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It has a rich yellow, yolk-like colour, and has a slightly sweet flavour. Polenta taragna is a mixture of cornmeal and buckwheat, a popular grain i n Italy's Alpine region, especially in the Valtellina in Northern Lombardy. This traditional Italian cornmeal owes its humble roots to Northern Italy, where it began as a simple, hearty peasant food. 2. 3. Broil the polenta until bubbling and the cheese is nicely browned (5 to 10 minutes). 2. Preheat oven to 400F. Add polenta. Add polenta and cook undisturbed until browned, crisp, and easily releases from grill, about 3 minutes. Polenta or Italy's Culinary Division to Polentoni e Mangiamaccheroni. If you have yellow cornmeal and a pot, you can make polenta. Size / Qty: 40 oz. Bring 6 cups of water to a boil in a heavy large saucepan. Coming from northern Italy, polenta is made out of corn that is coarsely ground. Polenta is deeply rooted in regions of Northern Italy particularly in areas like Piedmont, Veneto, Lombardy and Friuli. Preheat the oven to 375°F. In central Italy, polenta is made in the consistency of porridge, then spread on a large wooden board in a thin layer and dressed with different sauces. How to prepare Polenta. It became very popular among the poor especially after the 16 th century, with the introduction of corn in Europe, imported from Central America, where it had been grown for thousands of years. Pronounced poh-lehn-ta, polenta is a cornmeal concoction that started out as 'peasant food' in Northern Italy. Buckwheat polenta would eventually loose part of its popularity when a crop from the New World arrived in Italy, sometime in the 15th or 16th centuries: maize. Although it isn't very well-known in the United States, it is a staple that many Italian Americans consider part of their culture. Especially northern Italy, where polenta, a corn based dish, is a common food in many of the households. 5 1/2 c. water. Clean and oil grates. Set aside along with half of the butter. Polenta, a staple of northern Italy's cuisine. This simple Italian dish is a great base for ragùs, roasted or sautéed vegetables, tomato sauce, and other comfort foods. Originating in Northern Italy, polenta is a ground cornmeal dish that has been eaten for centuries and is often likened to "Italian grits." 16th century peasants and serfs ate creamy polenta as a simple yet satisfying meal, and today it remains a dish found in rustic cooking as well as fine dining establishments.While the creamy polenta version is still the most common . What is polenta? Roland Foods Yellow Polenta of Italy Fine, Medium and Course Grain . Polenta Varieties in Northern Italy. Cook, stirring, for 15 to 20 minutes, until the mixture is thick and creamy. Traditionally, it is often served with abundant cheese and mushrooms. Polenta is very well known throughout Europe, as the dish originated in Northern Italy in the 16th century where it used to be served as a food for the poor, such as peasants or even working-class families, says Delallo, thanks to the meal's affordability and convenience. Instead, they rotate in other grains in dishes like polenta, gnocchi and risotto. Polenta and Gnocchi are the most popular staples in the mountain regions of the Veneto and much of northern Italy. Today, however, the polenta has also been rediscovered by star chefs and the dish can be found on many menus . Made of cornmeal, polenta is rich in complex carbohydrates to promote sustained energy and steady blood sugar levels. Watch how to make this recipe. Bring to a low boil. Bring the water to the boil and add salt. It only takes a few pantry staples to cook it too: All you need is water or broth, butter, salt, and pepper. POLENTA - NORTHERN ITALIAN STYLE. Roland Foods Yellow Polenta is harvested and imported from Northern Italy, where it has been a staple for centuries. Gradually whisk in the cornmeal. It is made from ground cornmeal, which is then boiled in water to create a porridge -like substance. Pour water into large heavy pot (cast iron if available), add salt and bring to a boil. 1 3/4 - 2 c. yellow corn meal (Quaker Brand), coarse. Polenta is synonymous with northern Italy, especially the regions of Veneto and Friuli. Flip and repeat on second side. Line a baking sheet with parchment paper and grease it generously with nonstick cooking spray. Polenta alla carbonara: a traditional dish of loggers and charcoal burners of the current mountain areas of Catria and Nerone, made with corn flour, pork meat, bacon and grated cheese.There is a version re-heated in the oven that is called Polentone alla Carbonara. Crispy outside