7-4-2025 ELKO, NV PART II

 We drove 10 miles and arrived at the parade route early, at 9:15AM, in time to park conveniently and set up our chairs and cooler.  Then, Rob stopped, grabbed at his pockets and said, “Oh no no!  I forgot my wallet and my money.”  Well, that figures.  For breakfast, he had Cheerios topped with blueberries and milk of amnesia.  He eats that a lot!

 

It rained all night till about 3AM.  I thought for sure if this continues, the parade will be canceled.  But at last it stopped and the sun shone.  Noobee and the Jeepster are a mess.  The parade was the usual festive celebration.  There were a few floats, just two tiny little horses, baton twirlers, fire trucks and emergency vehicles with their sirens blaring, Americana music and thousands of happy patriots.  These are my people! 

Yay!  Happy Birthday, USA!

A Model T pick-up?  Cool!

Maybe they can come over and wash
Noobee & the Jeepster!

Little Republican-in-training!

Awww.... such cute ponies.

Some of the parades have turned into a candy-throwing and super-soaker extravaganza and this one was no exception.  Even the little kids got tired of picking up the candy after a while and we stood way back to protect ourselves and the camera from getting soaked.  Our chairs and my phone were not so lucky but they survived.

 

After the hour-long parade, we decided to spend some time at Muley’s Bar and Grill for snacks and bloody marys.  After all, the Jeep was already parked there.  Decisions, decisions.  The origin of the name is sketchy but there is a full scale mule deer at the entrance and he’s been sitting sentry since the creation of this establishment.  Muley is a colloquial name for a mule deer and wildlife and the great outdoors is the theme here.  The food was marvelous and the staff incredibly polite, friendly and smiley (for having to work on the Fourth of July) but the most fascinating things are on the walls.  Elk heads, deer heads, longhorn sheep, mountain goats and rainbow trout in a creative full-wall sculpture.  Kayla, the new manager, explains that one of their goals is to try to identify each of the animals and, if possible, credit the hunter/donor on plaques for each of the animals.  What a find!

Rainbow trout display

Meet Muley who greets guests.

I have never seen an animal with 
this many points.  What is it?!

Elk

The Basque people date back to the 9^th and 10^th century and come from a region where Spain and France come together.  In the US, they settled mostly in the western states and the total population of Basque folks in the US is 58,000.  Nevada is the third most populous after CA and ID.  The Basque religion, language, food, dress, culture and even their flag are unique trademarks.  Their main occupations are ranching and sheepherding but in addition, their cuisine is extravagant, gourmet and involves a lot of saffron. 

Traditional dance

Pretty Basque lady

Lots of little rascals
in traditional Basque garb
meant for special events.

The ball weighs 250 lb.

The National Basque Festival this Saturday and Sunday is kicked off by a parade through Elko complete with horses, dancing and music.  Events at the festival include dance performances in their native dress, a golf tournament, a handball tournament, weight lifting, wood chopping and a bread baking contest.  Of course, you are familiar with shepherd’s bread.

 

The Star Hotel opened in December, 1910.  It was constructed by Pete Juaregui at a cost of $11,000 with 11 rooms, one bath and wood stoves and was meant to house weary Basque sheepherders through the Winter.  (Where do the sheep go?)  It was expanded to 22 rooms later and it remains that size.  The dining room was and is typically Basque-oriented with long tables that seat as many as 16 people.  There was no menu in the early days, all the shepherds ate what was being served that day, “family-style.”.  Today, all 3 dining rooms were packed.  Our dinner was similar to the days of yore except we did get a menu for our main choice of meat or seafood.  Then, the serving began (10 courses):  A big bowl of soup and warm bread to start followed by a salad.  Next:  Green beans, spicy red beans, garbanzo beans, pasta, french fries and cod (Rob) rainbow trout (Lindy).  Bread pudding was the dessert de jour for Rob.  And no Basque dinner would be complete without a picon cocktail:  Grenadine (lowest layer), picon liqueur (middle layer) and brandy floated on top garnished with a wedge of lemon.  It is not just dinner, it is an adventure and amazing experience in the Basque tradition.

First and second courses

"Picon punch," not for the timid.

One of the 3 dining rooms.