Dear AsianBeauties.com:

I am Christine from Chengdu in Sichuan, China. I want to kindly thank you for the great opportunity of meeting my wonderful American husband on your matrimonial website. We found each other just little than less one year ago, summer 2008. My new husband, Max, is the most wonderful man any Chinese girl could want. Your site was so easily and helpful, we found each other so quickly and after we found a fiancé visa we now live happily in Chicago with a baby on the way! My mother will also come for awhile to help with the new baby.

Thank you again so much.

Christine and Max, Chicago

April 2009

Dear AsianBeauties.com:

I am Christine from Chengdu in Sichuan, China. I want to kindly thank you for the great opportunity of meeting my wonderful American husband on your matrimonial website. We found each other just little than less one year ago, summer 2008. My new husband, Max, is the most wonderful man any Chinese girl could want. Your site was so easily and helpful, we found each other so quickly and after we found a fiancé visa we now live happily in Chicago with a baby on the way! My mother will also come for awhile to help with the new baby.

Thank you again so much.

Christine and Max, Chicago

April 2009

Yummy perspectives

Pics of pretty women from Asianbeauties.com: Anita, one of charming girls from Asia

Anita	ID: 1152649

Asia girls: Anita from Yerevan and her cooking recipes

Character:
I am a very responsible person, very sociable and cheerful! I do not like when people poke their noses into others' lives. I am very active in every field of life. I am very trustworthy, caring, kind, affectionate. I am very hardworking and hospitable.
Interests:
I love to study a lot, I am fond of dancing, listening to music (all kinds). I adore cooking and baking. I love to get together with old friends and enjoy good atmosphere. I prefer little quite parties. The most important for me is to look elegant and beautiful and with good taste.
Looking For Type:
He is strong and family-oriented, sober and happy !
Looking For Age:
30 - 60

Armenian cuisine is representative of the tastes of the Mediterranean and Caucasus, with strong influences from Eastern Europe, the Middle East and, to a lesser extent, from the Balkans. The preparation of a large number of meat, fish and vegetable dishes in the Armenian kitchen requires stuffing, frothing and pureeing.

Amich Amich is a traditional Armenian dish. This is a baked chicken stuffed with rice, dried fruits, nuts and spices. Amich is considered an excellent dish for the holiday table. Ingredients: 1 ea chicken. 1/2 cup rice. 1/2 cup peeled almonds. 1/4 cup dried apricots. 1/4 cup raisins. 6 dates. 1 tablespoon chopped basil. 2 cloves. 1 teaspoon cinnamon. 100 g melted butter. salt.
DIRECTIONS: Cook rice until half done, then fry in oil. Salt to taste. Fry dried fruits and nuts in oil for 5 minutes. Combine rice with fried fruits and stuff the chicken with this mass. Sear the chicken until light golden. Then grease with butter and put in a deep pan. Pour over 1/2 cup water and bake in a preheated oven for 40 minutes, pouring just regularly, until done.

Dolma

Ingredients:
2 pounds boned shoulder lamb or chuck beef chopped or one pound of each
1 onion diced
1/2 bunch of fresh dill minced
1/2 bunch of fresh mint minced
1 dash of salt
1/2 cup uncooked rice
1 clove garlic minced
2 jars of grape leaves
1 - 2 sticks of butter (or margarine)

DIRECTIONS:

Cook meat and onion together in a saucepan. While meat is cooking, remove grape leaves from jar, gently unroll and wash brine from each grape leaf. Cool the meat. When meat is cool add dill, mint, rice and garlic. Place a teaspoonful of filling in the bottom center of each leaf, fold in sides and roll up. Arrange in a large saucepan or stock pot (you don't want too many layers otherwise the rice will not cook), in layers, with chucks of butter between layers. Pour in 2 cups of water, place a plate on top of leaves to weigh them down. Cover pot and cook on low heat until leaves are soft and rice is cooked (1 hour or more). Replace water as necessary to prevent dehydration. Serve hot or cold with sour cream or yogurt for dipping.

VOSPOV ABOUR (Lentil soup) Ingredients: 1 lb. lentils 1 cup celery, chopped (opt.) 1 cloves garlic, chopped 1/4 cup olive oil salt, pepper to taste 2 tbsp. tomato paste 1 cup carrots, chopped 2 med. onions, chopped 2 tsp. flour (for thickening) 2 tbsp. basil, dried and crushed
DIRECTIONS: Wash lentils first, then boil them in a quart of water. When they are partially cooked (Approximately 1 hour), add rest of ingredients and mix well. Cover and simmer another 1/2 hour until all vegetables are tender.

Preeyatnava apetita! (bon appetite) your Anastasia Web Anita 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