California county fairs often include lower-tier horse races. We missed the Sacramento County Fair but were just in time for the Sonoma County Fair so, following Garmin's re-calculations, last Saturday we drove from Sacramento through rural wine country to Santa Rosa. As is true of any large state, California is a land of a thousand faces, each with a distinct personality. Los Angeles seemed a million miles away as we passed through mile after mile of lush green vineyards, horse ranches, and agricultural fields.

We left the Tacoma cool a week before, asking where the summer had gone. By the time we arrived at our first stop in Eugene, we had traded in our jeans and hoodies for shorts and sandals. Three days later, arriving at our Sacramento hotel in 95 degree heat, we knew where summer was.  A week later, armed with bottles of water, floppy hats, and sunglasses, we left the hotel at 10:00ish, took our time, (the two-lane highway would have it no other way), and arrived at the fairgrounds in Santa Rosa at noon. By the time we parked, the temperature had dropped from a Sacramento 87 to a Santa Rosa 67. I had no idea where Santa Rosa was, so it never occurred to me that it might be cool and cloudy.

I headed to the warmth of the Exhibition Hall and Bob found a sunny spot by the rail. I love to see the pickles, the amateur art, the quilts, the clean pigs, and the proud calf handlers. The Helms and Sons carnival was the best I'd seen in years. It included all the rides I wish I rode—the Zipper, the Kamikazi, the Wave Swinger, the Tornado and a few that I would actually ride—the merry-go-round, the Tilt-a-whirl, and bumper cars.

I don't do rides—my daughter once convinced me to ride a roller coaster. "Mom, it will be so fun! Lauren (8) would love to go with you." That was my first and last roller coaster experience. I was terrified the entire time, held on tight with both hands to avoid being flung into the void (Who are those maniacs that hold their arms up straight?), shut my eyes, and hoped that it would end well. Anyways, this time I rode the merry-go-round, watched the screamers defy gravity on Pharaoho's Fury, found out from a psychic that someone would need my help in the next six months, bought a genyouine silver bracelet for $5, briefly watched part of a magic show (never did like magicians), listened to the Bad Apple Stomp (a fine jazz quartet), sat through two Elvis performances, and ate a carnitas torta. I make better—recipe below.

Kids and corndogs

Bull rider

Cutest cowboy

Reluctant cowgirl

Cowgirl Daddie

Knife jugglers

Magician, Jay Alexander

The Wave Swinger

Face painting

Elvis

Ladies Hat Day at the races

Carnitas

• 3 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon chipotle chili powder
  
• 4 pounds pork butt or shoulder, cut into 2-inch cubes, some but not all of the fat removed
• 1 cup water
• 1 teaspoon liquid smoke
• 1 medium onion, quartered
• 5 large garlic cloves

Your can also roast the roast butt, adding vegetables for the last hour, let rest for 15 minutes, slice and serve as a pork roast.

For carnitas: mix salt, pepper, cumin, chili powders in small bowl. Sprinkle the pork with seasoning mix. Refrigerate overnight.

Preheat the oven to 300 degrees F.

Put a grate at the bottom of a roasting pan and pour 1 cup of water into the bottom of the pan along with the liquid smoke. Arrange the pork on the grate and top with the onion and garlic. Cover the pan tightly with a lid or aluminum foil.

Bake for 2 1/2 hours, then remove the cover and bake until the pork is fork tender, about 1 more hour. Transfer pork to large bowl. Shred the meat using your hands or two forks and stir in 2 tablespoons cider vinegar and the pan juices.

Serves with warm tortillas or in a carnitas torta.