Sentences with phrase «sea temperature of»

Over the course of the month, Goa boasts an average of five hours of sunshine each day — that's one hour less each day than the previous month — along with an average sea temperature of 28 °C — that's the same as the previous month.

Over the course of an average June, Goa boasts eight hours of daily sunshine — that's four hours less each day than the previous month — along with an average sea temperature of 29 °C — that's 1 °C cooler than the previous month.

During April, the resort also experiences 10 glorious hours of sunshine each day, alongside an increased sea temperature of 27 °C.

The ocean temperature remains stable here for much of the year with June having an average sea temperature of 30 °C.

With an annual average sea temperature of 26 °C -29 °C, the sea is always warm enough for swimming in, regardless of the season.

Generally, April is when the beach days resume, although with a sea temperature of just 18 °C, it might be a bit too cold to take a dip.

During an average July, Goa enjoys six hours of daily sunshine — that's two hours less each day than the previous month — alongside an average sea temperature of 28 °C — that's 1 °C cooler than the previous month.

During a normal April, Goa boasts an average of 12 hours of sunshine every day — that's one hour more each day than the previous month — alongside an average sea temperature of 29 °C — that's 1 °C more than the previous month.

With a cool average sea temperature of 16 °C toward the coast, it's unlikely you'll be spending days by the beach during your visit.

During an average May, Goa enjoys around 12 hours of sunshine every day — that's the same as the previous month — along with an average sea temperature of 30 °C — that's 1 °C higher than the previous month.

«There is nothing more extreme than sea temperatures of 38 degrees, outside air temperatures in the 40's and 50's and suffocating heat and humidity deep in the hulls of live export vessels literally cooking animals alive.»

Sea temperatures of the scale and frequency we have seen do not bode well for the future of one of our greatest natural wonders.»

The sea is fairly shallow, visibility never crystal clear but this doesn't affect the caliber of the dive sites.We offer diving all year around with sea temperatures of 26 - 30C and visibility 10 - 20 meters.

Although it's 2 °C -3 °C cooler than the sea temperatures of October and November, the sea in April is still certainly warm enough to go swimming in at this time of year.

A much loved month for water sports enthusiasts who flock to the Maldives during the end of the dry season, April is warm and boasts the warmest sea temperatures of the year.

Sea temperatures of 25C helped fuel an explosion of life on Earth about 500 million years ago on Earth, according to UK scientists.

New research suggests that sea temperatures of around 25C (77F) and a lack of permanent polar ice sheets fuelled an explosion of species diversity that eventually led to the human race.

Not exact matches

Schmidt and Frank began by forecasting the geologic fingerprints the Anthropocene will likely leave behind — such as hints of soaring temperatures and rising seas laid down in beds of sedimentary rock.

The new report «Lights Out for the Reef», written by University of Queensland coral reef biologist Selina Ward, noted that reefs were vulnerable to several different effects of climate change; including rising sea temperatures and increased carbon dioxide in the ocean, which causes acidification.

The U.N. panel of climate scientists says the build - up of greenhouse gases is raising temperatures and will bring more floods, droughts, heatwaves, dust storms and rising sea levels.

A U.S. withdrawal from the pact, agreed to by almost 200 countries, would set back international efforts to limit rising temperatures that have been linked to the extinctions of animals and plants, heat waves, floods and rising sea levels..

Rising temperatures and receding sea ice have opened more of the Northwest Passage's interconnecting waterways in recent seasons.

But rising sea levels and increasing average temperatures due to climate change are further expanding the destructive reach of these storms.

While no specific weather event like this can be directly attributed to global warming, it does fit the pattern of increased hurricane activity overall since the 1970s, coinciding with a rise in sea temperature.

Rising temperatures will warm the oceans and accelerate melting of land ice, affecting sea - levels along the California coast.

We have much better — and more conclusive — evidence for climate change from more boring sources like global temperature averages, or the extent of global sea ice, or thousands of years» worth of C02 levels stored frozen in ice cores.

Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea salt

1/2 cup unsalted butter (slightly cooler than room temperature) 1/3 cup sugar 1/2 tsp sea salt 1 tsp lemon zest half the contents of one Earl Grey tea bag 1 cup all purpose flour

Warm sea surface temperature anomalies persist off to W and SW of San Diego, but are smaller than in previous weeks over the past month.

