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@astroveritefr: La colère cachée des verseaux #astrologie #zodiaque #revelation #colere #verseau

AstroVérité
AstroVérité
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Region: FR
Thursday 30 July 2026 17:00:00 GMT
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Comments

alicia.marechal8
Alicia Marechal :
je suis verseau le 29.01.1990
2026-07-30 17:02:18
2
vijay.tookaram
lion king :
🥰🥰🥰
2026-08-01 05:03:21
2
mimiroberts13
Mimi Roberts13 :
Verseau ♒️23 janvier
2026-07-30 23:38:11
6
unserr_010276
👀betty :
je suis verseau c tellement vrai
2026-08-02 18:37:46
1
laqueendemasque
La Queen Démasque ⚡ :
C'est tellement vrai...♒
2026-08-01 00:44:53
2
stephanyd056
Orchidée62 :
Oui le feu sous la glace et quand ça explose ça fait mal
2026-07-31 11:36:00
6
user69098835578724
coco :
Oui c’est ça mais la colère est terrible…
2026-07-31 20:01:27
2
wondermaman50
Karine💙 :
laisser le verseau gerer sa colere seul, ne le retenez pas, laisser le tranquille cela eviteras beaucoup, en plus si c'est lui qu'il le demande laissez le
2026-08-01 16:10:38
1
jrme.haccourt
Jérôme Haccourt :
💯 vrais 23 janvier versau
2026-07-31 22:31:04
2
houria.azzi
Houria Azzi :
👍👍👍👍👍👍👍👍👍👍
2026-07-31 19:28:52
2
securoservsalegosse185
salegosse185 :
verseau air,Michael air .....😅
2026-08-01 22:52:34
1
tamere2147
tamere4721 et toi :
un ours c'est l'hiver
2026-08-02 01:26:01
2
karolinkarifeljgr
karolinka polska :
vrai 21 janvier
2026-08-01 15:33:20
1
sylvie.mammeri
sylviemammeri :
oui cest ça
2026-08-01 20:20:11
1
sarahkaty68
la louve et mustangshelbyGT500 :
verseau exactement
2026-07-31 11:05:52
2
ilunga288
Ketsia ilunga!! Cœur en or :
Exactement !
2026-08-02 05:50:44
1
redlight860
Redlight :
tellement vrai🙏🙏🙏
2026-08-01 20:04:07
1
mariemoi772
mariemoi772 :
verseau ♒ 06 02
2026-07-31 17:03:08
1
iso9305
iso93 :
svp venez m'enfermer
2026-07-31 18:56:05
1
va01192
va :
18 février
2026-08-01 19:27:22
1
the_zoltan69
ZOLTAN 👹 :
exactement
2026-08-02 08:24:20
1
timestopay
LeTemps :
😉👍
2026-07-31 21:02:27
1
daouda.sankara720
Daouda Sankara :
🥰🥰🥰
2026-08-04 00:26:49
0
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well I know what I’m having for dinner tonight For the lamb: 1/2 bunch parsley 4 tablespoons coriander 3 garlic cloves, crushed 1 tablespoon harissa 3 sprigs rosemary 4 sprigs thyme 2 teaspoons cumin 1/2 cup olive oil Juice of 1 lemon 2 lamb backstrap 
 Sea salt, to taste For the chimichurri: 1/2 cup olive oil 2tbsp red wine vinegar 1/2 cup parsley 3 cloves garlic, minced 1 red chilli Small handful oregano 1tsp salt pepper For the lamb, roughly chop the parsley and combine it in a bowl with the coriander, crushed garlic, harissa, thyme, rosemary, cumin, salt, olive oil and lemon juice. Mix well, then coat the lamb backstraps evenly in the marinade. Cover and leave to marinate for at least 1 hour, or overnight if you have time. Heat a pan or grill over high heat. Remove the lamb from the marinade and cook for 3–4 minutes on each side for medium rare, or until cooked to your liking. Rest for 5 minutes before slicing. For the chimichurri, finely chop the parsley, oregano, chilli and garlic, then mix with the olive oil, red wine vinegar, salt and pepper. Stir well and adjust seasoning if needed. Slice the lamb and spoon the chimichurri over the top to serve.
well I know what I’m having for dinner tonight For the lamb: 1/2 bunch parsley 4 tablespoons coriander 3 garlic cloves, crushed 1 tablespoon harissa 3 sprigs rosemary 4 sprigs thyme 2 teaspoons cumin 1/2 cup olive oil Juice of 1 lemon 2 lamb backstrap 
 Sea salt, to taste For the chimichurri: 1/2 cup olive oil 2tbsp red wine vinegar 1/2 cup parsley 3 cloves garlic, minced 1 red chilli Small handful oregano 1tsp salt pepper For the lamb, roughly chop the parsley and combine it in a bowl with the coriander, crushed garlic, harissa, thyme, rosemary, cumin, salt, olive oil and lemon juice. Mix well, then coat the lamb backstraps evenly in the marinade. Cover and leave to marinate for at least 1 hour, or overnight if you have time. Heat a pan or grill over high heat. Remove the lamb from the marinade and cook for 3–4 minutes on each side for medium rare, or until cooked to your liking. Rest for 5 minutes before slicing. For the chimichurri, finely chop the parsley, oregano, chilli and garlic, then mix with the olive oil, red wine vinegar, salt and pepper. Stir well and adjust seasoning if needed. Slice the lamb and spoon the chimichurri over the top to serve.

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