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S6 E3 – Be My Guest with Ina Garten 🍽️🏡
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00:00I'm Ina Garten.
00:01I love to invite interesting people to my house
00:03for good food, great conversation, and lots of fun.
00:07The legendary violin virtuoso and conductor,
00:11Itzhak Perlman, is joining me for a wonderful day at the barn.
00:14I'm welcoming him with a potato galette with smoked salmon.
00:18So is this enough for two of us?
00:20Barely.
00:21We're talking about surprise calls.
00:23A film made by Steven Spielberg,
00:25a score by John Williams,
00:27and you're going to think about it.
00:28We're cooking the musical superstars scrambled eggs
00:31with caramelized onions.
00:33That looks gorgeous.
00:34And my sweet strawberries romanoff.
00:36It's like a concert, you know, it's a one-time experience.
00:40Be my guest, be my guest.
00:41Be my guest, guest, guest.
00:46Today is going to be an amazing day.
00:49The renowned musician Itzhak Perlman
00:50is coming to spend the day with me.
00:52How did this happen? I can't wait.
00:54And I understand he has a great sense of humor,
00:57and he cooks.
00:58So I just thought I'd make something
01:00that was like a remembered flavor for him.
01:02I'm making potato galettes,
01:03which is kind of like potato pancakes,
01:05with smoked salmon.
01:07I'm starting with one russet potato
01:08that I peeled and julienned.
01:11You can do it by hand,
01:11or you can use a mandolin like I did.
01:14It's so much easier.
01:15And then just season it with salt and pepper.
01:17I pat these dry with paper towels
01:18to make sure they're really dry,
01:20and it makes a crispier galette.
01:21Okay, into the pan.
01:23So it's an 8-inch saute pan.
01:27This goes into a little canola oil.
01:31Just like this.
01:33I'm just going to take a spatula
01:34and press it down
01:35so it makes a nice galette.
01:37And this is going to cook for 5 minutes,
01:40completely undisturbed.
01:41And while that happens,
01:42let me tell you about my fabulous guest.
01:45Superstar violinist and conductor,
01:47Yitzhak Perlman,
01:48was born in Tel Aviv in 1945.
01:51Despite contracting polio,
01:53he began to learn the violin
01:54when he was 4 years old,
01:56and a year later,
01:57earned a place
01:58at the Tel Aviv Music Academy.
02:00In 1958, when he was just 13,
02:03he gained national recognition
02:05in the United States
02:06by performing
02:07on the Ed Sullivan Television Show.
02:09And that same year,
02:11he moved to New York
02:12to attend the Juilliard School.
02:14In 1963,
02:15he made his American debut
02:17with the National Orchestra Association
02:19of New York,
02:21and he hasn't looked back since.
02:23Yitzhak played at the U.S. Capitol
02:24for President Obama's inauguration
02:26to 40 million TV viewers,
02:29and also at the White House state dinner
02:31in honor of Queen Elizabeth II.
02:34He has played the violin
02:36on film scores,
02:37including the Academy Award-winning movies
02:39Schindler's List
02:40and Memoirs of the Geisha.
02:43He also has conducted
02:44for the New York and L.A. Philharmonics,
02:46plus the Chicago
02:47and San Francisco symphonies,
02:49just to name a few.
02:51Yitzhak has been granted
02:52a Presidential Medal of Freedom,
02:54a National Medal of Arts,
02:56and a Medal of Liberty.
02:57He has 16 Grammy Awards,
03:00four Emmys,
03:01a Kennedy Center Honor,
03:03a Grammy Lifetime Achievement Award,
03:05and a Genesis Prize.
03:07He's also an incredible teacher
03:09and a mentor to gifted young string players
03:12at the Pearlman Music Program,
03:14founded in 1994 by his wife, Toby.
03:17He has taught every summer
03:19since the program started.
03:20Yitzhak and Toby have five children,
03:2312 grandchildren,
03:24and live just around the corner
03:25in East Hampton.
03:27I just can't wait for him to get here.
03:29Okay, the galette's cooked for five minutes.
03:32What I'm going to do
03:33is put a little butter around the edge
03:34and just let it cook
03:35for another three minutes
03:37because you can never have
03:38too much butter, right?
03:41And then I'm going to flip it.
03:43The extra few minutes
03:44means it gets really crispy.
