𝑽𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝑸𝒖𝒊𝒏𝒐𝒂 𝑪𝒓𝒐𝒒𝒖𝒆𝒕𝒕𝒆𝒔


𝑰𝒏 𝒕𝒉𝒆 𝑼.𝑺. 𝒕𝒉𝒆𝒓𝒆 𝒂𝒓𝒆 𝒎𝒐𝒓𝒆 𝒕𝒉𝒂𝒏 100 𝒗𝒂𝒓𝒊𝒆𝒕𝒊𝒆𝒔 𝒐𝒇 𝒑𝒐𝒕𝒂𝒕𝒐𝒆𝒔. 𝑬𝒂𝒄𝒉 𝒐𝒇 𝒕𝒉𝒆𝒎 𝒇𝒊𝒕 𝒊𝒏𝒕𝒐 𝒐𝒏𝒆 𝒐𝒇 𝒔𝒆𝒗𝒆𝒏 𝒑𝒐𝒕𝒂𝒕𝒐 𝒕𝒚𝒑𝒆 𝒄𝒂𝒕𝒆𝒈𝒐𝒓𝒊𝒆𝒔: 𝒓𝒖𝒔𝒔𝒆𝒕, 𝒓𝒆𝒅, 𝒘𝒉𝒊𝒕𝒆, 𝒚𝒆𝒍𝒍𝒐𝒘, 𝒃𝒍𝒖𝒆/𝒑𝒖𝒓𝒑𝒍𝒆, 𝒇𝒊𝒏𝒈𝒆𝒓𝒍𝒊𝒏𝒈 𝒂𝒏𝒅 𝒑𝒆𝒕𝒊𝒕𝒆. 𝑰𝒇 𝒚𝒐𝒖 𝒘𝒂𝒏𝒕 𝒕𝒐 𝒍𝒆𝒂𝒓𝒏 𝒎𝒐𝒓𝒆 𝒂𝒃𝒐𝒖𝒕 𝒑𝒐𝒕𝒂𝒕𝒐 𝒗𝒂𝒓𝒊𝒆𝒕𝒊𝒆𝒔, 𝒇𝒐𝒍𝒍𝒐𝒘 𝒕𝒉𝒆 𝒍𝒊𝒏𝒌 𝒃𝒆𝒍𝒐𝒘!

𝑻𝒉𝒆 𝑷𝒐𝒕𝒂𝒕𝒐 𝑨𝒔𝒔𝒐𝒄𝒊𝒂𝒕𝒊𝒐𝒏 𝑶𝒇 𝑨𝒎𝒆𝒓𝒊𝒄𝒂



𝑽𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝑸𝒖𝒊𝒏𝒐𝒂 𝑪𝒓𝒐𝒒𝒖𝒆𝒕𝒕𝒆𝒔
𝑴𝒂𝒌𝒆𝒔 16 𝒄𝒓𝒐𝒒𝒖𝒆𝒕𝒕𝒆𝒔

