Is it time to cherish such a girl? What kind of girl to cherish

You should break up with him, someone like this is not worth nostalgia.

If you really love her, then you cling to her.

Leave your worries behind.

If you don't love him, then forget about her.

Withdraw. You already have a shadow in your heart, even if she is really willing to get the certificate with you, you will still have pimples in the days to come. If you don't have doubts today, you will have doubts tomorrow.

Don't embarrass your heart for the sake of beauty. Unless you're going to allow yourself to live in "fear".

In this world, she is not the only one who has beauty. There are more and better girls waiting for you to love. The moment you let go, you have to get back to yourself. With yourself, you can have the future.

Pointless. When it is broken, it is broken! It's already obvious, and I don't know how to deal with it yet! "Such a girl is only suitable for one word, if you also hold that word, it doesn't hurt to be together!" >>

I'd rather not have such a relationship, and there is not even a minimum of loyalty between two people.

Personally, I think the long pain is better than the short pain, if she doesn't repent, you should separate, find someone you cherish and cherish you at the same time, why waste time on someone who doesn't love you, even if she promises to correct it today, but who can be sure that she will not betray you again, remember that betrayal will have a second time, a third time.

This should be a misunderstanding, you should go to the boy to verify, if there is such a thing, then break up, no, it is a misunderstanding, and, I think the two of you are a little cautious, the two of you are together, not suspicious of each other, it should be mutual understanding, mutual concern...

It's obvious that you don't care enough about her, you should forget about the past, you start again, just think it's the first time, and get to know her again. Cherish it, get to know her more, care about her, and wish you happiness!

The girls to cherish are as follows:1. Sensible girls who don't like sensible women, not only do they like it, but they also like their parents, grandparents and other elders, they all like that kind of sensible.

2. Girls and women who like to stick to you will only stick to the men they like. Boat. Women cling to men are the need for security and dependence.

3. The woman who is willing to accompany you says that she accompanies you when you are lost, down, and unwilling, and the girl who has been with you in life should not cherish it.

Kinder girls are worth cherishing, because they are very kind, so everything is worth protecting.

It should be the kind of girl who is particularly sensible, and knows how to feel sorry for you and is unwilling to spend your money, and is generous and will not be unreasonable.

Kinder and simpler girls are worth cherishing, because they take their feelings very seriously and will not betray others.

Personally, I think that if a girl is full of your words and thinks about you all the time in life, then such a girl is worth cherishing.

I think sensible girls are worth cherishing, because this kind of girl knows the general and will be more comfortable living together in the future.

<> "Girl paper also needs to be cherished.

1. Purple sweet potato white fungus soup:

1. Boil the sago for 15 minutes, remove the cold water and set aside;

2. Purple sweet potato and red dates simmer for 20 minutes, add white fungus and rock sugar and cook for another 10 minutes;

3. Stir in the sago, stir in the wolfberry, pour in the milk and stir well.

Second, papaya white fungus soup:

1. Boil white fungus and red dates for 10 minutes, add papaya and rock sugar, and boil for another 5 minutes.

2. Add wolfberries and cook for 2 minutes, turn off the heat and mix in milk and stir well.

3. Brown sugar ginger jujube sago dew:

1. Pour sago dew, brown sugar, red dates and ginger slices into boiling water and stir;

2. **Cook until there are small white spots on the surface of the sago, remove the ginger slices and simmer for 20 minutes until the small white spots become transparent;

3. Mix in milk and stir well.

Fourth, wine-stuffed pumpkin balls: travel blind.

1. Wine, glutinous rice flour, wolfberry, brown sugar, red dates, pumpkin;

2. Steam the pumpkin, mash it into a puree, add glutinous rice flour, add a small amount of water until it does not stick to your hands, knead it into a smooth dough, and knead it into small balls for later use;

3. Put the balls in water and open the balls to float, and take out the cold water for later use.

4. Put the red dates and brown sugar together in the pot and boil, turn to low heat and add the meatballs, and boil the wolfberries for another two minutes.

5. Egg soup stuffed with brown sugar and wine:

1. Add eggs, astragalus, angelica, longan, add brown sugar and cook over medium heat for 20 minutes;

2. Add wine, add wolfberry eggs, boil and peel the shell, add brown sugar and cook for another 10 minutes.

Sixth, white fungus osmanthus wine stuffed small balls:

1. Cook glutinous rice balls in cold water for later use, and boil red dates and white fungus for 5 minutes;

2. Add wine and cook for 5 minutes, add glutinous rice balls and stir well; Defeat in mind.

3. Add wolfberry and osmanthus and cook for 1 2 minutes.

7. Apple millet porridge:

1. Apples, red dates, millet;

2. Boil the water over medium-low heat and cook for 20 minutes (stirring halfway);

3. Add an appropriate amount of brown sugar wolfberry, cook for another 2 3 minutes, stir evenly and remove from the pot.

8. Sweet potato white fungus soup:

1. Boil the red dates and sweet potatoes and turn to medium-low heat;

2. Add the white fungus and cook for 15 minutes, add the brown sugar wolfberry and cook for 2 3 minutes, stir evenly and remove from the pot.

Nine, mung bean sago dew:

1. Wash and soak a bowl of mung beans in advance, put them in a pot, add an appropriate amount of water, and squeeze in lemons to prevent discoloration;

2. Boil the sago in boiling water for 20 minutes, simmer for 10 minutes until the sago is translucent, remove the supercooled water and set aside;

3. Boil the mung beans, add an appropriate amount of rock sugar, add the boiled sago, pour in the milk, stir evenly, and remove from the pot.