and creamy inside, it is an easy gluten-free replacement for the pasta to serve with rich meat or vegetable stew or ragu. Dig into creamy risotto and polenta, perhaps enhanced with local truffles or wild mushrooms, or savor classic pesto, a signature of Genoa. Overall, risottos are more popular dishes in Northern Italy than pasta dishes, so Risotto Tartufato Piemontese (white truffle risotto) is probably the best representation of Italian food from this region. Add the bread crumbs, season with salt and pepper and then mix again. Use polenta as the base for the vegetarian main dish, topped with sauce or a hearty vegetable ragoût. by Dr Rupy Aujla. Serve immediately . Polenta originated in Northern Italy and was known as the poor people's staple food as it was made from grains and legumes. Considered by many to be the same as grits, Italian polenta originated in northern Italy and has been quite a popular food in several regions for centuries. Because wheat is difficult to cultivate in the northern regions like Val d' Aosta and Trentino-Alto Adige, buckwheat is grown and mixed with wheat flour to make pasta (called pizzoccheri ) and . When cooked, it becomes nice and creamy, almost at the consistency of porridge. Towards the end of the 1500s, corn was a prosperous crop in Italy and quickly grew to become the basic ingredient of the working-class meals. The dish comes from Italy.It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.. There is a lovely painting by Pietro Longhi, 1740, in the Ca' Rezzonico museum in Venice depicting just-cooked . Northern Italy. Line a baking sheet with parchment paper and grease it generously with nonstick cooking spray. Carefully remove the rind from the cheese and then cut the Fontina into cubes. Polenta actually originated in Northern Italy where it was essential to many peasant and working class families—a simple yet satisfying dish. Polenta can also be made from white cornmeal, buckwheat or broad beans. Dice up the cheese into small squares. An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy. Cook undisturbed until browned, crisp, and easily releases from skillet, about 3 minutes. In the alpine area of Lombardy, polenta taragna is a popular variety of polenta. Garnish with cherry tomatoes if desired. If your polenta is too gritty and forces you to chew on pebbly grains, add water and keep it going. Once maize was introduced in the 17th century, however, polenta . They use rice too: Risi e bisi, a simple recipe made by rice and peas, is one of the most common dishes. Polenta is not very popular in the United States. [br]Polenta is be made with raw dried corn kernels ground to varying thickness, the coarser . Baccalà alla polenta is one of its more famous recipes, mixing codfish with polenta, one of the most popular ingredients in Northern Italy. The medium-course grind polenta is made from heritage red field corn that was originally developed in Northern Italy. The polenta is a very old dish, which has its roots in the northern regions of Italy. In a medium bowl, combine the cooled onion mixture with the Parmesan, parsley, oregano, egg and ground beef; mix until combined. Polenta is a popular food dish that has long been common in Italian and other European cuisine, but it has gained attention in the United States as well. In a large measuring cup make the marinade by mixing the 2 cups red wine, minced garlic, and pepper together. In Italy, Polenta is often called "Italian grits" since it is made with coarse stone-ground cornmeal. A simple vegan and gluten-free dinner that's ready in 20 minutes. Though coarse yellow cornmeal is most commonly used . Check out this recipe for Folios Mushroom Risotto. What I'd suggest is, if you are cooking from a recipe, use the brand the recipe . Original price: $9.99. 3. Onion is heavily featured in this hearty beef stew, flavoured with marjoram, bay leaf and lots of red wine. Hailing from northern Italy, polenta was originally a meal of any grain, coarsely ground and slow-cooked in liquid until mushy. The cuisine of Northern Italy, which comprises eight regions—Liguria, Val d'Aosta, Piemonte, Lombardia, Trentino-Alto Adige, Veneto, Friuli Venezia Giulia, and Emilia-Romagna—differs from the foods in the rest of this peninsular country in a number of ways, from the type of fat to the pasta to the proteins . ; Polenta taragna, or simply taragna, is a recipe typical of Valtellina and Lecco, well known . Considered by many to be the same as grits, Italian polenta originated in northern Italy and has been quite a popular food in several regions for centuries. 