The header: A collection of friends welcoming you to the comic, saying "We're so glad you're here!!"

Kate: "in college, I used to make this with homemade ham shank stock. People kept complaining about «authenticity» as if french peasents don't cook with pork. So, now, I just use beef Better than Boullion, it's fine." Anyways, preheat your broiler. Enough sliced swiss cheese to cover your crusty toast (art show leftovers are perfect!). Add to your bowl of hot soup. Broil your soup on the top rack until it's bubbly and toasty brown. Be ready to grab it! Maintain visual contact! This toasts FAST!
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