So many orange things are around in the summer. I’ve been eating some orange and yellow things for my breakfast and lunch. You’ll see:
Orange and Yellow Lunch
Melon
Canned pineapple chunks
A very fine cheese on crackers:
Fat Bottomed Girl, Bleeting Heart CA
Pasteurized Sheep’s Milk
Peter, at Wedge: A Cheese Shop got this cheese in for the first time recently when I was in the shop. He gave me a taste and I was hooked. Has a cool name, too.
Orange Breakfast
Hard cooked egg
Melon
Peach
I don’t know how you do your peaches, but I peel mine with a vegetable peeler, then cut it off the pit in wedge sections. Be sure and do all this peeling and cutting over your plate so you capture all the juices.
Another Orange Breakfast of melon and peach layered over thin sliced baked ham.
We get both our melons and peaches at the same farm stand at the Saturday Farmer’s Market on California Avenue near Keystone. I don’t remember the name of the stand, but I’ll look when I’m there tomorrow. Minton Family Farm, Yuba City CA
Here’s melon and a hard cooked egg accompanied by home made pimento cheese spread on crackers.
And finally, for now:
Ambrosia melon, “yellow” watermelon, and peach for breakfast…
More cut up peach soaking in rum for dessert tonight.
My peaches went beyond ripe, so I had to peel two at once. Turns out that’s not such a bad thing. Sadly, the “yellow” watermelon had almost no flavor (the rum-soaked peaches had lots of flavor).
eats for one 
There was definiely a theme going here. Glad to know you sometimes have a disappointment such as the flavorless “yellow” watermelon. I’ve never had yellow watermelon, but I have had cantaloupe without flavor. Usually once a season. A stranger in a grocery store once told me the secret to cantaloupe is to set it in the sun for 24 hours after purchasing. I estimate I’ve had a 90% success rate doing this.
LikeLike