Bacon, Almond and Herb Stuffing

My Nana made the best stuffing.  It was dark brown, mushy and looked like something the Adams Family might have a conversation with before eating it, but it was also damn good.  Digging into it was quite the adventure.  What was that I just found?  A bit of celery?  Sliced mushroom?  A scrap of turkey? …

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Croque Monsieur

         One of the perks of studying French at college was that I actually had to study abroad in France and for me that meant the university quarter in Paris.  In lectures on the rise of post modernism, formalist analysis of Baudelaire and trips to every art museum the city had to…