Over the next two hours, Edgeworth diligently worked on his slow-cooked short-ribs and chili. Halfway through the cooking process, he arranged a side of roasted vegetables to go along with the ribs. By the time he was done, he had laid three plates out on the dining-table, a small bowl of chili beside each one.
He stood beside the table, his arms crossed across his chest. “I suggest you eat before it gets cold.”