Sentences with phrase «on everything this season»

We've seen it on everything this season, so why not on boots?

Not exact matches

During the holiday season, people are bombarded with deals on everything, from monstrous TVs to dog beds.

The 33 - year - old co-founder and CEO of Frank + Oak watches as designer after designer offers ideas for next season — swatches of interesting fabrics, sketches of new silhouettes, racks of prototypes that, if everything goes according to plan, the young creative professionals of summer 2017 will find appealingly on - brand.

The big aluminum maker is always the first company to report in earnings season, and gives insight on everything from automotive, commercial construction and aerospace.

If you are generous with vacation time, requests for days and afternoons off or lenient during longer lunch hours for mid-day sales, your employees will feel less anxious about having to get everything done for the season, which helps ensure their time on the clock is productive.

On May 14th, everything changed, as six Canadian provinces endorsed equity crowdfunding by implementing rules that make it easier for early stage companies to raise capital and opening up the opportunity for the ordinary investor to participate alongside seasoned investors in private capital deals.

This feast of a day on the riveris heavily salted with gulls.And the leaf - pared birch on the shorelineis lightly peppered with crows, And from dawn's appetizerto the entree of noon, to the hungering sweetnessof twilight's dessert.All is perfectly seasoned, everything, everywhere, perfectly....

I think about my life a year ago: travelling, preaching, writing, standing on stages, appearing on panels and videos, offering opinions on everything to cross Twitter and the news cycle and the Church, and I wonder who that girl was, that must have been another season.

I associate seasons with food (winter = pot roast, spring = strawberry salad, summer = burgers on the grill, fall = pumpkin EVERYTHING), and mark special occasions with food (birthday = ice cream, book deal = champagne, Christmas Eve = homemade white lasagna).

I keep trying to find a new show to enjoy on Netflix but I've swung and missed with everything from The Good Wife to Father Brown to Grey's Anatomy (which I stopped watching back on in Season Six and so made a half - hearted attempt to get back into it but NOPE and NOPE).

Now if a farmer had 3 bad years in a row, he would lay everything he had left on the following dry season, having all hope that a miracle rain would hit.

Like the series itself, the Christmas shows got increasingly absurd and unrelateable as the premise dragged on, but season 2's «Christmas Party» was everything that was great about the show: Steve Carell was at his peak Michael Scott - ness while pouting about an oven mitt he'd received as a gift; the mundanity of office life getting broken up by an even more mundane party; Jim and Pam at the height of their pre-dating romantic tension.

I can't really say what my favourite cuisine is, in my kitchen everything depends on the mood and the season... My favourite cuisine is wholesome, happy and satisfactory, just like your blog!

This seasoning is great on everything, but we especially love it on shrimp.

To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge

My mama used to put that salty as hell McCormick taco seasoning on everything, like the flour batter for fried chicken.

There's a season for everything, and summer might not be the time to try and corral everyone for dinner on a bi-weekly basis.

Reheat on low heat, mix everything well, adjust seasoning with salt and pepper.

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

Before serving, I seasoned the rice and plate everything on a bowl a squeeze of lime, a blap of creamy yogurt a dash of hot sauce.

So simple, but it really kicked them up — I just did an egg wash on the biscuits, and sprinkled with everything but the bagel seasoning.

I cut it into 8 equal sushi - like pieces and sprinkled on some homemade everything bagel seasoning.

Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun - dried tomatoes - and cook everything on medium heat for 5 - 10 minutes, flipping a couple of times, until the chicken is completely cooked through.

Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired.

This copycat Trader Joe's seasoning is good on EVERYTHING!

Trust us, you'll want to sprinkle the barbecue seasoning for these tacos on just about everything.

I put kosher salt on one loaf and a mixture of everything seasonings on the second.

I also went a little rogue and made mine a «black russian» style by using everything seasoning on top instead of more caraway.

And it even has a ripple effect — everything I put on my plate after the salad tasted 10 times better because it was seasoned with the leftover dressing.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeseason's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeSeason — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeseason's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Fall might as well be called «orange food season» since anything and everything orange seems to end up on my plate.

But one night, I was desperate to make this easy dinner, but I realized I had everything on hand but the seasoning packet.

I've been sprinkling this on EVERYTHING but my favorite is using it to season a batch of freshly popped corn.

Finely mince 1 clove of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt and the minced spinach mixture into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge

I sprinkled Trader Joe's Everything but the Bagel seasoning on top before baking.

«Tis the season for pumpkin - flavored everything, and I have been drooling over all sorts of pumpkin - y desserts on Pinterest.

Add Trader Joe's Everything Bagel seasoning on top and your life will be made.

Begin by making the marinara sauce first, finely mince 2 cloves of garlic, then heat a small sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics, mix with the oil and cook for about 30 seconds, then add 1 cup of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon of dried oregano, 1/4 teaspoon of white sugar, season with sea salt and freshly cracked black pepper, mix everything together and lower the fire to a LOW heat

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

So many reasons to focus on eating quality in - season produce... to save money, to get the freshest produce, for sustainability but most of all everything just tastes better!

Begin by making the garlic yogurt sauce, finely mince 1 clove of garlic and add it to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill and 1/2 teaspoon fresh lemon juice, season generously with sea salt and freshly cracked black pepper and mix everything together until well combined, cover with seran wrap and add it to the fridge

According to Frank Muir, President / CEO of the Idaho Potato Commission, this acreage planted adjustment has worked very well and the industry expects to sell everything it grows this season, thus helping keep prices up and revenue on track for an increase.

Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork

«Barry Callebaut has at its fingertips everything needed to continue the growth of the business, including a seasoned, highly respected sales force that calls on virtually every baker and ice cream maker of any size around the world,» Gertrude Hawk Chairman Dave Hawk said in a news release.

Stir well until everything is heated through, season to taste, and then divide the cooked vegetables between the two shells of the spaghetti squash arranged cut - side - up on a baking sheet.

But you'll still need to season everything on the back end.

Taste everything «just to make sure it's seasoned right,» then put it all on the table while your guests oooh and aaaah.

Everything But the Bagel seasoning would be very welcome on a piece of toasted bread with mayo and summer's best and ripest tomatoes.

While most think of «game season» as a time for football, these toques can be found huddled on a different type of field where they zero - in on everything from pheasant to fowl and wild fungi.

Stir everything together to combine and warm on medium - low heat, adjust seasoning and serve with a good sprinkle of parmesan and a drizzling of olive oil.