Arlene Poma

Cheap Thrills at the 2014 California State Fair

In First Person, Places on July 25, 2014 at 6:00 am

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The California State Fair is only minutes from our home, so we try not to miss it.  We start by buying a ticket package from our local COSTCO, which covers parking, two admission tickets and a $10 voucher towards food and drink.  By planning in advance, we won’t have to stand in line.  Since our national economy is still unstable, why would we want to waste money by forgetting to use our goodies?  By purchasing this package in advance, we have made a commitment to attend the fair at least once during its annual run.

When it comes to the attending the fair, we don’t decide what to do until we get there.  We’ve been going to the California State Fair for years.  In fact, in the 60s, I went to the fair when its location was on Broadway.  I know.  I’m dating myself, but why should I care?  I don’t have any problems when it comes to aging gracefully.

Usually, Mister Jack goes to the California Lottery exhibit for the Scratchers.  Mister Jack is not a hardcore gambler, so I patiently wait while he stands in line to buy the tickets, scratch off the tickets to reveal the numbers and cash in his winning tickets.  This exhibit always has a crowd because if you buy enough tickets, you get to spin the wheel to “win” more Scratchers.  Am I confusing you?  Good!  So I pick a place to sit, zone out, watch people for entertainment, and work on my tan while he goes through this California Lottery ritual.  When the money is tight, the lines for the lottery tickets and the Scratchers are very long.  This year, I got smart and brought sunscreen and bottled water.  Luckily, we didn’t attend the fair during the fire or the time it hit the triple digits.  The show must go on, but not for us.  We would have been miserable in those situations.

We decided on getting a noodle and rice plate with an egg roll on a stick.  See the sweet and sour sauce on the egg roll?  Of course, you don’t.  It happens to be a clear sauce.  If you can believe that.  As long as I can order a corn dog at the California State Fair, everything is all right with me.  We had corn dogs for dinner.  If you really want to know, I wanted the funnel cake.  I wanted it stacked with ooey, gooey strawberry filling.  Topped with about six inches of whipped cream.


My biggest fantasy would be getting to any state fair in the U.S. and plopping my butt down on some deserted table with every sample of grease or sugary dish that was available for human consumption.  Who needs to look at exhibits?  Who needs the rides?  Why would I want to go to a live concert by some famous singer or group or when I can sit down and listen to their music in my home or in my car?  Let’s get real.  There’s nothing like being fat and happy in California.

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And yet another thing!  Me and Mister Jack have kids–the furry kind that don’t talk back or get into your retirement money by way of extras like braces, college, weddings, grandchildren, etc.  This sign is a myth.  If you buy the “wisdom” on this blue ribbon, I have a sinking house in the swamps of Crescent City, California that I can sell you.  I know a spoiled, entitled brat when I see one because it takes one to know one.

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We don’t like rides.  We don’t win stuffed toys.  But we love, love, love the animals.   Check out the pink hooves on the pony.

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The only best behaved kids are the furry ones.  We don’t believe in bringing our dogs out in this heat.  Or any public place where people are eating, drinking or purchasing food.

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The Brewer’s Festival featured award-winning beers from the California State Fair Commercial Craft Brew competition.  Since it was held near the racetrack, participants were able to view the horse racing while sipping samples of micro-brew from a 5-ounce souvenir mug.  Award-winning Track 7 Brewing is a local favorite–as well as a favorite with the judges.  I sat in the shade with my complimentary Coke.  And got eaten up by bugs.

We made our usual rounds at the urban gardening exhibit because we are always looking for ideas when it comes to our 1/4 acre of suburbia.  I also make sure we hit the building displaying the county exhibits.  If a California county has travel brochures and publications, I’ll pick them up for my research.  I love to travel.  Although we are both native Californians, we will never know everything about our beautiful state.  But who says we can’t try?  Travel is the best way to see the world.

What???  You’ve never been to California?  Come on down because we’d love to have you!  I was born in Sacramento and raised in the Sacramento River Delta.  Let this farm girl give you two links to get you started:

Davis Ranch Corn Festival

In Places on July 16, 2014 at 8:30 am

Another form of California gold is corn.  Even in this severe California drought and with fire season in full force, people still flock to the Davis Corn Ranch Festival in Sloughhouse.  The extremely family-friendly and dog-friendly annual event is a chance for me and Mister Jack to take a drive into the country for our usual two grocery bags filled with white and yellow corn.  Using California State Route 16, tiny Sloughhouse is only 17 miles east of Downtown Sacramento.   Another plus?  The corn is GMO-free.  Their outdoor fruit and vegetable market is open most of the year.  It also sells goodies like jams, jellies, barbecue sauce, dried gourds and ornaments for your garden.

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Admission to the Davis Ranch Corn Festival is free of charge.  We stayed long enough to grab a quick, cheap meal,  sit on hay bales and listen to the Chris Gardner Band.  While children played in the “dried corn box” at the back of the makeshift concert location, Gardner explained to the audience that he came from the Sloughhouse area.  I approached him during a short break, and he explained that his band performed at the California State Fair the night before.  And they were headed to Lake Tahoe for another performance–as well as a way to escape the valley heat.  He mentioned more gigs over the summer.  Gardner and his band also perform at numerous locations in Sacramento and the surrounding areas.

