Design

Have a Beautiful Weekend.

flowers by Yasmine Mei

What are you up to this weekend? Toby and I are researching pumpkin pie recipes. Any favorites you’d recommend? Also, we’ll also be kicking off our holiday gift guide on Monday, and we’re so excited to share it. Have a good one — stay safe — and here are a few links from around the web…

When COVID hit, I started walking 20,000 steps a day. It has changed my life.

This clip of Leta Powell Drake interviewing ’80s TV & movie stars like Tom Hanks and Gene Hackman is incredible.

My heart.

Pretty sweater for the winter.

Places you’ll find my hair six months after we break up,” haha. (New Yorker)

A former ballerina with Alzheimer’s remembers the steps to Swan Lake.

This apartment was inspired by its owners’ favorite restaurants. (NYTimes)

What comedian Sarah Cooper can’t live without.

Is there anything more beautiful than a flock of starlings?

The Crown’s season four comes out this Sunday! And everyone I know is raving about The Queen’s Gambit.

Plus, three reader comments:

Says Danyelle on would you name your child after a fictional character: “My partner and I are serious blerds (black nerds) so both of our children’s middle names are comic book characters from the Marvel Universe. My daughter’s name is Storm and my son’s name is Fury. I chuckle every time I have to write down their full names.”

Says Megan on 12 reader comments on love: “One time, while trying to log in to a joint account that my husband had set up, it kept asking me a secret question, which was ‘Who is your best friend?’ After attempting to answer with what felt like every friend I knew to be special to him, I finally texted him and said, ‘Trying to log in to our account, FOR THE LOVE OF GAWD WHO IS YOUR BEST FRIEND? I’ve tried everyone we know!’ He responded with one word. My name.”

Says Krista on would you name your child after a fictional character: “For my whole life, I’ve kept a running list of female literary names to give to my babies. Then I found out I couldn’t have children. Giving up my list of names was almost as bad as giving up the dream of motherhood. After failed fertility treatments, a devastating failed adoption, and then two more failed adoptions, my husband suggested a puppy — our sweetest consolation prize who I promptly named Annie (after Anne of Green Gables). She is the most mischievous redhead and the heartbeat we needed to add to our home.”

(Photo by Yasmine Mei/Instagram.)

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  1. Melissa says...

    Would you consider doing a home tour or interior design post about the set of the Lexington, KY home where Beth lives in the Queen’s Gambit? My husband and I love mid-century design and we keep finding ourselves pausing and rewinding to check out the wallpaper, furniture and the like!

  2. Lucy Reile says...

    Sally’s Baking Addiction’s The Great Pumpkin Pie recipe is the BEST pumpkin pie recipe IMHO. I wasn’t always the biggest fan of pp, but after trying hers, it’s the only one I will make. And I’ve shared with other non-pp eaters and they agree, it’s the best. https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe/

  3. iLa says...

    Oh, “My heart”! Humansofny knows how to convey what someone has gone to so other can relate to.

  4. Signe says...

    I really really hope you looked up if the former ballerina consented to being filmed and the video being online. If you’re not completely sure, you shouldn’t share it.

    • Cheryl says...

      From NPR:
      “The video was recently shared by the Asociación Música para Despertar, a Spanish organization that promotes music therapy for those afflicted by memory loss, dementia and Alzheimer’s disease. Since then, media organizations, celebrities and individuals across the globe have shared the video of former dancer Marta C. González.”
      Marta passed away this year. The video was made in 2019.

  5. Sadie says...

    The Letta Powell Drake is reminding me of the power of close talking.

  6. Jona Hilario says...

    Both of my kids were *kind of* named after family members but really in my mind Max is named after the boy in “Where the Wild things Are” and Maryann is named after the character from “Sense and Sensibility”.

  7. SP says...

    love the walking article! “he is my patron saint of walking.” it really is the little things that are the sweetest

  8. Ellie says...

    Are the Holiday gift guides coming soon??