Vanilla Buttercream: 1 pound (4 sticks) unsalted butter, softened to room temperature 2 pounds confectioner's sugar pinch of Kosher or sea salt 2 tablespoons pure vanilla extract 15 - 20 drops liquid green food coloring 5 - 8 tablespoons heavy cream

1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste

1 1/2 cups all - purpose flour 1 teaspoon cornstarch 1/2 teaspoon cream of tartar * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candies

Filling: 1/2 cup shortening (or room temperature unsalted butter) 2 1/2 -3 cups confectioner's sugar pinch of Kosher or sea salt 2 teaspoons pure vanilla extract 1 - 2 tablespoons heavy cream

Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation) pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream

The equatorial sea surface temperatures will continue to slowly increase causing the development of El Niño conditions in the east equatorial Pacific.

2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk of choice 1 1/2 cups grated carrots

Vanilla Buttercream: 1/2 cup (1 stick) unsalted butter, softened to room temperature 2 cups confectioner's sugar pinch of Kosher or sea salt 1 1/2 teaspoons pure vanilla extract 3 tablespoons heavy cream

Serving Slice the cake cold but serve at room temperature with the optional sprinkling of flaked sea salt.

Ingredients For the crust 50 g cornmeal (GMO - free) 100 g whole wheat flour 100 g whole rice flakes» flour a pinch of whole sea salt a pinch of vanilla powder 70 ml extra virgin olive oil 70 ml natural mineral or filtered water, at room temperature Makes about 24 discs (tartlets) or 1 20 - 22 cm crust.

1/3 cup and 1 tbsp flour 1/8 teaspoon baking soda 3 tbsp unsalted butter, at room temperature 2 tablespoons white sugar 1 tablespoon egg, whisked (about 1/3 egg) 1/8 teaspoon salt 1/2 teaspoon vanilla extract 1/3 cup dark chocolate chips (I used a mix of chopped chocolate and peanut butter chips) pinch of flaky sea salt, for garnishing

1 cup pecans, toasted and cooled to room temperature 1 cup organic unsalted butter 1/2 cup fine grain evaporated cane sugar (I used Alter - Eco brand) A splash of vanilla extract A splash of bourbon (optional) 1 1/2 cups whole wheat pastry four 1 cup oat flour 1/2 teaspoon fine grain sea salt organic powdered sugar for dusting

1/4 cup / 2 ounces / 50g semolina flour 1 1/2 cups / 6 ounces whole wheat pastry flour 1/4 teaspoon baking powder 1/4 teaspoon fine grain sea salt 5 ounces (150g) unsalted butter, room temperature 2/3 cup / 3 1/2 ounces (100g) light Muscovado sugar (or brown sugar) 2 ounces (50g) carrot, grated (about 1/4 cup) 1 ounce (25g) apple, grated (about 1/6 of a med.

Chocolate Buttercream: 2 cups (4 sticks) unsalted butter, softened to room temperature 5 1/2 cups confectioners sugar 1 1/4 cups natural unsweetened cocoa powder pinch of Kosher or sea salt 2 teaspoons pure vanilla extract 1/2 -2 / 3 cup heavy cream

1 1/2 cups unsalted butter, softened to room temperature 5 1/2 cups confectioners sugar 2 tablespoons (6 teaspoons) ground cinnamon pinch of Kosher or sea salt 1 tablespoon pure vanilla extract 8 tablespoons heavy cream

1/2 cup (1 stick) unsalted butter, melted 1/3 cup creamy - style peanut butter (not natural - style) 1 cup light brown sugar, packed 1 large egg, room temperature 2 teaspoons pure vanilla extract 1 cup all - purpose flour pinch of Kosher or sea salt 1 cup old - fashioned oats 3/4 cup semisweet chocolate chips 1 cup M&M s candy

8 oz / 225 g cream cheese, room temperature 4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano 6 green onions, with greens, chopped 1/3 cup (big handful) chopped chives fine grain sea salt and freshly ground pepper 1 tablespoon unsalted butter 3 eggs, well whisked plenty of toast, for serving

Turns out, she used fine sea salt instead of coarse kosher salt); the pan (nonstick, aluminum, cast iron, dark, light, heavy, lightweight); the oven — you wouldn't believe how different ovens vary in temperature; even the humidity — all of these can make a difference.

* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)

Brush tops of rounds with room - temperature butter and sprinkle with sea salt.

Cookie Ingredients: 2 cups light spelt flour 1/2 cup whole spelt flour (or all light spelt) 1 tsp baking soda 2 tsp baking powder 2 tsp pumpkin pie spice (or just a rough mix of ground cinnamon, nutmeg, ginger + cloves) 1/2 tsp fine sea salt 1 1/2 cups evaporated cane sugar 1/2 cup non-hydrogenated vegetable shortening OR 1/2 cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4 cup unsweetened apple sauce 1 tsp ground flaxseed 1 cup pumpkin purée (not pie filling) 2 tsp vanilla extract