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The Davis Ranch can accommodate crowds.  The parking lot has expanded since I first visited in the late 80s.  There is a picnic area next to the strawberry patch.  At the back of the parking lot, you’ll see the Christmas tree lot.  Besides the numerous food, drink and craft booths, there are hay rides, pony rides and other activities for children and their families.

If you missed the Davis Ranch Corn Festival in Sloughhouse this year, there’s always next year.  If you’re interested in gourd arts and crafts, entertainment and food, the upcoming 6th Annual Davis Ranch Gourd Festival will be held on September 27-28, from 9 a.m. to 4 p.m.  The gourd artist has plenty of choices when it comes to buying gourds from the ranch.

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For more information, here’s a link:

Dried California Chiles Enchilada Sauce and Crock Pot Stacked Enchiladas

In Recipes on July 11, 2014 at 12:55 pm

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For months, I’ve been making an effort to cook most of our meals at home.  I’m retired and don’t work outside the home.  Although I don’t mind shopping, I try not too spend to much time rushing to the supermarket for a specific (or missing) ingredient.  Instead, I use what I have on hand, make substitutions or completely do without.  Cooking at home has its perks:

1)  Since I’m the one who does most of the cooking at our home, I can keep our meals healthy because I choose the ingredients.

2)  Me and Mister Jack no longer want or need the larger portions served at restaurants.

3)  As long as I shop smart, we save money.

4)  When you save money by cooking your meals at home, then you can put aside funds to occasionally dine out at favorite restaurants.  That way, dining out becomes a special occasion for us.  And it’s even better when we can invite family and friends to join us at a favorite restaurant.  Cooking most of our meals at home allows us to splurge on lunch or dinner.  We very seldom get poor service at our favorite restaurants, so we also make a point to leave at least a 20% tip for our server.

Dried California Enchilada Sauce and Stacked Enchiladas in a Crock Pot


The Sauce

1 – 3 oz. package dried California chiles

2 cups chicken stock

3-4 tablespoons chile powder

1/4 teaspoon cumin

1 tablespoon garlic salt

2 tablespoons oregano

4 tablespoons butter

2 heaping tablespoons cornstarch or flour



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  1. Fill a pot with water (halfway).
  2. Place California chiles in pot.
  3. Bring water to boil.
  4. When chiles soften, turn off the heat.
  5. Drain water and discard.  Remove chiles and place on a plate or cutting board.  Slit each chile.
  6. Remove stems.  Scoop out most seeds. Discard.
  7. Roughly chop chiles, then place in blender or food processor.  Blend chiles into a smooth texture.
  8. Add chile powder, cumin, garlic salt, oregano, 2 cups chicken stock to chile mixture.  Blend.
  9.  In a saucepan, melt 4 tablespoons of butter.
  10.  Whisk cornstarch into the butter until mixture is smooth.
  11. Slowly add enchilada sauce to butter and cornstarch mixture–stirring constantly.
  12. Simmer on low heat for approximately 10-15 minutes, stirring occasionally.  When sauce is slightly thickened, turn off heat and set the sauce aside.

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12 small corn tortillas or 6 large flour or corn tortillas

2 cups filling (shredded cheese, vegetable or meat mixture*)

1 cup chicken stock

Dried California Chiles Enchilada Sauce (above)

1-2 cups shredded cheese

Sliced olives for topping (optional)

Crock Pot Instructions

  1. Coat bottom of crock pot with about 2 tablespoons of enchilada sauce.
  2. Place 4 small tortillas or 2-3 larger tortillas over sauce.
  3. Spread 1 cup of filling over the tortillas.
  4. Repeat steps #2 and #3.
  5. End stacking by topping tortillas and meat mixture with tortillas or tortillas strips.
  6. Sprinkle with cheese.  Top with sliced olives if desired.
  7. Cover and cook on “LOW” setting for about 6-8 hours.
  8. Serve immediately or freeze.

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Refrigerate the Dried California Chiles Enchilada Sauce.  Place the sauce in a sealed container and label with current date.  Use on eggs, chilaquiles, burritos, tacos, etc.  When refrigerated, the sauce will last approximately one week.

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Crock Pot Stacked Enchiladas makes an easy and inexpensive meal.  Like most crock pot and casserole dishes, it’s even better the next day as leftovers.  Here is how I packed Mister Jack’s work lunch for next day.

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*Meat Mixture for Enchilada Filling

To save time, I freeze leftover meat filling and use it later for burritos, tacos and casseroles.  I used pulled rabbit for these enchiladas since I already had that stored in my freezer.  The pulled rabbit filling already contained  sauce, spices, onions, garlic and celery–saving me even more time.

Choose shredded or diced:

  • chicken
  • beef
  • pork
  • turkey

If desired, add chopped garlic, onion, celery and spices to meat mixture.














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