for use in small daily doses! I recommend students practice these for 2 minutes in a 60 minute practice session. Do not preserve the percentage: 2 hour practice needs maybe 3 minutes, not 4, if you practice more than two hours, you could spread this out, but I don’t recommend more than 5 minutes at a time for anyone — it’s very finger intensive and you should stop immediately if you develop any pain. These exercises will stretch your fingers; it is very important not to overdo this! Read the story about how composer Robert Schumann crippled his little finger by trying to stretch it and develop finger independence with a mechanical shortcut — well, when searching the internet I found this story was actually not true, but don’t overdo technical exercises anyway! Here is the site Pianist to Pianist with the mythbuster.
The Klengel is difficult to find — one student bought it, but it was volume 1 only, which isa decent scale book, but I have my students buy the much more comprehensive Galamian Scale System, aka my most used tool transcribed for cello by Hans Jørgen-Jensen, so Vol. 1 is totally unnecessary. This link is to the complete; unfortunately for the trees, the first 39 pages are completely unnecessary because the Galamian-Jensen is so much better. This is currently available as used on Amazon.com (click the picture below), so the price and shipping will vary.
Sevcik, Otakar – Changing The Positions Op 8 For Cello Transcribed by Orlando Cole
This is the comprehensive method for the serious student beginning to shift. This will take you to a very advanced level.
browsing for ideas with the two bunches of kale sitting in the fridge:
Excellent Fall dish idea with winter squash: Northern Spys Kale Salad recipe on Food52.com
I have some Bulgur and will probably substitute yogurt for goat cheese: Marinated Kale + Bulgur Salad with Cucumber recipe on Food52.com
Having just left Texas, this corn / black bean / Southwest seasoning looks mighty tasty: Southwestern Kale Salad recipe on Food52.com
It says Winter, but would also be great now if I can get nice pomegranates: Cookin’ Canuck – Chopped Kale Salad Recipe with Pomegranate & Avocado
Another Mediterranean variant: Cauliflower and Kale Salad (Cauliflower Tabouli) | Steamy Kitchen Recipes (video included)
Google search led to two recipes vying to be used:
Diary of a Locavore: 100% Whole Wheat Baguette
Change Your Way of Thinking: Quick & Crusty Whole Wheat Baguettes.
Pictures (and review?) to follow. Recipe is modified version of Locavore’s, aided by techniques from Change’s. I’ve also posted the recipe on Epicurious, with the intent to update it as I refine the method (not ready for primetime just yet).
In other news, practicing Grieg, Janáček and Bach tonight.
I made whole wheat chocolate cake from a recipe at whole grain gourmet I’ve been wanting to make for the last month. It turned out great!
From 100 Days of Real Food I’ve been making banana bread and made apple sauce for the first time (I had some mushy apples that turned out great!). The apple sauce can substitute for oil in many baking recipes and add moisture.
From Fresh 20 I made a nice pork, red cabbage and apple dish over brown rice. I want to make a version of the Bulgarian dish, свинско със зеле (svinsko sus zele). Today’s dish was Italian sausage with farfalle, but the variation was turkey sausage, sweet potato and kale ( instead of, say, broccoli rabe ). Quite nice, but I did feel the need to add a healthy splash of apple cider vinegar at the end because of the ( white ) sweet potato.
Lots of wine to round it out, and altogether a very healthy eating weekend, as well as quite enjoyable.