  9. Cheryl says...

    Yes to all of this!
    Smitten kitchen has a praline sauce that sends pumpkin pie over the top.
    I sent the ballerina with Alzheimer’s video to all of my friends who were also former dancers and every single one of us cried. Then we admitted we could remember almost 100% of shows we performed almost twenty years ago. It’s a real thing.
    Also!
    We fell into the Queen’s Gambit two weeks ago and it is such a visual treat, as well as smart, sharp and engaging! Could we have tied the finale any better to coincide with beginning The Crown season 4? In the middle of the sh*t sandwich of 2020 sometimes it’s the little enjoyments that feel the most welcome.
    And…p.s. doesn’t Humans of NY just hit it out the park consistently? Tanqueray was the unsung hero of Instagram for a hot week and I was loving every minute.

    • Anne Rüsing says...

      No to this: “I sent the ballerina with Alzheimer’s video …” I think it’s safe to assume that the video was made without Ms. González Saldaña’s (the ballerina in question) consent.
      Personally, I strongly object to exposing defenseless old ladies (and gentlemen) on the internet so that we can all shed a cheap and sentimental tear or two and maybe marvel at the power of memory.
      People with Alzheimer’s are human, too. I wish CoJ would respect their dignity and refrain from spreading sentimental balderdash.
      Make a donation to an Alzheimer reasearch institution instead, please.

    • Sam says...

      Anne, I share your feelings about cheap sentimentality, particularly at the expense of people who did not consent to becoming the focus of that kind of attention. But I think it’s jumping to a conclusion to assume that the video was made and shared without her consent or the consent of an appropriate surrogate who speaks for her, which is valid if it reflects what Ms. González Saldaña would have wanted (either because she said so or because her surrogate knows her very well).

      It’s important to pause and consider the consent and objectification concerns that you’re raising. I also have a lot of respect for gut feelings when they tell you something is wrong. But at the same time, I do think it goes quite a bit beyond the facts to assume that the publication of the video violates Ms. González Saldaña’s rights and that those who enjoy it participate in the same violation.

    • Cheryl says...

      Gosh I feel foolish and ashamed. I didn’t consider this. Her privacy should definitely be respected if that is something important to her and her loved ones.
      I’m offended that my reaction to it, mainly amazement, connection and comeraderie, labeled cheap in your eyes. Not at all. Her humanity is what is front and center, it is assuming a lot to think I’m missing the fact that she’s a person.
      Maybe you should consider me an individual with a soul instead of a megabyte on the vast cruel wasteland of the internet.

  10. For recipes, look no further than John Kannell’ at Preppy Kitchen. He knocks it out of the park every time. And as a big-time pumpkin lover, he has recipes for not only pumpkin pie, but every other pumpkin treat you could possibly imagine (plus a few more). Enjoy!

  11. Katy says...

    My advice for pumpkin pie is to replace approximately half the sugar in your recipe with maple syrup and use heaping measuring spoons for all the spices. Sometimes I also replace the other half with brown (use a little less than half the sugar in that case – so if recipe calls for 1 cup of sugar use 1/2 cup maple syrup and about 1/3 cup brown). Also why use evaporated milk when you can use half and half or whip cream?

    Unlike other baking I find pumpkin pie custard to be very forgiving.

    • Erin says...

      I second the maple syrup/extra spices recommendation! It really does make pumpkin pie so much more delicious.

  12. Isobel says...

    Krista!! That made me spontaneously burst into tears. Annie was a puppy all along, just waiting for you to realise it ❤️❤️❤️❤️❤️ How beautiful xx

  13. Susan Mooney says...

    also, I just heard a Sarah Cooper interview on NPR and she is amazing.

  14. Susan Mooney says...

    I’ve been using Smitten Kitchen’s pumpkin pie recipe (I don’t make the caramel topping — just the pie). The crust always works out. I use just 1 c. of the whipping cream. So good. But some of the recipes here look fantastic!

