It's all about navels.

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The term "navel" typically refers to the central, slightly depressed, scar-like structure on the abdomen, often colloquially called the "belly button." It is located at the center of the belly, about midway between the chest and the pelvis. The scientific name for the navel is the "umbilicus."

The navel is a remnant of the umbilical cord that connected a developing fetus to its mother's placenta in the womb. The umbilical cord provided essential nutrients and oxygen to the fetus and removed waste products. After a baby is born, the umbilical cord is clamped and cut, leaving a small stump on the baby's abdomen. In the following days and weeks, this stump dries up and falls off, leaving behind a small scar, which is what we commonly refer to as the navel or belly button.

The appearance of the navel can vary from person to person, depending on factors such as the way the umbilical cord was cut, how the scar healed, and the individual's body shape and size. Some navels are innie-shaped, where the scar is indented into the abdomen, while others are outie-shaped, where the scar protrudes slightly from the belly.

The navel has no physiological function after birth, but it has cultural and symbolic significance in various societies. It is sometimes regarded as a unique and personal feature on an individual's body and can even be considered an erogenous zone for some people.

In addition to its association with the belly button, the term "navel" is also used in botanical terms to refer to the center or core of certain fruits, like navel oranges, where a small secondary fruit develops within the larger one, resembling a navel or belly button.

 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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