had to say, after looking at this recipe a million times and thinking «ugh, so much work, if it comes out terrible I'll be so upset» I finally bit the bullet and tried this recipe today.

However, there are no instructions as far as how much to use in relation to the amount of liquid you have and how thick you want to get it so go easy and just add a bit at a time until you get the results you want.

At 375F, the two loaves were out after 25 minutes, although next time I'll check them at 20, as the bottom of one was just starting to get a bit too darAt 375F, the two loaves were out after 25 minutes, although next time I'll check them at 20, as the bottom of one was just starting to get a bit too darat 20, as the bottom of one was just starting to get a bit too dark.

There have been a few times where things end up in the garbage and I'm a bit frustrated about it especially if I was wanting to take it somewhere, but I just have to laugh at how ridiculously things turned out and that it's not that bad in the end.

There is something just so about them — something about that first bite that is sweet, crunchy, gooey, and nostalgic all at the same time.

I felt that I needed to share recipes on Friday that you can save for the weekend, which required a bit more attention to detail, but at the same time were stress relievers because I don't know about you, but cooking and baking to me are is something I do to relax and just have some fun.

I tried to do a bit at a time a couple of times, but I always end up just starting from scratch and powering through at the last minute anyway!

If not add more confectioners» sugar a bit at time until it's just thick enough.

Just whip together heavy cream, a little bit of powdered or regular sugar to taste - start small, a teaspoon at a time.