  15. suki says...

    omg Leta Drake, kill it, Queen!

  16. jenny says...

    We have some childless neighbors who have taken my boys under their wing and given them each a HUGE lego set for Xmas. We go over every year for a special take-out kebobs dinner and she makes this pumpkin pie. It is divine. My fav Xmas tradition (will miss it this year and will have to make for Thanksgiving!):
    RICH SPICY PUMPKIN PIE
    Pie shell (or make own)–the gingersnap one might be great here too
    3 cups canned pumpkin
    1 cup sugar
    1 cup brown sugar
    less 1 tsp salt
    1 tsp vanilla
    1 tsp nutmeg
    more 1 tsp cinnamon
    1 tsp ginger
    1/4 tsp (more) cloves
    1/4 tsp(more) allspice
    4 eggs
    1/4 cup butter
    Whipped cream homemade

    Mix pumpkin, sugars, spices together. Add eggs slightly beaten to melted butter, afd to pumpkin mix and stir well. pour into shell. Bake 450 for 10 minutes. Then wrap edges, reduce heat 350 bake 40 minutes until middle set. Cool. Add topping and whipped cream.

    Topping.
    2/3 cup coarse chopped pecans
    2/3 cup brown sugar
    3 Tablesps Butter

    Mix, sprinkle over top. Slide into hot over (broil or 425) until just begins to melt.

  17. Becca says...

    No matter what pumpkin pie recipe you choose, roast your own pie pumpkin. It tastes SO much better than any canned pumpkin and is easy. You just cut a pie pumpkin in half, scrape out the seeds, place the 2 pumpkin halves face down in a baking dish. Bake at 400 degrees for 40 minutes. Scoop out the pumpkin and run through a food processor. Literally 5 minutes of hands on time, and completely worth it.

    • G says...

      I have to respectfully disagree! I have tried both ways and found that I, nor the rest of my family, could even tell the difference therefore it didn’t feel worth the extra effort. Always worth a try though I suppose!

    • Emma says...

      Maybe the type of pumpkin makes the difference? :)

  18. Agnès says...

    “The park has become my new, healthier bar” ah ah Love that article on walking. I want to do that, now that we re confined again, in Paris. Stay safe everyone.

  19. Robin says...

    I’ve been working on my pie game, and pumpkin is one that I’ve mastered. A pumpkin pie from scratch is a full-day project. I use a food processor to make the crust, and my secret trick is to freeze the crust ingredients for 10 minutes before making it (I also freeze the bowl and utensils). This keeps everything cold, so your butter and flour don’t melt together as you’re mixing. For the filling, I roast and puree my own pumpkin. Here’s my recipe:

    Mark Bittman’s flaky pie crust:
    1 1/8 c. all-purpose flour
    2 tbsp sugar
    1/2 cup butter, cubed into about 16 pieces
    1 egg yolk
    4 tbsp ice water
    In a food processor, combine the flour and sugar. Then add the butter and process until it looks like cornmeal (10 seconds). Transfer to a bowl and sprinkle with the egg/water mixture. Stir and gather the dough into a ball, adding a few extra sprinkles of water if needed. Form into a disc, wrap in plastic wrap and refrigerate while you make the pie filling.

    Filling (my own creation)
    1 ¾ cups pumpkin puree
    ¾ cup white sugar
    ½ tsp. salt
    1 tsp. cinnamon
    ½ tsp. ground ginger
    2 eggs, beaten
    1 cup whipping cream
    In a saucepan over med-high heat, stir and cook the pumpkin for 10 minutes, transfer to a mixing bowl and let cool 5 minutes. Stir in the sugar, salt and spices. Combine the eggs and cream and beat into the pumpkin mixture.

    Roll out the crust and place in pie plate; decorate edges. Pour filling into the unbaked pastry crust. Bake at 400º or for 45 – 55 minutes, or until the center is set. Cool to room temperature before serving.

