Fried things!

Maybe it's just my Southeast Missouri roots showing, but I love fried foods. Fried chicken, fried potatoes, fried okra, fried squash, fried onions and — the best fried things of them all — fried pickles.

I bought some sliced dill pickles a few weeks ago with big plans to fry them, and tonight I decided to go for it. It's really not hard; it's just messy.

The results were amazing. Just for fun, I tossed in some onion rings. The recipe I used was from a 2004 Recipe Swap column by Susan McClanahan (the first one) in the Southeast Missourian, where I once worked.