Sentences with phrase «stick at it until»

That and the passion to stick at it until it works.

Not exact matches

Once clients sign up, they stick around — many have been students at the school since it opened, and children often stay in music school until they go to college.

You'd think that even in these crazy times of radical change most people would have learned to stick with what has worked for them — at least until it doesn't work any longer — and also to hang on to the advisors, the tools and the techniques that got them to where they are.

Trying to completely overhaul your mornings, by (for example) getting out of bed at 4 a.m. when you normally sleep until noon, can make it difficult if not impossible to stick to your new routine.

Nevertheless, stick to the recipe — at least until the next quarterly refresh!

Investors should stick to larger companies at least until the end of June, as the enforcement of stronger supervision against the financial markets could raise their wariness for high - flying smaller firms, according to Wu Kan, a fund manager at Shanshan Finance.

Although I eventually plan to talk about monetary arrangements that might make maintaining a steady flow of spending a lot easier than our present system does, for now I'm going to stick to discussing how the same goal might be achieved, at least in principle, in our present monetary system or, more precisely, in the system we had until the subprime crisis of 2008.

Even better, stick with the free ones for a while, at least until you learn the ropes of affiliate marketing.

Until Tuesday evening, when Gov. Ricardo Rossello updated it to 34, the official death count was stuck at 16.

If you're new to trading, stick with this type until you at least get a better handle on the industry and can better determine the viability of newer robots.

Hugh was struggling to support his growing family... And there was I, absolutely stuck in bucology, with the washing machine freezing at least once a week, the kitchen never above 55 degrees when the wind blew from the northwest, not able to write until after my little ones were in bed, by which time I was so tired that I often quite literally fell asleep with my head on the typewriter.»

But you're just stuck looking at an offensive ad campaign until it's over, nothing you can do (unless you got the time & money to sue it away).

This he continued until his hands and arms had become almost tremulous with the strain, and then he devised something else: two leather gloves; and he caused a brazier to fit them all over with sharp - pointed brass tacks, and he used to put them on at night, in order that if he should try while asleep to throw off the hair undergarment, or relieve himself from the gnawings of the vile insects, the tacks might then stick into his body.

Pour the mixture into a lined baking dish and bake at 180C for about 40 minutes, until the top becomes ever so slightly brown and a knife can be stuck in and removed without any batter sticking to it.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

mine were sticky to roll too, until I clued in that if I wet my hands with water to do it, it was very easy and didn't stick to my fingers at all (i used sticky maple syrup instead of agave)

Add one tablespoon of water at a time and continue mixing until the mixture starts to stick.

(If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

If your dough is still sticking to the side of the bowl, add more flour, half a cup at a time, and knead for a minute on medium speed until a ball of elastic, but not sticky, dough forms.

Cook at 425 for about 15 to 20 minutes or until a meat thermometer stuck into the middle of the loins comes out at between 135 to 140 degrees (it will come up to 145 in the few minutes you let it rest after taking it from the oven; start checking at about 12 minutes just to be safe; nothing worse than overcooked pork).

Insert popsicle sticks and freeze until solid, at least 3 - 4 hours.

It was also dished up on a night when we were eating at different times, so I prepped the soup portion of the meal early in the day, cooked the pasta separately and tossed it with olive oil to prevent sticking, and then kept it at room temperature until it was time to eat.

Spoon into ice - pop moulds or tall shot glasses, insert a stick and freeze for at least 4 hours or overnight until firm.

If it is still quite dry and doesn't stick together easily, add the milk, 1 tablespoon at a time, until the dough is moist enough to form hold together.

I should stick with the whole - food - veggie blogs until after I've brushed my teeth at night.

Working one at a time, toss the chicken balls in the panko mixture until they are completely coated, pressings the panko into the ball with your hands to make sure it sticks.

Cream the butter (1 stick) and dark brown sugar in a large bowl with a mixer at high speed until pale and fluffy.

If the dough is too sticky to handle, add more flour, 1 tablespoon at a time, until it is still a little tacky, but doesn't stick significantly to your hands.

Combine the wet and dry ingredients - if it seems way too thick, add almond milk a tablespoon at a time just until the ingredients are able to combine and still stick together.

You should be able to shape mixture into small patties at this point, if not dust a bit more cassava flour on top and mix into mixture until it's a shape - able consistency and isn't sticking to your hands.

They WILL stick until they are browned, at which point they will loosen.

(The tofu will stick until it is browned, at which point it will loosen from the skillet, so don't try to move or flip the tofu pieces too early.)

If you find that your dough is sticking to the sides of your bowl, add a bit more flour 1 tbsp at a time until it comes away from the sides of the bowl.

Add in the sour cream / water mixture and mix until the dough just begins to stick together (if it's still too dry, add in water 1 tablespoon at a time).

Bake Bake at 350 degrees F. (180 C.) for 30 minutes, then lower the temperature to 320 degrees F. (160 C.) and cook for another 30 minutes, or until an inserted wooden stick comes out clean.

Kneading Tip: If your dough feels super sticky you may knead it first in your hands by just smooshing it then pulling and twisting until it becomes less sticky and then completing the kneading with the heel of your hands on the countertop at the point when it doesn't stick to the counter.

They will stick at first, just leave them be until they form a crisp crust, then they will release easily and you can cook the other side.

The other option is to add in the water a little at a time (1 teaspoon at a time until you reach the right consistency — you may not even need to add in the entire 1/2 cup of water if dough is already soft enough to roll into sticks).

If after 5 minutes dough is very sticky and it seems more flour is needed, add more flour, 1 tablespoon at a time, until the dough clears the side of the bowl, but sticking to the bottom is okay.

Anonymous: I used to work at Olive Garden until recently and the bread sticks are from Turano.

Spoon the mixture into your popsicle moulds, place the sticks in, and freeze for at least 4 - 6 hours or until solid.

Anonymous: I used to work at Olive Garden until recently and the bread sticks they use are delivered from Turano bread.

If the dough is too crumbly and doesn't stick together when pressed between your fingers, add cold water 1 tablespoon at a time, until the desired consistency is reached.

Fill each muffin tin at least 3/4 the way full or until all the batter is used up (mine are almost completely full), then sprinkle the remaining 1/4 cup of dark chocolate chips on top of the muffins, gently pressing down if need be so they stick.

Add water, 1 tablespoon at a time until dough is slightly tacky and sticks together.

You'll have three things in the oven at once, so plan well as far as space is concerned, but the great part is that if you work efficiently, each time you stick something in the oven you'll be perfectly timed to get started on the next step, throw that into the oven five minutes later, and so on until, voila, everything comes out at once and you're all set to assemble the pie.

Once it's up to temperature, fry sticks in batches (I did six at a time, not touching one another), about 1 minute per side or until they're golden brown and you can see a little cheese oozing through the breadcrumbs.

If the mixture is too thin for scooping just stick the bowl into the freezer for a couple minutes at a time and stir until the desired consistency is achieved.

Put hot drained vegetables in a large bowl and use a stick blender to chop and blend the onions carrots and squash until they are the consistency of coarse baby food (in fact, if you have a baby, take some out at this point and reserve for baby).

Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes.