Beloved Binge and non-Beloved Binge

[Eleni Binge]

Hi friends and fauxs,

A couple of announcements, BB and non-BB:

BB
10/13 @ 5 pm:  Early-style.  We are playing the benefit for the Coalition to Unchain Dogs.  This group has done some wonderful work building fences in the area for dogs who are tied up.  More info on the event and the bands can be found by following the link above.

Friday 10/19 @ 9 pm:  Amazing show with some great bandies.  Bull City Headquarters, 723 N. Mangum St, Durham.
With Cantwell, Gomez & Jordan and Clang Quartet!  Just added:  Brimstone Howl from Nebraska.  Check em out - they sound awesome. Like a good New York, but Nebraska-style.
http://www.myspace.com/annegomez  and
http://www.myspace.com/clangquartet and
http://www.myspace.com/brimstonehowl

Non-BB
10/13 @ 9:00 pm:  We are fortunate enough here in Durham to have a special guest stopping by to play on Saturday at the 307 Knox Salon, Dawn Dineen and the Cue.  Straight out of DC, Dawn brings some no-lying (that means honest, folks) inspire-giving song-styling wrapped around a vocal veil composed of everything you left behind but want to return to.  Thanks to Mel for hosting. The bonus is that Sequoya will also be playing at the Salon.  If you have not heard Sequoya, please do check them out here and here. If you want to go and don't know where the private Salon is, email me for info. 

Love,

--eleni
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Eleni Binge
www.belovedbinge.com
www.myspace.com/belovedbinge
www.reverbnation.com/belovedbinge
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PS.  I saw this menu and thought it would answer the burning question.......
What do vegans eat on Thanksgiving? Of course, a simple veggie pot pie is nice too.

THANKSGIVING MENU (from the Triangle Veg Society)
Our menu may change, but is planned to begin with a Fall Antipasto Buffet Table:
wheatberry-wild rice salad with lavender-blueberry vinaigrette;
lentil-brown/wild rice cakes
with lemon tahini; cardamom pickled beets; fall lettuces with pumpkin
seed-cider dressing;
raw vegetables; breads, crustinis, and pita with Egyptian red lentil
and artichoke-spinach
hummuses, baba ganouj, and Brussels sprout "pâté"; and marinated
olives, spiced pecans,
and roasted chestnuts.

The main courses planned include the "star" of last year´s menu,
lime-marinated seared
seitan with peppercorns and fig glaze. We plan as well to serve
roasted garlic olive oil
mashed potatoes with chives, mushroom gravy, apple-pecan stuffing, and
fresh raspberry-
cranberry relish; Dilip's macadamia nut blackened Cajun tempeh;
Spanish vegetable paella;
Shepherd's Pie with wheat gluten, roasted root vegetables, and
mushrooms, with a potato
crust; and braised sweet potatoes with leeks and vegan maple "butter"
chutney. We also plan
to have roasted green beans with pesto alla Trapanese (almond and
tomato pressed sauce);
grilled baby artichokes with rosemary; fall squashes cubed and roasted
with yellow beet
chunks, cranberry, chestnuts, and dill weed; oyster mushroom
croquettes; smoked eggplant
stuffed with carmelized onions and yellow lentils; and hominy
succotash. Carpaccio vegetale
will feature very thinly sliced vegetables as a raw "pasta" (raw
dish); we hope to also have
another substantial uncooked dish. We are also planning on carrot-herb
velouté (thickened
soup); Ligurian medallion pasta with marinara sauce and, on the side,
walnut vegan
"Parmesan cheese"; porcini-lentil cannelloni; and country cornbread.

Desserts planned include fresh seasonal fruits, phyllo cookies, pumpkin pie with
pomegranate glaze; cinnamon currant apple pie; and rhubarb-berry
crisp. Cider, cranberry
juice, herbal tea, and shade-grown coffee are expected to be included,
as well. All food will
be strictly vegan with no animal, egg or dairy products. No honey or
white sugar will be used.

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Phew. And,
Why me no turkey .