The Year of Living Biblically

One man's humble quest to follow the Bible as literally as possible...

A.J.  Jacobs is an editor at Esquire magazine and an author. In search of a follow-up project to his bestseller, The Know-It-All,  Jacobs decides to attempt living the Bible, with all its rules and commandments, as literally as possible. In the introduction he tells us,

I am officially Jewish, but I'm Jewish in the same way The Olive Garden is Italian. Which is to say: not very....I was agnostic before I even knew what the word meant.


These few lines set the tone for the rest of the book.   The writing is hilariously funny in many places, like when he describes his "stoning of an adulterer." Think pebbles, accidentally dropped on a foot.

But I also found The Year of Living Biblically to be strikingly insightful and well-researched. Jacobs has spiritual advisors from many different religions. He visits Israel, spends time with the Amish, enjoys a service led by a snake-handling preacher and attends a meeting of atheists.

And of course he eats biblically as well. The Bible bans many foods, including pork, shrimp and rabbit (as well as eagle and osprey - who knew?). Citrus is fine. Lamb, figs, grapes, and olives are good. Goat's milk is preferred. And wine...well, that's a given. Hallelujah.

We read The Year of Living Biblically in my book group. Our lovely hostess Debbie prepared a dinner of lamb and an appropriate rice salad, that was absolutely delicious. I would make this  any time, whether I was feeling biblical or not.

Summer Rice Salad with Feta, Citrus and Mint
adapted from Bon Appetit


4 cups water

2 cups uncooked long grain rice

1 1/2 tsp. salt

1/2 cup fresh orange juice

1/2 cup olive oil

1/4 cup fresh lemon juice

4 tsps. grated orange zest

2 tsps. grated lemon zest

1/2 tsp. ground cinnamon

30 cherry tomatoes, halved

7 small pickling cucumbers, diced

1 cup chopped scallion

1/2 cup fresh mint, chopped

16 oz. feta cheese, crumbled

Bring water, rice and salt to boil in a heavy medium saucepan, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and water is absorbed, about 20 minutes. Uncover pan and continue cooking rice over very low heat until dry, about 5 minutes.
Transfer rice to a large bowl and let cool to room temperature.

Whisk orange juice and next 5 ingredients together in a small bowl.

Add tomatoes, cucumbers, scallions, mint and feta to rice. Add dressing and combine well.

Amen.