Sentences with phrase «water way too»

(3 cups water way too much, I think I used 1/2 of that and there was still a pint of sauce left over).

Not exact matches

So take an hour, soak your toes in hot water, look around and think about a few ways you too might add to your bottom line.

But the torrents were too fierce; hit by the rocket - bursts of water the kids whirled one way, then the other, dragging down their comrades.

A good way to think about information is that it's like water — you need it survive, but if there's too much of it, you can drown.

On today's edition of «things techies are spending way too much time and money on,» we have a stereo you control by putting two glasses of water on top of it and pouring the water between the glasses.

But, of course, by the end of the final week of the games, I became the calloused Olympic viewer, watching with a bowl of ice cream on my lap as a Chinese diver jumped three stories into the water, rotating three and a half times on his way down, only to be critiqued by me — ice cream lap girl — for making too big of a splash.

Like a tree by the side of a river seeks out more ways to send its roots to the life - giving water, so we too must seek as many avenues as possible to dig into God's river of love and strength and peace.

(I was too short to stand on the floor and keep my head above water until the proper time to go all the way under.)

Calculations indicate that in several ways it is quite an Earth - like planet: its radius is 1.2 to 2.5 times that of Earth; its mass is 3.1 to 4.3 times greater; and, crucially, its orbit lies within its star's «Goldilocks zone», which means its surface temperature is neither too hot nor too cold for liquid water - and therefore potentially life - to exist on its surface.

It is too early to tell what will be resurrected from the tomb of these waters, but the light of hope has pushed its way through the darkness in many places.

Jimmy C. Newman has a fine updated countrified take on the Cajun sound; another contemporary group is L'Angelus, often too watered - down or boringly «Celtic» for my tastes, but able to rip - it when paired with old - time musicians, and potentially interesting to First Things readers by their being proudly Catholic and in a Christian way, more than in an ethnic pride way.

He sees that the only way out is a narrow steep and slippery path up the cliff; and he realises that that too will soon be submerged in the rising water.

I didn't add much water, just the juices from the roasting tin, as I like soups to be thick, and realised that way it could also be used as a perfect sauce for pasta too.

Drinking tons of water (more than you think you need), moving your body in some way every day, and not letting the little dramas of everyday life take up too much space in your life.

That way I don't have to add additional water to the sauce and take a chance on the sauce being too thin and I always know that the noodles will be soft but not mushy.

Way too much sugar, I have to go half plain instant and Peaches in cream if I really want it, but I will put canned peaches that were packed in water or their own sugar (light), less total calories.When are you folks going to make a diabetic version????

yes, infusing them with alcohol is the best way to keep fruits and berries from freezing too hard in ice cream (fruit is around 90 % water, so just adding them will make them freeze icy - hard).

Make sure the water is not scolding hot or too cool or else the yeast will not rise properly — learned that the hard way!

So since yesterday, I have been drinking lots of water and true enough, my headache did subside a little... guess I was too dehydrated to even realize it and my body was trying to tell it to me in its own way.

Adding an extra tablespoon of water, if the dough seems dry, would be way too much.

There is way too much water and no flavor.

For 1 cup of rice I use 1.5 cups of water (if you use the 2:1 ratio it is way too soupy).

If your dough is too dry, add more water (the easiest way to do this is wet your hands and knead in the water, repeat as needed)

It just makes so much sense to me that the spontaneous natural proliferation of microbes that create lacto fermentation happens simply by adding water and some salt to produce, and those same bacteria that preserve and increase the nutrition of the food make our bodies benefit in a multitude of ways too!

Hmm, I've always steamed my zucchini noodles in a colander over boiling water — and I've had no issues with them getting too watery that way.

Also we seemed to have way too much fluid, even though we didn't add any water.

I always start with a 4 cup carton of broth, then I «rinse» out the flavor of all the canned tomatoes and add additional water that way because the soup always needs more liquid and I'm too cheap to use another carton of broth.

Remember that when cooking beans, you can not fill up the pressure cooker any more than half way, since the foam from the beans might clog up the pressure release valve if there is too much water.

In a similar way, don't be afraid to add a bit more flour if you feel you have added too much water and the dough is too sticky.

You'll, by the way, think that you've got way too much flour in the processor and that it's never going to work, but several chunks of butter and some drizzles of ice water later, the food processor does it's business and the dough starts to come together.

Add more water along the way if the soup gets too thick.

Since sourdough baking isn't an exact science, feel free to add just a splash more liquid if the dough seems way too dry (anything will do — water, milk, buttermilk) and if it's way too wet and sticky, just add a bit more flour.

It's way too easy to burn the chocolate in a normal pot, I've had plenty of weird chunks until I realised that water is my friend (as long as it doesn't end up in the chocolate;)-RRB-.

It was way too dry and I needed to add almost 2 tablespoons extra water to get it to come together.

You don't want to add too much water, a little goes a long way!

Also, I wanted to correct myself from my previous comment... I don't think I used double the water... I was thinking I doubled the flour... I used 1 1/2 x the liquid... I think doubling it would be way too thin.

I buy tofu that's as firm as possible too, because that way it has less water to being with.:)

3 quarts of water to 1.5 oz of mushroom seemed way too much water to mushroom to make a flavorful broth so I used 1oz of one and 1 1.2 qts of the other, let it steep for 10 hours and used the remaining ingredients in the amounts in the recipe.

Instead of 2 quarts of water, I used one quart of vegetable broth and one quart of water - I believe it would be way too watery in flavour otherwise.

Since I doubled everything (including the water) it was WAY too runny!

(Alternatively, you can process the jam in a water bath according to standard canning methods - I'm just way too lazy.)

by the way I just made this now... mmm I measure in cups and admittedly 100g flour is less than 1 cup of flour but I put one cup and for the ratio of olive oil in and water it was WAY too much flour... well it did nt look like the photo of your recipe at all, not shiny and liquiway I just made this now... mmm I measure in cups and admittedly 100g flour is less than 1 cup of flour but I put one cup and for the ratio of olive oil in and water it was WAY too much flour... well it did nt look like the photo of your recipe at all, not shiny and liquiWAY too much flour... well it did nt look like the photo of your recipe at all, not shiny and liquidy.

Yes, the heavy creamy would usually be way too rich for me too, which is why in this recipe I thin it out with 1 cup of chicken broth (made out of chicken bullion cube + pasta water)-- I hope you did not miss that step somehow!

In terms of taste, I decided to try out the Mocha Cappuccino as it's one of the top rated flavors and it taste pretty good... I've experimented mixing it with water, coconut water, and soy milk and think that Soy Milk is the way to go as it taste a bit thicker, not too sweet and not diluted.

I made my first shake according to the instructions (12 oz cold water) but found the shake just way too watery.

The circuit was artificially dampened by trucks packed with water but the problem was it dried out way too quickly.

The beginner who tries too many tricks prematurely at Waikiki should bear in mind that outrigger canoes have the right of way on the wave, and that the coral under the water does not move for anybody.

He had done it the hard way, too, in the foreign waters of Long Island Sound and in keel boats, with which he was unfamiliar.

If taiter and many others (including myself) get upset that cards get way too many wmma fights and get watered down, then this is the place to complain about it.

Mommy and me swim classes are a great way to get kids comfortable in the water while having some fun, too!