The Index Card of Fatherly Wisdom, Second Edition

Each of you went off to college with a copy of the Index Card of Fatherly Wisdom strategically placed somewhere in your belongings for you to find after Mom and I dropped you off. (You did find it, right?). The original formulation contained just two principles and four words and I haven't felt much need to revise it over the years.

 

 

Still, I've always worried that the first principle maybe sounds a bit too moralistic when that wasn't what was intended. Then Jim Ryan was appointed the President of UVA and brought with him the idea for the University to be "great and good" in everything it does. Although the Index Card of Fatherly Wisdom™ predated UVA's new slogan, the University does, for better or worse, have a greater reach than I do, making my first principle now sound derivative.

 

And so, I am finally taking the opportunity to make some small changes to the Index Card of Fatherly Wisdom™. While I undertake this task with great trepidation, knowing that my principles have undoubtedly guided every big decision you've made over the years, I think you'll find it a worthwhile exercise.

 

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To begin, I'm revising the first principle from "be good" to "be kind." I think this better reflects the spirit of what I've always had in mind, not to mention bringing me in alignment with Mister Rogers's three rules for achieving ultimate success in the world, all of which are to "be kind." Note that this includes being kind to yourself, in addition to everyone else you know and meet.

Second, I'm adding another principle, to "be curious." You've all finished your formal schooling (at least for now), but learning should remain a lifelong process. This includes not just learning about, or how to do new, things but also being curious about other people you know and meet. Ask questions, listen attentively.

The last principle remains the same: "have fun." Having fun isn't frivolous, it may just be the "secret to a healthier life."

So that's it, the sum total of whatever wisdom I have to impart to you. I know it's 50% more text than the original, but it still fits comfortably on a 3-by-5-inch index card and is easier to remember than your own phone number (trust me).

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I've experimented for years with pumpkin pies to come up with a decent one to make for Thanksgiving. The problem is that pumpkin pie is inherently flawed due to the bordering-on-slimy consistency. So I was intrigued when I saw Christina Tosi make a pumpkin-ish pie during one of her recent Bake Club episodes. I say "pumpkin-ish" because there's actually very little pumpkin puree in the recipe, which produces more of a pumpkin cheesecake, but with a delightful hidden dulce de leche layer. Plus, the recipe really couldn't be any simpler to make, with a press-in-the-pan crust and a filling you only need a whisk to bring together. I recently tested this with Mom, Brad, Grandma, and Pop-pop (who loves him some pie), and got very enthusiastic thumbs up from the entire panel. If you're looking for an easy pie to make for Friends- or regular Thanksgiving, this could definitely fit the bill.

 

 

Step 3

 

Step 4

 

 

  

  

Pumpkin Dulce de Leche Pie

Adapted from Christina Tosi via Bake Club (Nov. 6, 2022)

Time: ~ 1 hour (25 minutes active)

The easiest (and probably safest) way to soften cream cheese is to place a completely unwrapped block of cream cheese in a microwave-safe bowl and zap on high power in the microwave in 10- to 15-second increments until it is just softened.

Cinnamon Crust
105 grams (~⅞ cup) all-purpose flour
50 grams (¼ cup) granulated white sugar
½ teaspoon Diamond Crystal kosher salt
½ teaspoon ground cinnamon
85 grams (6 tablespoons) unsalted butter, melted and cooled slightly

Dulce de Leche Layer
200 grams (~⅔ cup) dulce de leche (I used Nestle La Lechera® pictured above)

Pumpkin Layer
170 grams/6 ounces cream cheese, softened (see note)
100 grams (½ cup) granulated white sugar
¼ teaspoon Diamond Crystal kosher salt
⅛ teaspoon ground cinnamon
1 large egg
80 grams (⅓ cup) canned pumpkin puree
1 teaspoon (4 grams) vanilla extract

    1. Place a rack in the center of the oven; heat to 350 degrees. Spray a 9-inch pie plate with cooking spray (like Pam).
    2. For the cinnamon crust: In a medium bowl, whisk together the flour, sugar, salt, and cinnamon. Pour over the melted butter. Using a silicone spatula, toss until just combined; don’t overmix. Transfer the crust mixture to the pie plate. Using your palm and fingertips, press the crust firmly and evenly across the bottom of the pan and up the sides just to the lip (not over it).
    3. For the dulce de leche layer: Using a small offset spatula or a spoon, spread the dulce de leche evenly across the bottom of the crust.
    4. For the pumpkin layer: In the same, now-empty medium bowl, use the silicone spatula to combine the cream cheese, sugar, salt and cinnamon until smooth, making sure there are no lumps in the cream cheese. Using the whisk, mix in the egg, pumpkin, and vanilla until completely smooth. Pour and scrape the pumpkin filling over the dulce de leche layer, spreading evenly with a spatula or spoon if necessary.
    5. Bake until the top ring of crust is golden brown and the pumpkin layer is set and lightly cracked around the edges and only the center wiggles slightly when jiggled and a toothpick inserted into it comes out pumpkin-free (damp is fine, but the toothpick shouldn’t have loose pumpkin batter on it), about 30 to 35 minutes or even a little more if you’re worried it’s not set.
    6. Transfer the pie plate to a rack and the let pie cool completely before slicing and serving. Makes 8 to 10 servings. Store any leftover pie in the fridge for up to a week.