03:46So when the time's up,
03:47I'll loosen the galette
03:48gently around the edge
03:49before flipping it.
03:50Okay, here goes.
03:52That looks perfect
03:53and nicely browned on the bottom.
03:55Now I'll drizzle another tablespoon
03:57of melted, unsalted butter
03:59around the edge
03:59and cook the second side
04:01until it's nicely browned,
04:03about four minutes.
04:04Okay, I'm just going to put it
04:05on a plate with a paper towel
04:07just to drain off any oil.
04:09And then I'm going to make it
04:10even better with creme fraiche
04:11and smoked salmon.
04:13So I'm on my way to Ina's.
04:15I'm very, very excited.
04:17I've always seen her on TV
04:19and then now I'm supposed
04:21to cook for her
04:22and I'm a little nervous.
04:24So wish me luck.
04:26Just the galette.
04:26I'm going to put some creme fraiche
04:28on top, just about two tablespoons.
04:30It's going to be so good.
04:32I love the hot galette
04:34with the cold creme fraiche
04:35and just spread it out on top.
04:38And then I'm going to put
04:41smoked salmon on top.
04:42And you can put it flat on top.
04:45I kind of like to do little ribbons of it.
04:48Looks better.
04:49I hope he loves this.
04:51So this is it.
04:53We have arrived at Ina's.
04:55Here we go.
05:01Okay, just a little chive.
05:03Look how pretty that looks.
05:04A little salt.
05:05It's amazing how something
05:06this simple can look this good.
05:09And it's ready for Jitzak.
05:10Jitzak, I'm so happy to meet you.
05:17It's finally, finally after all these years.
05:20You live around the corner for 35 years
05:22and I've never seen it.
05:22That's right, that's right.
05:24How exciting is this?
05:25I was afraid it was going to burst into tears.
05:26No, no, no.
05:27You have that effect on women, I'm sure.
05:30Thanks a lot.
05:32Come with me, I have something for you.
05:33Oh, I see something amazing.
05:35Did you have anything to do with it?
05:37I made it for you.
05:38I had no idea.
05:38You didn't know I knew how to cook?
05:42Did you make the galette?
05:43I made the whole thing.
05:44But you and I know it's what it really is, right?
05:47Latkes.
05:47Latkes.
05:47Latkes.
05:48Potato latkes, yes.
05:49Exactly.
05:49Well, that looks absolutely fantastic.
05:50So is this enough for two of us?
05:53Barely.
05:55Barely.
05:56So I think I'll cut it like this.
05:57Yeah.
05:58Cut it.
05:58And then we'll each have like two pieces, right?
06:00Right, absolutely.
06:01So you cook a lot, right?
06:04I cook, you know.
06:05My wife, Toby, she decided one day about two or three years ago that she says, I'm retiring.
06:11I'm not cooking anymore.
06:12Seriously?
06:12Yeah, absolutely.
06:13So the only way you're going to feed everybody.
06:15She's cooked.
06:15You know, we have five children.
06:16Yeah.
06:16When you think about cooking every day, it's a big deal.
06:20It's a big deal.
06:21So I've been cooking, you know, a lot.
06:22I've been doing dinner and so on and so forth.
06:24I actually have a little bone to pick with you.
06:26You did cooking videos during the pandemic.
06:28Yes.
06:28You're trying to put me out of business?
06:30Remind me.
06:30Remind me.
06:31What did I do?
06:31I remember there was one.
06:32I can't remember what it was, but for measuring, you decided to use the back of a fork to get the
06:37breadcrumbs into the pan.
06:39No measurements at all.
06:41Spontaneous.
06:41Are we doing like this or are we going to do it?
06:44Yeah, we'll do it with our hands.
06:44How's that?
06:45Oh, yes.
06:45That's the only menchie way to eat a potato latkes, right?
06:50You know what?
06:51What's wonderful about this potato thing is that there is a crunch, but in the middle,
06:57there is a softness that gives it the taste of the potato because sometimes it's all crunch.
07:03Yeah.
07:04But this is both.
07:04I like the combination.
07:06I'm so glad he likes it.
07:08Salmon's pretty good too.
07:09Yeah.
07:10But you had nothing to do with that.
07:11I smoked it myself.
07:13I have so much to talk to you about.
07:16Music, food, so many subjects.
07:18I can't wait.
07:19All right.
07:20I'm at your disposal.
