Anastasia International Inc.
40 High St Suite #1
Bangor, Maine 04401
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Personal ads with photos: Ekaterina, Ukrainian girl from Tiraspol
Ekaterina
ID: 1116427
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Character:
I can say about myself that I'm complaisant, compromise, but persistent!;) I'm kind, merry and cheerful and great fan of life!;) I am extremely sociable and amicable and I have quite many friends and good buddies everywhere:), but at the same time I am a woman of principle and I would never forgive betrayal in friendship or love...
Interests:
My interests are different;). I enjoy of music - both singing and listening.;) I go in for sport - eastern arabian dances help me to be in a good shape and make my mood better!;) My another interests are cars. I have my own swanky red "reliable horse";) and now I just can't imagine my life without her!;) Cimema, literature and bussines (my jobs) are my another passions.;)
Looking For Type:
I would like to meet MY MAN, who will be attractive both inside and outside!;) I wish to fall in love madly and at once - just after the first lines of your letter!;) Mmmm... And be sure if you are able to kindle fire of my LOVE and PASSION, you will NEVER BE DISAPPOINTED!;) You can relax in this case - IT'S A HAPPINESS!!;)
Looking For Age:
28 - 43
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 Ekaterina 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
Ekaterina
ID: 1116427
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Privet Olga, Many thanks for your kind reply.I am more than happy with your current site of course, it is just the very best there is! Your site is highly recommended for someone serious in finding their soulmate for life and the ladies are for real. I like your new video service that many of the ladies are using and also the feature making it easy to exchange photos with the letters.Wish you a Happy New Year! Best regards,
Armand K. CA/USA
December 2007
Hi Anna, Once again thank you for all your great support and help with Ekaterina. She is a sweet girl and I can't wait to go and meet her. We often talk on the telphone and I'm going to start contacting her with her personal email. Once again, Ekaterina has made me very happy and I can't thank your agency enough! I'm the happiest person in the world. Thanks Anna! Sincerely,
Matthew T. UT/USA
January 2008