I learned this trick in Japan. Try Cara Cara navel oranges, if you can find them. They’re the best orange I’ve had in a long time. They sell them in Eugene at the Market of Choice on 29th. Cut an orange in half, but cut through the stem ends, i.e., perpendicular to the way you usually cut through the middle of an orange. Then, segment the orange by cutting each half into four pieces. For each piece, trim off the white pith, then run the knife between the fruit and the peel. Only cut 2/3 to 3/4 of the way along the peel, so a part of the orange is still attached to the peel. The bedridden recipient of your gift of orangey goodness will be able to hold the orange by the peel and free the last bit easily. Serve with a warm, damp paper towel to protect your sheets.