07:21I'm at your disposal.
07:22I'm here with Itzhak Perlman, musician, conductor, teacher, comedian, and cook.
07:35Not quite a comedian.
07:36And I have so much to talk to you about.
07:36So in 1958, you were 13 years old, and there was a competition for the Ed Sullivan Show
07:43in Israel.
07:44How did you even know about the competition?
07:45Did you have a TV?
07:46No, no, no, no.
07:47It was, first of all, there was no TV.
07:50At that time, it was nothing.
07:50Yeah, I don't think I had a TV.
07:52But everybody knew that he was sending emissaries.
07:56He didn't come himself to begin with.
07:59There was a competition in Israel.
08:01And of course, he was the master of the variety show.
08:04Right.
08:04So anybody who did anything that was unusual auditioned.
08:09And so I made it to the finals.
08:11And the finals, that's when he himself arrived in Israel.
08:14And so he chose you.
08:15Yeah.
08:16And then I was, I thought, a pretty obvious choice.
08:20I played pretty well, you know, for 13.
08:22I've seen it.
08:23He played pretty well.
08:24The understatement of it.
08:25I was a little chubby.
08:26Yeah.
08:27I was walking with crutches.
08:29So the whole thing was a very nice package for him, I suppose.
08:32But you probably didn't understand why that was going to be the change in your life,
08:36because somebody discovered you.
08:37Well, that was, yeah.
08:38That was a way that, you know, when you're in a small country like Israel,
08:42you know, the dream of everybody is to go, they call it hishtalmut,
08:46which is to go and complete yourself abroad.
08:49So it was either Europe or the United States.
08:52So that was a way of getting to the Juilliard School.
08:55And then as a result of the Ed Sullivan show,
08:58it took all the artists who were on the show on the tour,
09:01you know, tour in the States.
09:02Called it the Ed Sullivan Cavalcade of Stars.
09:04We went on a tour.
09:06And then afterwards, I got accepted to Juilliard.
09:09Worked pretty well.
09:10Very nicely.
09:10This all started with a moment that just knocks me out whenever I think of it.
09:14When you were three, you heard on the radio a violin.
09:18Right.
09:18And you decided you want to learn how to play the violin.
09:21At the age of three and a half, I got the fiddle.
09:23You know, I tried to play something and it sounded like nothing.
09:26And so I'm repeating what my parents always told me.
09:30So he threw the violin under the bed and he says, I don't want that.
09:34So then later on at the age of five, first, you know, I was contracted with polio.
09:39And so on.
09:40So what happened was that that kind of took a little bit of time.
09:44And then still wanted to play the violin.
09:46So they got me another violin.
09:48And that, it became serious.
09:49And then they got me a teacher.
09:50But you connected with that sound.
09:52Yeah, immediately.
09:53When you were three and a half.
09:54Yeah.
09:54You just knew.
09:55Yeah, automatic.
09:56It's automatic.
09:57It's what you hear.
09:57And you're just making it real.
10:00Yeah.
10:00In a world where everybody's listening to hip hop and country and rock, why is it important
10:05to still learn about classical music?
10:08Because it's, first of all, classical music has proved to be pretty much durable.
10:15You know, it's number one.
10:17Number two, it is like learning history.
10:21That's where we came from.
10:22That's the base.
10:22Exactly.
10:23It's like learning how to make a roast chicken so that you can.
10:25The simplest.
10:26The simplest so you can really build on it.
10:28During exams at Julia, for example, kids always, we always ask them to give us an unaccompanied
10:36Bach.
10:37And it's very interesting.
10:39It humbles you.
10:40Simple, but it's technically difficult.
10:42And so on.
10:42And that's the equivalent, I suppose, of a roast chicken.
10:46I think it's probably like making an omelet.
10:49It's the simplest thing because it's probably three eggs and a few ingredients, and it's
10:54the hardest thing to make well.
10:55It's the bonk of cooking.
10:57I agree.
10:57I agree.
10:58So you've played for presidents, world leaders, and even Billy Joel.
11:02Do you get nervous?
11:04I mean, with Billy Joel, of course, you know, I'm taking part in a little recording of his
11:09called Down Easter Alexa.
11:11If you hear the violin in the background, it's me.
11:13And he is a fantastic artist.
11:15He said that was a lot of fun.
11:17And for presidents, it's just an honor.
