Sentences with phrase «n't keep me dry»

I wore this twice and the sleeves were completely saturated and didn't keep me dry.

Since Goldens» have long ears, air does not circulate well and they can get ear infections if their ears are not kept dry.

Not exact matches

The merino wool is used to keep you cool and dry, but its extra-soft feel is a plus, even when you're not being super active.

All of my schoolmates were inside keeping dry, but I couldn't miss my dose.

The ink was barely dry on the headlines about Oscar Mayer leaving Madison, and the Democrats were already blaming Gov. Scott Walker and Wisconsin Economic Development Corp. for not doing enough to keep the Madison plant open.

And, because you don't want to run into a situation where your work dries up, you keep taking on more and more projects.

To the twenty - first - century reader, Susan, the eldest sister, can seem unsympathetic if not frankly maddening, as her consistent function throughout this lengthy series is to cook, clean up, and see that her younger siblings, Titty and Roger, keep their feet dry.

The recipe used the juice from an orange which helps to keep it really moist, it's not dry at all!

It not only gives the fajitas good flavor, it helps tenderize them and helps keep them from drying out — oh, and so easy to just dump something already made in your crockpot (or you could make your own).

The advantage of paper liners is not only does it make clean - up easier but they also help to keep the muffins moist and help prevent them from drying out.

you know, i try not to wash my best jeans as well, but i do worry about them keeping their shape and so i dry clean them.

You will likely need all of the graham crackers, but keep an eye on the dough; when finished, it should clump together easily but not be so dry that it cracks when you press it together.

I keep reading lentils but Im not sure if you mean canned or dried?

Even if you're not baking as often as I am, the dry ingredients will keep in the pantry just as well mixed together as they do separately, so why not?

Always keep the peels on as this will not only make the flour more nutritious but help ensure it stays a dry, course meal and not turn into almond butter.

Umma would say that in those days (early 80s), she has seen the maids at the Arab houses would have a huge pot outside the house kept on a makeshift stove, with fire from dried date palm or wood and they would stir in once in a while to ensure it doesn't stick.

In addition to them being easy to grow, and being low maintenance in the garden, spaghetti squash can be kept for up to two months as long as you store them in a cool, dry space, but NOT the refrigerator.

with a spatula or a wooden spoon, fold it all together - at first it will seem like the dry ingredients won't incorporate, but just keep folding.

The only reason for the oiled parchment in that oven environment would be to keep the top of the dough from drying out; if it's steamy in there, it shouldn't need it.

When freezing, I boil first, let them dry off a bit (a wooden cutting board keeps them from sitting in puddles of water; don't put on a cookie rack — the thin metal cuts through the soft dough and all your fillings slurp out), then freeze them on baking sheets dusted with flour.

I kept finding bags and jars with odd amounts of nuts and dried fruit that I used in recipes, but didn't quite finish.

So, suffice to say that these cookies will not flatten out, but a good amount of tahini certainly does wonders for keeping them from drying out into something resembling a brick, which would not be enjoyable to eat.

As the wings broil we keep the skin on so that the meat won't dry out.

How to Store: Keep in a cool, dry place (pantry not fridge) for up to 2 weeks.

I think if it was just liver it might get too dry, but the meat would add a bit of fat which should help keep it chewy and not dry.

I keep one unopened jar of coconut oil in a dry cool place that isn't moved all the time, stays solid.

If storing for longer be sure to keep them in an air - tight container so the tops don't dry out.

Don't dates and dried fruits keep pretty well or does grinding them change that?

Just make sure to keep the sponge cake in air tight container, best wrapped in cling film so it would not dry out.

* I would not suggest keeping this over 1 week or in your pantry since it has no preservatives (a good thing) but if you just want a single serving you could easily use 1 tablespoon peanut powder and 1 dried frig with 2 teaspoons of water to test this recipe out for a one - serving deal.

Ideally, they should be kept out of the refrigerator in a cool, dry, dark place not above 60 °F / 15 °C, which would fit the characteristics of a root cellar.

I tried growing it last year but it was so dry, I couldn't keep it alive.

A TV show featuring Claro's Italian Market resulted in Larry and me driving an hour to Arcadia just for the experience (not immediately, but we keep notes of stuff like this and Larry finally said, «can we pleeeeeze go to Claro's???») After consuming awesome subs and ogling at cheeses, meats, dry goods and hot foods, -LSB-...]

Make sure to keep it moist, but still firm, as a dried out, crunchy version is not that great.

:) Covering with foil helps to keep the moisture in, and that way the top won't dry out.

If you opt not to use (or can't find) the dried porcinis, consider adding an extra handful of fresh mushrooms to keep the proportions balanced.

The parchment keeps the ingredients submerged in their cooking juices, so they don't dry out before they bake through so just keep that in mind as you choose an alternative.

Keep the fires small and never directly expose the pods to the fire so they won't dry unevenly or burn.

But what dish does nt benefit visually or nutritionally from the addition of greens??? I will gather and dry some young nettle leaves and keep them to crumble into my morning oats.

Dried ginger slices can be kept indefinitely in glass jars in the cupboard, provided they are not exposed to excessive humidity.

If using an oven, you will have to keep it on for quite a while, but the temperature that the watermelon dries at is so low, that it shouldn't heat up your kitchen very much at all.

You should keep it refrigerated in an airtight container (so it doesn't dry out).

If you want to rewarm it, I would keep it covered so the cornbread doesn't dry out during rewarming.

Plus I kept the dry ingredients to a minimum to be sure not to mess up that ultra rich texture.

Keep an eye on the batter when you are adding in the flour, and be sure to check the liquid content... you don't want a very dry batter, it should be nice and fluffy.

If the masala becomes dry and starts to stick, keep adding splash of water as required, but do not add a lot of water at once.

Just keep that in mind, if you prefer drier cake like brownies, these aren't it.

Remember to keep the bread flowing too, some dishes have lots of delicious sauces to soak up and shouldn't leave the table until they're completely dry.

Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses, you have to taste your sauce a few times in order not to go overboard when you are seasoning it.

It also keeps really well and hasn't dried out for me throughout the week which is a huge plus.