Sentences with phrase «much cooking when»

Not exact matches

The Apple Watch app will notify users when their laundry is done and tell users how much longer a dish needs to cook for until it's ready.

However, things changed when she went back to work for an old boss who had a thing for her (and somewhat began returning the favor after her husband began spending a little too much time cooking a certain drug).

Instead of listening too much to what you're saying, it aims at determining when you're cleaning your house, cooking, or watching the big game.

When she is not writing, she enjoys cooking, tending her herb garden, and drinking too much coffee.

Yet the cooking, cleaning, home improvements, and childcare that homeowners and parents provide is just as much a benefit, in strictly economic terms, as when the cooking, cleaning, home improvements, and childcare are provided commercially.

I am currently finishing my PhD and actually my PhD journey started together with your blog when I started living by myself and I really wanted to learn to cook and it is amazing to see how many things changed in my life and how much Deliciously Ella grew!

Next time I will add more cacao even though I did it to taste and the mix was chocolatey in its raw form — just not so much when it was cooked.

Thanks so much for all the beautiful recipes (I have always had a love for food with a dietetics and cooking background — but dinners are always so much better when your blog is updated or your cookbook is open in our kitchen!!

can you recommend me how much I should take (half, quarter) when I am cooking for one person?

While we don't mind eating leftover supper for breakfast and leftover lunch for supper we eat a variety of foods depending on the season (the vegetables in our veg box change every week so we get the variety without too much planning on our part) and how we're feeling — so if we're cold and tired then we prefer cooked food and when it's hot we enjoy plenty of raw foods.

No matter how much I pounded out the chicken, when I rolled it, it was still much too fat and took way too long to cook.

Absolutely delicious You can cook the chicken the day before and it is much easier to work with while cold when you put it on the zucchini to roll

I'm not sure if I had too much chicken or not enough sauce, but I think when I cook it next I'll make a little extra sauce just in case.

My husband will be so happy when I make this because I don't cook very much seafood in our house and he loves it.

I definitely have those days where I just don't feel like cooking... but it always makes me feel so much better when I force myself to!

I don't know if that's because I'm always starving when I make breakfast, therefore it seems like it takes forever to prepare, or if it's because you have to stand at the stove babysitting the food while you cook it (which is why I use my slow cooker so much) but I digress.

It's amazing how much time I can spend myself when I'm cooking and baking; my heart feels content.

But we've been having a heat wave around here and when its extra hot, I love my slow cooker just as much as I love my grill.

Second, is that my wonderful boyfriend randomly gifted it to me on a whim because he knew how much I hated chopping garlic (and I'd always give that job to him when we cook together)!

There has been a lot of great cooking and some baking (with much more to come) so I promise a flurry of posts when I get the chance to sit down and create them!

Getting dinner on the table is so much easier when I've planned what I'm cooking and eating ahead of time and done the grocery shopping.

When the weather gets hot... like it is, like right now... like 110 degrees like it is right now, we don't cook very much.

And I definitely understand the frustration when you order a book excited to learn something new only to find out there isn't much to learn... I think it also depends on how experienced one is in the kitchen — I was totally inexperienced when I started cooking gluten free meals, and so knowing what options I had was super helpful.

But when I started cooking myself and making too much for just me or 2 other people, the freezer became my best friend.

And yes, it's much easier to compare and figure out your favorite cook time when you can see them all lined up next to each other.

Anyway, the point I'm getting to is, while sometimes this level of organization can be indicative of a mental condition, sometimes it can also be really helpful when your dietary lifestyle requires so much more cooking and meal planning than most people's.

I haven't cooked with it a lot so i was excited when i saw this as I find dishes using big slabs of eggplant a bit much.

I'm so intrigued by this slow cooking pancake, and when a waiter suggests something with so much emphasis they're usually right.

I do recommend you buy a good cherry pitter — I love OXO version — it makes cherry season much easier when snacking, baking and cooking.

I actually meant to make this last week when I got back from Bonnaroo, but of course what with hanging up wet tarps and feeling a lil sad about missing my new pals, actually cooking anything was pretty much out of the question.

I don't know if I'm over cooking the cream and sugar to much at the beginning or if its when I'm wisking the eggs in one at a time... help tell me what to do... I love custard... I know it has something to do w / the eggs.any help out there?

Sprinkle some salt over the eggplant (as much salt as you would when you cook it).

Even my favorite hummus and cooked lentils from trader joe's have additives so I had to give those up it's not easy but I feel much better when I stay away from the additives and chemicals.

Mastering The Art of Vegan Cooking: Over 200 Delicious Recipes and Tips to Save you Money and Stock Your Pantry is the newest publication from Annie and Dan Shannon, the duo behind the fun, welcoming, and warm vegan blog, Meet the Shannons, and if it had been published way back when we were first starting out, our transition to veganism would've likely been much more seamless.

Cooking a healthy dinner is much less of a chore when you know exactly what you're making, and you know you've got all the ingredients to hand.

That's not much for directions; let me look in the cooking journal and see if I kept amounts listed when I cooked it.

I love ordering tofu when out at asian restaurants but haven't cooked much with it at home.

I never bothered to write it down, and when I went away to school and stopped cooking I forgot how to make it, much to my chocoholic father's deep, deep regret.

When you're cooking only for one or two, desserts can present a problem: many recipes make way, way too much.

Often, when I cook pork chops I pair them with a heavy side or topping like a sweet potatoes, onions or apples but this is a refreshing twist since it has a much lighter and more refreshing taste.

Since my desire to cook is fleeting, I've been trying to take advantage of the ten minutes when I feel like making something that doesn't involve Hummusapien or Alchemy and make as much as humanly possible in that itty bitty time frame.

I traveled to Salt Spring Island, cooked my butt off all day, and served up a whole bunch of «small bites» featuring smoked salmon to about thirty people (and of course, wildly over-estimated how much food I'd need to make — but it's better to have too much than not enough when it comes to feeding people, right?).

Which makes this recipe a great and healthy choice for a weeknight dinner, when you don't have that much time to cook.

The joy of cooking returns when I take the time to appreciate and get back to my roots... not worrying so much about following recipes, but relying more on my instincts.

Now you don't want those pits to be too deep, because if they are, your yolks will sink to the bottom and will one, not show up at the surface at all when cooked, and two, probably end up cooking way too much.

I never cared much for food, nor cooking, but that all changed a few years ago when I switched to a whole foods, plant based diet and discovered the magic of plants!

Depending on how much seasoning you had in the beans when you cooked them and how much seasoning you had in the broth, you may not need much.

The pasta will store MUCH longer this way and will be perfectly cooked when you reheat it (which, when camping can be done by throwing it into some boiling water for a few seconds or, more easily, by mixing it with the sauce or garnish over the heat for a while).

Meal times so much easier when I've taken the time to think about what I'm cooking and eating ahead of time.

I've been wanting to make linseed crackers and a carrot dip for quite some time now... Ever since I had something similar at a restaurant I have been wanting to experiment on my own little twist — and your colorful pictures are giving me the last little push to the right direction I'll cook it tonight when the girls come over for dinner... Thanks so much for sharing!