Please everyone put away your things and take out your number two pencils.
(SIDE NOTE – I find this whole number two pencil thing extremely amusing. I have classmates, to this day, who, every time we take a Scantron test, frantically examine their mechanical pencils to make sure that they are actually number two. It is really hard to get your hands on a non-number two pencil. I mean, you have to make a serious effort. You would have to go to a special store and specifically request to NOT be given a number two pencil. And even then, I’m pretty sure there are some release papers you have to sign and some psychological evaluations you have to go through. Those things are highly regulated. Right up there with guns. The moral being that one is not going to just appear in your pencil case. Especially not if the pencil in your bag is the same one that you’ve been using for every test. All year.)
Back to the quiz.
Question 1. How often would you say that you decide to cook something (or the converse – decide not to cook something) based on its blogworthiness?
Question 2. How often do you change a recipe just so it can be entered into a blog event and/or to make it just unique enough that it is blogworthy?
Question 3. When asked what you are cooking for the week, how often do those you are telling back away slowly while obviously trying to not make any sudden movements?
(b) Most of the time
(c) A good portion of the time
And, for good measure, I will throw in a question that we had on a recent medical school exam. For one quick round of, Are You Smarter Than A Med Student.
Question 4. You are a genetic counselor. A patient comes into see you and through extensive genetic testing, you diagnose them as having a rare genetic disease. Do you:
(a) Email the patient’s contact info, disease status, and photograph to everyone in your address book along with the caption – Aren’t you glad this isn’t you?
(b) Run out of the room screaming.
(c) Offer the patient genetic counseling by explaining their disease to them along with various treatment options that are available.
(d) Point at the patient, laugh, and then refer them to another doctor. You don’t want any patients with actual illnesses cramping your style.
I wish that this question were an exaggeration. Really. I do. Now I hope you see why I have time to cook so much.
The moral being that when I told my friends that I was making macadamia nut pie for dessert, they all looked at me as if I had five heads. Because who has ever heard of macadamia nut pie. And why was I making it when Matt said his favorite dessert was PECAN pie.
You know who has heard of it. Roy Yamaguchi. Otherwise known as the original Iron Chef. Writer of many cookbooks, including Pacific Bounty, Roy’s Feasts From Hawaii, Hawaii Cooks with Roy Yamaguchi, and Roy’s Fish and Seafood. And owner of a few (okay, MANY) restaurants.
And do you know where the majority of macadamian nuts are grown and cultivated? Hawaii.
And do you know where Hawaii is located? The South Pacific.
And do you know what the location for this month’s Regional Recipes is? You guessed it.
So that is the story behind the etiology of this pie. I needed an entry for this month’s Regional Recipes. Simple as that.
Thankfully, in addition to being simple, it was also delicious. I believe Sophie’s comment was, “Wow. This is nice.”
It tastes even better after spending a day in the fridge. And when you’ve just had a long day of hobbling around on crutches. And haven’t been able to run or exercise at all for four days. And are severely endorphin-deprived. Just saying.
Macadamia Nut Pie
Makes 1 9-inch pie, adapted from Bon Appetit
3/4 cup brown sugar
1/2 cup corn syrup
3 tbsp butter, melted
2 tsp vanilla
1 frozen 9-inch pie crust
2 cups roasted macadamia nuts (I used salted mainly because I like the sweet/salty combination)
1. Preheat the oven to 375.
2. In a bowl, mix together the brown sugar throgh the vanilla until well blended. Fill the pie crust with the macadamia nuts. Pour the sugar mixture over the nuts in the pie crust. Bake pie until center puffs slightly, about 55 minutes. Can be prepared a day ahead, if so then store it in the refrigerator.
I am submitting this to Regional Recipes which is being hosted this month by Blazing Hot Wok!