1 𝒄𝒖𝒑 𝒅𝒓𝒚 𝒒𝒖𝒊𝒏𝒐𝒂
8 𝒐𝒛. 𝒔𝒘𝒆𝒆𝒕 𝒑𝒐𝒕𝒂𝒕𝒐, 𝒑𝒆𝒆𝒍𝒆𝒅, 𝒅𝒊𝒄𝒆𝒅, 𝒔𝒕𝒆𝒂𝒎𝒆𝒅, 𝒎𝒂𝒔𝒉𝒆𝒅
8 𝒐𝒛. 𝒘𝒉𝒊𝒕𝒆 𝒑𝒐𝒕𝒂𝒕𝒐, 𝒑𝒆𝒆𝒍𝒆𝒅, 𝒅𝒊𝒄𝒆𝒅, 𝒔𝒕𝒆𝒂𝒎𝒆𝒅, 𝒎𝒂𝒔𝒉𝒆𝒅
1 𝒄𝒖𝒑 𝒓𝒆𝒅 𝒐𝒏𝒊𝒐𝒏, 𝒇𝒊𝒏𝒆𝒍𝒚 𝒅𝒊𝒄𝒆𝒅
½ 𝒄𝒖𝒑 𝒓𝒆𝒅 𝒑𝒆𝒑𝒑𝒆𝒓, 𝒇𝒊𝒏𝒆𝒍𝒚 𝒅𝒊𝒄𝒆𝒅
4 𝒄𝒍𝒐𝒗𝒆𝒔 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒄𝒓𝒖𝒔𝒉𝒆𝒅
2 𝒕𝒃𝒔𝒑. 𝒐𝒍𝒊𝒗𝒆 𝒐𝒊𝒍 𝒑𝒍𝒖𝒔 1 𝒕𝒃𝒔𝒑. 𝒕𝒐 𝒃𝒓𝒐𝒘𝒏 𝒕𝒉𝒆 𝒄𝒓𝒐𝒒𝒖𝒆𝒕𝒕𝒆𝒔
1/3 𝒄𝒖𝒑 𝒇𝒓𝒆𝒔𝒉 𝒄𝒊𝒍𝒂𝒏𝒕𝒓𝒐, 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
14 𝒐𝒛. 𝒘𝒉𝒊𝒕𝒆 𝒃𝒆𝒂𝒏𝒔, 𝒅𝒓𝒂𝒊𝒏𝒆𝒅 𝒂𝒏𝒅 𝒓𝒊𝒏𝒔𝒆𝒅
1 𝒕𝒔𝒑. 𝒅𝒓𝒊𝒆𝒅 𝑰𝒕𝒂𝒍𝒊𝒂𝒏 𝒔𝒆𝒂𝒔𝒐𝒏𝒊𝒏𝒈
1 𝒕𝒔𝒑. 𝒈𝒓𝒐𝒖𝒏𝒅 𝒄𝒖𝒎𝒊𝒏
𝑱𝒖𝒊𝒄𝒆 𝒐𝒇 𝒐𝒏𝒆 𝒍𝒊𝒎𝒆
1 𝒕𝒔𝒑. 𝒔𝒆𝒂 𝒔𝒂𝒍𝒕

