Day 112 - Mushroom Tart Mess

Today I tried some mushroom tart-lets for supper.  I have only very rarely taken a hot or savory dish to the Iowa State Fair so thought for 2010 maybe I should add some to my repertoire (fair entry line up).  Obviously from the photo I need more practice OR a different recipe.  It seems about the only thing I did right was to put a baking sheet under the mini muffin tin - whew!  Saved some oven cleaning that way.  Now to clean the pan - ah well.

As bad as they look they actually tasted quite good.  However, the tart dough is much to thick; therefore did not yield a nice flaky crust.  Plus the recipe called for a tart so small you couldn't put any filling in them.  I realize for an appetizer you want small but with the thickness of the dough it left little room for the filling.  When the egg filling was added over the mushrooms and peppers everything looked OK but I didn't account for expansion during baking - whoops!

I have some other appetizer recipes I made at Christmas that I think will be utilized if I decide to do an appetizer type dish for entry.  I think this recipe will need some more fine tuning before I get it to work right.  I will say the pastry dough turned out well.  Normally I have problems with pastry.  Hmm - maybe this means I need to work on pies next week.

In garden news; I planted over 30 strawberry plants today.  Need to keep working on my perennial garden plot.  Have 30 more strawberries left plus 20 asparagus plants.  I believe I also need to transplant some rhubarb (not in a great location right now).  Obviously the strawberries won't go into any state fair entries for a few more years but at least they are started.  For this year I will go to my local berry farm for some good jam berries.  Yummy!

Day 113 - Photos and Hefenkranz (Yeast Wreath)

Yesterday I was interviewed for the blog by Des Moines Register Columnist Kyle Munson.  Today the Des Moines register sent a photographer to our house!  Yikes!  I cleaned as best as one can clean with two little ones nearly 1 and 3 years old running around.  Luckily their dad had the day off so he took them out for pancakes, Dr. appointment and some other errands so I could clean uninterrupted.  Still, they wanted a photo at the sewing machine so my awful basement was seen by a non-family member (yes, for those of you non-family members this is a scary sight)!  Oh well, he was a great photographer and I am sure the disaster that is currently my sewing room will not be seen by the rest of the public.  So for those of you following along - if you want to check out a copy of the Sunday edition of the Des Moines Register I should be in there somewhere discussing this blog and my goals for the Iowa State Fair.

Anyway, since I made grandma buns yesterday I wanted to try something new and knowing there would be a photographer I thought it should be something special in the baked goods department.  Thus, Hefenkranz!  I finally found a recipe that tastes almost exactly like the bread I used to help my German host family make for market years ago!  My host family lived near the Black Forest.  My host mom could make a mean Schwarzwalder Kuchen (Black Forest Cake) and some delicious sweet breads and cheesecakes.  I was so very excited - it smelled wonderful and tasted even better.  I will make a few modifications before the ISF but let me say it was pretty fantastic as is.  I have never tried a braided bread before and wanted to try one since they look so pretty.  Let me just say it has been a LONG time since I have braided hair so I had to remember the basics of braiding.  Not too bad - however, with bread I realized you need to be very careful about the amount of pull you use on the ends so that the ends don't become too overworked and too narrow.  Other than that it worked pretty easily.   Photo of the braid before baking is below (sorry, just realized it is tilted wrong way but you can still see the braid).

This recipe also made a huge braid!  My ropes were at least 3 feet long and the loaf nearly went over the sides of my cookie sheet/baking pan.  It is sitting on a 16" cake circle (in photo at very top of blog) if that helps you visualize the size any better!

This recipe is a keeper - not just for the ISF but I believe it will become a new family Christmas bread tradition.  No, I am not replacing stollen - no good German girl would replace her Christmas stollen.  However, this may replace the sweet rolls I make for Christmas morning!  That's right, this recipe beats out my sticky bun recipe - that speaks volumes about the flavor of this bread!

Well, I think that's all for now.  The King Arthur catalog came today so I plan to search through it page by page and make a list of items to order.  Plus, I need to plan out some sewing projects so I get them done for the boys' birthdays!

