The Topsfield Fair

[nonelvis]

We spent a long day at the Topsfield Fair today, looking at prizewinning animals and vegetables, wandering through the carnival midway, and eating things that were, on the whole, not terribly good for us. (Lunch today: hand-cut french fries, a soft-serve twist cone, and fried Oreos. columbina had corn dogs.) I was actually a little disappointed by the lack of inappropriately fried food -- I was really hoping for some of that deep-fried macaroni and cheese on a stick they serve at the Minnesota State Fair -- but I guess that delicacy hasn't made it this far east yet.



I took a ton of photos, some of which I'm very happy with, many of which I wish I'd had more time to compose properly, but composition isn't easy when you're a) a rank amateur, like me, and b) there are tons of people milling around. Here's the complete Flickr photoset, if you want to see all of today's shots; these are just some highlights.

Pumpkins and pickles for sale in the fruit and veg exhibit.


Theoretically, this is a rabbit. It may actually be a tribble. I'm not sure.


There was a gigantic sand sculpture being built (theme: "Piglets of the Cowibbean"). I did not realize that bondage was an appropriate topic for a family-oriented fair.


I am not sure how heavily sedated I would have to be to get on this ride. In fact, it's possible I might have to be legally dead.


[Please repeat previous caption here.]

Comments

[nonelvis]

What kind of flavor do black currant leaves add to the pickles? I think the farm where we get our CSA share may have currant bushes, so it might be possible to get some leaves, but they are definitely not a traditional pickling ingredient around here.

[vahepeatus.livejournal.com]

I am not sure what words to use, but slightly spicy tang that you can imagine if you crush some leaves between your fingers.

Over here old people sometimes sell black currant twigs (and it has to be BLACK currant, white or red would not do at all) during the cucumber pickling season.