Is there any other kind of marmalade?
Appeal Staff Writer
My friend Teri sent me an e-mail this week but it was too long so I didn’t read it. She told me in e-mails after that I should go back and read the long e-mail but I didn’t.
“Why didn’t you read my e-mail?” She asked me on the phone.
“It was too long,” I said.
I asked her what it was about because I can at least listen to a long e-mail. I wasn’t really listening, though, but when she mentioned orange marmalade I interrupted her and started talking about that.
I wondered if there were other kinds of marmalade besides orange. Maybe orange marmalade is just a fancy name for orange jelly and it was only changed to orange marmalade when the makers of orange jelly realized the name orange jelly sounds gross.
It’s kind of like when the makers of “jelly no one wants at restaurants” changed that name to mixed fruit.
I would say mine and most people’s second-to-last choice in the jelly family, just above mixed fruit, is orange marmalade. I’m not sure why. Maybe because it has pieces of things in it and people feel that should be explained on the package.
I think my favorite jelly of all time is blackberry and it should be everyone else’s too. Blackberry’s hard to find in restaurant jelly containers, though, so I usually pick strawberry.
In junior high, I used to make double-decker peanut butter and strawberry jelly sandwiches and put on so much jelly the bread turned red.
It was wonderful.
Anyway, I was going to look up marmalade to see if it only comes in orange, but then I realized all cats named marmalade are orange so that was proof enough.
El Pollo Loco, a restaurant chain specializing in flame-grilled Mexican chicken, is being built on Highway 50, east of Saliman Road.
Ed and Roberta Rosario say they have been getting to know customers and learn about the business over the last three months as the new owners of City Cafe Bakery. They say their goal is to “establish the bakery in the hearts and minds of our community by maintaining the quality of the baked goods and providing outstanding customer service.” Their master baker is Byron Morgan. The bakery is at 701 S. Carson St. and the phone number is 882-2253.
ACH Foam Technologies has moved from Sparks into its new 180,000 square-foot warehouse and manufacturing center in the Tahoe-Reno Industrial Center, eight miles from Sparks on I-80. The company is leasing over half of the 300,000 square-foot space from ProLogis. ACH Foam has been in business for over 40 years and is an industry leader in Expanded Polystyrene (EPS) manufacturing, providing products for construction, geotechnical, packaging and industrial applications.
DW’s restaurant in Genoa is reopening for dinner after closing temporarily for part of November. David Walley’s deli is also reopening. The other facilities at David Walley’s Resort, Hot Springs & Spa have remained open. For reservations call 782-8155, ext. 8953.
Dr. Steven Friedlander of Nevada Retina Associates in Reno has received the Distinguished Service Award from the American Academy of Ophthalmology. Friedlander also serves as the President of the Nevada Ophthalmological Society.
AT&T’s third-generation new (3G) wireless broadband network enables consumers and businesses to enjoy the benefits of broadband speeds in the Reno, Lake Tahoe and Carson City areas. The phone number in Carson City is 884-1017.
Gov. Jim and first lady Dawn Gibbons cut the ribbon Tuesday for the grand opening of The Nevada Store.
The store features products that are either made in Nevada, about Nevada, or related to the University of Nevada, Reno. The “Made in Nevada” program is administered by the Nevada Commission on Economic Development and promotes the state’s manufacturers and artisans. It is located in the Moana West Shopping Center in south Reno.
• Contact reporter Dave Frank at dfrank@nevadaappeal
.com or 881-1212.