Day 114 -- Grandma Buns

Today I worked on grandma buns.  Grandma buns are the amazing rolls my grandma used to make.  They were her regular everyday buns as well as the ones everyone looked forward to during the holidays.  When she asked what she could bring to a meal I know the answer for any family gathering was grandma buns.  There was something about them that made you have to eat more than one (and often more than two).  What I always found fascinating was she was always trying new things with the recipe.  She would try different flours like soy or whole wheat, sometimes she tried different sugars or honey, if she didn't have lard she would increase the fat content/shortening content a different way.

Today I tried a few things myself.  I experimented with various washes.  The recipe makes 36 buns so I tried egg white/water on 9, egg yolk/water on 9, butter pre-bake on 9 and no wash on 9.  Then I also tried butter glaze on 3 of each of the trials post-bake.  I have determined that I like the egg white/water wash with butter brushed on after baking.  This gave the rolls a beautiful golden color.  One thing with washes that I need to remember is to distribute evenly but try to keep it on the top (if it runs all over the pan or down the sides of the pan the rolls will stick badly and it forms a ring around the bottom of the roll).  Note to self -- use the small square pans rather than the 9x9 or make the rolls slightly larger so they fill the pan better.

The buns were delicious regardless of the wash on top!  My oldest ate 3 rolls with jam after nap time.  I have to admit warm rolls fresh from the oven with some of my 2009 (honorable mention ISF) peach jam was a pretty tasty snack.  I forced myself to stop after just one tasty treat.  Luckily a 3 year old's metabolism can handle the extra snack every now and again!

One trick I use when making rolls is weighing the dough to ensure that they are all uniform in size.  I am not sure how my grandma could get perfectly uniform rolls each time.  I would watch her take a lump of dough and roll it and put it in the pan lickity split.  I guess over time she just knew how much each little dough piece should feel in her hands.  I doubt I'll ever be that good so for me the scale is the "weigh" to go!  My oldest wanted to get involved in the whole dough rolling process too so he made his first little bun that we baked up. Who knows - maybe someday his "grandma buns" will rival his mom's!

Only two weeks to go before the hundred day countdown begins!  Happy baking!

Day 115 - Weekly Plan

On the schedule for this week:

Monday -- Bread
Tuesday -- Banana Nut Bread or Muffins
Wednesday -- work on garden, cakes
Thursday -- hamburger buns, work on garden
Friday -- meetings all day
Saturday -- garden & quilting
Sunday -- Back to planning out the next week!  And hopefully some more gardening!


Ah - yesterday was a good day.  Beautiful Iowa weather, VEISHEA parade with friends and family and a mailbox full of glad corms and quilt blocks!  Now I will have to plan out the glad planting based on days to maturity to try and aim for the middle of the Iowa State Fair.


I joined an on-line quilt swap group.  My first swap blocks came yesterday! :) When I was looking through old entries I did see there was a class for quilts made from swapping or group collaboration.  So, if this is an option I may try to complete these blocks into a quilt for the fair.  The blocks were beautiful and I am so excited to play with them to form a quilt top.  Bad thing is it is so nice outside I really need to focus on the outdoor items first.  When it gets really hot come June and July I'll spend the hottest part of the day (also boys' nap time) in the cool of the basement finishing quilts and save the gardening for early morning and evenings.

Day 117 & 116 - Do it for the Experience

Thursday and Friday were spent volunteering for the Iowa FFA State Leadership Conference in Des Moines.  I run the Convention Office and so spend a lot of time with collegiate FFA members and the conference photographer.  Somehow during a slow period we ended up discussing the Iowa State Fair.  It's amazing how many of us had been exhibiting or participating at the ISF since we were 8 or 9 years old.  That probably says something about how addictive participating at the ISF can be.

Our photographer (also a good friend) mentioned how last year was the first year since he was about 8 that he hadn't exhibited or participated in some way at the ISF.  He mentioned how that really made the fair a different experience.  I would agree!  The fair is a great event in and of itself; however, when you an active participant you become part of something grand and that takes going to the fair to a whole new level!  There is more excitement, more anticipation and I think makes it even more enjoyable!

I did ask my friend if he planned to take any photos to the fair this year -- he isn't sure yet.  He has never had one selected for exhibit yet (this is a very difficult arena to do - there are thousands of entries and only 1000 are chosen).  But he does have a special place when he goes to art shows and exhibits on his table that says "State Fair Rejects" and they sell very well!  So, see he needs to continue so he has new photos for this part of his sales!  I have taken a lot of entries that have never received a thing - but you know what, that adds to next years challenge to improve and try that same area again to see if you can get closer to a winner.  Plus, that one ribbon or being selected for display is very encouraging to bring back more the next year!

