When I lived in Paris my junior year of college, I probably ate a crêpe every other day, if not every single day. My fillings of choice were simple: Nutella and banana. It wasn’t breakfast, and it wasn’t dessert. Usually it was lunch. I would eat it as I walked from my favorite outdoor crêperie (off rue de Passy) back to class, or to the Métro, pieces of just-warmed banana falling onto the cobblestone street as I would hurry across a small intersection while taking a bite, hot Nutella oozing onto my fingertips. Along with the pains au chocolat and other delectable pastries, I definitely had a problem. But it’s a problem that, almost a decade and a half later, I still can’t seem to shake.

Exhibit A: this blog. See, I ran out of apple oatmeal cookies, so I had to make something new last night. Forget the fact that I have chocolate chip cookie dough in the freezer. I also had leftover pizza dough that needed to be used up before going bad. Aha, see, there’s another dirty little secret I haven’t yet let on. I make pizza. And bread. And calzones. We’ll get to the first two at some point, I promise. But first let’s hit the latter, and hit it hard. Forget savory dinnertime calzones (for now). We’re making Nutella-banana calzones. Which, according to my inner 20-year-old’s logic, would also make an excellent lunch.
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