Now, before I begin, I know there are some of you who will read this and think, “DUH! I can’t believe this lady’s writing about Nutella. It’s like introducing bread.”
However, out here where I live, there are plenty of people who would respond more along the lines of, “Nutella who?”
Let me introduce you. . .
Have you ever eaten a chocolate bar when it was just slightly melted and thought, “This is so good. I wish I could spread it on everything”?
Maybe that’s just me.
Anyway, that’s what nutella is like. Smooth. Creamy. Chocolatey. Hazlenutty.
Excuse me for a moment. . .
If you’ve eaten one of those little gold-wrapped balls from Ferrero Rocher, you’ve had nutella. It’s the creamy goodness inside.
Italians eat this stuff like peanut butter.
I prefer it on soft bread, graham crackers, oh, and crepes.
We had crepes yesterday filled with nutella. Duh-lish.
I think I have some leftovers. I think I hear, uh, my kids, yeah, and I’ve gotta go do something in the kitchen. Ciao!