There are so many different areas to participate - why not get the whole family involved.  Even young children have their own classes in open class foods and floriculture (I am sure in other areas as well but these are ones I am familiar with).  See how much fun the whole family can have by exhibiting.  Reminds you of the musical "State Fair" the way the whole family is excited about the various entries.

Want to take your Iowa State Fair experience to the next level?  Well, if you have never exhibited try it out!  I bet you'll agree it makes the fair that much better!

Day 118 - Ingredient Snob

Just catching up on my days since I missed one due to internet issues.  Actually not much to discuss in today's blog.  I did find some inspiration in the muffin I had at the convention today.  I think I will try a raspberry crunch type muffin.  It was a good muffin but I believe with some modifications it can be a great muffin.

Also realized next week I probably need to make a King Arthur Flour (KAF) order since I am running low on flour.  Here is my tip of the day - don't skimp on the ingredients!  Quality ingredients will lead to quality products.  The first few years I exhibited I didn't really believe that.  However, after using KAF for my yeast roll entries for the fair I could definitely see a difference in the quality.  My husband now says I am a flour snob.  OK, I guess that may be true!  I have never skimped on vanilla extract - it MUST be pure not imitation.  And than there is butter -- must be butter never margarine.  My grandma was a purist when it came to butter.  Pretty understandable since the family owned a dairy farm.  That trait passed on to me.  After spending lots of time in the kitchen with my grandma I would never think of dishonoring her by using a butter substitute.

Happy baking - or tasting!

Day 119 - Sweet Rolls

I love practicing sticky rolls.  Yes, I enter the Tones cinnamon roll competition every year.  I just love making rolls and trying new things.  Look at those golden beauties - what's not to love? I make up about 5 - 6 pans each year and give the extras to the Iowa FFA State Officer team in the FFA Headquarters.  After so many days and lots of hard work at the fair it just seems right to feed them something homemade.  They tend to get most of my leftovers (again - keeping those calories out of my house).  

MMM -- look someone couldn't even wait to sample before the rolls had their photo taken!  

OK - my apologies this didn't get posted yesterday - had some internet problems in the hotel - but all is well now.  So, sorry for those of you waiting for yummy sticky bun images yesterday!  Maybe since you couldn't see my photos you decided to try some of your own!  

Well, I tried the rolls two different ways - one with whole pecans and one with chopped pecans.  I prefer the chopped pecans but I think the whole pecans worked better.  However, I need to use a lot more of them since I want the tops covered with nuts.  I also tried a new bread dough recipe that had a nice texture.  Also tested whether I could double the recipe - the answer is YES!  The one thing with this dough is I need to be extra careful not to roll too tight or they pop their middles out.  This won't effect flavor but does drop points on appearance.  I also discovered I have a pan with a hole in the bottom; aagh - not good when melting sugary goodness that all ran out the bottom of the pan.  That pan is now permanently out of my pan collection -- it will find a new use.  Plus, I should not have used that pan anyway since it is a little larger than a 9x13 which meant the rolls weren't as close as the should have been.  I was happy with the overall color but need to work on my sizing since they weren't as uniform as I would have liked.

Ah well, plenty of time to practice some more and sample more sticky goodness!

Day 120 - Update

Mmm - I did make pecan sticky rolls today.  However, will need to blog about it all tomorrow as it has simply gotten too late tonight!  But I will tell you they were absolutely delicious!  There will be pictures too -- yum, yum.

Day 121

Cake Mix Fix-up -- Tropical Orange Cake

I know this sounds like cheating but there is (or has been) a class for cake mixes that you "fix up."  I found my entry today.  I spruced up my mom's cake recipe (although hers is quite yummy as is).  I changed the frosting by adding in some cream cheese but also decided that next time I should add toasted coconut and pecans to the topping as well.  Today I simply made a 9x13 cake but for the actual fair will make a layer cake.

The cake was a winner with our 11 month old!  So ribbon or no -- my sons both think it's a winner!  Now, to send it to work with my husband in the morning so the calories are no longer sitting in my house.  Although, I will hold a couple pieces back but think I should save them for supper (and the babysitter)!

