So Charisse came back from Arkansas last week and saved us all from Eric's Kraft Mac and Cheese from a box recipe (we should all praise the food gods for that). In fact, foodies@home almost came to an end when she walked in the door and announced "I am so full, I am never ever ever eating anything ever again". Thankfully that was a short lived sentiment and it was right back to business this weekend. One slight change in her was a strong desire to show off her newfound southern roots. Those roots are newfound because she is a 3rd or 4th generation Californian. Go figure. We talked a little bit about what southern inspired dishes we should try first and decided on (cue the banjos) Fried Chicken. According to Charisse the Arkansas family all agreed that cooking doesn't get any more Arkansas than sticking some battered chicken in

We're not usually huge fans of deep fried food. Baked, grilled and skillet cooked are our specialties but every now and again we come across something lifted out of fry oil that just screams EAT ME. Twinkies are not a part of this group. On the other hand, deep fried lemons? It sounded fun and now we've decided that from here on out these are a must eat. We came across this idea while we were figuring out what to do with the Farnsworths' bumper crop of lemons as their tree is a strange mutant that produces about 6.4 billion lemons each year. Not that having more lemons that you know what to do with is bad mind you, but you can only have so many lemon drops in a week. Ok, maybe you can have one more than that, but that still leaves more on the tree. We preserved some