Some people would say there are already enough (or even too many) versions of the Bible. But the World English Bible is an interesting new translation: a totally public domain, modern English translation of the Bible!
I don't want to get involved in the whole "King James vs. New International Version" debate, but I will say that this is a really great project. The idea is excellent, and the translation is based on three public domain texts: the American Standard Version (first written in 1901), the Biblia Hebraica Stutgartensa Old Testament, and the Greek Majority Text New Testament. The primary translation work is done by Michael Paul Johnson, with proofreading by many, many volunteers.
Of course, there's nothing wrong with having copyrighted versions; proceeds from the NIV, for example, help fund further translation of the Bible into new languages. And, of course, the proceeds from all the major modern translations enable scholars to pursue such work as a full-time vocation (which is unbelievably important).
The WEB, on the other hand, is entirely public domain. So authors can quote Scripture extensively in their works; programmers or webmasters can include the entire Bible in a program or website; and individuals or small groups can create their own tracts and literature—all without royalties! It's a great option for small, independent authors and the like, since royalties can be prohibitively expensive for such projects.
The full version of the World English Bible is a work in progress, due out around Christmas, so the verdict is still out. But the motives of the translators are definitely to be praised.
Xandria
Friday, November 25, 2005
Tuesday, November 22, 2005
Masala Chai
As I said in my last post, my recipe is based on one from The New Guide to Spices. I have altered their (excellent!) recipe (mainly reducing the cinnamon and increasing the water), so here's my version.
Masala Chai
6 cups cold water
1/2 stick cinnamon
3 green cardamoms, whole
4 cloves, whole
2 tea bags pekoe (black) tea (or 2 tsp loose)
1/4 to 1/2 cup sugar (or half sugar, half Splenda)
milk or half and half, to taste (optional)
Add spices to water and bring to a boil. Remove from heat and allow to steep for 10 minutes. Add tea and return to heat. Bring to a boil again, then reduce heat and simmer for 3 minutes. Remove tea bags and sweeten. Add milk or half and half if desired.
I recommend trying it with milk/cream even if you think you won't like it (I was sure I would hate it). If you don't do milk, I've also used Very Vanilla Silk Soy Milk, with surprisingly good results.
I've also experimented with adding a pinch of dried orange peel, or sweetening it with vanilla sugar. Some people use green or oolong tea, or even rooibos ("red tea"). I intend to try all three, as well as black pepper and (maybe) ginger. Go ahead, have fun and experiment.
By the way, a farmer's market or natural foods store will often have spices in bulk packaging. It's much cheaper to purchase them that way! Last time I bought cinnamon sticks, I paid $2 for a good sized container (3.25 oz); McCormick's and other brands usually cost more than that for .75 ounces!
Xandria
Masala Chai
6 cups cold water
1/2 stick cinnamon
3 green cardamoms, whole
4 cloves, whole
2 tea bags pekoe (black) tea (or 2 tsp loose)
1/4 to 1/2 cup sugar (or half sugar, half Splenda)
milk or half and half, to taste (optional)
Add spices to water and bring to a boil. Remove from heat and allow to steep for 10 minutes. Add tea and return to heat. Bring to a boil again, then reduce heat and simmer for 3 minutes. Remove tea bags and sweeten. Add milk or half and half if desired.
I recommend trying it with milk/cream even if you think you won't like it (I was sure I would hate it). If you don't do milk, I've also used Very Vanilla Silk Soy Milk, with surprisingly good results.
I've also experimented with adding a pinch of dried orange peel, or sweetening it with vanilla sugar. Some people use green or oolong tea, or even rooibos ("red tea"). I intend to try all three, as well as black pepper and (maybe) ginger. Go ahead, have fun and experiment.
By the way, a farmer's market or natural foods store will often have spices in bulk packaging. It's much cheaper to purchase them that way! Last time I bought cinnamon sticks, I paid $2 for a good sized container (3.25 oz); McCormick's and other brands usually cost more than that for .75 ounces!
Xandria
A Chai Primer
This is a very weird entry for my blog, I'll admit, but I get questions about chai every time I make it for someone! So, here we go.
First, a bit of background. "Masala Chai" simply means "spice tea" (so calling Indian tea "chai tea" is redundant; you're saying "tea tea".) In India, it's even more ubiquitous than coffee is here, and just about every household has its own recipe.
Since every hostess has her own recipe, chai is really more of a classification of tea. The main components are tea (traditionally a strong black tea), spice, sweetener (sugar, usually) and a creamer of some sort. (I love half and half; surprisingly, Very Vanilla Silk Soymilk is also good!)
The most common spices in chai are cardamom, cinnamon, cloves, and (surprise!) black pepper. Other traditional spices include nutmeg and ginger, but experimenting is fun. I've used dried orange peel with good results.
By the way, I learned to make Masala Chai in 1998. (My recipe is based on one from The New Guide to Spices, but I have altered it a bit.) The funny thing is, now chai is trendy. I was way ahead here!
I'll post my recipe next. (If anyone cares...)
Xandria
First, a bit of background. "Masala Chai" simply means "spice tea" (so calling Indian tea "chai tea" is redundant; you're saying "tea tea".) In India, it's even more ubiquitous than coffee is here, and just about every household has its own recipe.
Since every hostess has her own recipe, chai is really more of a classification of tea. The main components are tea (traditionally a strong black tea), spice, sweetener (sugar, usually) and a creamer of some sort. (I love half and half; surprisingly, Very Vanilla Silk Soymilk is also good!)
The most common spices in chai are cardamom, cinnamon, cloves, and (surprise!) black pepper. Other traditional spices include nutmeg and ginger, but experimenting is fun. I've used dried orange peel with good results.
By the way, I learned to make Masala Chai in 1998. (My recipe is based on one from The New Guide to Spices, but I have altered it a bit.) The funny thing is, now chai is trendy. I was way ahead here!
I'll post my recipe next. (If anyone cares...)
Xandria
Subscribe to:
Posts (Atom)
