𝑨𝒑𝒓𝒊𝒄𝒐𝒕 𝑸𝒖𝒆𝒔𝒂𝒅𝒊𝒍𝒍𝒂𝒔

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2-3 𝒕𝒐𝒎𝒂𝒕𝒐𝒆𝒔 (𝒅𝒆𝒑𝒆𝒏𝒅𝒊𝒏𝒈 𝒐𝒏 𝒔𝒊𝒛𝒆)
1 𝒇𝒓𝒆𝒔𝒉 𝒂𝒑𝒓𝒊𝒄𝒐𝒕, 𝒅𝒆-𝒔𝒕𝒐𝒏𝒆𝒅
1/2 𝒈𝒓𝒆𝒆𝒏 𝒃𝒆𝒍𝒍 𝒑𝒆𝒑𝒑𝒆𝒓
1 𝒔𝒉𝒂𝒍𝒍𝒐𝒕
1/4 𝒕𝒔𝒑 𝒈𝒓𝒐𝒖𝒏𝒅 𝒄𝒊𝒏𝒏𝒂𝒎𝒐𝒏
1/4 𝒕𝒔𝒑 𝒔𝒎𝒐𝒌𝒆𝒅 𝒑𝒂𝒑𝒓𝒊𝒌𝒂
𝒋𝒖𝒊𝒄𝒆 𝒂𝒏𝒅 𝒛𝒆𝒔𝒕 𝒐𝒇 1/2 𝒂 𝒍𝒊𝒎𝒆
3 𝒕𝒃𝒔𝒑 𝒈𝒓𝒂𝒕𝒆𝒅 𝑹𝒆𝒅 𝑳𝒆𝒊𝒄𝒆𝒔𝒕𝒆𝒓 𝒐𝒓 𝑪𝒉𝒆𝒅𝒅𝒂𝒓 𝑪𝒉𝒆𝒆𝒔𝒆 (𝒐𝒓 𝒄𝒉𝒆𝒆𝒔𝒆 𝒐𝒇 𝒚𝒐𝒖𝒓 𝒄𝒉𝒐𝒊𝒄𝒆)
2 𝒔𝒎𝒂𝒍𝒍 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂𝒔
𝑷𝒆𝒆𝒍, 𝒉𝒂𝒍𝒗𝒆 𝒂𝒏𝒅 𝒇𝒊𝒏𝒆𝒍𝒚 𝒔𝒍𝒊𝒄𝒆 𝒕𝒉𝒆 𝒔𝒉𝒂𝒍𝒍𝒐𝒕.

𝑹𝒐𝒖𝒈𝒉𝒍𝒚 𝒄𝒉𝒐𝒑 𝒖𝒑 𝒕𝒉𝒆 𝒕𝒐𝒎𝒂𝒕𝒐𝒆𝒔, 𝒃𝒆𝒍𝒍 𝒑𝒆𝒑𝒑𝒆𝒓 𝒂𝒏𝒅 𝒂𝒑𝒓𝒊𝒄𝒐𝒕 𝒕𝒐𝒈𝒆𝒕𝒉𝒆𝒓 𝒕𝒐 𝒎𝒂𝒌𝒆 𝒂 𝒔𝒂𝒍𝒔𝒂.

𝑭𝒓𝒚 𝒕𝒉𝒊𝒔 𝒊𝒏 𝒂 𝒔𝒎𝒂𝒍𝒍 𝒔𝒌𝒊𝒍𝒍𝒆𝒕 𝒘𝒊𝒕𝒉 𝒂 𝒍𝒊𝒕𝒕𝒍𝒆 𝒐𝒊𝒍, 𝒂𝒍𝒐𝒏𝒈 𝒘𝒊𝒕𝒉 𝒕𝒉𝒆 𝒔𝒍𝒊𝒄𝒆𝒅 𝒔𝒉𝒂𝒍𝒍𝒐𝒕, 𝒄𝒊𝒏𝒏𝒂𝒎𝒐𝒏, 𝒑𝒂𝒑𝒓𝒊𝒌𝒂, 𝒍𝒊𝒎𝒆 𝒛𝒆𝒔𝒕 𝒂𝒏𝒅 𝒋𝒖𝒊𝒄𝒆. 𝑪𝒐𝒐𝒌 𝒐𝒗𝒆𝒓 𝒂 𝒎𝒆𝒅𝒊𝒖𝒎 𝒉𝒆𝒂𝒕 𝒇𝒐𝒓 𝒂𝒃𝒐𝒖𝒕 5 𝒎𝒊𝒏𝒖𝒕𝒆𝒔, 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒔𝒉𝒂𝒍𝒍𝒐𝒕 𝒊𝒔 𝒔𝒍𝒊𝒈𝒉𝒕𝒍𝒚 𝒕𝒓𝒂𝒏𝒔𝒍𝒖𝒄𝒆𝒏𝒕.

