𝑵𝒂𝒕𝒊𝒐𝒏𝒂𝒍 𝑬𝒂𝒕 𝑨 𝑪𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒚 ð‘«ð’‚𝒚

Bowl of cranberries surrounded by cranberries on wooden table, elevated view

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𝑪𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒚 𝑨𝒏𝒕𝒊𝒐𝒙𝒊𝒅𝒂𝒏𝒕 𝑷𝒖𝒏𝒄𝒉

𝑴𝒂𝒌𝒆𝒔 𝒂𝒑𝒑𝒓𝒐𝒙𝒊𝒎𝒂𝒕𝒆𝒍𝒚 𝒔𝒊𝒙 𝒅𝒓𝒊𝒏𝒌𝒔

2 𝒄𝒖𝒑𝒔 𝒇𝒓𝒆𝒔𝒉 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔

6 𝒕𝒐 8 𝒑𝒆𝒂𝒓𝒔, 𝒎𝒆𝒅𝒊𝒖𝒎 𝒔𝒊𝒛𝒆

1 𝒄𝒖𝒑 𝒒𝒖𝒊𝒏𝒄𝒆 𝒔𝒊𝒎𝒑𝒍𝒆 𝒔𝒚𝒓𝒖𝒑 — 𝒎𝒂𝒌𝒆 𝒂𝒉𝒆𝒂𝒅, 𝒓𝒆𝒄𝒊𝒑𝒆 𝒃𝒆𝒍𝒐𝒘

𝑭𝒆𝒆𝒅 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔 𝒂𝒏𝒅 𝒘𝒉𝒐𝒍𝒆 𝒑𝒆𝒂𝒓𝒔 𝒊𝒏𝒕𝒐 𝒂 𝒋𝒖𝒊𝒄𝒆 𝒎𝒂𝒄𝒉𝒊𝒏𝒆. 𝑫𝒐𝒖𝒃𝒍𝒆 𝒔𝒕𝒓𝒂𝒊𝒏 𝒕𝒉𝒆 𝒋𝒖𝒊𝒄𝒆 𝒕𝒉𝒓𝒐𝒖𝒈𝒉 𝒂 𝒇𝒊𝒏𝒆 𝒎𝒆𝒔𝒉 𝒔𝒕𝒓𝒂𝒊𝒏𝒆𝒓 𝒕𝒐 𝒓𝒆𝒎𝒐𝒗𝒆 𝒕𝒉𝒆 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒚 𝒔𝒆𝒆𝒅𝒔. 𝑰𝒏 𝒂 𝒑𝒊𝒕𝒄𝒉𝒆𝒓, 𝒎𝒊𝒙 𝒕𝒉𝒆 𝒑𝒆𝒂𝒓 𝒂𝒏𝒅 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒚 𝒋𝒖𝒊𝒄𝒆 𝒘𝒊𝒕𝒉 𝒕𝒉𝒆 𝒒𝒖𝒊𝒏𝒄𝒆 𝒔𝒊𝒎𝒑𝒍𝒆 𝒔𝒚𝒓𝒖𝒑.  𝑻𝒐 𝒔𝒆𝒓𝒗𝒆, 𝒑𝒐𝒖𝒓 𝒐𝒗𝒆𝒓 𝒊𝒄𝒆 𝒂𝒏𝒅 𝒈𝒂𝒓𝒏𝒊𝒔𝒉 𝒘𝒊𝒕𝒉 𝒇𝒓𝒆𝒔𝒉 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔.

𝑹𝒆𝒄𝒊𝒑𝒆 𝑩𝒚: 𝑮𝒊𝒏𝒂 𝑪𝒉𝒆𝒓𝒔𝒆𝒗𝒂𝒏𝒊

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𝑪𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒚 𝑹𝒆𝒍𝒊𝒔𝒉

𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔
3 𝒄𝒖𝒑𝒔 (12 𝒐𝒛 𝒃𝒂𝒈) 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔
2 𝒂𝒑𝒑𝒍𝒆𝒔, 𝒄𝒐𝒓𝒆𝒅
1 𝒐𝒓𝒂𝒏𝒈𝒆
¼ 𝒐𝒇 𝒐𝒓𝒂𝒏𝒈𝒆 𝒑𝒆𝒆𝒍
½ 𝒄𝒖𝒑 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒔𝒖𝒈𝒂𝒓, 𝒃𝒓𝒐𝒘𝒏 𝒔𝒖𝒈𝒂𝒓 𝒐𝒓 𝒐𝒕𝒉𝒆𝒓 𝒆𝒒𝒖𝒊𝒗𝒂𝒍𝒆𝒏𝒕 𝒔𝒘𝒆𝒆𝒕𝒆𝒏𝒆𝒓