11:20Isn't it wonderful to have something like that where you just say, wow, you know where
11:24you came from?
11:25Yeah.
11:26And to end up there, it's just you have to take a moment and just say, this is wonderful.
11:30It's very, very nice.
11:30But you don't want to get arrogant because of that.
11:34You want to know exactly where you are.
11:36One of the many wonderful things you've done is play the theme song for Schindler's List.
11:41How'd that come about?
11:42Well, it's a nice story.
11:44You know, I get a telephone call and from some guy by the name of John Williams.
11:51And he says, Itzhak, it's John.
11:53You know, that's a very good imitation, by the way.
11:56Hello, Itzhak, it's John.
11:57You know, I'm writing the score for this movie, Schindler's List.
12:01Do you know it?
12:01And I said, no, I don't.
12:03And he explained it to me what it was all about.
12:05And he says, And I hear a violin.
12:07Would you do that?
12:09Would you pay for the thing?
12:10And I said, Well, let me think about it.
12:14And we hung up and I told my wife, Toby, you know, he said, you know, he just called me and she says, You said you're going to think about it?
12:23Are you crazy?
12:24You're going to sing, you know, a film made by Steven Spielberg, a score by John Williams, and you're going to think about it?
12:31I said, Oh, well, you know, so the next day, I think, or a couple of days, I called up.
12:35I said, Okay, I'll do it.
12:37And the theme from Schindler's List, I play it in every recital that I give.
12:42And that's the only thing, literally, that people say, Could you play that?
12:47I mean, it's just like, sounds like my theme song.
12:50You know, it's very simple, but it's, there is poignant.
12:53I love that story.
12:53I do it.
12:54Yeah.
12:55So what do you look forward to?
12:58Goulash.
12:58I love that answer.
13:03Can I tell you this story?
13:04My mother used to make a dish that we called it the Suez Canal.
13:09And the reason we called it this, it was a plate full of mashed potatoes.
13:13There would be a thing in the middle, and she would put goulash in the middle with gravy.
13:18And so she would go, Would you like a Suez Canal today?
13:21Let me go.
13:23So you're going to show me how to make scrambled eggs and caramelized onions.
13:27I'm going to let you look at it.
13:28I'm not showing you anything.
13:29You're, you're too good for me to show you anything.
13:31No, you, you know what?
13:32I learned from everybody.
13:34Oh, that's good.
13:34I'm going to show you how to make strawberries Romanoff.
13:36I'm looking forward to that.
13:38As long as you don't mix the Romanoff with the scrambled eggs, I think we have a good chance
13:42of something good.
13:44That's a deal.
13:45I'm here with violinist Itzhak Perlman and famous cook, I understand.
13:53Sort of.
13:53In my own house, I'm famous.
13:55That's good.
13:56Are you making these scrambled eggs with caramelized onions?
13:59Yes.
13:59How good does that sound?
14:00What do you need first?
14:01I need something that is right here.
14:04Okay.
14:04Butter.
14:05Butter.
14:05Should I turn this on for you?
14:06Yeah, please.
14:07Okay.
14:07The trick is the more butter, the more butter, the better.
14:11The more butter, the better.
14:12That's my motto.
14:13Yes?
14:13Oh, absolutely.
14:14I want to make sure that the onions are swimming in the butter.
14:18Okay.
14:19Okay, so you might as well put the onions.
14:20Should I do it?
14:22Sure.
14:22I'm your sous chef, right?
14:24Absolutely.
14:25Okay.
14:25That's lots of onions.
14:26So will you tell me a story?
14:28I've heard a little bit about this, but I just, it's unbelievable.
14:31Yeah.
14:31About the missing violin.
14:33Didn't you get a violin stolen sometime?
14:35Yes.
14:36Yes, I did.
14:36What happened?
14:36I was 18.
14:37It was taking part of the competition, but the finals was at Carnegie Hall.
14:42And I played, and then I took the violin and put it in my dressing room and went down to
14:48stage level and waiting for the results.
14:51And the results came, and luckily I won.
14:55Luckily.
14:55And then we went up to my room and the fiddle was gone.
14:58And Toby had said, I saw some guy in a raincoat, you know, going up and down with a fiddle,
15:05and it didn't occur to me.
15:07What kind of a violin was it?
15:09The violin was a guarneri, which is one of the great fiddles, was on loan for me from
15:14the Juilliard School.
