Simple Things #2058

Recently, since I discovered that a local grocery store had them, I have been buying some blood oranges instead of regular navel oranges. They're a bit more expensive, but every once in a while a rare spurt of self-indulgence will compel me to do sundry similar little things.

I like to peel the orange, and gently pry the lobes/slices* down the middle in half, and I like to sit by the window and bring them up close to my face under the daylight and study every other slice and the dark red spackled flecks just under the membrane, and I think they're so pretty in a small way. Sometimes I peel away the extra membrane just to look, even though I don't have to like I do for grapefruits. Then I pop the slice with the vibrant orange and the rich, dark red color of its namesake into my mouth and smile because it's sweetjuicytangy, and plus, there are usually more good-tasting blood oranges in the bag than navel oranges, I've discovered. Mmmm. Gosh, oranges are tasty.


* Trivia: In the Czech Republic, peeled orange slices are called "crescents", as in the moon.