    • Christine says...

      Robin, this is so similar to my mom’s recipe (she would have been 91 this year) that I still make. I use evaporated milk instead of whipping cream and also add nutmeg and cloves. Growing up I often got the job of “sweating” out the pumpkin puree on the stove (and complained about it), but it makes a big difference!

  20. K says...

    oh my that Humans of NY post…💔 thanks for sharing

    the prima ballerina one was really moving too…the tragedy and beauty of being a mortal human…idk how to describe it except i think Benjamin Button captured it

  21. Ramona says...

    HONY stories are always filled with so much emotion…🦋

  22. Sara Campbell says...

    Your Friday links are a treasured weekend routine for me – I read on Friday, and then again a quick scan on Saturday. I’ve already bought two things from Sarah Cooper’s list (that journal! that cardigan!) and I immediately shared that beautiful video with my ballet dancer daughter. xx

  23. Azlin says...

    Love the walking article! I too made a goal to walk every weekday while still wfh. And it’s been mostly good ❤️

    • Stacey says...

      Pie crust is the reason I don’t eat pie. I hate it so much. It’s never good, it’s never flaky. So THANK YOU for this recipe! I think I’ll try it out for our low-key, 3 person Thanksgiving coming up.

    • Maryn says...

      THIS LOOKS INCREDIBLE. Thank you for sharing—might just be able to convert my pumpkin pie skeptic husband! :)

    • Rachel says...

      I was just about to post this recipe! I hated pumpkin pie until I tried this. It is SOOO good.

    • Jordan says...

      Was scrolling to see if anyone else had made the gingersnap crust rec :)

  24. Kate Rookes says...

    Joanna! I make a vegan pumpkin pie with a gluten-free salted pecan-oat crust and the people love it! Despite how un-fun it sounds haha. I also roast the pumpkins from scratch and if you and Tony choose that route make sure they are sugar pumpkins for their naturally sweet flavour!

    I recently read a recipe where the pumpkin puree is caramelized in a pan (maybe on Food52) but for the crust you need to try the Oh She Glows salted pecan crust…it will suit any filling!

    • Kate Rookes says...

      My phone autocorrected Toby’s name, I swear. Or it was just too early in the morning…*facepalm*

    • Meredith says...

      Ooh yum! Could you share the recipe here, Kate?

  25. Lauren says...

    Eek, Danyelle!! A fellow Marvel namer! Our son is Coulson (Agent Phil Coulson) and our cats are Fitz and Gemma :))) #agentsofshield

  26. Beth says...

    My childhood home had cottonwood trees next door that the starlings would nest in. When the neighbors cut them down they started nesting in our 6 large spruce trees. I would listen to them every morning. In the area I am now, I see them on my way to work every morning and it’s always so moving and nostalgic.

  27. -Heather says...

    Half way thrust Queens Gambit and I am definitely growing weary of her character. I feel like all the best secondary and tertiary characters (Jolene, Alma, Methuen’s teachers, Manuel) don’t get enough screen time.
    Try Giri/Haji for a brilliant cast, sharp writing, and a true nugget of quality tv!!!

    • Julie Barcroft says...

      Yes, I can’t stop watching the Queen’s Gambit but wish there were less of Beth overall. Love the wardrobe and settings, though!

  28. Emma says...

    Given how many weekly links you get from Kottke, I would love to hear that you are a paying subscriber!

    • Joanna Goddard says...

      For sure! Love supporting him in all ways.

    • Iz says...

      I am in the UK and have found canned pumpkin at the major supermarkets (Tesco, Sainsbury’s, Asda). My (American) husband bakes pumpkin pie every Thanksgiving and Christmas, it’s one of the few things he misses from home.

