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Bangor, Maine 04401
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Russian women's personals with photos: Kira, mail order bride from Anastasia International
Kira
ID: 28641
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Character:
I am intelligent, attractive, friendly, and caring. I am described as feminine, though I also have a serious side. A sense of God/spirituality is important to me. I' m an optimist and sincire person with high moral values but not over the top. Enjoy life. I value honesty and openness above all.
Interests:
My free time is spent doing things that I love...reading books, aerobic, walking with my dog, cooking. I like to go to the theater, museums, concerts.
Looking For Type:
What I appreciate in men - good family values, positive views on life. I like mature, warm-hearted and caring men.
Looking For Age:
38 - 50
Estonia is a Nordic country, which also says a lot about the Estonian cuisine: eating habits, food, ways of cooking etc. The rather sharp contrast between seasons, quite unusual for a southener, is also reflected in the rhythm of life of a people, closer to nature than the average European. An Estonian tends to be slow and introvert in autumn and winter, and much more energetic and communicative in summertime. How, what, and where an Estonian eats seems largely to be determined by the length and warmth of the days. Darkness and frost bring to the table sauerkraut and roast, brawn and black pudding, thick soup and stew. In summertime, on the other hand, it seems that people are able to survive on little but the warmth and sunlight, accompanied by everything light and fresh that gardens and forests have to offer.
Estonian cabbage cream soup
Ingredients:
Heavy cream 3 c
Water 1 c
Cabbage 1 head, chopped
Carrots 2, shredded
Zucchini 1 medium, cubed
Soy flour 1 T
Baby dill 2 T chopped
Parsley root 1, chopped
Butter by taste
DIRECTIONS:
In a soup pan, boil the cabbage and carrots until half soft. Add saltby taste, zucchini, and parsley root. In a mixing bowl, beat the flour withcream. Slowly pour the mixture into the boiling soup stirring permanently. Serve with butter and dill.
Rolling Estonian Recipe
Ingredients:
1.0 cup Cranberry juice
1.0 splash Ginger Ale
1.0 cube Ice
1.0 oz. Vodka
DIRECTIONS:
Pour vodka & cranberry juice into a glass with ice. add a splash of gingerale. stir. enjoy.
Estonian Ground Meat Patties (Hakklihakotlet)
Ingredients:
1/2 lb lean ground Beef
1/2 lb lean ground Veal
1/2 lb lean ground Pork
2 eggs
1 cup fresh breadcrumbs
1 teaspoon salt
1/2 tea spoon fresh ground black pepper
1/2 Onion (finely chopped)
3/4 cup cold water
4 table spoon vegetable oil
1. In a large mixing bowl, combine everything except bread crumbs and oil, and mix with hands for 5-10 minutes until the mixture is smooth and fluffy.
2. Moisten hands with cold water and shape the mixture into 8 thick, round patties, then dip each in the bread crumbs, fully coating both sides.
3. Heat the vegetable oil over high heat until a haze forms above it.
4. Fry the patties 2-3 at a time for about 5-10 minutes on each side, Change the sides so to regulating the heat so that they brown deeply, but don't burn.
5. To make sure that they are fully cooked insert the tip of a knife into one of the patties, spreading it slightly apart, and look to see that there is no pink.
6. If it is still pink in the middle, lower the heat and cook a few minutes longer, remove from the oil.
Serving:
Serve them hot. Serve with braised red cabbage. Serving will be enough for 4-5 people.
Preeyatnava apetita! (bon appetite) your Anastasia Web Kira 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
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Kira
ID: 28641
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Thanks for your great service - I'm impressed.
Greg F., New Zealand
November 2005
Hello, Angelika and I do not need the translating service any more. I will be going to Ukraine in December to escort her back to the US. Her interview is on Dec.8th. I have enjoyed the services Anastasia has done for me. Particularly the tour to Odessa. I speak highly of your company to my friends and hopefully they will be using your services. When Angelika and I marry we will send pictures to you. Thank You
James F., Alaska, USA
December 2005
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