𝑪𝒉𝒊𝒄𝒌𝒑𝒆𝒂 & 𝑨𝒖𝒃𝒆𝒓𝒈𝒊𝒏𝒆 ð‘«ð’Šð’‘

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𝑪𝒉𝒊𝒄𝒌𝒑𝒆𝒂 & 𝑨𝒖𝒃𝒆𝒓𝒈𝒊𝒏𝒆 𝑫𝒊𝒑

2 𝒄𝒖𝒑𝒔 𝒅𝒓𝒊𝒆𝒅 𝒄𝒉𝒊𝒄𝒌𝒑𝒆𝒂𝒔, 𝒔𝒐𝒂𝒌𝒆𝒅 𝒊𝒏 𝒄𝒐𝒍𝒅 𝒘𝒂𝒕𝒆𝒓 𝒇𝒐𝒓 6-8 𝒉𝒐𝒖𝒓𝒔 𝒂𝒏𝒅 𝒅𝒓𝒂𝒊𝒏𝒆𝒅

1 𝒄𝒂𝒓𝒓𝒐𝒕, 𝒑𝒆𝒆𝒍𝒆𝒅 𝒂𝒏𝒅 𝒄𝒖𝒕 𝒖𝒑

4 𝒈𝒂𝒓𝒍𝒊𝒄 𝒄𝒍𝒐𝒗𝒆𝒔, 𝒑𝒆𝒆𝒍𝒆𝒅

2 𝒆𝒈𝒈𝒑𝒍𝒂𝒏𝒕𝒔, 𝒄𝒖𝒕 𝒍𝒆𝒏𝒈𝒕𝒉𝒘𝒊𝒔𝒆 𝒊𝒏 𝒉𝒂𝒍𝒇

1/4 𝒄𝒖𝒑 𝒑𝒍𝒖𝒔 2 𝒕𝒃𝒔𝒑 𝒐𝒍𝒊𝒗𝒆 𝒐𝒊𝒍

1 𝒕𝒔𝒑 𝑯𝒂𝒓𝒊𝒔𝒔𝒂

1 𝒕𝒔𝒑 𝒈𝒓𝒐𝒖𝒏𝒅 𝒄𝒖𝒎𝒊𝒏

𝑪𝒐𝒎𝒃𝒊𝒏𝒆 𝒕𝒉𝒆 𝒄𝒉𝒊𝒄𝒌𝒑𝒆𝒂𝒔, 𝒂𝒏𝒅 𝒄𝒂𝒓𝒓𝒐𝒕 𝒊𝒏 𝒂 𝒎𝒆𝒅𝒊𝒖𝒎 𝒔𝒂𝒖𝒄𝒆𝒑𝒂𝒏, 𝒂𝒅𝒅 4 𝒄𝒖𝒑𝒔 𝒘𝒂𝒕𝒆𝒓, 𝒂𝒏𝒅 𝒃𝒓𝒊𝒏𝒈 𝒕𝒐 𝒂 𝒃𝒐𝒊𝒍. 𝑹𝒆𝒅𝒖𝒄𝒆 𝒕𝒉𝒆 𝒉𝒆𝒂𝒕 𝒂𝒏𝒅 𝒔𝒊𝒎𝒎𝒆𝒓 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒄𝒉𝒊𝒄𝒌𝒑𝒆𝒂𝒔 𝒂𝒓𝒆 𝒕𝒆𝒏𝒅𝒆𝒓, 𝒂𝒃𝒐𝒖𝒕 1.5 𝒉𝒐𝒖𝒓𝒔. 𝑫𝒓𝒂𝒊𝒏, 𝒂𝒏𝒅 𝒓𝒆𝒔𝒆𝒓𝒗𝒆 1 𝒄𝒖𝒑 𝒐𝒇 𝒕𝒉𝒆 𝒍𝒊𝒒𝒖𝒊𝒅.

