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Blueberry coffee cake


We go to DH’s aunt’s house in Nebraska for Thanksgiving every year. We love it. It’s quirky, it’s fun, it’s conservative in every sense of the word.

In one of those senses, it is very difficult to add different things to the menu, or leave anything off. This is probably true of Thanksgivings everywhere, it seems to be a menu we are married to, for better or for worse.

So, I like to bring things that fill in the gaps, stuff for breakfast, stuff to snack on with leftovers.I avoid anything that is too traditional, because when you mess with tradition, people are always disappointed. Nothing with sage, nothing with pumpkin.

DH brings avocados and makes his world- famous guacamole- (the secret ingredient is love).

Last year I brought cinnamon twists, which I baked on Tuesday night, brought in the car Wednesday, fed to people on Thursday and Friday morning, then when we were getting ready to leave, people hugged us, and murmured, “are there any of those cinnamon things left?” To my mind they were kind of stale, but how often do you get real homemade sweet rolls?

This year, I am trying coffee cake. I don’t know how it will go over, will people reminisce about the cinnamon rolls? Is that how menus become fixed?

I seem to remember an old issue of Cook’s Illustrated with a perfected coffee cake recipe. I’ll have to dig through my copies of the magazine, because the coffee cake story on the Cook’s website is behind a pay wall.

You won’t get my credit card number, Christopher Kimball!!! Actually, he probably will eventually, but not today. Even though I complain that Cook’s Illustrated is mostly just American food, and pretty meat-heavy at that, sometimes you want, even need, Meat Heavy American Food. Particularly at Thanksgiving in Nebraska.

I SAID NO PUMPKIN!

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