Anastasia International Inc.
40 High St Suite #1
Bangor, Maine 04401
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Personal ads with photos: Angela, one of Russian ladies from Tiraspol
Angela
ID: 1111822
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Character:
I'm the most sexy policewoman all over the world!!!;))But I would prefer you to order me!;)... I have enough extreme at work and so I am looking for STRONG, TENDER and COZY man, who will support me and take care about me and so I'm sure we will create around our own special world - world of love, understanding and real HAPPINESS... As for me I am optimist and realist, very communicative person and has a great sense of humor... Mmmm.. I really don't like to tell about myself many "empty" words... Internet is not able to express all my unique!;) Just write me and come to me and so you will open for yourself all my interesting and positive inner world!!;))
Interests:
I can't live without 2 things - comfort and communication.;) I adore to create coziness at my home or to cook something special. I enjoy of inviting guests or making warm and merry picnics with my close friends.:)Sometimes I miss YOU there;))... Beautiful romantic nature, fresh air, delicious food, bright fire and hot... loved YOU near - what can be better??!;) Also I enjoy of reading clever and interesting book!;) I can't wait for starting to read OUR LOVED STORY!;))... Are you ready? WeLcOmE to my life!;))
Looking For Type:
I'm not looking for a wonderful Prince or super star - such men are quite useless in real daily life!;) I am looking for YOU - manly and reliable, kind and clever. And if I realize that exactly YOU are MY MAN and you will accept and treat me like YOUR LOVED WOMAN - be sure, YOU'll be my KING, my Superman, my friend and lover and my special unique loved world, which I'll be love and take care of!;)
Looking For Age:
35 - 50
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 Angela 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
Angela
ID: 1111822
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I just wanted to drop you a note and tell you how much I appreciate your customer service. This site has a great support group and I have found your willingness to help your customers unmatched. Thanks,
John D., CO
December 2004
I have found the lady with which I wish to marry, I am going to set my profile to inactive please so that no ladies can view my profile and send me letters, and cannot wait my letter in return. I will still use the service for viewing remain letters from the girl I am writing to marry!Thank You!
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January 2005