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Eventually, I started helping him in the mornings too. We’d meet at his place — a small, almost empty apartment that felt like it had been designed only for survival, not comfort. There was a fold-out table dedicated entirely to sandwich-making. No TV. No decorations. Just a kettle, a toaster, and a fridge filled with the same simple ingredients stacked with quiet order.
He paused for a moment, as if weighing whether the answer mattered. “It’s what I ate growing up. Cheap. Easy. Doesn’t spoil fast. And everyone knows what it tastes like.”
It sounded simple, but something about the way he said it made me think there was more behind it than just practicality.