It's all about navels.

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In fair orchard, where we lay our scene,
Amidst the boughs, two navels gleam pristine,
From ancient roots and branches intertwine,
A tale of fruit, where sun and soil combine.

In Verona's grove, where oranges grow wild,
Two navels stood apart, like Nature's child,
One bathed in morning's light, a radiant hue,
The other kissed by dusk, a deeper view.

Their stories told through cycles of the moon,
One rising high, the other dipped in swoon,
Both nurtured by the earth, their roots entwined,
Two navels in the orchard, destiny defined.

But hark! A rivalry, like Tybalt's ire,
Among the fruits, a feud to never tire,
The morning's navel claimed the sun's embrace,
While evening's navel sought its resting place.

With branches bent and leaves in whispered talk,
The orchard watched as dusk and dawn did walk,
For in their rivalry, a truth to glean,
That both held beauty in their golden sheen.

'Twas not for them to squabble and to feud,
For Nature's wisdom knew what both pursued,
In harmony they thrived, a wondrous sight,
Two navels in the orchard, day and night.

The fruits soon realized their childish strife,
A lesson learned of balance in their life,
No longer did they battle for the sun,
But shared the sky, and in their unity, begun.

And thus, the orchard flourished, leaves and boughs,
With both the morning's kiss and evening's vows,
For in this tale, Shakespearean in verse,
Two navels found their fate in Nature's course.

 Navel Orange Glazed Chicken:

Ingredients:

    4 boneless, skinless chicken breasts
    2 navel oranges
    2 tablespoons olive oil
    2 cloves garlic, minced
    1/4 cup honey
    2 tablespoons soy sauce
    1 teaspoon grated fresh ginger
    Salt and pepper to taste
    Fresh parsley or cilantro for garnish (optional)

Instructions:

    Start by preparing the marinade. Zest both navel oranges and set aside the zest.
    Squeeze the juice from the oranges into a bowl.

    In a separate bowl, combine the orange juice, olive oil, minced garlic, honey, soy sauce,
    grated ginger, salt, and pepper. Whisk well to combine.

    Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them,
    reserving a small amount for basting. Make sure the chicken is well coated. Marinate in the
    refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.

    Preheat your grill or grill pan over medium-high heat. Make sure the grates are clean and
    lightly oiled to prevent sticking.

    Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken
    until done.

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