Author
Header image

Sight Singing

March 24th, 2014 | Posted by Annette in Uncategorized - (0 Comments)

Sight Singing in Solfege

I’m in the process of adding a sight singing unit to my music stu­dio. In the future, these “work­sheets” will be found under my music stu­dio “sight singing” tab.

I use solfege con­stantly when teach­ing voice stu­dents. It’s such a use­ful tool for ear train­ing and can be equally use­ful in teach­ing stu­dents to read music. These work­sheets have been designed as a resource for teach­ers and may be copied for inci­den­tal, non-commercial use.

drmfcdef

sltdgabcThe first step to sight singing is to learn to sing a major scale while using the hand signs. Engag­ing the hands while singing will increases your under­stand­ing and reten­tion. After you have mas­tered the scale, try mix­ing up the pitches. After you have the pitches and hand signs down, move on to the worksheets.

Sight Singing 1.0 in the Key of C. Under­stand­ing the rela­tion­ship between Do and So.

Sight Singing 1.1 in the Key of C. Under­stand­ing the rela­tion­ship between Do, Mi, and So.

Sight Singing 1.2 in the Key of C. More prac­tice under­stand­ing the rela­tion­ship between Do, Mi, So.

 

 

Thanksgiving Rolls

November 20th, 2013 | Posted by Annette in Uncategorized - (0 Comments)

Thanks­giv­ing is almost here. I love this sim­ple roll recipe. It’s a lit­tle softer and sweeter than most and doesn’t take much effort. In other words, yum! (Feel free to cut the recipe in half.)

7 cups flour (may use up to 1/2 cup less if desired)

2 pack­age active dry yeast (If using bulk yeast: use 5 tea­spoons slightly rounded)

2  1/2 cups milk

1/2 cup sugar

1/2 cup shortening

2 tea­spoon salt

2 eggs

In mix­ing bowl, com­bine 3 cups flour and yeast. Mix. In sauce pan, com­bine milk, sugar, short­en­ing, and salt. Heat over medium heat until short­en­ing almost melts, stir­ring fre­quently to pre­vent scorch­ing. Add milk mix­ture to flour and yeast and mix imme­di­ately. Add eggs. Mix. Grad­u­ally add remain­ing flour and knead into soft ball. I use an elec­tric mixer with a bread hook. No work. So easy. By the way, you can’t really knead dough too much. The more you knead, the softer the bread. After knead­ing is done, place dough in greased/sprayed bowl. Spray top of dough with cook­ing spray. Cover loosely with plas­tic wrap and let rise until dou­ble in size. Punch down. If desired (for softer rolls) let rise again. Punch down and let dough rest 10 min. Roll out as desired. See instruc­tions below for a few ideas. Place pre­pared rolls onto greased/sprayed bak­ing sheet(s) or in greased/sprayed bak­ing pan(s). Spray rolls with cook­ing spray and cover loosely with plas­tic wrap. Let rise 30 min­utes or until dou­ble in size. Care­fully remove wrap. Bake at 350 for 10 — 15 min­utes or until golden brown. Remove from heat. But­ter tops and enjoy. Store left­over rolls in fridge in air­tight container.

Carrot Cake Recipe

October 5th, 2013 | Posted by Annette in Uncategorized - (0 Comments)

This is my favorite car­rot cake recipe

In mixer, com­bine wet ingredients:

2 cups gran­u­lated sugar

1 1/2 cup olive oil

4 fresh whole eggs (I pre­fer cage free, partly because my hus­band audited a chicken farm once and he came home with a few hor­ror sto­ries. Ever since, I can’t bring myself to buy reg­u­lar eggs.)

In a sep­a­rate bowl, com­bine dry ingre­di­ents together. (Mix dry ingre­di­ents well)

2 cups pas­try flour (You can actu­ally use reg­u­lar flour, but pas­try flour is better.)

2 tea­spoons bak­ing soda

1 tea­spoon salt

2 tea­spoons cin­na­mon (I tend to use a lit­tle extra.)

Add dry ingre­di­ents to wet ingre­di­ents. Mix well.

Add 3 cups finely ground car­rots. (Use a food proces­sor) Fold car­rots into bat­ter and blend well.

Add 1/2 cup finely chopped wal­nuts. Fold in. Blend well.

Pour into pre­pared 13″ x 9″ pan. Cook 50 — 60 min in pre­heated oven (300  degrees). Check cake to make sure that it is done. Cool com­pletely before frosting.

 

Frost­ing

1 1/2 pounds pow­dered sugar

12 ounces room tem­per­a­ture cream cheese

1 table­spoon REAL vanilla (Use the good stuff)

2 ounces room tem­per­a­ture margarine

Whip ingre­di­ents together until smooth and creamy. (If the frost­ing is too dry, add a lit­tle more vanilla.) Frost cake when cool.

 

 

I decided it was time to add a scale unit to my web­site. When I’m teach­ing, I gen­er­ally reach for my tat­tered old scale chart and make a copy of it for my stu­dents. It is dif­fi­cult to read AND it’s get­ting old. That’s why I have decided that it’s time for a new and improved solu­tion. As I add these scale/chord work­sheets, I will make a post so that any­one else in need of this resource will get the notice. :D

Scales, Chords, and Arpeg­gios for all key sig­na­tures, begin­ning through advanced studies.

Each work­sheet con­tains: a five fin­ger pattern, primary chord pro­gres­sion, octave scale, con­trary motion scale, 2 octave scale (the same fin­ger­ing as 3 — 4 octave scale), and tonic chord arpeggio. 

* The fin­ger­ings listed fol­low uni­ver­sity standards.

 

C Major (No sharps or flats): Scales, Chords, Arpeggio

Sharp Keys

G Major (1 sharp): Scales, Chords, Arpeggio

D Major (2 sharps): Scales, Chords, Arpeggio

A Major (3 sharps): Scales, Chords, Arpeggio

E Major (4 sharps): Scales, Chords, Arpeggio

B Major (5 sharps): Scales, Chords, Arpeggio

F Sharp Major (6 sharps): Scales, Chords, Arpeggio

C Sharp Major (7 sharps): Scales, Chords, Arpeggio

 Flat Keys

F Major (1 flat): Scales, Chords, Arpeggio

B Flat Major (2 flats): Scales, Chords, Arpeggio

E Flat Major (3 flats): Scales, Chords, Arpeggio

A Flat Major (4 flats): Scales, Chords, Arpeggio

D Flat Major (5 flats): Scales, Chords, Arpeggio

G Flat Major (6 flats): Scales, Chords, Arpeggio

(Minor keys will be added soon ~ Annette 9.26.13)