Anastasia International Inc.
40 High St Suite #1
Bangor, Maine 04401
+1 (207) 262-9595
+1 (800) 356-3130
+1 (877) 345-1677
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Romance tours: meet Evgenia and take a look at other ladies' personal ads with photos
Evgenia
ID: 1106137
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Character:
Mmmm... I'm just a liittle, teeender, delicate angel.;)) I'm very kind, "white and fluffy" as we say here:))... I'll make MY MAN's life cozy and warm, but at the same time I'll become that bright flash, which will change HIS life completely - for the best I guess!!;)) I'm quite adventurous and I am wild of trying everything new and unusual. So, I will not so mind to travel with MY LOVE one day!;)) I must confess I'm a great optimist and full of life. I am quite purposeful and know very well what I want from this life.;) I just want to be happy and to make happy that lucky person, who will be near me!;))
Interests:
May be it sounds strangily, but my main hobby is ... my profession. I'll be an architect in my future and now my studying takes most of my time!;)But I like this, cause I really ADORE my profession.:)) Who knows, may be one day I will create the house of my dreams, where ME and YOU will live!;)... When I have free time I improve my English and I also would like to learn French in the future.:)) I also go in for tennis and I like it a lot.;)
Looking For Type:
If you are purposeful, ambitious, determined, sure of yourself, well-mannered, gallant and have a great sense of humor - it will be a sin to pass by my profile doing nothing.;) Exactly YOU have all chances to be MY MAN!!;))
Looking For Age:
25 - 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 Evgenia 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
Evgenia
ID: 1106137
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Priviet Margarita, I thought the tour was a wonderful experience. I thought the staff did a great job considering how many men were on the tour. I thought the tour was a great success. Bowling was a lot of fun! I thought the women were beautiful, the staff tremendously supportive, and the city and it's people very charming. I wish it would have lasted longer. I have some wonderful pictures that i took of the girl i met and I will try to send those as soon as I can. Wishing you all the best and thanks!
Mark F, USA
March 2005
Thank you very much for your help. It is and has been a pleasure to be part of a very professional dating service. You all deserve a medal for your service. Thanks again. Daniel
Daniel M., NY,USA
July 2007