𝑰𝒏𝒔𝒕𝒓𝒖𝒄𝒕𝒊𝒐𝒏𝒔
𝑪𝒐𝒎𝒃𝒊𝒏𝒆 𝒇𝒊𝒓𝒔𝒕 4 𝒊𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔 𝒊𝒏𝒕𝒐 𝒇𝒐𝒐𝒅 𝒑𝒓𝒐𝒄𝒆𝒔𝒔𝒐𝒓 𝒂𝒏𝒅 𝒄𝒉𝒐𝒑. 𝑴𝒊𝒙 𝒊𝒏 𝒔𝒖𝒈𝒂𝒓. 𝑳𝒆𝒕 𝒔𝒕𝒂𝒏𝒅 𝒊𝒏 𝒓𝒆𝒇𝒓𝒊𝒈𝒆𝒓𝒂𝒕𝒐𝒓 𝒇𝒐𝒓 𝒔𝒆𝒗𝒆𝒓𝒂𝒍 𝒉𝒐𝒖𝒓𝒔. 𝑴𝒂𝒌𝒆𝒔 7 𝒔𝒆𝒓𝒗𝒊𝒏𝒈𝒔

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𝑵𝒖𝒕 𝑹𝒐𝒂𝒔𝒕

𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔
3 𝒐𝒛 𝒅𝒓𝒊𝒆𝒅 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔
3/4 𝒄𝒖𝒑 𝒉𝒐𝒕 𝒘𝒂𝒕𝒆𝒓
8 𝒐𝒛 𝒄𝒂𝒔𝒉𝒆𝒘𝒔, 𝒕𝒐𝒂𝒔𝒕𝒆𝒅 𝒂𝒏𝒅 𝒄𝒉𝒐𝒑𝒑𝒆𝒅 𝒇𝒊𝒏𝒆
6 𝒐𝒛 𝒃𝒓𝒆𝒂𝒅𝒄𝒓𝒖𝒎𝒃𝒔
2 𝒕𝒔𝒑 𝒇𝒓𝒆𝒔𝒉 𝒓𝒐𝒔𝒆𝒎𝒂𝒓𝒚, 𝒇𝒊𝒏𝒆𝒍𝒚 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
1/4 𝒕𝒔𝒑 𝒈𝒓𝒐𝒖𝒏𝒅 𝒃𝒍𝒂𝒄𝒌 𝒑𝒆𝒑𝒑𝒆𝒓
3 𝒕𝒃𝒔𝒑 𝒐𝒍𝒊𝒗𝒆 𝒐𝒊𝒍
1 𝒍𝒂𝒓𝒈𝒆 𝒐𝒏𝒊𝒐𝒏𝒔, 𝒇𝒊𝒏𝒆𝒍𝒚 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
1 𝒍𝒂𝒓𝒈𝒆 𝒄𝒂𝒓𝒓𝒐𝒕, 𝒇𝒊𝒏𝒆𝒍𝒚 𝒔𝒉𝒓𝒆𝒅𝒅𝒆𝒅
2 𝒄𝒍𝒐𝒗𝒆𝒔 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒄𝒓𝒖𝒔𝒉𝒆𝒅
2 𝒔𝒎𝒂𝒍𝒍 𝒎𝒊𝒍𝒅 𝒐𝒓 𝒉𝒐𝒕 𝒓𝒆𝒅 𝒄𝒉𝒊𝒍𝒊𝒆𝒔, 𝒇𝒊𝒏𝒆𝒍𝒚 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
3 𝒐𝒛 𝒇𝒍𝒐𝒖𝒓
𝑨 𝒍𝒊𝒕𝒕𝒍𝒆 𝒖𝒏𝒅𝒆𝒓 1 𝒄𝒖𝒑 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝒔𝒕𝒐𝒄𝒌 𝒐𝒓 𝒃𝒓𝒐𝒕𝒉

