Friday, December 5, 2014


Orange you glad I'm reposting this one from 2012? Of course you are! I stocked up this morning on our favorite brand of orange juice - Florida's Natural, in case you're interested - and had a brief thought that I should write about orange juice. Then I recalled that I had already written a blog about oranges. See that!?

Behold the orange.  Orange by color, orange by name.

Orange from the Spanish naranja. Naranja is a very bold, strong word.  In French it is orange, but pronounced with a French twist.  In Italian it is arancia. In German and Norwegian we sense a bit of confusion with some other fruit: apfelsine, and appelsin. 

I must admit that orange juice is one of my comfort foods. As with eggs (usually several dozen) and cheese (several varieties) and onions (no cook should ever run out of onions) - and always some bacon or ham - my fridge is always overstocked with orange juice. Doesn’t that all suggest to you that breakfast is my favorite meal?  Honestly, I could have breakfast any time of day. 

Orange, our favorite citrus fruit, blends with most flavors - not with pea soup of course, but only think about pairing it, even in a small way, with things like steak or a chop, chicken, fish, or maybe shrimp, and the idea isn’t repulsive at all.  Of course orange goes with sweets of all kinds.  Next to the wild cherry, my favorite Life Saver is orange. You’ve noticed, of course, that the Life Saver folks canned the lemon and lime in their five flavor roll in favor of raspberry and watermelon – but they didn’t touch the orange!  Oh, they tried for a while to replace it with blackberry, but it didn’t do too well and the orange was quickly brought back out of retirement.


And, speaking of candy, do you remember from eons ago when relatives would bring back from Florida those miniature wooden orange crates with the tangy orange candies inside?  I’ve even got an even tinier orange crate for my silver charm bracelet.  I do love oranges – in any form.

One of the nicest ways to eat an orange is to peel and slice it, remove any pits, arrange it nicely on a plate, and sprinkle it with lots of sugar.  That’s how my Mom sometimes prepared them for us, and we thought it was just elegant.  Food memories are good memories.

I once heard it said that you could live nicely on a diet of milk, chocolate and oranges. Not that there’d be much crunch there.  I once went on the Atkins regime and I really missed crunch. I think I’d have to add some walnuts or pecans, but the diet does have an appeal.  There would be all the necessary things like protein, carbs, fats, fiber, vitamins, minerals and all that.  I can visualize myself enjoying this diet while stranded on a desert isle - with proper hut and hammock of course - after my one-woman cargo ship, carrying the requisite food stuffs and a small library’s worth of books, had foundered on a nearby coral reef.  I say if you’re going to dream, dream up a good one.

Does an orange a day keep the doctor away?  Couldn’t hurt! How ‘bout an orange in every Christmas stocking? Orange you glad I wrote this essay?

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