𝗠𝗲𝘁𝗵𝗼𝗱:

⏲ 𝗜𝗻 𝗮 𝗺𝗲𝗱𝗶𝘂𝗺 𝗯𝗼𝘄𝗹, 𝘄𝗵𝗶𝘀𝗸 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿 𝗰𝗼𝗼𝗸𝗲𝗱 𝗮𝗻𝗱 𝗰𝗼𝗼𝗹𝗲𝗱 𝗾𝘂𝗶𝗻𝗼𝗮, 𝗳𝗹𝗼𝘂𝗿, 𝗯𝗮𝗸𝗶𝗻𝗴 𝗽𝗼𝘄𝗱𝗲𝗿, 𝗮𝗻𝗱 𝘀𝗮𝗹𝘁.
⏲ 𝗜𝗻 𝗮𝗻𝗼𝘁𝗵𝗲𝗿 𝗺𝗲𝗱𝗶𝘂𝗺 𝗯𝗼𝘄𝗹, 𝘄𝗵𝗶𝘀𝗸 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿 𝗖𝗵𝗶𝗮 𝗲𝗴𝗴, 𝗮𝗹𝗺𝗼𝗻𝗱 𝗺𝗶𝗹𝗸, 𝗺𝗮𝗽𝗹𝗲 𝘀𝘆𝗿𝘂𝗽, 𝘃𝗮𝗻𝗶𝗹𝗹𝗮 𝗮𝗻𝗱 𝗼𝗹𝗶𝘃𝗲 𝗼𝗶𝗹 𝘂𝗻𝘁𝗶𝗹 𝘀𝗺𝗼𝗼𝘁𝗵.
⏲𝗔𝗱𝗱 𝘄𝗲𝘁 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 𝘁𝗼 𝗱𝗿𝘆 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 𝗮𝗻𝗱 𝘄𝗵𝗶𝘀𝗸 𝘁𝗼 𝗰𝗼𝗺𝗯𝗶𝗻𝗲, 𝘁𝗵𝗲𝗻 𝗴𝗲𝗻𝘁𝗹𝘆 𝗳𝗼𝗹𝗱 𝗶𝗻 𝗰𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗰𝗵𝗶𝗽𝘀 (if using)
⏲𝗜𝗳 𝗯𝗮𝘁𝘁𝗲𝗿 𝗶𝘀 𝘄𝗮𝘆 𝘁𝗼𝗼 𝘁𝗵𝗶𝗰𝗸, 𝗮𝗱𝗱 𝗮 𝘀𝗽𝗹𝗮𝘀𝗵 𝗼𝗳 𝗺𝗶𝗹𝗸.
⏲𝗟𝗶𝗴𝗵𝘁𝗹𝘆 𝗰𝗼𝗮𝘁 𝗮 𝗹𝗮𝗿𝗴𝗲 𝗻𝗼𝗻𝘀𝘁𝗶𝗰𝗸 𝗽𝗮𝗻 𝘄𝗶𝘁𝗵 𝗼𝗹𝗶𝘃𝗲 𝗼𝗶𝗹 𝗮𝗻𝗱 𝗽𝗹𝗮𝗰𝗲 𝗼𝘃𝗲𝗿 𝗺𝗲𝗱𝗶𝘂𝗺 𝗵𝗲𝗮𝘁. 𝗗𝗿𝗼𝗽 𝗯𝗮𝘁𝘁𝗲𝗿 𝗯𝘆 𝟭/𝟰 𝗰𝘂𝗽 𝗼𝗻𝘁𝗼 𝗽𝗮𝗻.
⏲𝗖𝗼𝗼𝗸 𝘂𝗻𝘁𝗶𝗹 𝗯𝘂𝗯𝗯𝗹𝗲𝘀 𝗮𝗽𝗽𝗲𝗮𝗿 𝗼𝗻 𝘁𝗼𝗽, 𝗮𝗯𝗼𝘂𝘁 𝟮 𝗺𝗶𝗻𝘂𝘁𝗲𝘀.
⏲𝗙𝗹𝗶𝗽 𝗮𝗻𝗱 𝗰𝗼𝗼𝗸 𝘂𝗻𝘁𝗶𝗹 𝗴𝗼𝗹𝗱𝗲𝗻 𝗯𝗿𝗼𝘄𝗻 𝗼𝗻 𝘂𝗻𝗱𝗲𝗿𝘀𝗶𝗱𝗲, 𝟮 𝗺𝗶𝗻𝘂𝘁𝗲𝘀.
⏲𝗪𝗶𝗽𝗲 𝗳𝗿𝘆𝗶𝗻𝗴 𝗽𝗮𝗻 𝗰𝗹𝗲𝗮𝗻 𝗮𝗻𝗱 𝗿𝗲𝗽𝗲𝗮𝘁 𝘄𝗶𝘁𝗵 𝗺𝗼𝗿𝗲 𝗼𝗹𝗶𝘃𝗲 𝗼𝗶𝗹 𝗮𝗻𝗱 𝗿𝗲𝗺𝗮𝗶𝗻𝗶𝗻𝗴 𝗯𝗮𝘁𝘁𝗲𝗿. 𝗬𝗼𝘂 𝗺𝗮𝘆 𝗻𝗲𝗲𝗱 𝘁𝗼 𝗹𝗼𝘄𝗲𝗿 𝘁𝗵𝗲 𝗵𝗲𝗮𝘁 𝘁𝗼 𝗺𝗲𝗱𝗶𝘂𝗺 𝗹𝗼𝘄 𝗮𝗳𝘁𝗲𝗿 𝘁𝗵𝗲 𝘀𝗲𝗰𝗼𝗻𝗱 𝗿𝗼𝘂𝗻𝗱 𝘁𝗼 𝗽𝗿𝗲𝘃𝗲𝗻𝘁 𝗯𝘂𝗿𝗻𝗶𝗻𝗴
⏲𝗠𝗮𝗸𝗲𝘀 𝗮𝗯𝗼𝘂𝘁 𝟵 𝗽𝗮𝗻𝗰𝗮𝗸𝗲𝘀, 𝟯 𝗽𝗮𝗻𝗰𝗮𝗸𝗲𝘀 𝗲𝗮𝗰𝗵. 𝗧𝗼𝗽 𝘄𝗶𝘁𝗵 𝗳𝗿𝘂𝗶𝘁 𝗽𝗿𝗲𝘀𝗲𝗿𝘃𝗲𝘀, 𝗳𝗿𝗲𝘀𝗵 𝗳𝗿𝘂𝗶𝘁𝘀, 𝗰𝗵𝗶𝗮 𝘀𝗲𝗲𝗱𝘀, 𝗵𝗼𝗻𝗲𝘆, 𝗻𝘂𝘁 𝗯𝘂𝘁𝘁𝗲𝗿 𝗮𝗻𝗱/𝗼𝗿 𝗺𝗮𝗽𝗹𝗲 𝘀𝘆𝗿𝘂𝗽.

𝗦𝗮𝘃𝗲 𝘁𝗵𝗶𝘀 𝗿𝗲𝗰𝗶𝗽𝗲 𝘁𝗼 𝘁𝗿𝘆 𝗶𝘁 𝗹𝗮𝘁𝗲𝗿 𝗮𝗻𝗱 𝗯𝗲 𝘀𝘂𝗿𝗲 𝘁𝗼 𝘁𝗮𝗴 𝘂𝘀 𝗶𝗳 𝘆𝗼𝘂 𝗴𝗶𝘃𝗲 𝗶𝘁 𝗮 𝗴𝗼!