𝒍𝒆𝒏𝒕𝒊𝒍𝒔 𝒂𝒏𝒅 𝒔𝒒𝒖𝒂𝒔𝒉 ð’”𝒐𝒖𝒑

𝑺𝒆𝒓𝒗𝒆𝒔: 4 𝒕𝒐 6
𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔:
1 𝒚𝒆𝒍𝒍𝒐𝒘 𝒐𝒏𝒊𝒐𝒏 (𝒄𝒉𝒐𝒑𝒑𝒆𝒅)
3 𝒄𝒖𝒑𝒔 𝒄𝒖𝒃𝒆𝒅 𝒃𝒖𝒕𝒕𝒆𝒓𝒏𝒖𝒕 𝒔𝒒𝒖𝒂𝒔𝒉
1 𝒄𝒆𝒍𝒆𝒓𝒚 𝒔𝒕𝒂𝒍𝒌
4 𝒑𝒆𝒆𝒍𝒆𝒅 𝒄𝒂𝒓𝒓𝒐𝒕𝒔
1 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 𝒈𝒊𝒏𝒈𝒆𝒓
1 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 𝒎𝒊𝒏𝒄𝒆𝒅 𝒈𝒂𝒓𝒍𝒊𝒄
𝒔𝒂𝒍𝒕 𝒂𝒏𝒅 𝒑𝒆𝒑𝒑𝒆𝒓 (𝒕𝒐 𝒕𝒂𝒔𝒕𝒆)
6 𝒄𝒖𝒑𝒔 𝒍𝒐𝒘-𝒔𝒐𝒅𝒊𝒖𝒎 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝒃𝒓𝒐𝒕𝒉
2 𝑻𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝑮𝒂𝒓𝒅𝒆𝒏 𝒐𝒇 𝑳𝒊𝒇𝒆 𝑪𝒐𝒄𝒐𝒏𝒖𝒕 𝑶𝒊𝒍
1 𝒄𝒖𝒑 𝒓𝒆𝒅 𝒍𝒆𝒏𝒕𝒊𝒍𝒔 (𝒔𝒐𝒂𝒌𝒆𝒅 𝒐𝒗𝒆𝒓𝒏𝒊𝒈𝒉𝒕 𝒂𝒏𝒅 𝒓𝒊𝒏𝒔𝒆𝒅)
𝑫𝒊𝒓𝒆𝒄𝒕𝒊𝒐𝒏𝒔:

1. 𝑪𝒉𝒐𝒑 𝒄𝒂𝒓𝒓𝒐𝒕𝒔 𝒂𝒏𝒅 𝒐𝒏𝒊𝒐𝒏.
2. 𝑯𝒆𝒂𝒕 𝒚𝒐𝒖𝒓 𝒑𝒐𝒕 𝒗𝒆𝒓𝒚 𝒉𝒐𝒕 𝒂𝒏𝒅 𝒕𝒐𝒔𝒔 𝒊𝒏 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒐𝒊𝒍, 𝒐𝒏𝒊𝒐𝒏𝒔 𝒂𝒏𝒅 𝒂 𝒇𝒆𝒘 𝒅𝒂𝒔𝒉𝒆𝒔 𝒐𝒇 𝒔𝒂𝒍𝒕. 𝑪𝒐𝒐𝒌 𝒐𝒏𝒊𝒐𝒏𝒔 𝒇𝒐𝒓 𝒂 𝒇𝒆𝒘 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆𝒚 𝒂𝒓𝒆 𝒕𝒓𝒂𝒏𝒔𝒍𝒖𝒄𝒆𝒏𝒕.
3. 𝑨𝒅𝒅 𝒕𝒉𝒆 𝒈𝒊𝒏𝒈𝒆𝒓, 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒄𝒂𝒓𝒓𝒐𝒕 𝒂𝒏𝒅 𝒄𝒆𝒍𝒆𝒓𝒚.
4. 𝑺𝒂𝒖𝒕é 𝒇𝒐𝒓 𝒂 𝒎𝒊𝒏𝒖𝒕𝒆 𝒐𝒓 𝒕𝒘𝒐 𝒂𝒏𝒅 𝒕𝒉𝒆𝒏 𝒂𝒅𝒅 𝒕𝒉𝒆 𝒍𝒆𝒏𝒕𝒊𝒍𝒔, 𝒔𝒒𝒖𝒂𝒔𝒉 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒔𝒕𝒐𝒄𝒌.
5. 𝑪𝒐𝒗𝒆𝒓 𝒕𝒉𝒆 𝒑𝒐𝒕 𝒘𝒊𝒕𝒉 𝒂 𝒍𝒊𝒅 𝒂𝒏𝒅 𝒍𝒆𝒕 𝒔𝒊𝒎𝒎𝒆𝒓 𝒇𝒐𝒓 𝒂𝒑𝒑𝒓𝒐𝒙𝒊𝒎𝒂𝒕𝒆𝒍𝒚 1 𝒕𝒐 1½ 𝒉𝒐𝒖𝒓𝒔, 𝒐𝒓 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒔𝒐𝒖𝒑 𝒊𝒔 𝒐𝒇 𝒂 𝒕𝒉𝒊𝒄𝒌 𝒄𝒐𝒏𝒔𝒊𝒔𝒕𝒆𝒏𝒄𝒚 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆𝒔 𝒂𝒓𝒆 𝒔𝒐𝒇𝒕.

𝑺𝒐𝒖𝒓𝒄𝒆:𝑳𝒆𝒏𝒕𝒊𝒍𝒔 𝒂𝒏𝒅 𝑺𝒒𝒖𝒂𝒔𝒉 𝑺𝒐𝒖𝒑

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