Anastasia International Inc.
40 High St Suite #1
Bangor, Maine 04401
+1 (207) 262-9595
+1 (800) 356-3130
+1 (877) 345-1677
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Personal ads with photos: Stella and other pretty blond Russian women from Anastasia International
Stella
ID: 1083556
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Character:
I am a GIRL. Only a REAL GIRL!:)) I am a huge special, interesting and unusual world and that man, who will open this world, will be the happiest man at the Earth!:)) Ice and fire, calm and wildness are in me in a very capricious combination... Of course being a REAL GIRL;) I can't live without romantic...;)) I love this life and am capable to appreciate all romantical moments and sides of this really wonderful life!:)) I am wild of seeing a night sky with pretty bright stars, such close and ununderstandable; optimistic and friendly Sun; tender and loving Sea, which tought and kiss passionatelly all my body; mountains, such great and such wise and of course nearness of MY LOVED MAN during enjoyment all these excellent things;))... Also I have one special peculiarity: I am a very sincere and honest person and I ALWAYS TELL ONLY THE TRUTH!:)I can't say that it is very easy to live with such "defect":)), but it is mine traits I can't live in another way!;))
Interests:
I adore to collect pretty and funny mild toys and I have a big company of these wonderful persons!:)) At the same time I am fond of watching football (I was an excellent player in my childhood;)) and playing billiard... And if you are a good football or billiard player, welcome!!! Let's try our forces in it!;)) I like gambles too ( mainly to watch, but not to play:))....
Looking For Type:
Mmm.... MAN OF MY DREAMS;)), where are you???!;) Attractive, romantical, sexy, kind, sensitive, attentive, etc., etc.:))
Looking For Age:
30 - 45
Moldavian cuisine famous is the precise and clear taste that characterizes it, the care with which the simplest of food are prepared. Characteristic for Moldavian dishes is the use of cream, or light sources prepared with a little bit of flour. Poultry is especially favored in Moldavian cuisine, but venison is also very much appreciated, since very long ago.
Mamaliga
Ingredients:
3 cups yellow or white cornmeal
4-1/4 cups cold water
2 Tbs. salt
kitchen string
DIRECTIONS:
Place cornmeal in a bowl and stir in 2 cups cold water. Mash out any lumps with side of a wooden spoon. Bring 4 cups water and salt to a boil in a heavy saucepan. Gradually add cornmeal, stirring constantly. Simmer 10 minutes, stirring constantly to prevent sticking. When mixture becomes thick and hard to stir, remove from heat. Dip a wooden spoon in cold water and push cornmeal to the center of the pot. Return to low heat 1-2 minutes, without stirring, to release steam and loosen mixture from bottom of the pan. Turn mixture out onto a work surface. Smooth the surface with a wet metal spatula, spreading to form a rectangle 1 inch-2 inches thick. Cut into squares.
Moldavian Chorba Soup
Ingredients:
1lb. Beef
1 c string or green beans, cut into1' pieces
1/4 head cabbage
1 onion, shredded
1 carrot, shredded
1 parsley (stalk, leaves, and root), chopped
1 celery (stalk, leaves, and root), chopped
1 leek(stalk, leaves, and root), chopped
1/2 ts paprica powder
Kvas to taste
Sour cream for garnish
DIRECTIONS:>
In a soup pot, pour just enough cold water to cover the beef. Boil, reduce the heat, and simmer for 1.5 hours. Remove and reserve the beef. Add beans, cabbage, onion, the roots, and carrot. Simmer for 30 minutes more. Add the greens and Kvas, boil for 1/2 minute. Serve with sour cream.
Verza cu Brinza (Moldavian Cabbage Baked with Feta)
Ingredients:
1 firm head green cabbage (about 2 1/2 pounds), cored and finely slivered
3 tablespoons unsalted butter
2 tablespoons vegetable oil
1/4 cup sour cream
2 large eggs
1/4 cup finely chopped fresh dill (optional)
Salt and freshly ground black pepper, to taste
1 1/3 cups finely crumbled or grated feta cheese, preferably Bulgarian
1/2 cup unflavored, coarse, dry bread crumbs
1 to 2 teaspoons sweet Hungarian paprika
5 tablespoons unsalted butter, melted
DIRECTIONS:
Blanch the cabbage in boiling water for 2 minutes. Drain and pat dry with a linen or cotton (not terry cloth) kitchen towel.
Heat the 3 tablespoons butter and the oil in a large skillet over medium heat. Add the cabbage and saute, stirring and tossing frequently, until the cabbage is nicely browned, 15 to 20 minutes. Cool the cabbage until it is easy to handle.
Preheat the oven to 375 degrees F.
In a small bowl, whisk together the sour cream and eggs. Mix thoroughly with the cabbage. Add dill, if desired, and season to taste with salt and pepper. Transfer the mixture to an earthenware casserole dish.
Combine the feta with the bread crumbs. Sprinkle the mixture over the cabbage. Sprinkle with paprika and melted butter and bake until bubbly and the top is browned, about 15 minutes.
Preeyatnava apetita! (bon appetite) your Anastasia Web Stella will tell you while serving this wonderful dish.
You answer should be "Balshoye spasiba, daragaya moya!" (Thank you so much, my darling!)
ea
- Each;
tb
- Table spoon;
ts
- Tea spoon;
c
- Cup
Stella
ID: 1083556
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I am happy to give you my impression of the Odessa tour. The whole tour was more than I expected; every day has been a supreme pleasant memory that I will cherish forever. I want to let you know that your staff had much to do with the success of the tour and wish to thank you all for it. One of the lucky events was that I had the assistance of an interpreter who spoke Spanish (my second language) and was the icing on the cake that made the whole tour a time that I will always hold dear to my heart. Thank you again and may God continue to bless you always. Sincerely yours, Francisco
Francisco
January 2005
First of all I think you have a very nice site ,easy to get around in, easy to use…
Frank Y., USA
April 2005