Second, no, third attempt at writing this post.
It's funny, but this doesn't usually happen to me.
I am the sort of person who can usually get her thoughts flowing comfortably and smoothly most of the time without getting the melody chopped up.
But somehow, for some reason, these two plates of sandwiches seem to be so difficult to write.
Why, I wanna know?
Why is it so hard?
Why am I finding it so hard to write about the Truffle Egg Mayo sandwich and the Raisin Bagel that my colleague ordered for us from Tim Hortons over at Parkway Parade this afternoon?
What is it that is holding me back from talking about the perfectly toasted Truffle Egg sandwich that has a lovely spread of chopped hard boiled egg with truffle-infused mayonnaise, and nice, soft spinach that gives that wonderful mush of a chew?
I don't know.
I don't know why I couldn't write about it earlier.
Especially since there're a contrast of textures and flavors in this one sandwich alone.
On one hand you get the crisp and crunch of the perfectly toasted bread.
On the other hand, you get the soft of the chopped up egg, and the cream of the mayonnaise that comes along with it. What's so cool about this bread is that the bread isn't hard to the bite, but the crust isn't very hard either.
I had worried- at first- that the crust would be difficult to eat, like how the crust of a baguette is, but no, it softened after a while, and I found myself peeling it off the bread to slather with the egg.
The spinach made for a nice touch, by the way.
It's not often that a piece of vegetable blends so well with the filling that every bite leaves you with just a hint of the juice that only a gently warmed vegetable can bring.
Out of all the sandwiches, I think I probably like the Truffle Egg Mayo more than I will like the meat, meat ones.
Maybe because it takes a bit of trouble for me to boil the eggs, peel it, mash it up, and then spread it all over the bread.
Here it's all industrially done.
The egg probably comes up all prepped in its mayo anyway.
But it isn't just the sandwiches that I like.
I also like the bagels.
Bagels are, and always have been, my thing.
It's one of those foods that always appeals to me anytime of the day, whether it be for breakfast, lunch, or dinner.
Perhaps it is the chew.
Perhaps it is the slightly burnt kind of taste the bagel gives when it gets lightly toasted.
I don't really know what it is that appeals to me.
I just like how the flavor is, how this piece of donut-shaped bread gives me a satisfying, wholesome feel every time I take a bite, and it doesn't matter whether I spread the cream cheese or not.
If I use the cheese, I hold it up and bite.
If I don't, I pull apart the bagel same way someone would pull apart a challah, crumb by crumb, piece by piece.
Either way I love how it feels like and how it tastes, very much like a snack more than it is for a meal.
This particular afternoon I decided to bring back the cute-looking Arla brand cream cheese (it's so rare!), and save half of the bagel.
It's still in the fridge.
I'm presuming it can keep...?