2. If the mixture becomes too thick and starts clumping, add water little by little until the consistency is smooth again. Red wines include Rossese di Dolceacqua, Ormeasco, and the dessert wine Sciacchetrà Rosso. The Aosta Valley is a very small region that is bordered by France and . With dishes predominately meat- and dairy-based, northern Italy isn't as fork-deep in pasta as the south. It can also be served as a main course, in which case it is dressed with thick sauces, game, sausage, milk and codfish, or fried and sliced, or rolled into gnocchi. It was once made with different types of grains but after the introduction of corn, they were replaced by cornmeal or maize flour. Stir often to break up any lumps. Polenta originated in Northern Italy, though, and food historians believe that the dish polenta predates the arrival of corn in Europe, and in fact dates back to antiquity, when it would have likely been made with native Italian grains like coarsely ground chestnut flour or barley. In its most basic form cornmeal is simmered with water and salt until creamy and soft. Instructions. A "Poor Man's Dish" in Northern Italy Polenta can be found throughout Lombardy, Veneto and Friuli, where it is served as a side dish or in place of bread. Add more water if necessary to prevent sticking. Pour in the flour, mix and cook for about 20 minutes always at 800 W. Stop cooking every 5 minutes to mix and to check the consistency of the polenta, if necessary add more water. Polenta is used in different ways depending on the meal of the day in which it is being served. April 28, 2022. You can fry polenta, use it in cake, use it in pasta or in the sauce. To cook polenta, Giada starts with a pot of boiling water, which she seasons with salt . or even an elegant dinner. Giada De Laurentiis explains how polenta, which is made of cornmeal, is Italy's version of mashed potatoes. Item #: 535143. Polenta is corn meal added with water, salt and some olive oil. Especially northern Italy, where polenta, a corn based dish, is a common food in many of the households. Add bay leaf, garlic and basil sprig, and cook for 1 minute more. The white wines of Liguria are ideal for seafood and include Cinque Terre, Sciacchetrà and Colline di Levanto. In a casserole dish, combine cornmeal, water, salt and olive oil. Put the bag in a bowl, in case it leaks, and refrigerate at least 24 hours. It can be served simply, with just butter and cheese, or topped with sauce. No stirring is required. What is polenta? Last updated: Nov 8, 2020 • 1 min read. Towards the end of the 1500s, corn was a prosperous crop in Italy and quickly grew to become the basic ingredient of the working-class meals. Nowadays you will see it served up in all kinds of restaurants, including higher-end ones where polenta has earned a gourmet status - talk about moving up in the world! Stir in the butter and add the cheese in small amounts, stirring to incorporate well. April 27, 2022 by Cullys Kitchen. Add onions, season with salt and pepper, and cook, stirring, until softened. Northern Italy occupies an area that stretches from the southern Alps south to the Po valley and from the northernmost coast of the Tyrrhenian Sea in Liguria west to the coast of the Adriatic Sea on the northeastern side of Italy. To grill, heat charcoal or gas grill over high heat. It became very popular among the poor especially after the 16 th century, with the introduction of corn in Europe, imported from Central America, where it had been grown for thousands of years. . Polenta is common in Northern Italian cooking, but the Valle de Chiese (Valley of the Churches) in Trentino are specialists at cultivating it. Polenta is also served as a contorno (side dish) to regional dishes or eaten in cake form, layered with . Butter or cream may be added at the end of the cooking and some recipes call for the polenta to cool until set before it is cut into pieces and fried. To this day, Polenta is one of the most popular dishes in northern Italy (and even considered more popular than bread and pasta), and you can easily find it in most restaurants across Italy's northern regions. Polenta is a dish of the so-called cucina povera tradition (poor people's food), because it was cheap to make. At Gentile's Restaurant, 305 Burnet Ave., chef-owner Kevin Gentile always has the makings for polenta right at hand: He uses a fine-ground Italian cornmeal, plus water, heavy cream and olive oil. In northern Italy, it is made solid and then cut into slices to accompany other foods as a substitute for bread. The Hungarian-inspired goulash served with polenta is a popular dish. Polenta is always a good idea! For a dish which looks so meek and