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@brigidkaelin: Be careful, y’all:) But mostly have fun and keep practicing! #musicalsaw #tutorial #newhobby #fun #musician

Brigid plays the saw🪚
Brigid plays the saw🪚
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Region: US
Tuesday 14 October 2025 20:31:36 GMT
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No Watermark .mp4 (9.87MB) No Watermark(HD) .mp4 (8.4MB) Watermark .mp4 (10.12MB) Music .mp3

Comments

noahwenzel78
noahwenzel78 :
Amazing! I’ve always wanted to play but the few times I picked up a saw from my garage I couldn’t get much out of it. Are there things that make a particular saw easier or harder to play?
2025-10-14 20:45:56
2
the_soggy_potato_king
The_Soggy_Potato_King :
It sounds like a ghost is playing into the stereotype
2025-10-15 00:13:53
9
formula67enthusiast
I-like-formula67 :
does this damage the bow?
2025-10-14 20:46:25
0
bb1m07im3
bb1m07im3 :
Sounds like a theremin
2025-10-15 01:36:49
2
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Replying to @dae_mcclay I make it a little different each time but I have a feeling this is gonna be a good batch 🥰 #kimchi #Recipe 1 head Napa cabbage Coarse sea salt 1-2 bunches green onions 1 daikon radish 1 cup carrots 1 head garlic 1 small piece of ginger 1/2 Asian pear or apple 1/2 onion 1/4 cup fish sauce 1 medium sized potato 2/3 cup korean chili flakes (adjust to preferred spice level) Cut the base of the head of Napa cabbage then tear in half. Repeat to create quarters. Cut out the core and chop the cabbage into small pieces. Salt and massage your cabbage well and set aside. Meanwhile, boil your potato. Continue chopping up your green onions, radish and carrot and set aside. Blend your Asian pear, onion, garlic, ginger and fish sauce. Remove from blender and mix in Korean chili flakes and your mashed potato. By now, your cabbage should have wilted and released its moisture. Rinse and squeeze well to remove as much water. Add your veggies and chili mixture to the cabbage and mix well to combine. Add kimchi to a container making sure to push out any air. Leave it out at room temperature for a few days to ferment then transfer to the fridge. Enjoy!
Replying to @dae_mcclay I make it a little different each time but I have a feeling this is gonna be a good batch 🥰 #kimchi #Recipe 1 head Napa cabbage Coarse sea salt 1-2 bunches green onions 1 daikon radish 1 cup carrots 1 head garlic 1 small piece of ginger 1/2 Asian pear or apple 1/2 onion 1/4 cup fish sauce 1 medium sized potato 2/3 cup korean chili flakes (adjust to preferred spice level) Cut the base of the head of Napa cabbage then tear in half. Repeat to create quarters. Cut out the core and chop the cabbage into small pieces. Salt and massage your cabbage well and set aside. Meanwhile, boil your potato. Continue chopping up your green onions, radish and carrot and set aside. Blend your Asian pear, onion, garlic, ginger and fish sauce. Remove from blender and mix in Korean chili flakes and your mashed potato. By now, your cabbage should have wilted and released its moisture. Rinse and squeeze well to remove as much water. Add your veggies and chili mixture to the cabbage and mix well to combine. Add kimchi to a container making sure to push out any air. Leave it out at room temperature for a few days to ferment then transfer to the fridge. Enjoy!

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