  29. Andrea says...

    I don’t feel very comfortable with vulnerable people being used as essentially emotional fodder for viral videos (re: the ballerina with Alzheimer’s). I hope the company that made this had her permission to record in the first place and certainly to post it online.

    I work in special education and see these kinds of videos pop up all the time with kids, often kids who are non-speaking or have limited ability to communicate (therefore, no/limited ability to protest if they do not want to be recorded and posted online). I feel like we need to stop rewarding this kind of thing with views.

    • suki says...

      Same, in this case. Even though I could not finish watching I ended up not clear on whether she’d been manipulated into performing or encouraged out of her very clear display of hopelessness, presumably about not being able to dance to her standard. A pro like her would have professional pride. But when she surrenders, the cringyest moment for me out of concern for her, I decide to hope that the man was encouraging her to persevere and she did seem to embrace the challenge, finally. Would be very interesting to hear what a pro ballerina has to say about it. I’m probably worried about nothing?

    • Andrea B. says...

      I did not click on that link for the same reason. It seems exploitative and I would be surprised if she really consented. There are way too many videos like this online.

    • Laura says...

      Thanks for sharing this interesting perspective, I hadn’t really thought of that before watching the video. The thing that really moved me about this video is the grace with which this woman moves her arms and hands. It’s clear that she still possesses real talent, despite her limited range of motion. Not that that fact justifies sharing the video without her consent, but I don’t think its primary purpose is to inspire pity or sympathy. She remains an artist performing her craft.

    • Emily says...

      Most care homes, hospitals, etc have very strict rules regarding photo/video of their residents and can only be taken with consent of the person or their guardian, etc. For example, a therapeutic riding center I volunteer at has strict rules that photos can only be taken and/or used with consent. I would hope that this is one of those situations.

  30. Grace Ann says...

    Williams Sonoma’s Classic Pumpkin is the absolute best I’ve found. I cannot include a link because their site is no longer available in Europe 😢. I have it printed out and would be more than happy to share a photo of it if you’d like!

    • Memzie says...

      From their (US) website: https://www.williams-sonoma.com/recipe/classic-pumpkin-pie.html

      Ingredients:
      1 1/4 cups (9 oz./270 g) firmly packed dark brown sugar
      1 Tbs. cornstarch
      1/2 tsp. salt
      1 1/2 tsp. ground cinnamon
      1/2 tsp. ground ginger
      1/4 tsp. freshly grated nutmeg
      1/8 tsp. ground cloves
      2 cups (15 oz./470 g) pumpkin puree
      3 eggs
      1 cup (8 fl. oz./250 ml) heavy cream
      1/3 cup (3 fl. oz./80 ml) milk
      Prebaked and cooled deep-dish piecrust

      Directions:
      Preheat an oven to 375°F (190°C).

      In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.

      Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil or a piecrust shield after 30 minutes if they brown too quickly.

      Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.

      Williams Sonoma Test Kitchen

  31. TC says...

    ‘the queen’s gambit’ kept popping up on my netflix feed for the LONGEST time and it just never sparked any interest. At all. Last night, stumped as to what to watch to wind down and go to sleep, i put this on. Well, i binged watched the first 3 episodes and probably would have watched them all had my toddler not woken up. I loved it. Wow.

  32. Tina Crisas says...

    Amazing round up this week!!!!!!

  33. Annie says...

    that humans of ny story tore my heart, too. Thank you for always finding exactly what I need to have a moment of connection with humanity, even if I may never meet the people.

  34. Molly says...

    The absolute best pumpkin pie recipe is the one on the can of Trader Joe’s pumpkin!! It’s the brown sugar, I think, that makes it so special;) xo

  35. Jamie says...

    My wife left in September of 2018. She had a head full of gorgeous, thick, rich brown ringlets. We used to joke that she had enough hair for three people. I still live in the same home and wonder if I will ever stop finding her hair. It’s worked it way in everywhere. That story made me laugh, thankfully and not wince.

    • Sheri says...

