One of the highlights of Last years’ foodbuzz blogger festival was a wonderful brunch at LuLu.  I got to sit and hang out with some very old and dear online friends who are now just old friends.  The day was amazing! If you’d like to know more about it, follow the link above.  This post is about just one part of that day and a certain super-blogger’s love of bacon.

Yes Jaden, I’m talking about you.

While we talked about many things over that brunch, the topic kept going back to bacon.  Not only because the bacon at LuLu was somehow better than most other I’ve ever had, but because Jaden just couldn’t resist going back for “one more piece” every few minutes.

At some point in the conversation someone quipped that we should just make the bacon into a straw to go with the bloody mary (or it could have been a virgin mary, I didn’t check) that she was drinking.

I thought that was a brilliant idea, and while it’s more of a “From the playing with your food” files than it is a recipe, I went ahead and made sure it happened.  It just took me a while.

So this post finds itself dedicated to the venerable and ever so sweet Jaden Hair of Jaden’s Steamy Kitchen.  These straws are for you, my friend.  perhaps you can enjoy them with your next bloody mary.  Oh, and if you haven’t already, go grab a copy of her cookbook: The Steamy Kitchen Cookbook, you won’t regret it, I promise you that.

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I can’t help but love any cookbook that starts off with the following dedication:

Dedicated To THAT GREAT HOST OF BACHELORS
AND BENEDICTS ALIKE -
who have at one time or another
tried to cook something and
who in the attempt have weak-
ened under a fire of feminine
raillery and sarcasm only to
spoil what under more favor-
able circumstances would have
proved a chef d’osuvre

The Stag Cook Book Written for Men by Men By Carroll Mac Sheridan

Though this volume was written in 1922 and is most definitely dated, it is now and will forever more be one of my favorite tomes of cookery. The commetary and asides are enough to send me into fits of laughter or as a strange juxtaposition, into a deeply contemplative state as I ponder just how the world has changed in the past 86 years.

The recipes, while perhaps not what a modern foodie would find the epitome of culinary delight, are functional and just by looking I can tell you that there are more than a few that I would be happy to serve to friends or family on any occasion. (Of course, with a modern bent on some ingredients.)

Did I mention that it’s free read from Google Books?!?

No?  How horrible of me.

This is a tome that would make my friend Dr. Biggles proud, and I hope he has a chance to look it over. I’m also dedicating this to my good friend Kelly Wright, whom I think will find this a hilarious read.

Thanks also to Hugging the Coast, who brought this wonderful read to my attention.

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