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A bowl of Pistachiosta
A bowl of Pistachiosta Click photo to enlarge

I created this recipe when I was 10. It's a unique combination of pistachios and pasta.

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  • Any pasta except noodles
  • 1 cup (125 g) roasted shelled pistachios
  • 3 tbsp (45 ml) olive oil
  • Black pepper
  • Salt (if using unsalted pistachios)
  • 2 small cloves garlic
  • ½ cup (120 ml) vegetable or mushroom broth
  • 1 diced tomato


  1. Cook pasta
  2. Put pistachios, oil, broth, and a pinch each of salt (if needed) and black pepper in a food processor
  3. Press the garlic and add it to the mixture; optionally, before adding the garlic, sauté it in olive oil until it begins to turn brown
  4. Blend until nearly smooth
  5. Mix into pasta
  6. Top with diced tomato (if tomato is cold, microwave for 10 seconds after dicing)
  7. Enjoy!

Telescope Photography

I took and edited these photos in July 2015 at a weeklong astrobiology class at the university in my hometown. We used the telescope on the roof of the physics building. It was an incredible experience.

Cover Design for Dante's Inferno

My Cover Design for Dante's Inferno
My cover design Click photo to enlarge

I created this cover as a project for my World Literature class in my senior year of high school.

The "World's Best" Brownie Recipe

The "World's Best" Brownies
The brownies Click photo to enlarge

I was not involved with the creation of this recipe, but it is so good I knew I had to share it on my website. When I make brownies (which isn't very often), I always use this recipe.

In around 2010, my aunt created a "brownie tournament" to determine what the "best brownies in the world" were. She collected dozens of brownie recipes from recipe books and websites. Then, she baked 2 recipes each week, took the brownies to work, and asked coworkers which ones were better. The next week, the winner was compared with another recipe, and the process continued. Eventually, she arrived at this recipe, created by a woman named Juenessa.

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