In other fair prep news -- my oldest son decided we needed more seeds at the greenhouse today.  We picked up some fun "kid friendly" seeds.  He wanted to plant them right away when we got home but the ground just isn't quite ready for his pumpkins and gourds.  So, I pulled out some old seed packets and we planted things such as eggplant, peppers, etc.  I am beginning to run out of trays and more importantly sunny areas to set them.

Days 123 & 122 -- Weekend Planning

This weekend I took my two young boys to visit their grandma and grandpa.  Where better to discuss recipes and get ideas than spending an afternoon with my mom?  It was great to spend time with family and to bounce recipe ideas off someone else!  Plus, the nearly 2 hour drive each way lent itself well to lots of though time (between renditions of the ABC's song and Itsy Bitsy Spider).

Wow, mom made a cake that I hadn't had since I was a child - fond memories and you may see a version in my cake (or maybe quick bread) entry list.

On the schedule for this week:

Monday -- Cinnamon Rolls & a CakeMix FixUp Cake
Tuesday -- Banana Nut Bread or Muffins
Wednesday -- Lay out garden plan on paper (and clean up garden if not wet)
Thursday -- No plans -- Iowa FFA State Leadership Conference (run Convention Office) -- although during free times I will be reading through the on-line Fair Booklets if they are available
Friday -- No plans -- Iowa FFA State Leadership Conference (run Convention Office)
Saturday -- No plans -- VEISHEA!
Sunday -- Back to planning out the next week!  And hopefully some gardening!

Today I baked bread for the week.  It is my oatmeal bread recipe that I absolutely love.  It is a definite must on my list of items for bread.  I also finalized my glad order and sent it in (200 corms on their way).  In addition, the boys and I went to a garden center today and purchased our onion sets and some pepper seeds.  Planted more tomatoes and some peppers in flats today.  My counter space above the dishwasher is now full.  Why there?  Well, the heat from the dishwasher helps with germination - granted it's not as constant as a grow mat but the grow mat is used to raise bread!

Days 125 & 124 - What's Next?

What's next?  Well, good question!  Right now I am playing a bit of a waiting game.  As mentioned in earlier posts am waiting to see the new 2010 Fair Entry Books before laying out my game plans.  But in a nut shell here is what my preparations will be in general:

Veggies -- Garden is set to go in 1st part of May.  On a side note: I did plant some tomato seeds today.  It's been awhile since I have worked at starting my own seeds but thought I would give it try again.  I also transplanted marigolds that my son and I started from seeds - OK not a show flower; however, important in the veggie garden as they tend to keep some bugs away from other plants.  With two young boys we do tend to keep the garden as chemical free as possible.  My favorite book (that I remember my mom using growing up and helping her garden) is Carrots Love Tomatoes.  There is a lot to be said for planting in groupings that have the plants benefit each other.

Flowers -- Glads will go in beds based on maturities and planted a couple weeks apart to spread the season out.  Still on the fence with giving Dahlias a go again this year - they may have to wait until all the children are at least able to play outdoors solidly on two feet.

Quilts -- I have been working on one -- it will be done by May 16th (since it is a birthday gift for my soon to be 3 year old).  Am debating on the other quilt and whether I will have time.

Foods:
Bread -- plan to keep baking and testing every week.  In July I hope to do a test run of doing multiples at once to check timing and see how my oven handles a few loaves at a time vs. just one or two.  Bread is best fresh and so all will be baked within the two days leading up to entry day.

Cookies -- I realize that the Entry Book states things should be fresh which I agree with to a point.  However, there are just some cookies that freeze amazingly well.  Since most storage times on cookies are around 2 months I plan to start baking some of the really good freezer cookies in June.

Cakes -- the decorated cake I plan to do some trial runs with in May for my son's birthday.  Then will do the real thing sometime in mid-July (will not be using real cake so it will hold for awhile).  As to the actual baked cakes -- usually I stay away from this area because time after time has proven I don't do well here -- mainly because Iowa has some awesome cake bakers!  But, I have been trying a new carrot cake that I think has some merit.  Plus, I said I wasn't in this for the ribbons but for the challenge so lets go!

Pies -- going to freeze the crusts in late June.

