Text 33572, 141 rader
Skriven 2010-01-16 20:08:50 av Stephen Haffly (1:396/45.27)
  Kommentar till text 33530 av RUTH HANSCHKA (1:123/140)
Ärende: Xmas gift!
==================
Hi Ruth,

On (15 Jan 10) RUTH HANSCHKA wrote to RUTH HAFFLY...

-> Steve has a program to change his keyboard into Hebrew so he could have
-> dealt with it--if the file wasn't corrupted along the way.  He was
-> having problems with the modern Hebrew when we first got there but got
-> better as the week went on.  But as he said, it's like comparing Chaucer
-> to modern English, what he's studying and what he saw in Israel.
 RH> ->
 RH> That doesn't surprise me.  Modern Hebrew includes words for things
 RH> that didn't exist in the time of King David. I've heard of the program
 RH> - does he have a keyboard overlay to map out the characters, or just
 RH> memorize them?

It isn't actually a program. It is a keyboard driver (in Windows) or
just an option in Linux to use the proper Hebrew keyboard. Some try to
map the letters to the equivalent sound on the English keyboard, but the
one that works best for me is one that is similar to a standard Israeli
keyboard. I don't have a keyboard overlay. I do keep a keyboard map
nearby so I can find the proper key when I forget which one is for which
letter/vowel point. After entering as much text as I have, the basic
letters come from memory. I have to refer to it for vowel points
sometimes, but not as often as before. If I have to add the accents, I
will have to rely on the map.

In the version of Linux I am using (Fedora 12), the keyboard layout is
in System/Preferences/Hardware/Keyboard on the Layouts tab. The one I am
using is Israel Biblical Hebrew (Tiro). I also changed the options so
that I could use my choice of keys to switch between English and Hebrew
input.

On Windows (Windows 7), one goes to the Control Panel and selects Clock,
Language, and Region to open the Region and Language window. From there,
select the Keyboards and Languages tab and then the Change Keyboards
button. On the General tab, one can add the Hebrew (Israel) Keyboard for
Biblical Hebrew (Tiro). On the Advanced Key Settings, one can select the
desired key combination to change between English and Hebrew input.

For OpenOffice, the options menu has a section for language options. One
has to enable Complex Text Layout and then it places two icons, one for
LTR and another for RTL text input in the Formatting tool bar.  For MS
Word (2007), under word options, on the Popular tab, select Language
Settings and add Hebrew (Israel) to Enabled Editing Languages.

Once that is done, fonts are the other thing to add.  SBL (Society for
Biblical Languages) and SIL (Summer Institute of Languages) both offer
unicode fonts for download. The one that I use most, since it is the
same font as that of the Leningrad Codex, is Ezra SIL SR. The fonts are
free downloads and are in Truetype format.

The explanation is a bit long-winded, but that is how I got both Windows
and Linux to cooperate with entering both English and Hebrew.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Four-Seed Snapper Crackers
 Categories: Quickbreads, Crackers
      Yield: 32 servings

    1/4 c  Hulled sunflower seeds
    1/4 c  Hulled pumpkin seeds
    1/4 c  Flax seeds (red or golden)
    1/2 c  "natural" sesame seeds (tan,
           Rather than pure white),
           Plus extra for garnishing
      2 c  Whole-wheat or whole-rye
           Flour, or combination
    3/4 ts Salt
      2 tb Honey or agave syrup
  2 1/2 tb Vegetable oil
      1    Egg

  In a blender or coffee grinder, grind the sunflower and pumpkin seeds
  into a fine powder. Be careful not to blend too long or they will
  turn into seed butter. Separately, grind the flax seeds into a
  powder. (The sesame seeds do not need to be ground.)

  In a mixing bowl or in the bowl of a stand mixer, combine the seeds,
  flour, salt, honey and vegetable oil with three-fourths cup water.
  Mix by hand or in a stand mixer with a paddle attachment to form a
  firm ball of dough. It should not be sticky.

  On a lightly-floured surface, knead the dough by hand for about 30
  seconds to make sure all the ingredients are evenly distributed and
  that the dough holds together. It should be slightly tacky but not
  sticky. Add more whole-wheat flour or water, if needed.

  Heat the oven to 300 degrees. Line three baking pans with parchment
  or a silicone baking liner. Divide the dough into three equal pieces.
  Set two of the pieces aside and roll out the remaining piece on a
  floured surface with a floured rolling pin. Roll it to less than
  one-eighth-inch thick, or nearly paper thin. Continually lift the
  dough as you roll it so that it doesn't stick to the surface; dust
  more flour under it if need be. You can also flip the dough over and
  continue rolling with the bottom side up. If the dough resists, lift
  it gently and set it aside and begin rolling out one of the other
  pieces. You can return to the first piece after a few minutes and it
  will roll more easily. Continue rolling out all three pieces in this
  manner.

  Use a knife or pizza cutter to cut the rolled dough into rectangular
  or diamond-shaped crackers. (You can also use a small biscuit cutter,
  dipped in flour, to make round crackers.) The crackers do not need to
  be the same size. Carefully transfer the cut crackers to the baking
  pans. The pieces can be nearly touching, as the crackers will not
  spread or rise. Fill each pan as full as it will allow.

  Combine the egg with one-half cup water. Brush the egg wash lightly
  over each of the crackers and top with sesame seeds. 7. If your oven
  has enough shelves to accommodate all the pans, you can bake them all
  at once. If not, bake them in shifts. After placing the pans in the
  oven, bake for 10 minutes. Rotate the pans and bake for another 10
  minutes. Make one final rotation and continue baking until they are
  done. (The thinner you roll them the faster they will bake; they
  typically take about 25 to 30 minutes total, but this can vary from
  oven to oven.) The crackers will be a rich golden brown and should be
  fairly dry and crisp when they come out of the oven.

  Leave them on the pans to cool; they will crisp up even more. If they
  do not snap cleanly after they cool, return the pan to the hot oven
  for a few more minutes. The crackers can be stored in an airtight
  container or resealable plastic bag and kept for at least 8 days at
  room temperature or indefinitely in the freezer.

  Adapted from: Whole Grain Breads: New Techniques, Extraordinary Flavor

  From: Peter Reinhart, Los Angeles Times

MMMMM


Regards,

Stephen
Team OS/2, Team PPoint/IREX

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
 * Origin: Thunder Mountains Point (1:396/45.27)