February, a month commonly known for its frigid temperatures and short days, could use a bit of citrus infusion. While winter in New York has been unseasonably warm this year, the city lacks the vibrancy and color of spring and fall. But who’s to say we can’t brighten things up ourselves? This month, the VP+C team shares tips and tricks on how to incorporate color into your life…orange you glad?

Julianne’s Fruitful Fashion:

Last week I attended a fashion show that inspired me to liven-up my wardrobe with juicy colors. Joy Cioci presented a stunning collection at Lincoln Center and the pieces that stood out the most in my mind were varying shades of burnt orange and tangerine.

While orange is a trending color in many Fall 2012 collections, it can be intimidating to some. My advice is to start off small and test the waters with accessories. A chic clutch or chunky cuff are great options!

Lisa’s Cooking with Color:

Here’s what I like about Orange: the eponymous fruit is delicious, and reminds me of bright, sunny days even though it’s at its peak in cold months. I love cooking with oranges and orange juice so I thought I’d share a very rich, orangey Bon Appetit recipe I’m dying to try.

Tagliatelle with Prosciutto and Orange

Ingredients

• Kosher salt
• 12 oz. egg tagliatelle or fettuccine (preferably fresh)
• 2 Tbsp. (1/4 stick) unsalted butter
• 2 oz. thinly sliced prosciutto, torn into 1″ pieces
• Zest and juice of 1 orange
• 1/2 cup heavy whipping cream
• Freshly ground black pepper
• 1/4 cup finely grated Parmesan

Preparation

• Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.
• Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
• Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls. Sprinkle remaining orange zest over pasta.

Meghan’s Going to the Dogs:

Since my lovely landlords have a no puppy policy, I’ve been on the hunt for a fido-like find that is fun, functional and will get my tail wagging when I look at it. And, dog gone it, I think I’ve found the piece.

Made to mimic the look of a classic balloon animal, this darling dog-shaped bookend is created of durable cast resin that’s painted in a zesty orange hue for an added awwww factor. What’s more, it’s the perfect portable weight at only 6 pounds…not like I’m planning on toting it around as if it were a real life animal or anything. Oh, stranger things have happened. Anyway, for $55 I think it’s a steal. I’m getting one, and if you want one too, head on over to Park Life to pick one up.

Michelle Welcomes You to…    

With our bright new Raydoors, the office is clearly not intimidated by this bold trend. Not only are we fearlessly fashionable, but now, it’s always sunny in VP+C!

Orange you glad you stopped by? 😉 (Last fruity joke, promise!)

Josh Refers to His Childhood:

Ask me about my favorite orange anything and I’ll immediately tell you it’s Oompa Loompas.

These little, lederhosen-wearing residents of Loompaland are proof that big things come in small packages: They sing, dance, AND offer high-moral advice regarding bad eating habits. These are the same characteristics I look for in my best friends!