Delicate Pipe Boulder Opal ring and a Turkish dish

My daughter asked me today to help her with the cooking. " Something vegetarian" she said. So I am cooking a  Turkish dish with Bulgur wheat, tomatoes, eggplants and parsley, which I copied from my favorite cook book. I will tell you how it came out at the end of this post. While it is cooking, let me tell you about my new delicate Pipe Boulder Opal ring.

I set this lovely small pipe Boulder Opal stone which  I bought on the internet, in a DELICATE bezel on a thin band. I am writing the word "delicate" in capital letters, because usually I have a tendency to handcraft large bulky rings with big stones. I really love large stones becuase you see a portion of  the riches of the earth, but this stone has it all - multiple colors and mysterious electric flashes. The stone is a pleasure to watch.

I also found that it can be worn with a couple of stacking rings:

While the band of the ring is created with sterling silver, the stacking rings are gold plated brass rings which I handcrafted for this purpose.


Well, now the Bulgur wheat dish is finished and ready to eat.
Just tasted it. Yummy!


First I'd like to show off a bowl I bought from my friend Naomi, the ceramicist. This is the" before" photo of how it looks . I will put some of the bulgur wheat in it. Aint it a beauty? 

And now for what I cooked:

Do these photos of "before" and "after" remind you of what they show you when they want to convince you to make a face lift? (LOL!) So tell me now - which one looks best?....
Here's the recipe for you guys from a book called "Fast and Fabulous"  by Benny Saida:


Portions: 
1/4 cup olive oil
2 thinly sliced onions
2 cups of bulgar wheat
4 tomatoes - peeled and sliced
1 tablespoonful tomato paste
Salt, Freshly ground pepper
1 tea spoon of sugar
1.3/4 glasses of water
2 eggplants, sliced into squares and fried
1/2 a cup of chopped parsley.


First you fry the onions in the olive oil, in a large pan.
You mix in the bulgur and fry on for 2 minutes.
Add the tomatoes, the tomato paste and the salt and pepper
Add the water (or broth) and bring to a boil.
Cover the pot and cook for 20 minutes on very low heat until all
the juices are absorbed.
Remove from the cooker and leave it for 20 minutes more.
Add the sliced eggplants and the parsley.
Mix everything up and...


BON APPETITE!


Served to you with love!