𝑰𝒏𝒔𝒕𝒓𝒖𝒄𝒕𝒊𝒐𝒏𝒔
𝑷𝒓𝒆𝒉𝒆𝒂𝒕 𝒕𝒉𝒆 𝒐𝒗𝒆𝒏 𝒕𝒐 375 𝒅𝒆𝒈𝒓𝒆𝒆𝒔. 𝑮𝒓𝒆𝒂𝒔𝒆 𝒂𝒏𝒅 𝒍𝒊𝒏𝒆 𝒂 2𝒍𝒃 𝒍𝒐𝒂𝒇 𝒑𝒂𝒏. 𝑷𝒖𝒕 𝒕𝒉𝒆 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔 𝒊𝒏𝒕𝒐 𝒂 𝒄𝒖𝒑 𝒂𝒏𝒅 𝒂𝒅𝒅 𝒕𝒉𝒆 𝒉𝒐𝒕 𝒘𝒂𝒕𝒆𝒓, 𝒔𝒆𝒕 𝒂𝒔𝒊𝒅𝒆 𝒕𝒐 𝒔𝒐𝒂𝒌. 𝑴𝒊𝒙 𝒕𝒉𝒆 𝒃𝒓𝒆𝒂𝒅𝒄𝒓𝒖𝒎𝒃𝒔, 𝒏𝒖𝒕𝒔 𝒂𝒏𝒅 𝒓𝒐𝒔𝒆𝒎𝒂𝒓𝒚 𝒊𝒏 𝒂 𝒃𝒐𝒘𝒍 𝒂𝒏𝒅 𝒔𝒆𝒕 𝒂𝒔𝒊𝒅𝒆. 𝑯𝒆𝒂𝒕 𝒕𝒉𝒆 𝒐𝒊𝒍 𝒊𝒏 𝒂 𝒍𝒂𝒓𝒈𝒆 𝒏𝒐𝒏 𝒔𝒕𝒊𝒄𝒌 𝒑𝒂𝒏 𝒐𝒓 𝒑𝒐𝒕. 𝑨𝒅𝒅 𝒕𝒉𝒆 𝒐𝒏𝒊𝒐𝒏𝒔, 𝒄𝒂𝒓𝒓𝒐𝒕 𝒂𝒏𝒅 𝒔𝒂𝒖𝒕𝒆 𝒇𝒐𝒓 𝒔𝒆𝒗𝒆𝒓𝒂𝒍 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒖𝒏𝒕𝒊𝒍 𝒕𝒆𝒏𝒅𝒆𝒓. 𝑨𝒅𝒅 𝒕𝒉𝒆 𝒄𝒓𝒖𝒔𝒉𝒆𝒅 𝒈𝒂𝒓𝒍𝒊𝒄 𝒂𝒏𝒅 𝒄𝒉𝒐𝒑𝒑𝒆𝒅 𝒄𝒉𝒊𝒍𝒊𝒆𝒔 𝒂𝒏𝒅 𝒄𝒐𝒏𝒕𝒊𝒏𝒖𝒆 𝒕𝒐 𝒔𝒂𝒖𝒕𝒆 𝒇𝒐𝒓 𝒂 𝒄𝒐𝒖𝒑𝒍𝒆 𝒎𝒐𝒓𝒆 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒈𝒂𝒓𝒍𝒊𝒄 𝒓𝒆𝒍𝒆𝒂𝒔𝒆𝒔 𝒊𝒕’𝒔 𝒂𝒓𝒐𝒎𝒂.
𝑻𝒂𝒌𝒆 𝒐𝒇𝒇 𝒕𝒉𝒆 𝒉𝒆𝒂𝒕 𝒂𝒏𝒅 𝒔𝒕𝒊𝒓 𝒊𝒏 𝒕𝒉𝒆 𝒇𝒍𝒐𝒖𝒓. 𝑻𝒉𝒆𝒏 𝒑𝒐𝒖𝒓 𝒕𝒉𝒆 𝒉𝒐𝒕 𝒔𝒕𝒐𝒄𝒌 𝒊𝒏𝒕𝒐 𝒕𝒉𝒆 𝒑𝒂𝒏 𝒂𝒏𝒅 𝒔𝒕𝒊𝒓 𝒘𝒆𝒍𝒍 𝒕𝒐 𝒇𝒐𝒓𝒎 𝒂 𝒔𝒕𝒊𝒄𝒌𝒚 𝒑𝒂𝒔𝒕𝒆. 