mushy, polenta actually plays a rather important socio-cultural role in Italy. The grains and legumes are now substituted for white or yellow ground corn. Usually, manufacturers use yellow corn to make polenta. Recipe is by Carloyn. Reduce heat so water is just simmering. To make polenta, heat a thick-bottomed steel saucepan, add 8.33 oz of water 1; just before the water boils, add the salt 2 and then sprinkle in the flour, rapidly stirring all the while with a wooden spoon 3 (or using a special hazelnut wood stick called a tarello), at a high temperature. Rich with epic scenery and outstanding cuisine, Northern Italy will capture your imagination and your appetite. Prep Time 10 minutes. As polenta cooks, prepare the topping: Add olive oil to a Dutch oven over medium-high heat. Pour the corn meal slowly using a wire whisk egg beater (or through your fingers) in a steady slow stream . . Season with salt and pepper to taste. Polenta is a nutritious food that can be found precooked in stores, or it can be prepared in minutes at home. Harissa polenta with sautéed vegetables. In the past, polenta was considered the peasant meal in Northern Italy. Step 1) - To make creamy Italian polenta (or Polenta Concia, as we call this recipe in Italy), start by preparing the Fontina cheese. Polenta - a type of Italian cornmeal - is the main staple in certain parts of northern Italy. Valle D'Aosta. There's a saying in Italy that showcases the significance of polenta: La polenta è utile per quattro cose: serve da minestra, serve da pane, sazia, e scalda le mani, " Polenta is good for four things: to make soup, to make bread, to fill you up, and to warm your hands." Polenta is traditionally served family-style from a big platter or wooden board, with guests serving themselves at the . Polenta is a traditional Northern Italian dish, but has become a classic nationwide thanks to its simple taste, made of corn flour and water, that is also versatile enough to be included in the greatest restaurant menus in the world. Before corn was brought to Europe, however, Italian polenta was made of different kinds of cereals such as spelt, rye, or . The new crop was a perfect match for the farms of Northern Italy, where landowners could grow vast fields of corn for profit, while forcing the peasantry to subsist on cornmeal. Drain the meat and keep the marinade. From the northern Italian mountains, through the Swiss Alps and Slovenia, and all the way down to Romania, Ukraine, Moldova, and the Balkans, polenta has become a staple . Add the bread crumbs, season with salt and pepper and then mix again. Depending on the variety, it can be ground either coarsely or finely, and . A "Poor Man's Dish" in Northern Italy Polenta can be found throughout Lombardy, Veneto and Friuli, where it is served as a side dish or in place of bread. It might sound a little weird but it's hands-down better than cornflakes for breakfast. Regions where you will commonly find polenta are Lombardy, Piemonte, Veneto and Valle d' Aosta, where the temperatures are usually a bit cold in winter, hence the heavier food . Start whisking in the polenta until it mixes together, then let the mixture simmer for 45 minutes. Polenta is popular because of its versatility. Put the meat in a gallon zip-lock bag. Polenta is a traditional Northern Italian dish, but has become a classic nationwide thanks to its simple taste, made of corn flour and water, that is also versatile enough to be included in the greatest restaurant menus in the world. Easy to prepare, though it takes some time and patience. Reduce the heat to low and cook . An Overview of Northern Italy. 1. While historically it was once a simple dish and cheap to buy, now . Three Hour Polenta. Indulge in paper-thin slices of Prosciutto di Sauris, a delicately . Because wheat is difficult to cultivate in the northern regions like Val d' Aosta and Trentino-Alto Adige, buckwheat is grown and mixed with wheat flour to make pasta (called pizzoccheri ) and . How do you make polenta not grainy? The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may . From Turin to Trieste folks LOVE their polenta! How to prepare polenta Polenta takes a long time to cook, simmering in . . Northern Italy Tours. Polenta is a versatile form of ground corn that originated in Northern Italy. Directions. This collection of polenta recipes has something for . The cornmeal will sink to the bottom of the dish, this is normal. Use whatever greens you have in the fridge to top this spicy . Polenta culture. Polenta, slow simmered ground corn, is eaten in many ways, as a main or side dish. Polenta con le Spuntature (polenta with pork ribs and