𝑰𝒇 𝒚𝒐𝒖’𝒓𝒆 𝒈𝒐𝒊𝒏𝒈 𝒕𝒐 𝒖𝒔𝒆 𝒕𝒉𝒊𝒔 𝒔𝒌𝒊𝒍𝒍𝒆𝒕 𝒕𝒐 𝒉𝒆𝒂𝒕 𝒕𝒉𝒆 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂, 𝒕𝒉𝒆𝒏 𝒓𝒆𝒎𝒐𝒗𝒆 𝒕𝒉𝒆 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒕𝒐 𝒂 𝒑𝒍𝒂𝒕𝒆 𝒂𝒏𝒅 𝒔𝒆𝒕 𝒂𝒔𝒊𝒅𝒆, 𝒕𝒉𝒆𝒏 𝒄𝒍𝒆𝒂𝒏 𝒂𝒏𝒅 𝒅𝒓𝒚 𝒕𝒉𝒆 𝒔𝒌𝒊𝒍𝒍𝒆𝒕. 𝑶𝒓, 𝒊𝒇 𝒚𝒐𝒖’𝒓𝒆 𝒋𝒖𝒔𝒕 𝒈𝒐𝒊𝒏𝒈 𝒕𝒐 𝒖𝒔𝒆 𝒂 𝒅𝒊𝒇𝒇𝒆𝒓𝒆𝒏𝒕 𝒔𝒌𝒊𝒍𝒍𝒆𝒕, 𝒋𝒖𝒔𝒕 𝒔𝒆𝒕 𝒕𝒉𝒆 𝒗𝒆𝒈 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒂𝒔𝒊𝒅𝒆.

𝑬𝒊𝒕𝒉𝒆𝒓 𝒘𝒂𝒚, 𝒉𝒆𝒂𝒕 𝒂 𝒄𝒍𝒆𝒂𝒏, 𝒅𝒓𝒚 𝒔𝒌𝒊𝒍𝒍𝒆𝒕 𝒂𝒏𝒅 𝒑𝒍𝒂𝒄𝒆 𝒐𝒏𝒆 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂 𝒊𝒏𝒕𝒐 𝒊𝒕. 𝑺𝒑𝒓𝒊𝒏𝒌𝒍𝒆 𝒕𝒉𝒆 𝒄𝒉𝒆𝒆𝒔𝒆 𝒐𝒗𝒆𝒓 𝒕𝒉𝒆 𝒔𝒖𝒓𝒇𝒂𝒄𝒆 𝒐𝒇 𝒕𝒉𝒆 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂 𝒂𝒏𝒅 𝒉𝒆𝒂𝒕 𝒐𝒏 𝒎𝒆𝒅𝒊𝒖𝒎-𝒍𝒐𝒘 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒄𝒉𝒆𝒆𝒔𝒆 𝒎𝒆𝒍𝒕𝒔 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒖𝒏𝒅𝒆𝒓𝒔𝒊𝒅𝒆 𝒐𝒇 𝒕𝒉𝒆 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂 𝒊𝒔 𝒈𝒐𝒍𝒅𝒆𝒏-𝒃𝒓𝒐𝒘𝒏. 𝑸𝒖𝒊𝒄𝒌𝒍𝒚 𝒔𝒑𝒐𝒐𝒏 𝒕𝒉𝒆 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒐𝒗𝒆𝒓 𝒕𝒉𝒆 𝒄𝒉𝒆𝒆𝒔𝒚 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂, 𝒕𝒐𝒑 𝒘𝒊𝒕𝒉 𝒕𝒉𝒆 𝒔𝒆𝒄𝒐𝒏𝒅 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂 𝒂𝒏𝒅 𝒄𝒂𝒓𝒆𝒇𝒖𝒍𝒍𝒚 𝒇𝒍𝒊𝒑 𝒕𝒉𝒆 𝒘𝒉𝒐𝒍𝒆 𝒕𝒉𝒊𝒏𝒈 𝒐𝒗𝒆𝒓 𝒖𝒔𝒊𝒏𝒈 𝒂 𝒔𝒑𝒂𝒕𝒖𝒍𝒂. 𝑪𝒐𝒐𝒌 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒖𝒏𝒅𝒆𝒓𝒔𝒊𝒅𝒆 𝒐𝒇 𝒕𝒉𝒊𝒔 𝒔𝒆𝒄𝒐𝒏𝒅 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂 𝒊𝒔 𝒈𝒐𝒍𝒅𝒆𝒏 𝒃𝒓𝒐𝒘𝒏.

𝑹𝒆𝒎𝒐𝒗𝒆 𝒇𝒓𝒐𝒎 𝒕𝒉𝒆 𝒔𝒌𝒊𝒍𝒍𝒆𝒕 𝒂𝒏𝒅 𝒄𝒖𝒕 𝒊𝒏𝒕𝒐 𝒘𝒆𝒅𝒈𝒆𝒔.

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