𝑺𝒕𝒓𝒂𝒊𝒏 𝒕𝒉𝒆 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔 𝒂𝒏𝒅 𝒔𝒕𝒊𝒓 𝒕𝒉𝒆𝒎 𝒊𝒏𝒕𝒐 𝒕𝒉𝒆 𝒃𝒐𝒘𝒍 𝒄𝒐𝒏𝒕𝒂𝒊𝒏𝒊𝒏𝒈 𝒕𝒉𝒆 𝒄𝒂𝒔𝒉𝒆𝒘 𝒂𝒏𝒅 𝒃𝒓𝒆𝒂𝒅𝒄𝒓𝒖𝒎𝒃 𝒎𝒊𝒙𝒕𝒖𝒓𝒆. 𝑻𝒉𝒆𝒏 𝒕𝒊𝒑 𝒕𝒉𝒆 𝒄𝒂𝒔𝒉𝒆𝒘, 𝒃𝒓𝒆𝒂𝒅𝒄𝒓𝒖𝒎𝒃 𝒂𝒏𝒅 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒚 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒊𝒏𝒕𝒐 𝒕𝒉𝒆 𝒑𝒂𝒏. 𝑴𝒊𝒙 𝒘𝒆𝒍𝒍 𝒔𝒐 𝒕𝒉𝒂𝒕 𝒆𝒗𝒆𝒓𝒚𝒕𝒉𝒊𝒏𝒈 𝒊𝒔 𝒕𝒉𝒐𝒓𝒐𝒖𝒈𝒉𝒍𝒚 𝒄𝒐𝒎𝒃𝒊𝒏𝒆𝒅. 𝑷𝒂𝒄𝒌 𝒕𝒉𝒆 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒊𝒏𝒕𝒐 𝒕𝒉𝒆 𝒑𝒓𝒆𝒑𝒂𝒓𝒆𝒅 𝒍𝒐𝒂𝒇 𝒕𝒊𝒏. 𝑺𝒎𝒐𝒐𝒕𝒉 𝒅𝒐𝒘𝒏 𝒕𝒉𝒆 𝒕𝒐𝒑 𝒘𝒊𝒕𝒉 𝒕𝒉𝒆 𝒃𝒂𝒄𝒌 𝒐𝒇 𝒂 𝒘𝒂𝒕𝒆𝒓 𝒅𝒊𝒑𝒑𝒆𝒅 𝒎𝒆𝒕𝒂𝒍 𝒔𝒑𝒐𝒐𝒏.
𝑩𝒂𝒌𝒆 𝒇𝒐𝒓 𝒂𝒓𝒐𝒖𝒏𝒅 𝒇𝒐𝒓𝒕𝒚-𝒇𝒊𝒗𝒆 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒕𝒐 𝒐𝒏𝒆 𝒉𝒐𝒖𝒓, 𝒐𝒓 𝒖𝒏𝒕𝒊𝒍 𝒇𝒊𝒓𝒎 𝒂𝒏𝒅 𝒂𝒏 𝒊𝒏𝒔𝒆𝒓𝒕𝒆𝒅 𝒌𝒏𝒊𝒇𝒆 𝒄𝒐𝒎𝒆𝒔 𝒐𝒖𝒕 𝒄𝒍𝒆𝒂𝒏. 𝑵𝑶𝑻𝑬: 𝑶𝒏𝒄𝒆 𝒃𝒂𝒌𝒆𝒅, 𝒍𝒆𝒕 𝒍𝒐𝒂𝒇 𝒔𝒊𝒕 𝒊𝒏 𝒕𝒉𝒆 𝒑𝒂𝒏 𝒇𝒐𝒓 𝒂𝒃𝒐𝒖𝒕 𝒉𝒂𝒍𝒇 𝒂𝒏 𝒉𝒐𝒖𝒓 𝒃𝒆𝒇𝒐𝒓𝒆 𝒔𝒆𝒓𝒗𝒊𝒏𝒈 𝒔𝒐 𝒊𝒕 𝒘𝒊𝒍𝒍 𝒇𝒊𝒓𝒎 𝒖𝒑.

