Notes to Myself: On Being a Dumbass, Part 3

If you're going to make pistachio butter cream which entails toasting the nuts before chopping them and adding them to the mixture, MAKE SURE the nuts have cooled completely before adding them to the carefully whipped egg yolks and butter.

Hot nuts + butter cream = butter soup

(Luckily, it was salvageable. After I finished dope-slapping myself, I stuck it in the fridge and gave it a stir every 15 minutes until the texture recovered.)