Ben Evert.com

By Peter Edvinsson

How can you be in tune with your ukulele? The ukulele is a fantastic little instrument with many possibilities. You can play chords and melodies on it but a requisite is that your ukulele is in tune. Let’s tune up!

The most common ukulele tuning is the standard C tuning.

It is of course preferable to use a tuner or piano or tuning fork in ukulele tuning but it is not necessary to tune exactly to the concert pitch if you don’t play with others.

You can tune the ukulele by ear, using the method outlined below.

The strings on the ukulele is numbered from the highest pitched string. When you hold your ukulele in playing position string number one will be the string nearest your feet.

Now I will show you some steps in ukulele tuning to get your ukulele in tune.

1. Tune your first string to an A or a pitch that sounds okey to you.

2. Press down a finger on the fifth fret on the second string. Tune the second string until the pressed down fret will have the same pitch as the first string.

3. Press down a finger on the fourth fret on the third string. Tune the third string until the pressed down fret will have the same pitch as the second string.

4. Press down a finger on the third fret on the second string. Tune the fourth string until it sounds the same as the pitch of your pressed down fret on the second string.

We can test if your ukulele is in tune by playing the first part of Twinkle, Twinkle Little Star.

The first notes you will play are on the third string without pressing down any finger. I will use a form of ukulele tab with numbers.

The first number indicates the fret. The second number after the slash indicates which string to play:

0/3 0/3

This means: Play two notes on the open third string. Let’s play some more ukulele tab:

0/3 0/3 3/2 3/2 0/1 0/1 3/2

Let’s explain some of the numbers: 3/2 means press down the third fret on the second string and play the note. 0/1 means that you play the note on the open first string.

Let’s play one more part:

1/2 1/2 0/2 0/2 2/3 2/3 0/0

If this sounds like the beginning of Twinkle, Twinkle Little Star you can be quite sure that your ukulele tuning is correct.

We haven’t used the fourth string in this melody but you can listen to the two notes 3/2 and 0/4. These two notes should have the same pitch if you have tuned the ukulele correctly.

Good luck with your ukulele tuning!

P.S. Why not try to find out the rest of Twinkle, Twinkle Little Star by ear!

Peter Edvinsson is a musician, composer and music teacher. Visit his site Capotasto Music and download your free sheet music and ukulele tab at http://www.capotastomusic.com

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Popularity: 1% [?]

Ingredients:

1 pound kielbasa sausage, cut into 4- to 5-inch pieces
1 large onion, thinly sliced
1 large green bell pepper, cut into strips
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/2 cup chicken broth
4 hoagie rolls, split

Directions:

Brown sausage in nonstick skillet over medium-high heat 3 to 4 minutes. Place sausage in slow cooker. Add onion, bell pepper, salt, thyme and black pepper. Stir in chicken broth.

Cover; cook on LOW 7 to 8 hours.

Place sausage into rolls. Top with onion and bell pepper.

TIP: For zesty flavor, top sandwiches with pickled peppers and a dollop of mustard.

This recipe makes 4

Popularity: unranked [?]

Photo by: Robyn Gallagher

* 4 lbs eggplant
* 2-1/2 lbs granulated sugar
* 1/2 oz citric acid
* 1/4 tsp tannin
* water to make 1 gallon
* 1 tsp yeast nutrient
* wine yeast

Boil 1 gallon of water

Popularity: 1% [?]

Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk mixture.

INGREDIENTS

2 teaspoons white vinegar
1 Tbsp water
1/2 Scotch bonnet or habanero chili pepper, seeds removed, minced
1/2 cup chopped green onion, including greens
2 cloves garlic, chopped
1 Tbsp fresh thyme
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon molasses
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground beef, at least 16% fat
2 cups shredded cabbage
1/4 cup chopped red onion
Pinch of chopped thyme
3 Tbsp mayonnaise
2 Tbsp of orange juice or lime juice (if using lime juice add a teaspoon of sugar)
1 teaspoon of grated orange or lime zest
Salt and freshly ground black pepper to taste

METHOD

In a food processor, put the vinegar, water, chili, green onion, garlic, thyme, allspice, cinnamon, nutmeg, ginger, molasses, 1/2 teaspoon each of salt and pepper. Pulse until finely chopped. If you do not have a food processor, finely mince the chili, garlic, and green onion. Mix ingredients together in a bowl.

Using your hands, gently mix the jerk mixture in with the ground beef in a large bowl until just incorporated. Do not over-mix. Shape into patties, about 1/2 inch thick and wider than the diameter of your hamburger bun. Chill about 30 minutes or until you are ready to cook. (Remember to wear gloves while handling jerk seasoning or thoroughly wash hands with soap and water after handling.)

In a medium bowl, gently mix the cabbage, red onion, thyme, mayonnaise, citrus juice, zest, salt and pepper.

Prepare gas or charcoal grill for cooking over high direct heat. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking. If you don’t have a grill, you can use a grill pan or a cast iron frying pan.
Serve burgers topped with coleslaw, with or without hamburger buns.

Makes 6 burgers.

Popularity: 1% [?]

Ingredients:

* 3.3 pounds, M&F amber hopped syrup
* 3–1/2 pounds, dry light malt
* 1 pound, crushed crystal malt
* 1 ounce, Northern Brewer leaf hops, (alpha=8.0%) 1 hour boil
* 8 pints, fresh strawberries, washed, stemmed, pureed
* 4 Tablespoons, pectin enzyme
* Ale yeast starter

FG: 1.008

Procedure:

Make a yeast starter by boiling 1 cup dry malt extract in a quart of water and cool to below 90 degrees F. Add four of Red Star Ale yeast and agitate. Let set for two hours.

Steep crystal malt in 1 gallon of water for a while, then “rinse” in another 1–1/2 gallons. (I preboil.) Add malt and boiling hops and boil liquid for 1 hour. Turn down heat to very low flame and add pureed strawberries, heat for 15-20 minutes. Remove hops then cool wort. Dump in primary fermenter and add cold bottled water. The temp should be around 65-70. Dump in the yeast starter. The next day or sooner, add about 4 tablespoons of pectic enzyme, right into the beer. Rack after 3- 4 days. Bottle with 3/4 cup corn sugar.

Popularity: 10% [?]

Makes 6 servings, 1 1/2 cups each

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
2 large sweet onions, sliced
2 cups chopped spring onions or leeks, whites and light green parts only
2 tablespoons chopped garlic
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/4 cup dry sherry (see Ingredient Note)
1/2 teaspoon freshly ground pepper
3 14-ounce cans reduced-sodium beef broth
1 15-ounce can chickpeas, rinsed
1/4 cup minced fresh chives or scallions
6 slices whole-wheat country bread
1 cup shredded Gruyère or fontina cheese

1. Heat oil in a large saucepan over medium-high heat. Add sweet onions and stir to coat. Cover, reduce heat to medium and cook, stirring often, until softened and starting to brown, 6 to 8 minutes. Add spring onions (or leeks), garlic and thyme and cook, uncovered, stirring often, until starting to soften, 3 to 4 minutes.

2. Stir in sherry and pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1 to 2 minutes. Stir in broth and chickpeas and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in chives (or scallions).

3. Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.

Popularity: unranked [?]