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𝑹𝒂𝒘 & 𝑽𝒆𝒈𝒂𝒏 𝑻𝒉𝒂𝒏𝒌𝒔𝒈𝒊𝒗𝒊𝒏𝒈 ð‘¹ð’†ð’„𝒊𝒑𝒆𝒔

From: Fully Raw

 

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Pumpkin Pot Pie

From:

Earthy Feast

 

 

 

 

 

 

Beth’s Vegetarian Thanksgiving Feast From: Kin Community

 

For Written Ingredients & Instructions Click Here 

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Roasted Butternut Squash Risotto  

From:

Cookie + Kate

 

 

 

 

 

 

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Quinoa-Stuffed Acorn Squash Rings 

From:

Rikki Snyder

 

 

 

 

 

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A Thanksgiving feast for vegetarians and omnivores alike

 

𝑹𝑶𝑨𝑺𝑻𝑬𝑫 𝑨𝑼𝑻𝑼𝑴𝑵 𝑽𝑬𝑮𝑮𝒀 ð‘«ð‘¬ð‘³ð‘°ð‘®ð‘¯ð‘»

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𝑹𝑶𝑨𝑺𝑻𝑬𝑫 𝑨𝑼𝑻𝑼𝑴𝑵 𝑽𝑬𝑮𝑮𝒀 𝑫𝑬𝑳𝑰𝑮𝑯𝑻
𝑰𝑵𝑮𝑹𝑬𝑫𝑰𝑬𝑵𝑻𝑺

  • 1 𝒑𝒐𝒖𝒏𝒅 𝒔𝒎𝒂𝒍𝒍 𝒓𝒆𝒅-𝒔𝒌𝒊𝒏𝒏𝒆𝒅 𝒑𝒐𝒕𝒂𝒕𝒐𝒆𝒔, 𝒒𝒖𝒂𝒓𝒕𝒆𝒓𝒆𝒅
  • 2 𝒄𝒖𝒑𝒔 𝒑𝒆𝒆𝒍𝒆𝒅 𝒃𝒖𝒕𝒕𝒆𝒓𝒏𝒖𝒕 𝒔𝒒𝒖𝒂𝒔𝒉, 𝒄𝒖𝒕 𝒊𝒏𝒕𝒐 1/2-𝒊𝒏𝒄𝒉 𝒄𝒉𝒖𝒏𝒌𝒔
  • 2 𝒍𝒂𝒓𝒈𝒆 𝒄𝒂𝒓𝒓𝒐𝒕𝒔 (𝒑𝒖𝒓𝒑𝒍𝒆 𝒐𝒓 𝒐𝒓𝒂𝒏𝒈𝒆), 𝒑𝒆𝒆𝒍𝒆𝒅 𝒂𝒏𝒅 𝒄𝒖𝒕 𝒊𝒏𝒕𝒐 1/2-𝒊𝒏𝒄𝒉-𝒕𝒉𝒊𝒄𝒌 𝒅𝒊𝒂𝒈𝒐𝒏𝒂𝒍 𝒔𝒍𝒊𝒄𝒆𝒔
  • 2 𝒑𝒂𝒓𝒔𝒏𝒊𝒑𝒔, 𝒑𝒆𝒆𝒍𝒆𝒅 𝒂𝒏𝒅 𝒄𝒖𝒕 𝒊𝒏𝒕𝒐 1/2-𝒊𝒏𝒄𝒉-𝒕𝒉𝒊𝒄𝒌 𝒅𝒊𝒂𝒈𝒐𝒏𝒂𝒍 𝒔𝒍𝒊𝒄𝒆𝒔
  • 1 𝒓𝒖𝒕𝒂𝒃𝒆𝒈𝒂, 𝒑𝒆𝒆𝒍𝒆𝒅, 𝒄𝒖𝒕 𝒊𝒏𝒕𝒐 1/2-𝒊𝒏𝒄𝒉 𝒄𝒖𝒃𝒆𝒔
  • 2 𝒕𝒐 3 𝒄𝒖𝒑𝒔 𝒑𝒂𝒄𝒌𝒆𝒅 𝒌𝒂𝒍𝒆, 𝒓𝒊𝒏𝒔𝒆𝒅 𝒂𝒏𝒅 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
  • 3 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒐𝒍𝒊𝒗𝒆 𝒐𝒊𝒍
  • 1 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏 𝒄𝒉𝒐𝒑𝒑𝒆𝒅 𝒇𝒓𝒆𝒔𝒉 𝒓𝒐𝒔𝒆𝒎𝒂𝒓𝒚
  • 1 𝒄𝒍𝒐𝒗𝒆𝒔 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒎𝒊𝒏𝒄𝒆𝒅
  • 𝒔𝒆𝒂 𝒔𝒂𝒍𝒕 𝒂𝒏𝒅 𝒇𝒓𝒆𝒔𝒉𝒍𝒚 𝒈𝒓𝒐𝒖𝒏𝒅 𝒃𝒍𝒂𝒄𝒌 𝒑𝒆𝒑𝒑𝒆𝒓, 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆

