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Saying goodbye to Nana is a different type of leaving. I remember when we'd leave Karditsa, our dad's home in Greece. My grandparents, especially Yaya, would cry. I'd always wonder why they were crying, but realized later they assumed they'd never see us again. Also this sadness is the recognition of our mortality and inevitable end. Leavings are kind of a reminder of this loss. So I try to memorize things, and remember them as if for the last time.
A couple of weeks ago I was wondering if I'd die early because I'm not really settled and want to fit a lot in, travel and adventure-wise. This was sort of after the thought about how it would be awesome to travel by cargo ship to Greece. Or at least to Europe, then tour. I mean, come on, take a look and imagine yourselves here:
It was then that I realized, if I had only a few months to live, this is exactly what I'd be doing, health permitting. Mixed in with this is missing the homestead, the steadiness of our porch, Durham. But the contrast is necessary.
Thanskgiving dinner was potluck-style. I made and brought some ch'n fried seitan and russian teacakes. Lemme tell you, there is nothing more heartwarming than seeing a foot-long Field Roast being carved on a wooden block, then passed around the table. These are my people.
After arriving in Seattle safely through the pass we played a show at the Sunset with our friends Arbitron, seen above. Picture an explosion. Except for instead of running, you hang out to see what will happen. You're glad you stayed, even though you sustained something.
Also sharing the bill were the awesome Le Shat Noir (whom I was unable to photograph during their set so they kindly posed here). But several photos would be required. The keyboardist has some sort of remote control unit, and is therefore able to wheel around his keys on a walker, moving around pinball-style while the singer Doug pitches himself into the audience. All this and great songs too. You can listen to them live on KEXP on 2/28.
Soon thereafter Seattle had the worst snowstorm, or the best, as your view may be, since forever or when I was a kid. When it started, we were like, oh, yeah, this is Seattle, it will be gone by noon. Syba immediately took advantage and shoved her face into it as if it were goat droppings (as seen above).
I also made a snowwoman complete with a full-sized head and anatomically correct chestage, however, there was an accident overnight, and I had to redo the head the following morning.
Needless to say, I was cold and not as ambitious as the night before.
Syba did her usually running in circles and snow-bathing.
There is something about snow and cold that says to me, "Eleni, eat fat and sugar." To honor this request, I made a series of veggie pot pies (pictured below), cakes, cookies, and lasagne alfredos. To illustrate 'cause and effect,' my body stored some of these meals in the form of 13 additional pounds over my arrival-weight.
These are all her house pieces she made, baked.
Ever since this trip began, Rob has been craving pumpkin pie. Rob's ma kindly made a few vegan pies, including the apple one. I also made another veggie pot pie. She has this great stoneware that makes me never want to use the metallic crap again. She said it makes them bake evenly.
As part of our Seattle trip it is necessary to eat at certain vegan establishments. One of these was Hillside Quickie. To my horror, they were out of the Gyros that day. However, this forced me to actually try something different. I had this chipotle cilantro wonderment that was a New Taste.
After this, I was determined to make the cilantro sauce. I bought some cilantro, Veganaise, and chipotle sauce, and brought these to Rainier. Unfortunately, in my haste I had picked up Italian Parsley instead of cilantro, and was quite disburbed (culinarily). But, in making lemonade out of lemons, I made this casserole anyhow, and it was pretty filling and melty-good.
Did you know that goats eat evergreen trees? Me neither. But now it is documented, right on Rob's family farm.
Syba has some neurosis, including fear of bicycles, water bottles, Weston, and horses. We can now officially add goats and cows to the list. She was very suspicious of the goats and after a few days drummed up the courage to sniff them nose-to-nose style, albeit with a slight growl of confidence.
I tried to google "Somach spice" because I'd never heard of it, and google asks me, "do you mean stomach spice?" and yields no useful results. Whatever it is, it's damned good and tangy. I also used this in my last veggie pot pie, which really brought the roux alive.
While in Seattle we worked on a few new songs. It's pretty hard to find opportunities to set up the whole kit and practice. One time we asked the club if we could play early. So it was nice to set up in the living room and have a most enthused audience member (Nana).
Speaking o' family, our show at Le Voyeur was surprisingly attended by some Shelton and Woodinville family members...as well as Rob's family. As you may discern from the pictures, it was cooler than a tofu-locker back there.
