I can’t believe that August is more than half over. It was a good week for the Iowa State Fair.
The guys went out to the fair again on Monday. Growing up in Ohio, my hubby showed pigs at the fair in high school. So he enjoyed going to the livestock barns and watching some of the competitions. They both enjoyed looking at the newest farm equipment.
They had the opportunity to try The 2023 Best Fair Food…the Deep-Fried Bacon Brisket Mac-n-Cheese Grilled Cheese! Matthew loved it, Roy not so much.
The best fair food was voted on by Fairgoers over the first seven days of the Iowa State Fair.
Matthew went again with a friend on Friday after he got off work.
This year’s attendance was just released. A total of 1,133,958 attended the 2023 Iowa State Fair. It is officially the second-largest ever in 130 years.
We did our Friday Pieday on Thursday. Since our one zucchini plant in the garden was done, I had to put out a call to gardening friends for some zucchini flowers. One of my friends harvested some flowers from the community garden at our church.
Thursday (Friday) Pieday: Pizza con fiori di zucca (a variety of Italian pizza that is topped with zucchini flowers)…a thin crispy crust brushed with olive oil & herbs topped with grated parmesan, mozzarella, zucchini flowers, cherry tomatoes and fresh cracked salt & pepper then garnished with a drizzle of olive oil and a sprinkle of grated Romano.
With an abundance of tomatoes from the garden, I have been looking for new recipes to try. This was easy and really good…
Saturday in the Kitchen with Matthew: Crispy Chicken Thighs with Smoky Chickpeas, cherry tomatoes and fresh thyme.
Sunday’s Creation: Chicken Florentine Pizza…pan crust topped with a garlic Alfredo sauce, grated Parmesan, Gruyere cheese, Grilled chicken, mushrooms, red onion, baby spinach, Mozzarella and a grind of fresh salt & pepper then garnished with a drizzle of olive oil.
Till next week!
~Peggy Palmer-Johnson