Richard Hayden: What is our carrying charge for all the merchandise in the warehouse?
Tommy: Ohhhh, man...
Richard Hayden: One and a...
Tommy: ...half percent. I knew that. Why can't I remember it?
Richard Hayden: Try an association like, uhhh... Let's say the average person uses ten percent of their brain. How much do you use? One and a half percent. The rest is clogged with malted hops and bong resin.

Tommy: Richard, I'm gonna need your watch. I've got... a... plan.
Richard Hayden: Yikes.

[to the Heavens] Is it too much to ask for a LITTLE PRECIPITATION?

Evan Baxter

Sheeeeeeeeeeeep!

Evan Baxter

Evan Baxter: [Looks into rear view mirror, sees God sitting there] Aaaaagh! Aaaaaaaaaaaaaagh!
God: Let it out, son. It's the beginning of wisdom.

Tommy: [in front of fan] La-la-la-loo-loo... Luuuke... Luuuke! I am your fah-ther! La-la-lay-lu...
Richard Hayden: Oh, I've interrupted happy time! Now I know you want to sit there and keep being not slim, but we gotta work a little today.
Tommy: That was from Star Wars.
Richard Hayden: I know.

Who wants to have a pillow fight?

Michael Newman

Michelle: [holds up box of donuts] Want one?
Tommy: I'd better not. I have what doctors call a little bit of a weight problem. I used to grab bear claws as a kid, two at a time, and I'd get them lodged right in this region here.

Kid in Bank: Hey, Mom! It's the guy who robbed the bank.
Tommy: I didn't rob any bank.
Kid in Bank: Oh, yeah, right. Like it was some other real fat guy with a tiny head.
Tommy: I got a tiny head?

Phil: You wanna throw up here, or you wanna throw up in the car?
Ralph: I think... both.

Bet ya that chick's two tons of fun. You know, the grateful type?

Jack

Uh, I don't know, I don't know. Um, it's a hard grape to grow, as you know. Right? It's uh, it's thin-skinned, temperamental, ripens early. It's, you know, it's not a survivor like Cabernet, which can just grow anywhere and uh, thrive even when it's neglected. No, Pinot needs constant care and attention. You know? And in fact it can only grow in these really specific, little, tucked away corners of the world. And, and only the most patient and nurturing of growers can do it, really. Only somebody who really takes the time to understand Pinot's potential can then coax it into its fullest expression. Then, I mean, oh its flavors, they're just the most haunting and brilliant and thrilling and subtle and... ancient on the planet.

Miles Raymond

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