I like nuts. I like them toasted in salads, baked into muffins and tossed with roasted vegetables (toasted walnuts with oven-roasted brussel sprouts is heavenly). What I don't like about nuts is how easily they go bad if you don't store them correctly. After a big bite into a rancid almond once, I have taken to only keeping my nuts in the freezer (the middle schooler deep inside of me giggles at that sentence). The cold keeps the oils in the nuts more stable so that they don't go bad nearly so quickly (especially important for really oily ones like pinenuts). You don't have to be like me and store them in jars (although it looks so pretty) plastic containers or bags work just as well. The important thing is to make sure that whatever vessel you use is air tight to prevent the nuts from acquiring that yucky freezer-y taste.
New York Times Magazine's food issue
Chicken McNuggets frolic at New York City pet store
Eat your broccoli orbs! 