Jams/Jellies -- YUM!  As fruit becomes available in season make it up and store it.  Good tip -- Don't put sticky labels on the jars (you'll have to use googone to take it off before competition).  Just label and date them on the jar lid once they've cooled.  This way the sticker entry tag goes right over your labeling job (it's in the rules - no labels).  Always label and date your canned goods - I know some of you roll your eyes but it is a must -- you have to know when it was processed not just for competition but for proper storage!

So, those are the main areas I'm working on.  I'll narrow it down once the Fair Books are out (should be next week).  And of course it will get narrowed down even further closer to the fair.

So -- what are you planning on entering?  That's right bring on your carrot cakes! or whatever else you have in mind!

Day 126 -- Veggies

Today was a busy one - so didn't spend as much time as I would have liked.  I did sort through my seeds (old holdovers and my new ones that came a month ago).  Picked out my tomato seeds to plant with my 2 (nearly 3) year old tomorrow.  We had good luck with planting marigolds inside so thought we'd try starting some tomatoes as well.  Usually I only buy as seedlings but there are so many different varieties to try out there when you start from seeds yourself.  Some I just can't resist.  We'll see how it goes.  I figure if it doesn't work I'll just buy seedlings.

Need a helpful way to know when Iowans should do various garden chores and activities -- pick up a Garden Calendar at your local Extension office!  They don't cost much in comparison to the information you gain.

Mmm - can't wait for tomato season!

Days 128 & 127 -- Cakes

Sorry about missing a post yesterday.  I sat down to post and found the storm had taken out the internet.  It wasn't fixed until this morning.  Oh well, both days were spent on pretty much the same issue.

I was asked to do the cake for a college graduation for a dear friend (former student, babysitter) of ours.  Since this year I have finally braced myself and said, "Yes, I will do this event."  I told her I would gladly do this but not accept payment for it (I wouldn't have anyway but this was a good excuse)! Yes, this year after years of looking and questioning whether I had what it takes I plan to enter the decorated cakes contest.  My cake may come right back home instead of making it to the display case but at least I can say I tried the contest!  However, I very much want to stay in the amateur class which means no taking money for decorating cakes.  No way am I competing in the professional class!

Truly this challenge excites me (another of my mini challenges).  I love to decorate cakes and have been decorating my son's and my nephews' for a few years now.  The past two days when there has been a little time has been spent perusing cake decorating magazines.  Wilton, of course, tops my list of cake decorating go to know how.  Really - if Wilton doesn't carry it for your cake needs I don't know who does.  I do want this to be my very own design and not a copy so I believe I will utilize my one year old's cake as the "practice" for the Iowa State Fair design.

My one year old will be getting a 3 tier duck cake complete with 3D duck on the top (that will be taken down to use as the "smash" cake).  Smash cakes are great - it is for the little one to dive right into and get lots of great pictures.  Although our first born didn't seem too into the smash cake when he turned one.  Somehow, I don't think his brother will have any trouble. My plan uses fondant decorating and piping so that is exciting to combine the two.  Since I don't have much experience with fondant I will use any excuse between now and July to decorate a cake with it for birthdays, graduation and anything else that comes along!

The graduation cake will be a two tier cake with a mini graduation cap cake on the top of the tiers.  It shouldn't be too hard but of course I need to find the proper recipes and bake the cakes just right so that the taste is great as well as the design.  My husband seems happy that there are plans for lots of cake sampling this month!  I am trying to figure out who to share cake with since I have lost 30 pounds and don't plan to give into my weakness for all things cake!  Ironically enough I love cake but hate eating frosting so decorating the cakes is a non-temptation issue for me.

Ah well -- dreams of cake tonight.  Now, if I could just figure out what my soon to be 3-year old wants for his birthday cake.  Right now he keeps saying he wants a parking garage.  Really, a parking garage?  I don't know that I can pull that one off!

Day 129 - Easter Egg Bake

Last night we put an egg bake together for Easter breakfast - it was quite yummy.  I think with a few minor modifications this will go on my entry list.  Well, that is if the egg bake class is kept for this year.  Last year we talked to one of the judges that judged the egg bake class.  She said they were good but not many entries.  Such a simple thing and can be done the night before and baked right before the contest -- makes it a potential in my book!

