Bruce: I’m sorry, am I bothering you?
Lex: Well, last I checked, you’re suing me. So yes, you are bothering me.

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Bruce: I’m sorry, am I bothering you?
Lex: Well, last I checked, you’re suing me. So yes, you are bothering me.
Ruby: I'm still mad at you
Weiss: I know
Weiss: [sits down next to Ruby, holding two cups]
Ruby: You can't fix this with a cup of coffee
Weiss: I know. That's why I brought you hot chocolate
Ackroyd: I’m sorry, am I bothering you?
Edgar: Well, last I checked, you’re suing me. So yes, you are bothering me.
Zag: I’m still mad at you.
Gabby: I know.
*Gabby sits next to Zag. Holding two mugs*
Zag: You can’t fix this with a cup of coffee.
Gabby: I know. That’s why I brought you hot chocolate.
Dooley: I'm still mad at you.
McQueen: I know.
McQueen: [Sits down next to Dooley, holding two mugs.]
Dooley: You can’t fix this with a cup of coffee.
McQueen: I know. That’s why I brought you hot chocolate.
Paul Stanley’s Brussels Sprouts
Serves: 6
INGREDIENTS
Brussels sprouts
Prosciutto, cut into half-inch pieces
Dried cherries
Aged balsamic vinegar
Grated Parmigiano-Reggiano
Salt to taste
Zest of one lemon
INSTRUCTIONS
First of all, don’t measure out the ingredients. I don’t stress about that kind of thing.
Cut a nice amount of Brussels sprouts in half and set aside, whether or not you even like Brussels sprouts. These are off-the-hook delicious. Steam until a little soft.
Next, fry the prosciutto in olive oil until soft. Remove for later.
Put the steamed Brussels sprouts into the pan and brown, turning frequently.
Add dried cherries (I use Mariani) into the pan and cook with the Brussels sprouts. Add the cooked prosciutto.
Stir in high-quality, aged balsamic vinegar. Add enough to coat all ingredients. Don’t be shy.
Add cheese and salt to taste.
Serve in a large bowl and top with lemon zest.
Enjoy ~ Lick it Up!
Tim: I'm still mad at you.
Dick: I know.
Dick: *sits down next to Tim, holding two mugs*
Tim: You can’t fix this with a cup of coffee.
Dick: I know. That’s why I brought you hot chocolate.