𝑴𝒆𝒂𝒏𝒘𝒉𝒊𝒍𝒆, 𝒑𝒓𝒆𝒉𝒆𝒂𝒕 𝒕𝒉𝒆 𝒐𝒗𝒆𝒏 𝒕𝒐 300 𝒅𝒆𝒈𝒓𝒆𝒆𝒔 𝑭. 𝑻𝒐𝒔𝒔 𝒕𝒉𝒆 𝒈𝒂𝒓𝒍𝒊𝒄 𝒂𝒏𝒅 𝒆𝒈𝒈𝒑𝒍𝒂𝒏𝒕 𝒘𝒊𝒕𝒉 1/4 𝒄𝒖𝒑 𝒐𝒇 𝒕𝒉𝒆 𝒐𝒍𝒊𝒗𝒆 𝒐𝒊𝒍 𝒂𝒏𝒅 𝒂𝒓𝒓𝒂𝒏𝒈𝒆 𝒐𝒏 𝒂 𝒓𝒐𝒂𝒔𝒕𝒊𝒏𝒈 𝒑𝒂𝒏, 𝒆𝒈𝒈𝒑𝒍𝒂𝒏𝒕 𝒄𝒖𝒕 𝒔𝒊𝒅𝒆 𝒅𝒐𝒘𝒏. 𝑹𝒐𝒂𝒔𝒕 𝒇𝒐𝒓 50 𝒎𝒊𝒏𝒖𝒕𝒆𝒔. 𝑺𝒆𝒕 𝒂𝒔𝒊𝒅𝒆 𝒖𝒏𝒕𝒊𝒍 𝒄𝒐𝒐𝒍 𝒆𝒏𝒐𝒖𝒈𝒉 𝒕𝒐 𝒉𝒂𝒏𝒅𝒍𝒆.

𝑺𝒄𝒐𝒐𝒑 𝒕𝒉𝒆 𝒇𝒍𝒆𝒔𝒉 𝒇𝒓𝒐𝒎 𝒕𝒉𝒆 𝒆𝒈𝒈𝒑𝒍𝒂𝒏𝒕 𝒂𝒏𝒅 𝒕𝒓𝒂𝒏𝒔𝒇𝒆𝒓 𝒕𝒐 𝒂 𝒃𝒍𝒆𝒏𝒅𝒆𝒓. 𝑨𝒅𝒅 𝒕𝒉𝒆 𝒓𝒐𝒂𝒔𝒕𝒆𝒅 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒄𝒉𝒊𝒄𝒌𝒑𝒆𝒂𝒔, 𝒉𝒂𝒓𝒊𝒔𝒔𝒂, 𝒄𝒖𝒎𝒊𝒏, 𝒕𝒉𝒆 𝒓𝒆𝒎𝒂𝒊𝒏𝒊𝒏𝒈 2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒐𝒊𝒍, 𝒂𝒏𝒅 2 𝒕𝒐 3 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒐𝒍𝒊𝒗𝒆 𝒐𝒊𝒍, 𝒂𝒏𝒅 2 𝒕𝒐 3 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒐𝒇 𝒕𝒉𝒆 𝒓𝒆𝒔𝒆𝒓𝒗𝒆𝒅 𝒍𝒊𝒒𝒖𝒊𝒅. 𝑷𝒖𝒓𝒆𝒆, 𝒂𝒅𝒅𝒊𝒏𝒈 𝒎𝒐𝒓𝒆 𝒐𝒇 𝒕𝒉𝒆 𝒄𝒐𝒐𝒌𝒊𝒏𝒈 𝒍𝒊𝒒𝒖𝒊𝒅 2 𝒕𝒐 3 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒂𝒕 𝒂 𝒕𝒊𝒎𝒆 𝒂𝒔 𝒏𝒆𝒄𝒆𝒔𝒔𝒂𝒓𝒚, 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒊𝒔 𝒔𝒎𝒐𝒐𝒕𝒉 𝒂𝒏𝒅 𝒄𝒓𝒆𝒂𝒎𝒚. 𝑪𝒐𝒐𝒍 & 𝒔𝒆𝒓𝒗𝒆 𝒘𝒊𝒕𝒉 𝒗𝒆𝒈𝒈𝒊𝒆𝒔 𝒐𝒓 𝒑𝒊𝒕𝒂

 

 

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