Day 29 - Boise ID - 4811 Miles

Yup, still here. I really like the city and could live here with no trouble at all, but there just isn't anything exciting to relay. I think that's part of why I like it. Yesterday we walked about five miles along the greenbelt bordering the Boise River and finished up at a coffee shop downtown. Today we strolled through the local mall and finished up at a different coffee shop downtown. I acted in usual Austin fashion when parking a car in town. As soon as I saw on open parking spot within 0.3 miles of our destination, I parked. No questions asked. I should have been paying better attention since on or walk to the coffee shop we passed about 75 open spots.

We have managed to hit Boise's "sweet spot" for weather while we were here. Little rain and temperatures in the 60's-80's range. We've missed cold weather and the forecast for this weekend is 106-108, but we'll be long gone by then. I love the town but would want no part of winters and it seems like at least some summer days can be every bit as hot as Texas.

Tonight for our last night it's back for another shot at a Basque restaurant and the elusive Basque beer. While getting coffee we found two candidates so we ought to be able to pull this off. Tomorrow it's on to Yakima.

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P.S. - Went to Bar Gernika, our Basque restaurant, tonight. We went to another place first that advertised "Fine Basque Dining". I always worry about a place that uses some variant of "fine dining" in their description. It tends to equate to "expensive". They didn't open for another 20 minutes so we looked at their menu and I was right. Moved on to our second choice. While the waitress was talking of their beer selection I asked if they had any Basque beers. She said they didn't since there were so many local craft beers available. I didn't quite get the logic but I ended up with an Idaho beer. Terry got a Basque wine. We ordered a plate of Basque cheeses and had Basque pork and lamb sandwiches. For my side I had croquetas, a deep fried chicken, egg,  and milk ball. The chicken was such a fine paste you would swear they were deep fried cheese balls.

Making Croquetas

All Things Basque Except Us and my Beer