Murcott Madness
April 11th 2010 21:00
Used in accordance with the terms of Wikimedia Commons’ GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation; with no Invariant Sections, no Front-Cover Texts, and no Back-Cover Texts.
My colleague is a whiz in the kitchen. He also happens to hate Murcott mandarins. So does most of the people who work on my floor, if the ever growing pile of leftover Murcotts in the kitchen is anything to go by. I also hate them but they are the only type of fruit that our workplace offers that I can eat.
“They have a million seeds in them,” complained my colleague after we did a quick analysis on why Murcotts are so unpopular.
“They’re also hard to peel,” I added. “And they don’t taste as good as Imperial mandarins.”
Our breaks are spent riling each other up on the subject of Murcotts. He will call me the Murcott person or Murcott eater. In retaliation, I like to create Murcott recipes.
“You can have Murcott pie,” I said one day. “Or Murcott salad. How about Murcott muesli bars or Murcott-flavoured ice cream? Sundried Murcotts? Murcott and pasta? Duck l’Murcott? Murcott chicken instead of Apricot chicken. Just think of how sweet it tastes.”
These suggestions never fail to gross my colleague out.
“You could form a band and call it Michael and the Murcotts,” was my second suggestion. My colleague shook his head in horror.
“How about a Murcott restaurant? You could have a ten course degustation meal. Hey, I just thought of a good name for the restaurant: Murcott Madness.”
At this point, my colleague was getting annoyed with my Murcott talk and hinted that I should give the subject a rest.
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