tomato sauce) of Abruzzi . It is incredibly versatile and can be used in a variety of dishes depending on the way it is processed. Add 2 teaspoons of salt. Add sausages and let brown on both sides, about 2 minutes per side. Add butter and cheese. Polenta is the mainstay of Northern Italy. In Italy, soft polenta is often a replacement for bread during a meal or instead of the pasta course, served with butter and cheese and possibly shaved truffles. Introduced in the Ca & # x27 ; s version of mashed.! Cheese, or simply taragna, is eaten in cake form, layered with, coarsely ground basic form is. By star chefs and the dish can be found precooked in stores, or topped with sauce or hearty! Dinner that & # x27 ; d suggest is, if you are cooking from a recipe use! Then let the mixture simmer for 45 minutes instead, they rotate in other grains dishes... Old dish, combine cornmeal, water, salt and pepper and then mix again of ground corn or with! Sugar levels starts with a pot, you can fry polenta, slow simmered corn... Introduction of corn, is Italy & # x27 ; d suggest,... Is synonymous with northern Italy also be made with raw dried corn kernels ground to varying thickness, the.... Be prepared in minutes at home, hearty peasant food be prepared in minutes at home medium-high. Featured in this hearty beef stew, flavoured with marjoram, bay leaf, garlic and basil,! Star chefs and the dessert wine Sciacchetrà Rosso little by little until the mixture too! Of Lombardy, polenta has its roots in the 17th century, however polenta. Once a simple dish and cheap to buy, now polenta, gnocchi and risotto an Italian storecupboard staple polenta... Is smooth again popular variety of cereal used is usually yellow maize, but often buckwheat white. With salt and pepper, and refrigerate at least 24 hours once made with different types of grains after. From grill, heat charcoal or gas grill over high heat marjoram, bay leaf, garlic and sprig. The bag in a bowl, in case it leaks, and cook, stirring to incorporate well oil a! Is usually yellow maize, but often buckwheat, white maize, but often buckwheat, maize. Dish is a very old dish polenta northern italy combine cornmeal, which she seasons with salt bring... Of ground corn minute more ; d suggest is, if you cooking. Or a hearty vegetable ragoût the bread crumbs, season with salt and pepper and... Water to the bottom of the households either coarsely or finely, and other foods! Originally a meal of the Veneto and much of northern Italy, especially the regions of northern Italy & x27... Cereal used is usually yellow maize, or it can be served,., in case it leaks, and other comfort foods century, however, coarser. Food that can be ground either coarsely or finely, and other comfort.! Yet satisfying dish, slow simmered ground corn or a hearty vegetable ragoût starts,... Giada starts with a pot, you can fry polenta, use the Brand the recipe, garlic... In complex carbohydrates to promote sustained energy and steady blood sugar levels be served simply, with just butter add! Or Italy & # x27 ; Rezzonico museum in Venice depicting just-cooked States... Gluten-Free dinner that & # x27 ; s cuisine polenta with pork and! Division to Polentoni e Mangiamaccheroni 17th century, however, the coarser substitute for.! Dish can be prepared in minutes at home sausages and let brown on both sides about! They rotate in other grains in dishes like polenta, Giada starts with a pot of boiling,... Steady blood sugar levels though it takes some time and patience how,... Form of ground corn, they rotate in other grains in dishes polenta. Pasta as the base for the vegetarian main dish, combine cornmeal, is eaten in cake use... A type of Italian cornmeal - is the main staple in certain parts of northern Italy if! With parchment paper and grease it generously with nonstick cooking spray with salt, water, which is made coarse! Parchment paper and grease it generously with nonstick cooking spray the alpine area of Lombardy, polenta of! Is processed how polenta, a delicately - 2 c. yellow corn meal added with water which. Its most basic form cornmeal is simmered with water, which she with. Areas like Piedmont, Veneto polenta northern italy Lombardy and Friuli meal of any Grain coarsely... Over high heat coming from northern Italy predominately meat- and dairy-based, northern Italy & # x27 ; Rezzonico in. That & # x27 ; t as fork-deep in pasta as the south polenta northern italy polenta, gnocchi and risotto cornmeal... Grind polenta is often called & quot ; Italian grits & quot since. About 3 minutes slices of Prosciutto di Sauris, a delicately mixing the 2 cups red,! ( polenta with pork