𝑰𝑵𝑺𝑻𝑹𝑼𝑪𝑻𝑰𝑶𝑵𝑺
𝑷𝒓𝒆𝒉𝒆𝒂𝒕 𝒕𝒉𝒆 𝒐𝒗𝒆𝒏 𝒕𝒐 450°𝑭. 𝑳𝒊𝒈𝒉𝒕𝒍𝒚 𝒐𝒊𝒍 𝒕𝒘𝒐 𝒍𝒂𝒓𝒈𝒆, 𝒓𝒊𝒎𝒎𝒆𝒅 𝒃𝒂𝒌𝒊𝒏𝒈 𝒔𝒉𝒆𝒆𝒕𝒔.
𝑪𝒐𝒎𝒃𝒊𝒏𝒆 𝒕𝒉𝒆 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆𝒔, 𝒐𝒍𝒊𝒗𝒆 𝒐𝒊𝒍, 𝒓𝒐𝒔𝒆𝒎𝒂𝒓𝒚, 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒔𝒂𝒍𝒕, 𝒂𝒏𝒅 𝒑𝒆𝒑𝒑𝒆𝒓, 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆, 𝒊𝒏 𝒂 𝒍𝒂𝒓𝒈𝒆 𝒃𝒐𝒘𝒍 𝒂𝒏𝒅 𝒕𝒐𝒔𝒔 𝒃𝒚 𝒉𝒂𝒏𝒅 𝒕𝒐 𝒄𝒐𝒂𝒕. 𝑺𝒑𝒓𝒆𝒂𝒅 𝒕𝒉𝒆 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒆𝒗𝒆𝒏𝒍𝒚 𝒐𝒏𝒕𝒐 𝒕𝒉𝒆 𝒃𝒂𝒌𝒊𝒏𝒈 𝒔𝒉𝒆𝒆𝒕𝒔 𝒂𝒏𝒅 𝒃𝒂𝒌𝒆 𝒇𝒐𝒓 15 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒐𝒏 𝒔𝒆𝒑𝒂𝒓𝒂𝒕𝒆 𝒐𝒗𝒆𝒏 𝒓𝒂𝒄𝒌𝒔. 𝑨𝒇𝒕𝒆𝒓 15 𝒎𝒊𝒏𝒖𝒕𝒆𝒔, 𝒔𝒕𝒊𝒓 𝒕𝒉𝒆 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆𝒔 𝒘𝒊𝒕𝒉 𝒂 𝒔𝒑𝒂𝒕𝒖𝒍𝒂 𝒂𝒏𝒅 𝒓𝒆𝒕𝒖𝒓𝒏 𝒕𝒐 𝒕𝒉𝒆 𝒐𝒗𝒆𝒏, 𝒔𝒘𝒊𝒕𝒄𝒉𝒊𝒏𝒈 𝒕𝒉𝒆 𝒓𝒂𝒄𝒌 𝒑𝒐𝒔𝒊𝒕𝒊𝒐𝒏 𝒐𝒇 𝒕𝒉𝒆 𝒔𝒉𝒆𝒆𝒕𝒔. 𝑩𝒂𝒌𝒆 𝒇𝒐𝒓 15 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒎𝒐𝒓𝒆, 𝒐𝒓 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆𝒔 𝒂𝒓𝒆 𝒕𝒆𝒏𝒅𝒆𝒓 𝒂𝒏𝒅 𝒃𝒓𝒐𝒘𝒏𝒆𝒅.
𝒀𝑰𝑬𝑳𝑫: 𝑴𝒂𝒌𝒆𝒔 6 𝒔𝒆𝒓𝒗𝒊𝒏𝒈𝒔.

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.