I'm sure I have said this before, but it still rings true. There are times when I am at a loss for something to write about. I usually don't hit the panic button at those times. I know that every great writer has those experiences from time to time, even me. There are other times when I will see something or read something and it will "hit" me just right and I will say to myself, "There's a column in there." Then, the challenge becomes writing it down before I forget whatever has served to provide such inspiration. A few days ago, I had such an experience.
Someone made a comment that orange marmalade and apricot preserves look very much alike, yet the taste is completely different. Whenever I read that, I was immediately struck with the thought that people are often like that. If we look at another person and the primary thing we notice is skin color, we are surely missing what makes that person unique. It really doesn't matter what their particular skin color happens to be. Just like the orange marmalade and apricot preserves, it's not the color of the jelly that matters most, but the ingredients inside that make the biggest difference when it comes down to what you might want to put on your biscuit.
I don't know that the late Dr. Martin Luther King had biscuits and jelly on his mind when he made his famous speech in which he spoke so eloquently on the "content of a person's character instead of the color of a person's skin." Maybe he did. Maybe, when he made that speech, it was near lunchtime and he was hungry for biscuits and jelly. No matter, his point is valid. What is "inside" a person goes much further in determining their "flavor" than anything to do with any outward appearance they may have, such as skin color.
Another thing about jellies is that one particular kind of jelly may be very good with one thing, yet come up lacking when paired with something else. Allow me to explain. Pepper jelly may not be the best in terms of serving as the other half of a peanut butter and jelly sandwich, but with cream cheese and a Ritz cracker, it can be rather tasty. Guava jelly is much better on a hush-puppy with fish than it is at breakfast on a biscuit (although it's pretty good then, too). I reckon you could say the same for people, too.
I bet you've never thought about people having so much in common with jelly, have you? Who will you think of the next time you walk by the jelly aisle the next time you're in the grocery store? If you think of me, that would be okay. I like to think of myself as being naturally sweet with no artificial sweeteners or flavors; and yet, surprisingly low in calories. Have a wonderful day, here on the sunny side.