Thanks for stopping to read mmm-yoso!!! another day. Kirk usually writes here, but is very busy with work. Cathy is writing today's San Diego food-centric post.
Since 2007, I've written at least two posts each year about the fifth largest (in terms of attendance) County Fair in the United States, held in this beautiful County beginning in June and ending around July 4. Circumstances changed this year and I did not write a 'before the Fair opens' nor a 'during the Fair' post. This is a summary post about the 2018 County Fair. 
The theme of "How Sweet It Is" was announced, as always, in October (I'll add the 2019 theme at the bottom of this post when it's announced). 
The 'official greeter' at the Fair this year was Sparkle The Unicorn and that ‘unicorn’ part of the theme was seen at every food booth- as a food item on the menu. I thought this was a good idea to keep the Fair unique. 
Most of the 'unicorn' themed items were multi-colored/multi-ingredient/multi-flavored concoctions.
Then in the far corner of Bing Crosby Exhibit Hall, at the Mom's Cookies booth, my favorite rendition of staying within the unicorn theme without being all wild and crazy…
There will be more food writings after this brief interlude.
The 'footprint' of the Fair was essentially the same, with some theme-related twists and of course, new exhibit entries. 
The Paul Ecke Garden Show had many displays. The one done by the Model Railroad club included the C&H Sugar Refining Company as part of the 'sweet' vignette. 
The chalk art contest had entries which were 'sweet' centric.
There were plenty of 'Instagram worthy' areas within the Fair Theme Exhibit and in random areas.
Even the Gems and Minerals area had a 'Dessert Table' display. Yes, those are all rocks.
Woodworking didn't have theme related exhibits, but did display the 'Best of Show' proudly.
Especially compared to Home and Hobby's 'Best of Show' winner, relegated to being folded in the corner of a middle shelf. 
I didn't even see a "Best of Show" in the Preserved Foods area, but the display was cute and very different this year. Almost all the Home and Hobby area of the Fair was different, with a lot of activities and displays centered around adult '’modern”/simple glue-based crafts and only a weaving demonstration going on in a far corner.
The Spinners were demonstrating their skills in the "California Grown" exhibit area, 
which is always informative, with displays geared toward farming and younger Fairgoers. I couldn't find the machine knitting, quilting or lacemaking demonstrations this year.
Back to the "food portion” of this post:
Pignotti's Pasta had a 'spaghetti donut' topped with pesto. The interior of the fried 'donut' was a creamy, wonderful 'mac and cheese' consistency and flavor. We always like the pesto here; this had everything: flavors, textures and a normal portion size.
The Mediterranean Gyros Booth had two things I wanted to try this year- the Falafel Waffle ($9.19) (quite large, good at first but it got tougher as it cooled down)…kind of thick for a falafel. Still, a good meal. 
Also the bacon baklava ($5.52). Not the bacon wrapped version, just the wonderful, fresh, flaky pastry filled with sweet nuts and bacon. This was probably my favorite item this year; hope it is back next year. 
We shared a snack of ribs, which hit the spot.
Finally broke down and had a bean and cheese navajo taco (good, but the plain fry bread with powdered sugar is really good, too).
For the first time in a decade or so, we had a cinnamon roll, with 'everything'-cream cheese icing and walnuts.
A 'healthy' snack from Chicken Charlie was chosen…cucumber-tomato salad.
As well as a (hot from the oven) turkey sandwich from the Paddock grill (which makes great food for people at the Racetrack during the Season).
As always, we had to get a cream puff (or two) along with some coffee.
It was another fun San Diego tradition which we look forward to every year.
Website
Other 2018 Fair posts: Soo went to the 2018 Fair twice.
As always, on Tuesday after the three day October weekend, the 22nd Agricultural District announced the theme and logo for the next Fair. Behold:
It's going to be awesome Oz-some.
Like I mentioned in my previous post on Buga; the panchan here is not as good as it used to be "back in the day". The nsmul was fine; but the baechu kimchi didn't have any fermented tones to it; it simply tasted pickled.
