There was no time to lose. Glancing outside at the sunny skies - with tufts of fluffy clouds like outstretched arms - I prepared a relatively familiar breakfast, in a relatively unfamiliar residence.
Feasting locations had been researched the night before, thus there was no hesitation towards our lunch destination. Such plans entailed a drive to Orillia, where we would reside for the remainder of sunlight hours.
Being located at the corner of a busy intersection (West Street S and Hwy 12) meant a solid scene capable of appealing to both travellers and workers of the nearby industrial businesses, and we were about to discover just exactly what the restaurant was capable of delivering.
Delicious nonetheless, my preference lay with the Pulled Beef Bun, for the higher fat content worked in favour of enhancing meat texture.
We were served by the owner himself, who had undertaken the assembly and checkout processes upon himself for the weekday afternoon. A few words were exchanged, and it was unveiled that The Shack had been situated at its current coordinates for about three years.
Refreshing without being excessively sugary, the beverage soothed and revitalized. It contained a touch of bitterness from the peels, and a zing from the citrus fruit. Most compelling to me was the texture of the rinds: neither soft like marmalade nor entirely rigid, they could be masticated with minimal effort, yet somehow retained a distinctive crunch. A bubbly aftertaste - similar to the one felt after beer consumption - was also apparent.