      Sending love to you from Seattle, Jamie.

  36. Kate says...

    I just finished The Queen’s Gambit and it was so good. The whole time I couldn’t quite place the actor that played Benny, so I looked him up. Turns out he is lovestruck Sam from Love Actually! All grown up!

    • Abbie says...

      I had a similar experience with the character Harry Belnick, played by the same actor who plays Dudley Dursley in Harry Potter!!

    • LB says...

      ah, i love this fact about Benny/Sam!

  37. Yp says...

    Love the love comments. Those should be a weekly highlight until 2022 😬

  38. Em says...

    King Arthur has the best pumpkin pie recipe! You make the filling and leave it in the fridge overnight to let the spices bloom and meld and then bake the next morning.

  39. Sandra says...

    Goodness gracious. I just cried about some of these links….I guess this week was heavier than I thought. I’m feeling better. Thank you.

  40. Lindsay says...

    I made this NYTimes recipe for butternut squash pie for my boyfriend’s family last year, using buttercups (dark orange flesh) instead of butternut. His father swears he doesn’t like most squash so we told him it was just “pumpkin pie.” Huge hit. Because of our house’s squash surplus (thanks to our local farm), I kept making the custard base through the winter baked in ramekins. No crust, no fancy topping. Fast and delicious, but felt decadent. Reheats beautifully in the microwave. I can normally take or leave pumpkin pie, but this will stay in my winter rotation! https://cooking.nytimes.com/recipes/8477-butternut-squash-pie

  41. Addie says...

    I can’t believe I missed the fictional character name question this week! We have 3 boys-all named after literature (my husband is a hs English teacher). Sawyer is our oldest-named after Tom Sawyer (he is rascally and thoughtful!). Atticus is named after Atticus Finch from To Kill a Mockingbird-which my husband was reading in the delivery room for school-and he is kind and wise. Finally Emerson is named after Ralph Waldo Emerson because of my favorite quote which ends with “to know one life has breathed easier because you have lived-this is to have succeeded”. The boys are now 10, 6 and 3 and each received a hard copy of their “book” on their first Christmas. Finally, each boy has a family middle name but Emerson’s middle name is Ellis because both of our families immigrated through Ellis Island from Italy. I was pregnant with him when Donald Trump won his Presidential Election four years ago and his name- Emerson Ellis-is a nod to
    What we should always care about most.

    • Jeanne says...

      Reading this was really lovely on so many levels.

    • Rachel says...

      Thank you very much, I really appreciate you taking the time to include this

  42. I’ve been making the Bobby Flay Throwdown Pumpkin Pie recipe for years now. It uses a graham cracker crust rather than a traditional pie crust (which, hello, delicious) and never fails to get rave reviews. I love thinking back to when I first started making it (it must have been 2009, maybe 2010 — pre-marriage, pre-kids, while I was sharing a 400sq ft apartment with my now husband). The first year I made it I was deathly hungover from the festivities the night before (as I mentioned: young). I still remember dragging myself out of bed to make this pie from scratch, all the whole thinking: “Here I am, making a pie from scratch, hungover as f&@$; really straddling that fine line between ‘adult’ and ‘not so much.’” Marriage. three kids. and much adulting later, I’m still making that pie (though without the hangover… usually.)

  43. Esss says...

    Every year I make my great grandmothers secret pumpkin pie recipe… the one on the Libby’s pumpkin pie can.

  44. Kaitlin says...

    Here to concur with the ginger snaps as the crust — I only do pie shells when I have time to bake one twice (the first one always shrinks!)

