𝑷𝒆𝒄𝒂𝒏 𝒂𝒏𝒅 𝑺𝒂𝒈𝒆-𝑺𝒕𝒖𝒇𝒇𝒆𝒅 𝑨𝒄𝒐𝒓𝒏 ð‘ºð’’𝒖𝒂𝒔𝒉

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𝑷𝒆𝒄𝒂𝒏 𝒂𝒏𝒅 𝑺𝒂𝒈𝒆-𝑺𝒕𝒖𝒇𝒇𝒆𝒅 𝑨𝒄𝒐𝒓𝒏 𝑺𝒒𝒖𝒂𝒔𝒉
𝑰𝑵𝑮𝑹𝑬𝑫𝑰𝑬𝑵𝑻𝑺:
1 𝒍𝒂𝒓𝒈𝒆 𝒂𝒄𝒐𝒓𝒏 𝒔𝒒𝒖𝒂𝒔𝒉, 𝒉𝒂𝒍𝒗𝒆𝒅 𝒂𝒏𝒅 𝒔𝒆𝒆𝒅𝒆𝒅
1 𝒔𝒉𝒂𝒍𝒍𝒐𝒕, 𝒅𝒊𝒄𝒆𝒅
2 𝒄𝒍𝒐𝒗𝒆𝒔 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒅𝒊𝒄𝒆𝒅
1/4 𝒄𝒖𝒑 𝒄𝒆𝒍𝒆𝒓𝒚, 𝒅𝒊𝒄𝒆𝒅
1/4 𝒄𝒖𝒑 𝒅𝒓𝒊𝒆𝒅 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔
1/2 𝒄𝒖𝒑 𝒄𝒐𝒐𝒌𝒆𝒅 𝒒𝒖𝒊𝒏𝒐𝒂
2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒑𝒆𝒄𝒂𝒏𝒔, 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
1 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏 𝒃𝒂𝒍𝒔𝒂𝒎𝒊𝒄 𝒗𝒊𝒏𝒆𝒈𝒂𝒓
2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒔𝒎𝒂𝒓𝒕 𝒃𝒂𝒍𝒂𝒏𝒄𝒆 𝒐𝒓 𝒃𝒖𝒕𝒕𝒆𝒓
2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒇𝒓𝒆𝒔𝒉 𝒔𝒂𝒈𝒆, 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
1/4 𝒄𝒖𝒑 𝒅𝒓𝒊𝒆𝒅 𝒖𝒏𝒔𝒖𝒍𝒇𝒖𝒓𝒆𝒅 𝒂𝒑𝒓𝒊𝒄𝒐𝒕𝒔, 𝒅𝒊𝒄𝒆𝒅

𝑰𝑵𝑺𝑻𝑹𝑼𝑪𝑻𝑰𝑶𝑵𝑺:
𝑩𝒂𝒌𝒆 𝒂𝒄𝒐𝒓𝒏 𝒔𝒒𝒖𝒂𝒔𝒉 𝒉𝒂𝒍𝒗𝒆𝒔 𝒇𝒂𝒄𝒆 𝒅𝒐𝒘𝒏 𝒊𝒏 1/2 𝒊𝒏𝒄𝒉 𝒘𝒂𝒕𝒆𝒓 𝒇𝒐𝒓 45 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒂𝒕 350 𝒅𝒆𝒈𝒓𝒆𝒆𝒔 𝑭.

𝑺𝒂𝒖𝒕𝒆 𝒔𝒉𝒂𝒍𝒍𝒐𝒕, 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒄𝒆𝒍𝒆𝒓𝒚 𝒂𝒏𝒅 𝒓𝒆𝒅 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔 𝒊𝒏 𝒂 𝒉𝒐𝒕, 𝒅𝒓𝒚 𝒔𝒕𝒂𝒊𝒏𝒍𝒆𝒔𝒔 𝒔𝒕𝒆𝒆𝒍 𝒑𝒂𝒏 𝒇𝒐𝒓 2-3 𝒎𝒊𝒏𝒖𝒕𝒆𝒔, 𝒔𝒕𝒊𝒓𝒓𝒊𝒏𝒈 𝒄𝒐𝒏𝒔𝒕𝒂𝒏𝒕𝒍𝒚. 𝑺𝒕𝒊𝒓 𝒊𝒏 𝒕𝒉𝒆 𝒒𝒖𝒊𝒏𝒐𝒂, 𝒑𝒆𝒄𝒂𝒏𝒔, 𝒗𝒊𝒏𝒆𝒈𝒂𝒓, 𝒃𝒖𝒕𝒕𝒆𝒓, 𝒔𝒂𝒈𝒆, 𝒂𝒏𝒅 𝒂𝒑𝒓𝒊𝒄𝒐𝒕𝒔

𝑻𝒖𝒓𝒏 𝒂𝒄𝒐𝒓𝒏 𝒔𝒒𝒖𝒂𝒔𝒉 𝒇𝒂𝒄𝒆 𝒖𝒑 𝒂𝒏𝒅 𝒔𝒕𝒖𝒇𝒇 𝒘𝒊𝒕𝒉 𝒒𝒖𝒊𝒏𝒐𝒂 𝒎𝒊𝒙𝒕𝒖𝒓𝒆. 𝑩𝒂𝒌𝒆 𝒇𝒐𝒓 𝒂𝒏 𝒂𝒅𝒅𝒊𝒕𝒊𝒐𝒏𝒂𝒍 15 𝒎𝒊𝒏𝒖𝒕𝒆𝒔.

𝑺𝒆𝒓𝒗𝒆 𝒘𝒊𝒕𝒉 𝒂 𝒔𝒑𝒓𝒊𝒏𝒌𝒍𝒆 𝒐𝒇 𝒅𝒊𝒄𝒆𝒅 𝒓𝒆𝒅 𝒑𝒆𝒑𝒑𝒆𝒓 𝒐𝒏 𝒕𝒐𝒑.

2 thoughts on “𝑷𝒆𝒄𝒂𝒏 𝒂𝒏𝒅 𝑺𝒂𝒈𝒆-𝑺𝒕𝒖𝒇𝒇𝒆𝒅 𝑨𝒄𝒐𝒓𝒏 ð‘ºð’’𝒖𝒂𝒔𝒉

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