Anastasia International Inc.
40 High St Suite #1
Bangor, Maine 04401
+1 (207) 262-9595
+1 (800) 356-3130
+1 (877) 345-1677
Search
Sign Up
Login
Yummy perspectives
Personal ads with photos: Diana, one of mail order brides from Moldova marriage agencies
Diana
ID: 1104313
Send Me an Email
Call Me
Add to Favorites
Send to a Friend
Send Gifts & Flowers
Character:
I think I'm too modest and so I'm not a great fan of telling about myself endlessly!;) But anyway I can say that in spite of my "fatal" photos I am very kind and light person.:)) I'm extremely devoted, romantic and... incredibly amorous, but I will save ALL MY LOVE just for one man;)... And only time will show us if it is exactly YOU or not!;)
Interests:
My spare time is a great treasure, so I prefer not to waste it!;)I adore to explore everything new - to visit unexplored places and to meet new interesting people.;) I'm really happy when my house is full of guests, who feels themselves quite cozily there, because I do all my best to make its such.:) Sometimes we can just have quiet and pleasant conversation, which my little sweet Valeria usually decorates - he just adores to take part in everything, what her Mom is doing...:))We can also feel suddenly a great desire to visit some crazy disco party and fill with energy in passionate dances... I must confess that dancing is my weakness, but to tell the truth my Valeria visit such parties not so often!;)Usually she prefers the company of my Mom and her numerous dolls.:)) As you've noticed I also like verrry much to be photographed!:)) And... crazy motor bike riding is my another passion!;))Mmmm... I'm fond of feeling fast mad speed and strong manly back in front of me!;)
Looking For Type:
If you are kind, faithful and romantic in your soul - YOU ARE MY MAN!;)
Looking For Age:
25 - 40
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 Diana 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
// Provide alternate content for browsers that do not support scripting // or for those that have scripting disabled. Alternate HTML content should be placed here. This content requires the Macromedia Flash Player.
Get Flash
Diana
ID: 1104313
Print profile
Send Me an Email
Call Me
Add to Favorites
Send to a Friend
Send Gifts & Flowers
<< Back
Customers' Service! Thank you for getting back to me and explaining about the holidays. The response was quite informative and useful! I want to commend you for your excellent support! Thank you very much!!! Merry Christmas and Happy New Year!
Randall S.,
January 2005
Dear Irina!!! Thanks much for your help!!!! Warm regards,
Randall, CO
July 2004
// Provide alternate content for browsers that do not support scripting // or for those that have scripting disabled. Alternate HTML content should be placed here. This content requires the Macromedia Flash Player.
Get Flash