    For filling, I strongly recommend Tara O’Brady chai spiced pumpkin pie. Not only is it deeply flavourful, it is the smoothest custard I have ever tasted

  45. Mary W says...

    Murmurations of starlings are truly amazing, I remember seeing the big flocks growing up in Virginia. However small groups of starlings have become the bane of my existence since I’ve been COVID teleworking (in Maryland). I have bird feeders outside my kitchen-table office and the starlings come around and absolutely decimate the suet and peanut feeders. Sometimes I go out and yell and gesticulate to shoo them away like the crazy lady I am. It’s a welcome diversion, actually. The world of birds is amazing and I’m lucky to be learning more about them because of the pandemic. I keep a running tally of 20+ birds that show up. Something good has come out of it.

    • Vava says...

      I’m not a fan of starlings. They pecked their way through our attic vents under the eaves and nested in our attic. UGH.

  46. Lynn says...

    These comments! I hear ya, Krista. xo

  47. K says...

    Not a link on here but:
    Dear Governor Andrew Cuomo, PLEASE, kick his mother f*cking ass!!
    From:
    A fan in Massachusetts

  48. Kelsey says...

    I have heard that Samin Nosrat’s pumpkin pie recipe from Salt Fat Acid Heat is the best ever- trying it this year for the first time! I love her – she is the best! (and her Buttermilk Chicken recipe is so easy and so delicious!)

    • Stella says...

      Yes! my family makes her buttermilk chicken for Christmas and instead of turkey for Thanksgiving, it’s amazing!

  49. jennifer says...

    “Thank you” seems so inadequate for what you share with us every Friday–and this one in particular–but I am SO grateful for it. The always-gorgeous flower photo you choose takes my breath away (or the equally gorgeous picture of Joe and Kamala!!) and your wonderful links . It has become part of our family’s COVID rhythm to wrap up Friday by leaving work (virtually), pouring a glass of wine and curling up on the couch with my preschooler and chitchatting while looking through what you’ve posted. While it’s certainly an exhale at week’s end, more than that, it calms/restores me and opens my heart to good things.
    Many, many thanks.

    • Joanna Goddard says...

      Oh my gosh, this means so much to me. Thank you, Jennifer.

    • Jamie says...

      Jennifer,
      Exactly. Jo and Fridays are the perfect end to my week. “Opens the heart,” yes. Thank you isn’t enough for the sustenance I find here.

  50. Mikaela says...

    Oh my goodness, tears are streaming down my face after watching the ballerina video. She is so graceful! And the concept of aging is so complicated and daunting.

  51. JANICE O'KANE says...

    The Queen’s Gambit is excellent! Everyone I know who has watched loved it. Binge away!

    • KC says...

      I just posted the same link! It’s still moving, though, how deeply music affects us, and how powerful it can be for people with memory loss.

  52. Celeste says...

    I asked my friends on FB what they are doing for Thanksgiving. All are staying home, having everything from ordered in turkey and pies to homemade lasagna to pizza because they don’t like turkey. This year’s different for sure!

    • b says...

      Yep. We’re having sweet and sour meatballs, white rice, and Kings Hawaiian rolls. None of us like turkey and I’m the only one who eats vegetables beyond potatoes and corn.

  53. Ann says...

    This is my first time reading about Ms. Drake. When was her show on? What network? Was it a regional thing ?!

  54. M says...

    I’ve baked my fair share of pumpkin pie, and I still think the recipe on the Libby’s pumpkin puree can is the best and most consistent there is. It’s got a perfect custard consistency and I’ve never needed to blind bake the crust for it to work. (Back-of-the-box recipes are, in general, totally underrated!)

    • Libbynan says...

      Make just one addition to the Libby’s recipe…..1/3 to 1/2 tsp. of ground cardamom….the world’s best pumpkin pie! Also the ballerina…how beautiful she was at any age. I’m not crying…you’re crying.

    • SC says...

      Hear, hear! Every time someone asks me for my world’s-best chocolate chip cookie recipe, I answer “the one on the Nestle Tollhouse bag.” Sprinkle some flaky salt on top the moment they come out of the oven! I mean if they were good enough for Phoebe’s grandma…

    • Candy says...