15:15And so he took it, and there was a pawn shop near Carnegie Hall.
15:20He gave it to the pawn shop.
15:21And it was in my case with two bows, but the guy looked and said, two bows, okay, I'll give
15:24you 15 bucks.
15:26And so the next day, this thing was in the front page of the New York Times, below the
15:33fold, but still in the front page of the New York Times.
15:36And the pawnbroker looked at it, and he says, I think I have that fiddle.
15:39Oh, that this guarneri had gotten stolen.
15:42Yeah.
15:42So he called the Juilliard School, and then they recovered it.
15:45So it was a one-day affair.
15:47But it was very exciting.
15:48And all's well that ends well.
15:50Yeah, that's right.
15:51Okay, put me to work.
15:52You need eggs?
15:53All right, I need eggs.
15:54Give me about six eggs.
15:55Okay.
15:56I need them to be done.
15:57Oh, you're doing it so beautifully.
16:00Thank you very much.
16:01I have 40 years of experience cracking eggs.
16:03So six, I think, should be fine.
16:05Okay.
16:05Am I beating these, or you're beating them?
16:07No, I want to do something.
16:08You have a special technique?
16:09I want to do something.
16:10I'm not wearing an apron, so I better do it very carefully.
16:14Otherwise, you're going to be wearing eggs.
16:15I'm going to be, yeah.
16:16All right, so you're going to hold on to this.
16:18Now, what I need.
16:20What do you need?
16:20Some salt.
16:21Now, let's see.
16:22Let's put this thing.
16:23Okay, you got that?
16:24So, are you ready for the big thing?
16:25But I feel like I need a drum roll here.
16:28Maybe a whole orchestra.
16:30All right.
16:30Thank you.
16:31So, how about if I slice some bread while you do that?
16:33Absolutely.
16:34But the thing is that it'll be ready before you know it.
16:36Okay.
16:37I'm slicing fast.
16:39How's that?
16:39Before you know it.
16:40The beauty about the scrambled eggs is not to overcook it.
16:45Sometimes I take it off the fire and just cook it like that.
16:49Well, that's how the French cook eggs, at a very low heat, so that it cooks slowly.
16:53If it cooks too fast, it just gets tough.
16:56That's right.
16:56There's nothing worse than, you know, sometimes you go to a hotel and they give you a whole
17:00thing of eggs.
17:01Yeah.
17:02And they're just like hard as a rock.
17:04Rubbery.
17:04Rubbery.
17:05You know, you can go and play tennis on the eggs.
17:07They bounce beautifully.
17:09I think we're ready.
17:10That's fabulous.
17:11Do you believe this?
17:12We're ready.
17:12Let's see if the toast is ready.
17:13Yeah.
17:14And the toast is ready, too.
17:15Yeah.
17:15Okay.
17:15Okay.
17:16So, we're ready for this.
17:18Oh, do you want to put it?
17:19Oh, you want to put it next to the bread.
17:20Next to the bread.
17:21That looks gorgeous.
17:24And so easy to do.
17:25Yeah.
17:27Especially if you have a famous violinist doing it.
17:31Let's see.
17:31Is it any good?
17:33Pretty good.
17:34It's pretty good.
17:35It's fabulous.
17:37And it's so simple.
17:38It's butter, onions, and eggs.
17:40And this goes well with matcha or with bread.
17:43I think it's just great on its own.
17:46Oh, my God.
17:47It's just perfect.
17:49And now I'm going to return the favor.
17:50Yeah.
17:51I'm going to make you strawberries Romanoff.
17:53But they're never going to be as good as this eggs.
17:55Well, of course.
17:55They will not taste the same.
17:58I hope.
17:59I hope not.
18:04Yitzhak Schrobeni had to make his scrambled eggs with caramelized onions, which are so good.
18:09So, in return, I'm making strawberries Romanoff for him.
18:12I can't wait.
18:13I'm going to show you how good it is.
18:14It's really simple.
18:15So, we're cutting up strawberries.
18:17You know, the funny thing about strawberries Romanoff is it sounds like it's from, like,
18:20the Russian czars, doesn't it?
18:22It turns out there was a guy in Hollywood that had a restaurant, and he called himself
18:26Prince Romanoff.
18:28I don't think he was anywhere.
18:29He was from New Jersey or something.
18:30I think he was probably from New Jersey.
