Alright people, let’s just drop everything and talk about this freaking PISTACHIO TART right now. Yeah, these exist. I have a serious—yet forbidden—passion for pistachios. My relationship with pistachios is kind of like that of Romeo and Juliet, and here’s why. As a young child, I loved pistachios. I still have vivid memories of going grocery shopping with my mom, when she would buy me a bag of pistachios. I would begin eating them immediately in the car on the way home, but would make myself save some to look forward to later in the day. It was pure magic. I will never forget the rush of emotion that filled my very soul as I reached into that crackers cabinet and joyously took out the half-eaten bag of pistachios. I’m really not exaggerating here. Anyways, shortly thereafter, we learned that my younger sister has an allergy to nuts (and peanut butter, which is equally devastating and will most likely be the topic of a post in the near future). Thus, we stopped buying pistachios and all other nuts FOREVER. It was devastating. It wasn’t until I went to college that I had them again. And even then, the only “grocery store” in my tiny college town was sold out of them 99% of the time, and the other 1% of the time they were so ridiculously expensive that I didn’t ever make the purchase. So I’ve had to stifle my pistachio passion for most of my life, and it has not been easy to do so. But now I am in the real world, and these glorious delicacies are part of my life once more. So naturally, when I saw a pistachio tart on the menu of this bakery, I literally gasped out loud and ordered it. And believe it or not, it actually did live up to all the hype I’d built up over the years. I left that fine establishment with a tear in my eye and a new kind of smile in my already-smiling heart.