      Another vote for the Libby’s can recipe. It’s the base formula that works even if you need to substitute, as I do, for the evaporated milk. I use unsweetened coconut milk in the same amount and it works perfectly — both in flavor and texture — if you need to avoid dairy.

    • Denise says...

      SC, I of course read that as “Nestle´ Tollouse”!

  55. Manda says...

    No fail pumpkin pie recipe is the one on the Libby’s pumpkin can.

  56. Mandy says...

    Loved the walking article! I’m full on walking more then ever it’s for sure making life a little more doable everyday!

  57. Zoë says...

    The Leta clip make me for real laugh out loud

  58. Kim says...

    Meta Givens’ pumpkin pie, hands down! I’ve made Martha and America’s Test Kitchen and this is my favorite. Food52 posted the recipe a couple years back – it’s now our family favorite!

    • Jessica says...

      I second this! We use the Meta Givens pumpkin pie recipe posted on Food52, and it’s been a game changer! I’ve received so many requests for this recipe each time I bring this pie to an event, definitely worth a try for pumpkin pie enthusiasts!

  59. Roxana says...

    Oh, the Humans of NY story. . . tears! SO beautiful. Thank you. I needed to cry.

    Also, Krista (insert big heart emoji).

    Thanks for a great list of links (and posts) this week!

  60. Maxette says...

    oh my word…
    have watched the former Prima Ballarina on other social media sights but watched it yet another time in tearful awe…the muscle memory connection to the brain is undeniably stated…every nuance pronounced ❣

  61. Julie says...

    The flock of starlings made me tear up suddenly and unexpectedly. Life can still be so beautiful.

  62. Amy says...

    I love this recipe for pumpkin pie – it’s lighter than a baked pie and has a gingersnap crust. Best of all it makes TWO so you can keep one and give the other away.

  63. Lana says...

    A murmuration of starlings! (And no!!)

  64. Mary says...

    Thank you for sharing such beautiful images. What a gift.

  65. Barb says...

    Pumpkin chiffon pie! The recipe is on Oprah.com
    Regular pumpkin pie filling is mixed with whipping cream and egg whites. Graham cracker crust. Light, fluffy, absolutely delicious!

    • Beth says...

      Second pumpkin chiffon pie! My family’s version has gelatin also, does yours, Barb? Ours is from a 1940s Knox Gelatin cookbook that my great grandmother sent away for. This is a little nerdy, but I posted it on Food52 several years ago – https://food52.com/recipes/32508-pumpkin-chiffon-pie

    • Andrea says...

      Yes, pumpkin chiffon is 1000x nicer. Tastes like pumpkin ice cream. Use the recipe that has gelatin and whipped egg whites.

    • Meg says...

      Yes to this! Once you have pumpkin chiffon you will never go back.

  66. Lana says...

    A murmur of starlings! (And no!!)

    • Lana says...

      Murmuration (darn spellcheck!)

  67. Veronica says...

    I recommend America’s Test Kitchen/Cook’s Illustrated for their “best,” test kitchen tested pie!

  68. maywyn says...

    Saw on TV show Autumn in New England…full recipe would be online…clean out small pumpkin, bake for 2 hours, make custard, fill baked pumpkin with the custard, bake another hour, and serve like pie. Its how pilgrim pumpkin pie would be made.

  69. Kara says...

    Here is my best tip re: pumpkin pie: Don’t use a pastry crust. Make a pressed cookie crust with ginger snaps, like you would for a cheesecake. *M I C D R O P*

    • Joanna Goddard says...

      OMG YUM

    • Sonja says...

      Seconded on ditching the pie crust! I make one with graham crackers, butter, and brown sugar but Kara’s rec should be heeded immediately.

    • Laura says...

      If you can find maple cream sandwich cookies, they make the best crust for P Pie.

    • Sara says...

      I second this tip! My absolute favorite ginger snaps are from a sweet small business called Saipan Snaps. https://saipansnaps.com/