I got some really good practice sessions in this weekend…still pounding, pounding, pounding away at the scales and the metronome. The scales are running off my fingers much easier, and I think that my tone has improved. I think I have seen some very, very minor improvement in speed.
Most of my practice over the weekend has consisted of metronome and S. Kaufman.
- Scales & Crosspicking @ 80>100>140>160 – I took it to 184 and was able to pretty much hang with it but my playing was sloppy so I stopped.
- Played with several Steve Kaufman tunes fast and slow.
I recently purchased some back issues of Frets and Acoustic Musician magazines, and in one of them is some transcriptions of Big Mon solos. In particular I have been looking at the solo to “Letter From My Darling”. It has some classic Monroe licks and double stops.
I went to the Southwest Bluegrass Club meeting on Sunday. I got there earlier than I intended and so I had to suffer through the band that was booked to play. In fact the whole meeting was pretty much a failure because out of the 3 hours I invested, I only got to jam for 25min.
The 25min of jamming was good though. We played some fast bluegrass songs, and I was able to hang in there. I don’t think I would have done so well 6 months ago. I am not saying that my playing is anywhere near where I want it to be right now, but I am seeing some improvement. I really want to see great improvement by Argyle in March. So I just have to keep on plugging away.
It’s getting pretty cold here in Dallas (68′), so Sunday morning I made a chili according to the following recipe. What allured me to this recipe was that the creator is from Dallas and the use of brown sugar. I also added some cocoa, as I am wont to do.
I think it turned out pretty well, but the wife didn’t like it. She said it was too powdery, and really I have to agree. I did have to cut short some of the cooking time, so maybe that had something to do with it.
“Sierra” Chili
Colleen Wallace
Dallas, Texas
Meat – 2-1/2 pounds of chuck mock tender cubed or chili grind.
(1) – Brown in 1/2 teaspoon Crisco with seasoned salt.
(2) – Add 1 can Swanson Beef Broth, 1 8 oz tomato sauce and water to cover meat plus 1 inch (add water as needed).
(3) – Low boil for 1/2 hour and add:
1 tbsp – Terlingua Won Chili Powder
1 tbsp – Granulated Onion
1 tsp – Granulated Garlic
1/2 tsp – Cayenne Pepper
1/4 tsp – Ground Jalapeno Pepper
1 tsp – Beef Bouillon Granules
1 tsp – Chicken Bouillon Granules
1/2 tsp – Salt
(4) – Slow bubble for about one hour or until meat is tender and add:
4 tsp – Cumin
1 tsp – Granulated Garlic
1/4 tsp – Black Pepper
1 package – Sazon Goya
6 tbsp – Colleen Wallace Chili Powder
1/4 tsp – Brown Sugar
(5) – Slow bubble for 45 minutes