Way to nerd that up…

Leigh has started another blogging event: The Not Only Breakfast Club. The first theme is nerdy food. That’s right up our alley!

Hubby and I are engineers. We’re pretty much about as nerdy as it gets. We both got degrees in Aeronautical engineering. Our families like to say we’re rocket scientists even though neither of us work in rocketry. A lot of our friends are also enginerds. We often have to call each other out for “nerding” something up. You know, when someone takes it to that next level of nerdiness.

Some non-nerds can’t handle the nerdiness that we can bring to a party. One day after work, we were hanging out with my big bro and his fiancee. Big bro is an enginerd as well. Future sister in law asked if we knew what big bro was talking about when he said he writes “code” all day. I think she was looking for sympathy from us. We laughed and said of course we knew. In fact, I write code about 40 hours a week at work!

Anyways, back to the food. I saw this and almost laughed out loud. Take a look at it. Do you think this food is nerdy?

Come on, you can’t even handle how nerdy this food is. If you don’t see why this guacamole is nerdy, you are clearly not a nerd. Who remembers high school chemistry? Remember Avogadro’s magic number? 6.02×10^23 molecules in a mole? I remember struggling with this concept back in high school. Then one day it just all clicked. There aren’t actually even 6 avocado’s in this guac, only 5 in fact, but it’s still a great name for the guac.

Not only is this guacomole perfectly fitting for us, it also tastes AMAZING! And it comes in these two packets so you can save some for later. We threw one packet in the freezer to enjoy later. Definitely grab some the next time you are at TJs.
While I didn’t actually make any nerdy foods, I did use nerdy food in an awesome meal. I used my go-to turkey burger recipe and added a dollop of the nerdy guac and a handfull of sprouts. So tasty! Hubby had his on a bun and I just ate mine without.

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7 Responses to “Roasted Beet and Garlic Pasta”

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    1
    ErinsFoodFiles — October 8, 2013 at 12:39 pm

    Stunning color!!

    • beantownbaker — October 8th, 2013 @ 7:06 pm

      It just makes me smile 🙂

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    2
    Nutmeg Nanny — October 10, 2013 at 8:36 pm

    Oh gosh, I love this recipe! So creative 🙂

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    3
    Tanja Simone — October 21, 2013 at 11:07 am

    We’re making this for dinner tomorrow, sounds perfect! And what a great way to contribute to Breast Cancer Awareness month. Keep it up!
    Snowy hello’s from Oslo, Norway/ Tanja Simone, http://somekindashuffle.wordpress.com

    • beantownbaker — October 23rd, 2013 @ 12:27 am

      Thanks! I hope you enjoyed the pasta.

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    4
    Elle A. — March 4, 2014 at 10:58 pm

    I made this tonight and it was truly one of the worse things I’ve made; the sauce was really chunky and dry, and stuck in my throat every time I took a bite, and the garlic made it even drier. I would not recommend this to anyone.

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    Pam — February 25, 2015 at 7:55 pm

    This is very good. Leaving some of the pasta water is important, as well as adding the olive oil. Grating the beet into the pasta made a gorgeous colored magenta. Eating pasta right away prevents drying out. An optional addition could be adding a can of coconut milk to make a pink saucy dish. Topped with nuts and cheese, yes!

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