Anastasia International Inc.
40 High St Suite #1
Bangor, Maine 04401
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Personal ads with photos: Ukrainian wife Inna from Anastasia International
Inna
ID: 1099966
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Character:
I am a person with various preferences and the constant desire to make everything around me more beautiful.:))My cheerful character is the reason for that. I am an optimist and my cup is always half full, not half empty.:)) What is the point in discouraging if you failed? A much better alternative is to try doing the thing again, learning from the previous mistakes...
Interests:
I am leading a very active life. My work brings me much joy and at the same time I am fond of running the house, cooking for my dear ones and taking care of my pets. I have two dogs and a cat.I enjoy little escapes in the nature, like BBQs, camping, fishing, a relaxing walk in the park or forest. I like horses and I'm attracted to extreme sports like parachuting.
Looking For Type:
What I’m looking for in a man?? First I need a reliable and confident man, a man who will keep his word and promises. I would like him to understand my reasons for one or other situation even if it’s hard for him, because I’ll try to understand him too and make compromises. We are different and of course we face this difference in each other each day. This way we learn more about each other, learn how to make compromises and how to be more patient and understanding to each other. I respect in a man intelligence, wisdom and maturity. I respect him for not arguing for any trifle, but be more understandable. I will not accept from a man lies, infidelity, too much jealousy and useless doubts.
Looking For Age:
33 - 48
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 Inna 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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Inna
ID: 1099966
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I have met someone from your site and we are now writing letters to each other outside of your site. Your service was great and I do recommend it highly. Sincerely,
Peter
January 2005
Dear Sirs, thank you for an excellent service and professional site, far better than many of your competitors. Once again excellent website. Sincerelly yours,
Peter A.,
January 2005
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