Sentences with phrase «more ice time»

Man: Of course, since the Green House Gases are still building up, it takes more & more ice each time.

Expert: Of course, since the greenhouse gases are still building up, it takes more and more ice each time.

The first and second choices, respectively, were for the district to add an indoor swimming pool and to find a way to make more ice time available at the indoor skating rink.

Lidstrom gets more ice time than a bottle of Dom Perignon, often logging upwards of 30 minutes a game.

I guess the only thing to hope is that Plekanec will play better with more ice time given that the decrease to 4th line minutes was causing him issues with getting into the flow of the game.

More ice time could divide the locker room

Can anyone defend Lindblom not seeing more ice time?

Not exact matches

I know this may sound crazy, but we traced when the ice broke in regard to the settlement talks back to around the time I started speaking in a more gentile, Southern manner.

While Fredette's job isn't always glamorous (it involves frequent meetings with the company's marketing and consumer research departments), more than 50 % of his time is spent in the kitchen, where he experiments with flavor pairings, makes ingredients, develops recipes, mixes test batches, and yes — eats a lot of ice cream.

Shares of Unilever (ul), which produces brands such as Hellmann's mayonnaise, Ben & Jerry's ice cream, and Lipton tea, were up more than 11 % in midday trading, bringing the price up to $ 47.30 and in range of its all — time high set in August.

And they're slapping misleading health - centric phrases like «whole wheat,» «gluten - free,» and «low - fat» on foods that are full of as much (and many times, much more) sugary treats like ice cream and cookies.

GANGNEUNG, South Korea Ice dance legends announced their retirement, a five - time Olympian pairs skater finally gained gold, and two North Koreans won hearts if not medals in an Olympics packed with more drama than usual even for figure skating.

Further, the less time an ice sheet has to create new layers of ice each winter, the less strong ice is created and built into centuries of previous strong sea ice, leaving ever more vulnerable and easy - to - melt sea ice.

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.

Making Things Easier Working quickly enough to keep everything ice cold while walking back and forth to the refrigerator can be a challenge, which is why preparing your pie crust on a refrigerated worktop with built in refrigerated storage is so much easier, especially when making more than one crust at a time.

Sooo good (for being paleo) but I think next time I will try to play around and either add more date paste to the brownie itself to make it sweeter OR double the icing THANK YOU for sharing!

If you don't have an ice cream maker, it's still fine, but you will have to invest a bit more time into ice cream making process.

If dough is too dry and crumbly, add more ice water one tablespoon at a time.

We've been sleeping more than usual (I actually went to bed with Matthew at 7 pm earlier this week, waking only long enough to scarf down a tiny bowl of pasta for dinner before drifting off to la - la - land again), eating our collective weight in local ice cream, and touring small, nearby towns in the afternoons before heading back to the cottage for happy hour snack time.

Add a teaspoon more of water at a time if the icing is too thick to pipe.

Then he would pack on more salt and ice until it was time to dig in.

I wish my ice cream maker made more at a time, my 4 boys and husband eat it so quickly I have to hide it so all get their fair share.....

To thin icing for filling in the cookies, add more water 1 T. at at a time (it should only take 1 or 2 T. more) until icing melts back into itself after a few seconds.

The next time you try the caramel icing, try allowing it to cook a bit more until it continues to darken a bit.

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

Add in more icing sugar 1/2 cup at a time until you reach the desired sweetness level and consistency.

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

So I meant to post this a day or two ago, along with one more cookie recipe, but then Toronto was hit with the worst ice storm in a long time and my apartment was plunged into a cold, dark, internet-less place.

Until the icing is the desired consistency, add a little more milk at a time until it is the thickness you'd like.

Add more ice water if necessary, one tablespoon at a time.

Add more ice water 1 tablespoon at a time until the dough begins to come together.

Then, using an ice scream scoop, place a dollop of the mixture onto the baking tray and flatten slightly, then repeat this 11 more times.

Another time I will share more about what the past year and my journey was like, but for now I'd like to share with you this decadent mango ice cream which was our special treat for the occasion.

A lot of times I make more than enough smoothie, so I just freeze the extra in an ice cube tray and use them for another day!

When the icing mixture starts to get too thick to mix smoothly, start adding in the champagne very gradually 1/3 at a time, before mixing in more icing sugar.

Squeeze a small amount of dough between your fingers; if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum).

Add ice, stir one more time to chill, and serve.

3 Tbs unsalted butter 2/3 cup packed brown sugar 2 cups half and half (I just couldn't bring myself to use heavy cream when I knew I would eat a ton of this ice cream) 4 large egg yolks pinch of kosher salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I used regular chips and a lot less (as you can tell from the pics) but next time I will definitely use more

Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated.

Keep doing this until the dough easily holds together when you squeeze it, adding more ice water a tablespoon at a time until the right consistency is reached.

I could not get enough of how good these bars were, and the fact that they're way healthier than any packaged granola bars you can buy and about 1,000 times more delicious is just the icing on the cake.

Every time I'm inspired to do something out of my comfort zone (royal icing, fondant, cake pops), the result looks more like it was created by an elementary school - aged child than it does a Bakerella piece of edible art.

Gingerbread with Lemon Icing Author: Marlene Baird Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Serves: 12 Ingredients 1 box... Read More...

No - Churn homemade icecream This ice cream recipe has only four ingredients, takes less than 10 minutes to make, and will leave you wanting more every time.

Strawberry & Cacao Nibs Ice Cream Author: Marlene Baird Prep time: 10 mins Cook time: 1 hour Total time: 1 hour... Read More...

I used a date sweetened tofu chocolate pudding icing that I make all the time, so it was more intuitive and easy.

You can definitely make ice cream without an ice cream maker but it will be time consuming and more physical effort After you're done making the custard base, cool it over an ice bath and refrigerate overnight like the recipe states.

Pour contents into a 8 x 12 ″, or similarly sized, pan / Carefully place in a secure, level spot in the freezer / Freeze for 1 — 2 hours / Remove from freezer and scrape, smash and stir mixture with a fork, breaking into small icey bits / Return to the freezer and repeat this process three more times, every 30 minutes / Granita should be done at this point, coarse bits of ice, about like a snow cone / Place granita in container, cover and freeze until ready to use.

Peanut Butter Banana Smoothie Bowl Author: Marlene Baird Prep time: 30 mins Total time: 30 mins Serves: 2 Peanut Butter Banana Chocolate Chip «Ice Cream» Author: Marlene Baird Prep time:... Read More...

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