We played first, because, well, it would have been late for some of our family.
We also played with Babies Got Rabies, a fun switch-a-roonie band short a member that night but still sounding full.
Luckily our good friend tofu-mama hooked us up with his friends in Portland and we stayed a few nights in a grand old house nearby everything with nice, nice folks.
So I'm in Portland, the land of Vegan shangri-la, and haven't even mentioned vegan cupcakes.
Here you see the result of a cupcake being so good that I forget to take a picture of it until half-way through. This was a pink-flavored cupcake. The frosting firm, but giving. Moist cupette.
Later that night, I screened my film at Sweet Pea Bakery where this cupcake lived its short life. Herbivore, who some of you might know as the coolest-coolest place to accesorize veg-style, was kind enough to get the word out about the screening, and, not evident from this photo, the room was full o' people and also cupcakes.
Oh...and I forgot to mention that in December I also screened the documentary at Seattle Pacific University, the University of Puget Sound (Tacoma) and at my alma mater, the University of Washington (at which were mom, Nana, and Allen).
Blow Up Radio (NJ) voted Blender Theory as one of the top 50 releases of 2008, and I think we made some kind of WXDU top 66 and Ross list too. Thank you, list makers!
The Olympian also wrote a feature about our tour. We forgot to pick up a paper, so if anyone has a copy let us know.....
ox
bingeoid
PS - an important PS to Durham and Triangle-ites.
There is a benefit show on Friday at BCHQ with some amazing bands for an amazing person, Alex. He has been wonderfully supportive of the music and arts community, and you might have heard of his company, Urban Footprint Films. Please show your love...here is the post by Midtown Dickens:
http://blog.myspace.com/index.cfm?fuseaction=blog.view&friendID=18430528&blogID=462182942
5 comments:
I love your Nana and that awesome gingerbread house. Good luck on the next leg of the tour and I hope good weather follows you south.
YOu guys are AMAZING!!!
This is one of the best blog reports thus far! (although the talk about dying young freaks me out, something you shouldn't do btw!)
I agree with Bonnie, your Nana is cute!
I loved all the food pics and links to the veggie friendly sites. Thanks!
here's some info on SUMAC...I spelled it wrong...
xoxox
Shirle'
Sumac is a decorative bush that grows wild throughout the Middle East and parts of Italy. The dark purple-red berries are sold dried or ground and have a fruity, astringent taste. The Sicilian sumac and those berries grown at the highest latitude are said to be the best flavored of the sumacs. The berries are picked just before they ripen and dried. Sumac is used in the cooking of Lebanon, Syria, Turkey and Iran. Ground sumac is rubbed into meats for grilling and is good with potatoes, beets, and in mixed bean salads. Whole, cracked or ground sumac berries are also used to make a fruity, sour culinary juice which can be added to marinades, salad dressings, sauces and yogurt. This is made by soaking the berries 15-20 minutes in warm water, squeezing the berries to get all the flavor, and then straining the liquid. The juice can be added to food at the end of cooking. Crushed dried sumac is called somagh.
Ingredient
Season: available year-round
How to select: Found in Middle Eastern markets ground or dried.
Substitutions: lemon zest plus salt OR (in salads) lemon juice OR (in salads) vinegar
hi Bonnie! Thank you so much and we look forward to hanging out in the spring before we leave for the NE and cargos.
Ms. Shirle! Just finished off the last of the cookies. LOVE the spices and appreciate the reference to more about somac, clearing up the mystery! I don't think I've been to a Middle-Eastern market in Durham, but I'm sure one exists. Thank you thank you. Going to use the smoked paprika on my hummus today.
oxoxoxoox
eleni
Hey BB! It was so great spending Xmas Eve Eve and New Year's Eve with you! I miss you again already.
And, yes.... ZenLy is back! (although in a different form--check out the NEW Grapevine when you have a chance)
xoxo
~Ly
and hugs and kisses to Syba from Noah, too!!
Hey, those fascists on myspace said this is a "naughty-bad" link. I feel cheated. Y'all are about as wholesome as it comes. :D
In other news -
"What happened to the jalapeno?"
Someone smoked it!
You guys are so brave going out and doing stuff. I am scared to drive our nameless transport to Richmond next month (but will anyway).
ok I am going back to my Schlitz and punishing the sequencer.
Eric
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