Hello Customer Service,

I want to write you to say thanks for changing my life and help me find my new husband, George. My name is Chau. I work as HR manager from Thanh pho Ho Chí Minh in Vietnam. I registered on your site and in February I was contacted by George who was already in Vietnam working in import-export. We met and fell in love. I am now awaiting a visa to be able to live with my husband in New York, United States and also help him with his business. I think none of this fairy tale would have come true for me if it was not for your organization who brings girls like me in connection with their true happiness.

Chau, Ho Chi Minh City, Vietnam
April 2009

Dear AsianBeauties Customer Service,

I want to recommend your site to any man out there who wants to meet an Asian woman for a relationship. Your website is one of the easiest, cost effective and efficient to use. I feel such confidence in your staff, customer service, and the ladies are out of this world. I used the services of AsianBeauties to meet the ladies by email, then use the phone service to speak with them personally. The translations you provide are first class. Since I started I’ve been to Thailand, Vietnam and several cities in China to meet women I found online. I will return in the fall to meet a few more and perhaps propose to one in particular. Going to visit a lady is the only way to see for yourself. But I’m here to tell you that these ladies are real. Keep up the great work!

Marcus – Seattle, Washington
April 2009

Yummy perspectives

Personal ads with Asian women's pictures: Natali, one of mail order brides from Asianbeauties.com

Natali	ID: 1153474

Magnificent photos of Asian women: Natali and other mail order brides from Asianbeauties.com

Character:
I am a passionate romantic wild cat with hot blood.
Interests:
I like books of travel of walk under the moon.
Looking For Type:
The romantic man passionate.
Looking For Age:
25 - 65

Russian cuisine is famous for exotic soups, cabbage shchi and solyanka, which is made of assorted meats. Russians are great lovers of pelmeni, small Siberian meat pies boiled in broth. Every housewife of any experience has her own recipes for pies, pickles, and sauerkraut. Even more varied is the choice of recipes for mushrooms, fried, pickled, salted, boiled and what not. Rich nature let Russian women create plenty of splendid dishes famous for the excellent gustatory senses and beauty.

Borstch

The Russians have a soup meal at least once a day. Schi, borsch, rassolnik, botvinia, ukha, okroshka and solianka has been a peculiarity of Russia since ancient times. Soups can be made on meat, fish, mushroom, vegetables or milk stocks.

How about a plate of Russian borstch? Nothing can warm your heart and stomach better than this traditional soup meal.
Ask Anastasia Web Natali to make it for you!

Ingredients:
3/1/2 c canned tomatoes
5 or 6 med. size potatoes cut in halves
1 large carrot cut fine
1 small peeled beet
black pepper & salt to taste
1 small onion chopped butter
4 c shredded cabbage
¾ c sweet cream
½ c fresh green pepper chopped
2 tb fresh or dried dill
1 celery chopped fine
2/1/2 qts water
1/1/2 c diced potatoes

Put water to boil in large kettle. Add 1/2 c canned tomatoes. Drop in boiling water 5 or 6 med. size potatoes, chopped carrot and the beet. Add 3 tb butter in frying pan. When melted add chopped onion, cook tender but do not brown. Add 3 c canned tomatoes and let simmer with onion and butter until a thick sauce. Into a separate frying pan put 2-3 tb butter to melt. Add 2 c shredded cabbage and fry. Cook tender but do not brown. Shred another 2 c to add later to the borstch. When potatoes are tender remove them to a bowl. Add 2 tb butter, mash well, then add ? c sweet cream and mix well and set aside.
Add 1/1/2 c diced potatoes to the stock and the remainder of the shredded cabbage. When diced potatoes are tender, add the onion-tomato-sauce, then add the cooked cabbage, and the potato-cream mixture. Add 3 tb butter to the borstch. Stir well.
Add fresh chopped fine green pepper. Add 3 tb fresh or dried dill. Remove beet, one hour later after borstch is ready.
Borstch is ready to serve. Serve with chopped garlic in your soup bowl and a fresh piece of bread and butter. Yummy, enjoy...

Pickles: Pickled cucumbers

Preserving vegetables and fruits is an ancient Russian tradition and is still very popular. Nothing can compare with home-made pickled mushrooms and cucumbers. And who never tried grandmother's gooseberry preserve has lost a truly delicious joy of life!
You can ask your Anastasia Web Natali from Krasnodar to make some pickles for you! We are sure she has stored up some old grandmother's recipes.

Ingredients:
4,4 lb little cucumbers
2 tb vinegar 9%
2 tb sugar
100 g salt
water
horse-radish
dill
garlic
pepper
leaves of black current

Cucumbers are pickled in large jars. You can use little ones, it's more comfortable to open them. Clean cucumbers well and put them in cold water for 5-10 hours. Sterilize the jars in the boiling water for 20 minutes. Put a leaf of horse-radish, dill and few cloves of garlic, pepper and couple of black current leaves on the bottom of the jar. Put the cucumbers up to the top. Pour hot water in the jar. Let it cool down for about 10-15 minutes. Pour off this water into a pan, add salt, sugar and boil it again. After boiling add vinegar and let liquid boil for 2-3 minutes. Sterilize the covers in the boiling water for 15 minutes. Pour hot liquid into the jar to the brim. Close the jars with covers. Turn the jar upside down. Cover them with a warm blanket. Leave them for 4-6 hours. If the jars are still warm, let them cool down. Place them in a cool place and keep for months.

Bliny Russian pancakes Have a taste of Anastasia Web Natali's special - true Russian bliny! Ingredients: 4.5 glasses (7 cups) flour 4 glasses (4 1/2 cups) milk 25 g (1 1/2 tbsps) yeast 25 g (1 1/2 tbsps) butter 100 g (1/2 cup) cream 2 eggs, 2 tsps sugar 1 tsp salt
Dissolve half the flour, the yeast and butter in milk and let it rise. Beat up the dough, add the rest of the flour, salt and egg yolks ground with sugar. Beat again, add the beaten egg whites and cream, let the dough rest and then begin to bake.

Preeyatnava apetita! (bon appetite) your Anastasia Web Natali 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