Used fresh eggs from my chickens and ham from our pigs - it was delicious!  I think add in some garden peppers and onion and that would help the recipe.  And why I didn't put mushrooms in (I put mushrooms in everything) beats me - but those will go in next time around.  All of the veggies nicely sautéed of course!  Also, found I should have used a smaller pan or doubled the recipe.  Plus, I have never entered foods that should be served warm to the ISF so this will be a learning experience for me.  I will have to figure that one out since I have a good hour from house to fairgrounds plus add time for getting in the gates and checking in the entries.

It was still a great success!  Our 11 month old gobbled it right up and the (almost) 3 year old liked it too!  Great breakfast just before Easter service.

Happy Easter!

Day 130 - Candy and Eggs

So today was not spent on any Iowa State Fair plans or practice.  I spent nap time filling candy molds to make my boys chocolate bunnies.  We also spent the afternoon decorating eggs.

I can make one note that relates to the ISF -- when making your decision on how many food entries to take be sure to note any classes or divisions you might want to try simply for the entry award.  There are a number of food classes/divisions where if you enter you receive something just for entering.  As I was filling my molds today I was trying to think of what type of candy I should make.  If it is like in years past for the one candy entry the entrant receives a coupon for fudge at one of the food stands at the ISF.  Hey - free fudge made by professional candy makers is hard to pass up!

My husband worked on cleaning up the garden today - at least until he could no longer stand the wind.  If tomorrow proves to be nice we may work on getting the garden ready.  I have the seeds sitting in the basement -- those orders were put in back in January.  However, I still need to draw up my garden plan.  Can't wait to spend the time outside!

Day 131 - Good Friday Hot Cross Buns

Made my Hot Cross Buns today!  They turned out marvelously!  They rose beautifully and the crumb was near perfect.  Dang - why can't I do that in August?  Well, temperature and humidity have something to do with it but the rest boils down to me.  I did combine my new found recipe with my grandma's recipe and I think that helped too!  I like to take old recipes and make them more updated.

Some helpful methods I use include:
Pre-soak the currents/dried fruits  - my husband laughs; neither one of us drinks but we keep a bottle of rum in the basement that makes it to the kitchen two times a year: Christmas and Easter.  Why?  To soak dried fruit!  At Christmas it soaks the fruit for the Stollen and at Easter it soaks the fruit for the hot cross buns.  You can also use apple juice but ever since I stayed with my German host family and helped with baking there nothing else suffices.

Use fresh eggs when you can!  I use my own free range chicken eggs -- my little hens are laying close to a dozen eggs a day!  People who think there is no difference between store bought and farm fresh - well, I guess we all have our own opinions.  All I can say is they are leagues apart!  You have never seen a truly yellow yolk until you've cracked open a farm fresh, free range egg.  This also adds a beautiful yellow color to your yeast breads and rolls.  Freshness is a good rule of thumb for all ingredients - the quality and freshness of an ingredient will make a difference.

Keep a can of butter flavored spray on hand -- use this to grease the pans, the counter top and plastic wrap (to cover the rolls).  When working with a very sticky dough (like this one and many other sweet roll doughs) keep a stick of butter flavored shortening on hand.  Grease your hands with this to make rolling the buns easier - keep greasing as needed.  The reason for both of these is to avoid adding additional flour.  NEVER add additional flour after the initial rise (unless your recipe for some reason calls for it).

Weigh the rolls for uniformity.  Use a food scale lined with wax paper.  Weigh the entire piece of dough (this works better in a bowl) and then calculate based on how many rolls you want to make.  Use a dough blade and cut your pieces and weigh each one on the scale  (the wax paper makes it easy to pick up).  This will help keep rolls nice and even.  Not sure about the calculations -- most of my recipes end up between 2 - 3.5 oz (depending on size and number).

If you have a seedling grow mat these work well to put the pans on for the 2nd rise.  It provides a nice even heat underneath.  Just watch out - if the kitchen is too warm you don't need it and will actually cause the yeast to work too quickly.  But when baking in winter or weather/temps below 70 degrees it is a good method!

Blessed Good Friday and happy baking!

Day 132 - mmm Bread

Quite frankly there are few smells that make me happier than freshly baked bread.  The blend of yeast and flour brings back memories of my grandma's kitchen.  Grandma is the one who taught me much about bread baking.  More importantly she and my mom both stressed the importance of understanding the science behind baking.  Both were home economics education ISU grads and they both know their baked goods.  Experimenting with various ingredients and eliciting the proper chemical reactions were key to yummy products.  OK, there were times growing up we suffered through an experiment gone bad (but those were rare)!

