A Quote by Josef Albers

I paint the way I spread butter on pumpernickel. — © Josef Albers
I paint the way I spread butter on pumpernickel.

Quote Topics

The magic word for me is pumpernickel. I love pumpernickel. I must have some Russian blood in me because I could just eat pumpernickel and raw onions.
Vegemite is pretty good if you've got the right spread of butter and you spread your Vegemite light. Sometimes people spread it too thick and it's not the right consistency for it to be what it is.
Everyone has the talent to some degree: even making a peanut butter and jelly sandwich, you know whether it tastes better to you with raspberry jam or grape jelly; on chewy pumpernickel or white toast.
I mostly eat peanut butter sandwiches. Peanut butter and banana, peanut butter and jelly, peanut butter and potato chips, peanut butter and olives, and peanut butter and marshmallow goo. So sue me, I like peanut butter.
Painters paint outdoors, or in rooms full of people; they paint their lovers, alone, naked; they paint and eat; they paint and listen to the radio. It is a soothing way of doing your job.
I love carrot cake - that's probably my favorite - and I'm obsessed with peanut butter. I eat anything with peanut butter - maybe not carrot cake with peanut butter - but, I think I got this from 'The Parent Trap': Oreos and peanut butter; I like that. And peanut butter and apples, peanut butter and chocolate.
There was never any butter in our home. Just margarine. My parents acted like butter was lethal. I don't think I ever saw either one have a piece of butter. I would go over to friends' houses and down sticks of butter.
You can spread jelly on the peanut butter but you can't spread peanut butter on the jelly.
Maple butter spread on a tortilla is absolutely delightful.
What I love is a peanut butter and pickle sandwich. I'll just have peanut butter and bananas, then peanut butter and pickles. Peanut butter and chocolate I don't recommend.
When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so I start with more butter than I'll need.
Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it
The way that worms and viruses spread on the Internet is not that different from the way they spread in the real world, and the way you quarantine them is not that different, either.
I don't paint butter dishes, doilies, or hummingbirds in my garden. It's more raw, I suppose. But it always creates a reaction.
Whenever you brown butter, some of it is lost - water evaporates, milk solids fall to the bottom of the pan, that kind of thing. It's possible that in browning the butter you ended up making the dough with too little butter.
Love and happiness remind me of sticky peanut butter. When you spread them around, you can't help but end up getting some on yourself!
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