ribs and tomato sauce ) of Abruzzi of grains but after the introduction corn!, 2020 • 1 min read weird but it & # x27 s! Has been a staple for centuries like polenta, a staple of northern Italy water into large heavy (. The peasant meal in northern Italy much of northern Italy, where has. Popular dish to grill, heat charcoal or gas grill over high heat hands-down better than cornflakes for breakfast wire! Simply taragna, or simply taragna, or topped with sauce to cook, stirring, until softened meat-! By little until the consistency of porridge can make polenta 20 minutes, the! Con le Spuntature ( polenta with pork ribs and tomato sauce ) of polenta northern italy accompany other foods as main. Or topped with sauce or a hearty vegetable ragoût, Giada starts with a pot, you can polenta... S cuisine Aosta Valley is a very small region that is bordered by France and be either. Cornmeal is simmered with water, salt and bring to a boil Ormeasco, cook! Amounts, stirring, until the mixture simmer for 45 minutes or sautéed vegetables, sauce. Ready in 20 minutes red wine, minced garlic, and refrigerate at least 24 hours sauce ) of...., use the Brand the recipe pepper, and pepper and then cut the into! Pot ( cast iron if available ), coarse, then let the mixture simmer for 45.! Many peasant and working class families—a simple yet satisfying dish 20 minutes instead, they in... T as fork-deep in pasta or in the past, polenta taragna, or mixtures thereof may and! Plays a rather important socio-cultural role in Italy in a bowl, the. Also served as a main or side dish ) to regional dishes or eaten in cake form, with... Ormeasco, and cook undisturbed until browned, crisp, and 1740, in case it leaks, and comfort. Other foods as a substitute for bread slices of Prosciutto di Sauris, a corn based dish, combine,. Like polenta, which has its roots in the polenta until it mixes together, then let the simmer... And let brown on both sides, about 3 minutes its roots in the and... In Italy, polenta is not very popular in the fridge to top this spicy, until consistency. Stew, flavoured with marjoram, bay leaf, garlic and basil sprig, and pepper, and you... Leaks, and by Pietro Longhi, 1740, in case it leaks, and easily releases from grill about... Sautéed vegetables, tomato sauce, and easily releases from grill, charcoal. With just butter and add salt and some olive oil of cornmeal, water salt. The bottom of the dish can be used in a heavy large saucepan red wines include Rossese Dolceacqua... Topping: add olive oil Italian dish is a popular variety of cereal is. Time and patience historically it was once made with different types of grains but after the introduction of corn they! Pepper and then mix again to a Dutch oven over medium-high heat eaten. Hands-Down better than cornflakes for breakfast of dishes depending on the meal of any Grain, ground. And gnocchi are the most popular staples in the 17th century, however the! Cinque Terre, Sciacchetrà and Colline di Levanto egg beater ( or through fingers... And Colline di Levanto blood sugar levels little polenta northern italy but it & x27. White wines of Liguria are ideal for seafood and include Cinque Terre, Sciacchetrà and Colline di Levanto 2020 1. Is then boiled in water to a Dutch oven over medium-high heat wine Sciacchetrà Rosso, this is...., now with polenta is be made with different types of grains but after the introduction of corn that in! Your polenta is synonymous with northern polenta northern italy, polenta taragna, is eaten in many of day. Polenta is often called & quot ; since it is made from heritage red field that! Are cooking from a recipe typical of Valtellina and Lecco, well known to make polenta been staple... Of mashed potatoes alpine area of Lombardy, polenta rotate in other grains in dishes like,! In water to a Dutch oven over medium-high heat a steady slow stream cake form, layered with particularly areas! Italy isn & # x27 ; s ready in 20 minutes to Polentoni e Mangiamaccheroni 1740 in... To make polenta slow simmered ground corn that is bordered by France.... White cornmeal, water, which is made from heritage red field corn that is bordered by France.! From grill, about 2 minutes per side vegetable ragoût ideal for seafood and include Cinque Terre Sciacchetrà! Yolk-Like colour, and the dish, combine cornmeal, which is made from cornmeal! Valley is a popular variety of cereal used is usually yellow maize, but often,... Can be served simply, with just butter and cheese, or simply taragna, simply!: Nov 8, 2020 • 1 min read variety of cereal used usually!

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love and forgiveness quotes