Grandma is my inspiration whenever I bake bread for competition or just for fun.  Her rolls are legendary in my family and her key for those was good old fashioned lard (I have a freezer full from our pigs we raised last summer).  She also loved experimenting with different flours which is really an enjoyable way to create new flavors.  Grandma passed away during the Iowa State Fair two years ago - so for that reason I have decided to take one of her recipes in competition each year.

I must say the bread competition is probably one of my very favorites at the Iowa State Fair.  This year my mini goal is to enter a bread exhibit in each class of either the yeast roll or the yeast bread divisions.  This is a tough goal since timing is everything.  You want it as fresh as possible (in most cases) and yet you have a large number of entries to get done that each take 3 or more hours to complete.  Don't worry I have a plan in mind!

After last year's ISF, I decided I needed to bake a loaf of bread each week to gain more experience.  I have done pretty well.  In addition, I usually do pizza dough every other week and rolls at least once per month.  I am a bit behind this week.  Normally, Monday is bread day, but I just got around to making a loaf today.  Tomorrow I plan to make hot cross buns!  Hot Cross Buns are a family tradition that trace back to at least my grandma and probably beyond.  I usually use my grandma's recipe but this year I found a new recipe I would like to try.  It will probably end up that I combine the two recipes to create something new.  This is one of my tendencies - find two or more recipes for the same item and figure out how to combine them and create something even yummier.  The key is to keep the chemical reactions from the measurements of the ingredients still working properly.

My family has saved a lot of money this year by baking our own bread instead of purchasing it at the store.  I also believe, it is better for my little boys to have bread that I know the ingredients and the nutritional value of rather than something full of preservatives off the shelf.  They both love bread - especially my 10 month old - I have never seen a little one gobble something up so fast!  There have been weeks when a second loaf mid-week has been necessary!  Thanks to my mom and dad for the wonderful gift of a bread machine at Christmas time!  They got me a top of the line Zirijoshi (not sure on the spelling will have to check that).  No, it's not cheating to let the bread rise in a machine on the dough setting- it actually makes a much better loaf since the temperature is kept regulated.  Now for baking you're much better off using the dough setting and then forming and letting rise on the counter and baking in the oven.  It's amazing!

This weekend I have also had a special request from my husband to make my onion hamburger buns for pork burgers.  They are quite yummy if I do say so myself.  They won in the class of hamburger buns last year at the ISF so you know they are blue ribbon delicious.  Sorry, no recipes until after the fair.  I have decided some keys I'll keep to myself - but after I exhibit I promise to post my ribbon winning recipes.

Go bake some bread already!  That's what I'll be working on this weekend!

Day 133 - Contemplating Glads

Today I was able to spend some time selecting my Gladiolus varieties.  Notice I said selecting - I haven't actually put the order in yet.  My picks usually come from growers on the North American Gladiolus Council website: http://www.gladworld.org/suppliers.htm

There are plenty of stores and regular garden catalogs that carry glad corms but you won't find the variety like you can from an actual grower.  If you are lucky enough to know a grower close to you ask them where they purchase their supplies or better yet see if they sell corms.

The plan for glads is about 200 corms with staggered plantings (based on the maturity date of the variety).  From this 200 I expect to have maybe 20 for exhibit.  Although that estimate may not be conservative enough - that's only if we don't experience a major storm with gale force winds, insect infestations (especially those darn root worm beetles - grr) and well any other act of God.  The best part - as I mentioned yesterday - is all those flowers that don't make it to exhibition will look beautiful in my home!

There are some very competitive families in the Glad Show at the Iowa State Fair.  But never let that stop you!  I have learned a lot from many them and they are very quick to encourage new exhibitors.  Just remember - glads have some tricky classification numbers dealing with size and color so do your homework before showing up.  People are usually happy to help but during set-up it can be a little crazy and everyone is busy so be prepared.  My tip: when I buy corms I buy from a source that pre-lists what classifications the varieties will most likely fall into - then I have a better idea.  Also, always make sure you know the variety (that they are labeled) and keep them labeled in the garden (or draw up a map so you know what was planted where).