1. 𝑪𝒐𝒐𝒌 𝒒𝒖𝒊𝒏𝒐𝒂 𝒊𝒏 2 𝒄𝒖𝒑𝒔 𝒘𝒂𝒕𝒆𝒓, 𝒚𝒊𝒆𝒍𝒅𝒊𝒏𝒈 3 𝒄𝒖𝒑𝒔 𝒄𝒐𝒐𝒌𝒆𝒅 𝒒𝒖𝒊𝒏𝒐𝒂, 𝒄𝒐𝒐𝒍𝒆𝒅.
2. 𝑰𝒏 𝒂 𝒍𝒂𝒓𝒈𝒆 𝒎𝒊𝒙𝒊𝒏𝒈 𝒃𝒐𝒘𝒍, 𝒄𝒐𝒎𝒃𝒊𝒏𝒆 𝒕𝒉𝒆 𝒄𝒐𝒐𝒌𝒆𝒅 𝒒𝒖𝒊𝒏𝒐𝒂, 𝒎𝒂𝒔𝒉𝒆𝒅 𝒔𝒘𝒆𝒆𝒕 𝒑𝒐𝒕𝒂𝒕𝒐, 𝒂𝒏𝒅 𝒎𝒂𝒔𝒉𝒆𝒅 𝒘𝒉𝒊𝒕𝒆 𝒑𝒐𝒕𝒂𝒕𝒐.
3. 𝑺𝒂𝒖𝒕é 𝒕𝒉𝒆 𝒐𝒏𝒊𝒐𝒏, 𝒓𝒆𝒅 𝒑𝒆𝒑𝒑𝒆𝒓, 𝒂𝒏𝒅 𝒄𝒓𝒖𝒔𝒉𝒆𝒅 𝒈𝒂𝒓𝒍𝒊𝒄 𝒊𝒏 2 𝒕𝒃𝒔𝒑. 𝒐𝒍𝒊𝒗𝒆 𝒐𝒊𝒍 𝒇𝒐𝒓 2 – 3 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒖𝒏𝒕𝒊𝒍 𝒕𝒓𝒂𝒏𝒔𝒍𝒖𝒄𝒆𝒏𝒕. 𝑨𝒍𝒍𝒐𝒘 𝒕𝒐 𝒄𝒐𝒐𝒍, 𝒕𝒉𝒆𝒏 𝒂𝒅𝒅 𝒕𝒐 𝒕𝒉𝒆 𝒎𝒊𝒙𝒊𝒏𝒈 𝒃𝒐𝒘𝒍.
4. 𝑨𝒅𝒅 𝒓𝒆𝒎𝒂𝒊𝒏𝒊𝒏𝒈 𝒊𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔 𝒕𝒐 𝒕𝒉𝒆 𝒃𝒐𝒘𝒍. 𝑺𝒕𝒊𝒓 𝒐𝒓 𝒄𝒐𝒎𝒃𝒊𝒏𝒆 𝒃𝒚 𝒉𝒂𝒏𝒅.
5. 𝑯𝒆𝒂𝒕 𝒐𝒍𝒊𝒗𝒆 𝒐𝒊𝒍 𝒊𝒏 𝒔𝒂𝒖𝒕é 𝒑𝒂𝒏 𝒐𝒗𝒆𝒓 𝒎𝒆𝒅𝒊𝒖𝒎 𝒉𝒆𝒂𝒕. 𝑭𝒐𝒓𝒎 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒊𝒏𝒕𝒐 𝒄𝒓𝒐𝒒𝒖𝒆𝒕𝒕𝒆𝒔 𝒂𝒏𝒅 𝒈𝒆𝒏𝒕𝒍𝒚 𝒕𝒖𝒓𝒏 𝒊𝒏𝒕𝒐 𝒕𝒉𝒆 𝒑𝒂𝒏.
6. 𝑯𝒆𝒂𝒕 𝒕𝒉𝒓𝒐𝒖𝒈𝒉 𝒘𝒉𝒊𝒍𝒆 𝒃𝒓𝒐𝒘𝒏𝒊𝒏𝒈 𝒈𝒆𝒏𝒕𝒍𝒚 𝒐𝒏 𝒃𝒐𝒕𝒉 𝒔𝒊𝒅𝒆𝒔. 𝑹𝒆𝒎𝒐𝒗𝒆 𝒇𝒓𝒐𝒎 𝒉𝒆𝒂𝒕 𝒂𝒏𝒅 𝒔𝒍𝒊𝒅𝒆 𝒅𝒊𝒓𝒆𝒄𝒕𝒍𝒚 𝒐𝒏𝒕𝒐 𝒂 𝒅𝒊𝒏𝒊𝒏𝒈 𝒑𝒍𝒂𝒕𝒆. 𝑹𝒆𝒑𝒆𝒂𝒕 𝒖𝒏𝒕𝒊𝒍 𝒚𝒐𝒖 𝒉𝒂𝒗𝒆 𝒆𝒏𝒐𝒖𝒈𝒉 𝒇𝒐𝒓 𝒚𝒐𝒖 𝒂𝒏𝒅 𝒚𝒐𝒖𝒓 𝒅𝒊𝒏𝒏𝒆𝒓 𝒄𝒓𝒐𝒘𝒅.
7. 𝑻𝒉𝒆𝒔𝒆 𝒑𝒂𝒕𝒕𝒊𝒆𝒔 𝒂𝒓𝒆 𝒕𝒆𝒏𝒅𝒆𝒓 𝒂𝒏𝒅 𝒇𝒓𝒂𝒈𝒊𝒍𝒆, 𝒔𝒐 𝒉𝒂𝒏𝒅𝒍𝒆 𝒕𝒉𝒆𝒎 𝒂𝒔 𝒍𝒊𝒕𝒕𝒍𝒆 𝒂𝒔 𝒑𝒐𝒔𝒔𝒊𝒃𝒍𝒆 𝒃𝒚 𝒕𝒖𝒓𝒏𝒊𝒏𝒈 𝒕𝒉𝒆𝒎 𝒐𝒏𝒕𝒐 𝒂 𝒅𝒊𝒏𝒏𝒆𝒓 𝒑𝒍𝒂𝒕𝒆 𝒅𝒊𝒓𝒆𝒄𝒕𝒍𝒚 𝒇𝒓𝒐𝒎 𝒕𝒉𝒆 𝒔𝒂𝒖𝒕é 𝒑𝒂𝒏 𝒊𝒇 𝒑𝒐𝒔𝒔𝒊𝒃𝒍𝒆 𝒇𝒐𝒓 𝒕𝒉𝒆 𝒏𝒊𝒄𝒆𝒔𝒕 𝒑𝒓𝒆𝒔𝒆𝒏𝒕𝒂𝒕𝒊𝒐𝒏.


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