Which far from explains why I am here.
It started with my brother moving to Utah.
It continued through his realization that Utah is not so big on easy alcohol access and that he therefore must be chipmunk-like and store up for winter.
It moved on to him exacting a promise from me to drive a station-wagon FULL of alcohol to Salt Lake City.
It wound its way to Shorty #1 (now medicated, but formerly known as Flappy Pappy) deciding he simply could not stand to be left behind while I drove to Utah on my own.
It involved him telling me every other day for the past month,
Winnemucca is known for its Basque Community and the Basque food. Can you believe it?
Which, through the power of sheer repetitive advertising, I believe I now can.
It went on to concern the typical family 'Bait and Add' sudden appearance of Shorty #2 (a.k.a. crazy mama con beehive) in the pocket of backseat remaining in the car as we sought to leave San Francisco.
All of which resulted in - after eight hours, fifteen stops punctuating the 'Don't go over 55mph' screeching soliloquies, and one very threatened GPS system - several new creases on my brow and more new trauma hotspots in my neural pathways. But, since I am an albeit reluctant lifelong learner, all was not lost.
1. The description "downtown" has a vast array of meanings. On the corner of Winnemucca Boulevard and the aptly named Malarkey Street, an actual tumbleweed whizzed by me. The alacrity of the tumbleweed should indicate several things, only one of which is the rate Shorty #1 walks. And
2. Basque restauranteurs have a well-developed sense of humor. Not only do Winnamucca Basque restaurants provide airbrushed glamor shots of your meal in its previous baby state (which I believe allows patrons to more easily cave-person grunt-point their ordering wishes),
they also provide the perfect meal for a country-crossing vegetarian - all you can drink red table wine. It certainly is a relief not to have to masticate one's nutrients. And, besides, with so many choices - from bacon-infused french fries to veal-soaked lamb chops to beef-simmered ham to the very vegetarian iceberg lettuce salad - how could one otherwise decide?!