Do I have a chance up against this competition?  Not usually :) - but you know what; that one class that I may win is the sweetest little victory.  Besides you never know when you may be the one to have "the perfect" specimen on any given day.  Plus, if you have never exhibited flowers before you can actually exhibit in a "beginner's class" where you don't have to compete the first year against the big competitors.  This is a great place to start and learn!

So, wondering about how I can figure this out without a fair premium book (listing of classes and categories - basically your planner)?  Well, I use last years.  Yes, there will be some changes but I can do a pretty general workup right now.  For areas I have never exhibited in I look at the Iowa State Fair's press releases from last year as a starting point.  Wondering when "spring" is for them to be listed on-line?  Well, a little birdie told me to expect them mid to late April!  So excited, it will be like Christmas (OK, Christmas for a professional organizer or highly organized professional?) --  Woohoo!

Day 134

Today found me caught up with other things so did not do a lot of Iowa State Fair planning.  Although, I did clean up my sewing room a bit to start finishing up some quilts I have been working on.

So, thought I would share a bit about how I became involved with exhibiting.  I must admit I am a very competitive person.  Exhibiting at the Iowa State Fair (ISF) provides me with a challenge along with being a great creative outlet for my competitiveness.  When I was in 4H I did have a number of exhibits that went to the ISF.  The most memorable being a part of the fashion revue with one of my sewn outfits.  That was fun and quite a confidence booster.

My grandmother used to show livestock at the National Cattle Congress and other large shows.  My dad had always wanted to exhibit at the Iowa State Fair but never was able to.  So, while in FFA my goal was to exhibit dairy cattle at the ISF.  I raised a dairy calf through the Iowa Jersey Cattle Club.  I loved it!  My husband still gives me a bad time about my dairy whites and walking backwards (since he was a beef steer kind of guy).  If you have no idea what that last line meant you'll have to take in a dairy show at this year's fair.

When my husband and I married a friend of ours encouraged me to try exhibiting flowers.  I can only ever hope to be considered average in this pursuit but who doesn't love extra flowers around the house?  It is very addictive and only takes one ribbon to get you thinking about how to improve, what to grow, a new recipe your dying to try for the next year's fair.  From flowers I moved on to baked goods and now my challenge continues into textiles.  I guess in a way I am coming full circle and going back to those 4H days.

Day 135

Welcome to my challenge!  You may be asking "Why is she starting today?"  Yes, I realize that my challenge is 100 entries in 100 days but I need some planning days to get started.  So, the first 30 some days will be planning, figuring out what I want to take, how to accomplish completing the entry, planting the garden and flowers, sewing, etc.  My plan is to come up with a list that I will post so I can begin checking off entries as I get started in May.  Also, although there are officially 135 days until the Iowa State Fair you have to take into account that many entries (especially Foods and Textiles) actually are due earlier than the fair's official start date.

My first tip for anyone planning to exhibit (this comes from some experience and my detail oriented - or perfectionist/anal - nature): always read the entry guidelines carefully and follow them exactly as stated!  The fair superintendents put a lot of time into making sure they get the details right - it is the exhibitor's responsibility to read and follow instructions.  That said - if something doesn't make sense call or contact the person listed in the entry booklet.  I have never had a negative experience trying to get clarification. 

Please realize that this journey is my own personal challenge - I know there are exhibitors who take 100 entries and more.  I just want to see if I can accomplish my goal and spread into areas new to me.  I have exhibited in food, floriculture and horticulture in past years.  This year I am going to be a newbie in textiles.  So, I hope to provide some insight into being a new exhibitor in an area as well as providing some tips I've learned along the way.  Some relating directly to a certain class or department and some that carry across all areas.

I hope that you will follow along my journey with me.  Share my joys and triumphs along with my disasters and disappointments.  Trust me my cats and chickens have enjoyed many a failed cake or yeast bread throughout the years and I am sure this year will be no different.  If you have never exhibited before because you think you have nothing to offer or you find it intimidating let me tell you I am just an average gal and if I can do it you can too!  Start small, find an area you love and bring an entry!  It's fun, it's rewarding, it challenges you and most importantly you will learn a lot not just about cooking or baking or growing flowers or veggies but about yourself and I can guarantee you'll make new friends along the way!