Well, what the tv commercial said was:
… our telehealth services
But what I heard was:
… our Nutellahealth services
A clear example of mishearing fostered by context, since I had recently ordered (and much enjoyed) Hella Nutella ice cream from the Scoop shop in Palo Alto. (I didn’t grow up with Nutella — it first appeared when I was in my 20s — and it’s not part of my life, but I’m quite fond of both hazelnuts and chocolate, so was pleased to find the two tastes together in ice cream.) So the name Nutella was racketing about somewhere in the attics of my mind; Nutella was, at the moment, especially salient to me.
This is another Posting Through Pain, and it’s taking a long time. My left hand, for weeks swollen, painful, and barely usable, is now essentially normal; my joints are always a bit achy but the ones on my left hand are now as close to trouble-free as my joints get. I can wiggle my fingers on that hand happily — and do so a lot, just for fun, because it’s been weeks since that was even imaginable. My right hand, however, is now a disaster zone, with the middle finger ballooned up and exquisitely painful if used or touched, and given to spontaneous strikes of electric pain that make me cry out ow-ow-ow and curse floridly. Typing stuff takes a long time.
But enough of an old man’s complaints. Let’s talk Nutella.
From Wikipedia:
In the background, a jar of Nutella; in the foreground, Nutella on toast for breakfast (photo from Wikipedia)Nutella is a brand of brown, sweetened hazelnut cocoa spread. Nutella is manufactured by the Italian company Ferrero and was introduced in 1964
… The main ingredients of Nutella are sugar and palm oil (greater than 50%). It also contains hazelnut at 13%, cocoa solids, and skimmed milk. In the United States and the United Kingdom, Nutella contains soy products. [AZ: Many countries have a different ingredients list for the Nutella formula, with different proportions for them.] Nutella is marketed as “hazelnut cream” in many countries. … Ferrero uses 25 percent of the global supply of hazelnuts, though not all of this is used exclusively in Nutella.
… The traditional Piedmont recipe, gianduja, was a mixture containing approximately 71.5% hazelnut paste and 19.5% chocolate. It was developed in Piedmont, Italy, due to a lack of cocoa beans after post-war rationing reduced availability of the raw material
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