18:31And he used to make this, but it's still delicious.
18:34I need orange juice right there.
18:36Pour it right in.
18:37Pour it.
18:37Orange juice right there.
18:38Orange right in.
18:39Oops.
18:39And if you want to go crazy, you can always use orange liqueur, but we'll use orange juice.
18:43And then a little bit of sugar.
18:45How much?
18:46Just, it's a quarter of a cup.
18:47The whole thing?
18:48The whole thing.
18:49Oh, right.
18:49Right in.
18:51Voila.
18:52Just, I'm going to mix it up like this.
18:55And then I let it marinate.
18:57Okay.
18:57So, next is the topping.
18:58So, first I'm going to make sour cream, brown sugar, and a little vanilla.
19:04This is the Perlman method of measuring.
19:06Yeah, yeah, yeah.
19:06Yes, absolutely.
19:07Okay, good.
19:08So, that's heavy cream that I whipped with confectioner sugar.
19:12You want to send it over here?
19:13Oh, absolutely.
19:14And then what I'm going to do is, because it's not rich enough, I'm going to put the sour
19:18cream mixture into the heavy cream, and mix it.
19:21And fold it in.
19:22And fold it in.
19:22And fold it in, yes.
19:24Oh, you knew.
19:25Okay, I'm going to fold it.
19:25You want to fold it in?
19:26Sure, I'd love to fold it in.
19:27Okay.
19:28And so, doesn't that look good?
19:30Ugh.
19:30It smells just a little bit.
19:31You know, forget the strawberry.
19:32I'm just going to eat this whole thing.
19:35That's the highest compliment.
19:36Ugh.
19:37It's just perfect.
19:38Yeah.
19:39So, I like to put it in martini glasses.
19:41Oh, really?
19:42How's that?
19:43What's your favorite dessert, besides strawberries Romanoff?
19:46Seven-layer cake.
19:48Oh, really?
19:49Oh, good.
19:50Or some of my daughter's cakes.
19:52They're very good.
19:52Oh, your daughter makes great cakes, doesn't she?
19:54Yeah, I like a simple cake.
19:55I like yellow cake.
19:56I like pound cake.
19:57Yeah, pound cake with white.
19:59Yeah, it's the best.
20:00With milk chocolate icing.
20:01Ooh.
20:02You know, I like that.
20:03Okay, I'm just going to put a dollop on each dessert.
20:07A dollop.
20:07A dollop.
20:08That's an exact amount.
20:10I like a dollop.
20:11Let's see if I can do the perfect dollop for you.
20:14You know, there's a bar to...
20:15You know the perfection here.
20:16It's called volume.
20:18How's that?
20:19Oh, that looks phenomenal.
20:20Does that look like a good dollop for you?
20:22Oh, yeah.
20:24Gentlemen, start your engines.
20:26Oh, my God.
20:28All right.
20:29I hope you love it.
20:30I will.
20:35I'm not saying anything because I'm too busy enjoying it.
20:40Oh, my God.
20:40I would say that's a compliment.
20:42It's like a concert.
20:43You know, it's a one-time experience.
20:46I think we need to rename this after my favorite prince, Struper's Perlman.
20:50How's that?
20:51I think it's a great idea.
20:53I'm so glad.
20:54Absolutely a great idea.
20:56No, this is absolutely wonderful.
20:58Thank you.
20:59Thank you very much.
21:00So much fun.
21:00Thank you.
21:01Thank you.
21:01Thank you.
21:01Thank you.
21:01Thank you.
21:02Thank you.
21:02Thank you.
21:02Thank you.
21:02Thank you.
21:02Thank you.
21:03Thank you.
21:03Thank you.
21:03Thank you.
21:04Thank you.
21:04Thank you.
21:05Thank you.
21:05Thank you.
21:05Thank you.
21:06Thank you.
21:06Thank you.
21:07Thank you.
21:07Thank you.
21:08Thank you.
21:08Thank you.
21:09Thank you.
21:09Thank you.
21:10Thank you.
21:10Thank you.
21:11Thank you.
21:12Thank you.
21:12Thank you.
21:13Thank you.
21:13Thank you.
21:14Thank you.
21:14Thank you.
21:15Thank you.
21:16Thank you.
21:16Thank you.
21:17Thank you.
21:18Thank you.
21:18Thank you.
21:19Thank you.
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