June 29, 2015


Statehood: October 31st, 1864 (36/50)

If you live in Nevada, you've hit the jackpot.

But not because of Las Vegas, which I think it's safe to say we can skip over ruminating on entirely since everyone, everywhere has some kind of knowledge of what awaits you in Sin City (from the buffets to showgirls to luxury hotels to gambling... your gluttony, lust, sloth, and pride/covetousness/envy/anger are all taken care of).

Because of the abundance of natural beauty your state holds. And why is this such an uncommon topic? I grew up thousands of miles away from NV and I had no idea until now what a stunning landscape they had. It's the most mountainous state, and home to the most thermal springs, in the country. There are an abundance of national and state parks, like Lake Mead (a man-made body of water that's home to beautiful desert flora and fauna; unfortunately, it's being affected drastically by the west coast's draught and is at its lowest levels since it was first built in the 1930's), Great Basin (which features both 5,000+ year old bristlecone pine trees and the marble Lehman Caves), and the Tule Springs Fossil Beds (where you can discover what animals - like mammoths and camels - roamed these lands).

Simply amazing, right (and we didn't even cover the preserved ghost towns, the legendary cowboy stories, or the impressive Kangaroo Rat)? The Silver State stands as a solid reminder of how truly geographically diverse and interesting our own backyard is.

Now, Nevadans, you're not known to have a notorious nibble notarized by notables...

But we'll try and pay homage to your culinary scene the best we can!

A Nevada Food
: A Basque Style Scramble

The Basques, who emigrated from northeastern Spain and southwestern France, came to Nevada for gold, but ended up working mostly as shepherds. This basque-inspired scramble - made with eggs, veggies (specifically, a pipĂ©rade: think tomatoes and peppers), spice, and a meat like chorizo or salt pork - is really very easy to make. It would also be delicious as an omelet, frittata, or as poached eggs with a stew of the delicious veg.

Basque Style Scramble
Makes: 2 to 4 servings (depending on how piggish you're feeling!)

1 tablespoon olive oil
1 medium red pepper, sliced thinly (about 1 ½ cups)
1 medium yellow pepper, sliced thinly (about 1 ½ cups)
1 small onion, diced (about 1 cup)
4 garlic cloves, minced
6-oz of soyrizo, crumbled
6 to 8 eggs
7 or 8 heirloom cherry tomatoes, diced (about 1 cup)
salt and pepper to taste

In a frying pan on medium heat, add 1 tablespoon olive oil. Cook peppers, onions, garlic cloves.

In a separate pan, cook the soyrizo on medium-high heat at the same time.

10 minutes or so later, combine the two. Turn the pan down to medium-low.

Add eggs and tomatoes and seasoning to taste.

Cook for about 5 minutes.

Serve immediately (tastes delicious with hot sauce)!

Wilt, Teresa. "RE: Official State Foods." Message to the author. 29 Oct. 2013. Email.
Nevada Legislature: Nevada Facts and State Emblems