Butter Quotes

“Some kinds of misery make you hate the world, but some kinds make you hate yourself, and--butter and cheese not withstanding--Neve had no question that Spear was the latter.”
― Laini Taylor, My True Love Gave to Me: Twelve Holiday Stories

“Ye know, doan't ye, what it feels like when ye burn yer hand in takin' a cake out of the oven or wi'a match when ye're lightin' one of they godless cigarettes? Ay. It stings wi' a fearful pain, doan't it? And ye run away to clap a bit o' butter on it to take the pain away. Ah, but' (an impressive pause) 'there'll be no butter in hell!”
― Stella Gibbons, Cold Comfort Farm

“The next morning we experienced our very first “full English breakfast,” which consisted of tea, orange juice, cookies, oatmeal, granola, berries, bananas, croissants, grapes, pineapples, prunes, yogurt, five kinds of cold cereal, eggs, hash browns, back bacon, sausage, smoked salmon, tomatoes, mushrooms, beans, toast, butter, jam, jelly, and honey. I don’t know how the British do it.”
― Jared Brock, A Year of Living Prayerfully

“He would never need a knife to spread a pat of butter on his toast. That smile would quickly melt it.”
― Dean Koontz, Deeply Odd

“Figs are delicious with soft cheese and ham,
Toast is quite scrumptious with butter and jam,
Eggs are improved by parsley and salt,
But milkshakes are best with strawberries and malt.”
― Angelica Banks, Finding Serendipity

“Don’t feed your body and keep your spirit starving. Butter bread for your body and living bread for your spirit. Read the Bible every day and keep your spirit away from hunger.”
― Israelmore Ayivor, Daily Drive 365

“I could smell garlic, butter, and wine - the world's most delicious flavor combination. It made me feel warm, like the first few sips of wine always do.”
― Sarah Jio, The Violets of March

“All food is just a vehicle for transporting butter to my mouth”
― Tyne O'Connell

“Can I offer you a slice of this amazing caramelized white chocolate apricot brioche made by my favorite granddaughter?"
"You may indeed."
When you slice the rich, buttery bread topped with crunchy bits of pearl sugar, you get a swirl of white chocolate, which now also has hints of caramel flavor from having been roasted, and chunks of apricot. It is a good one. Herman loved it and immediately said we would have it in the rotation all summer and to order more apricots.
Bubbles hands me two thick pieces of my bread, lightly toasted and lavished with butter. It is delicious, if I do say so myself.”
― Stacey Ballis, Wedding Girl

“Preparing Zomick's recipes makes me focus. On weighing the sugar, sieving the flour. I find it calming and rewarding because, in fairness, it is sort of magic - you start off with all this disparate stuff, such as butter and eggs, and what you end up with is so totally different. And also delicious.”
― Zomick's Bakery, Zomick's Kosher Challah - Bread Recipes by Zomick's Bakery

“Come on, let’s go! Move your butter muffin butt!” “My what?” Mary asked with a surprised look. “Butter muffin butt,” Aja said with a smile; her angelic face glowed. “And what is that supposed to mean?” Mary asked as she slid out of the truck seat. Aja wasn’t far behind. “Well, I make it a point to never say curse words, and, well, butter muffin sounds as close to mother effin as I could think of,” she said with an increased sweetness to her voice.”
― Nicole Renee Wyatt, Butterflies Are Free?

“Butter yo shit.”
― Hannah Hart

“Life isn’t life without real butter.”
― A.D. Posey

“Jane stood beside silver platters of cucumber sandwiches and smoked salmon sandwiches and savory-sweet ham sandwiches and open-faced sandwiches with thickly spread butter and fresh mint.”
― Jessica Lawson

“You use Scotch to make butter?" I said. "Is it an old family recipe or something?”
― K.C. Dyer

“For several people the challenge with the dream isn't bread & butter but the luxury.”
― Santosh Avvannavar, God's Table: The Last Supper

“Lou's arteries congealed as she recalled the pounds of butter that went into the meal and the two pies cooling in the kitchen. But you couldn't skimp on butter on a holiday, and any substitute would feel wrong to a girl born and raised in the Dairy State. At least she'd resisted putting cheese in half the dishes.”
― Amy E. Reichert, The Coincidence of Coconut Cake

“Little bits were one of Dorey Jewett's gems: small, sweet lobster knuckles that were sautéed in butter. There were no herbs involved, just enough of a Ritz-cracker coating to absorb the butter for ease of eating.”
― Barbara Delinsky, Sweet Salt Air

“I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that. You cook some onion in butter, stir in the rice, pop it in the oven. Add some cream and grated cheese and mix it up. And voila! A real dinner.
I pull out a couple of the pots Caroline gave me, and began to get everything laid out. Grant always yammered on about mise en place, that habit of getting all your stuff together before you start cooking so you can be organized. It seems to make sense, and appeals to the part of me that likes to make lists and check things off of them.
I manage to chop a pile of onions without cutting myself, but with a lot of tears. At one point I walk over to the huge freezer and stick my head in it for some relief, while Schatzi looks at me like I'm an idiot. Which isn't unusual. Or even come to think of it, wrong. But I get them sliced and chopped, albeit unevenly, and put them in the large pot with some butter. I get some water boiling in the other pot and put in some rice. I cook it for a few minutes, drain it, and add it to the onions, stirring them all together. Then I put the lid on the pot and put it in the oven, and set my phone with an alarm for thirty-five minutes. The kitchen smells amazing. Nothing quite like onions cooked in butter to make the heart happy. While it cooks, I grab a beer, and grate some Swiss cheese into a pile. When my phone buzzes, I pull the pot out of the oven and put it back on the stovetop, stirring in the cream and cheese, and sprinkling in some salt and pepper.
I grab a bowl and fill it with the richly scented mixture. I stand right there at the counter, and gingerly take a spoonful. It's amazing. Rich and creamy and oniony. The rice is nicely cooked, not mushy. And even though some of my badly cut onions make for some awkward eating moments, as the strings slide out of the spoon and attach themselves to my chin, the flavor is spectacular. Simple and comforting, and utterly delicious.”
― Stacey Ballis, Recipe for Disaster

“I've made countless variations on this recipe. Chai-infused shortbread diamonds. Rosewater shortbread squares. Cocoa shortbread sandwiches spliced with Nutella. But tonight, in honor of Grandma Damson, I make hers, from memory.
In a sense, I fail. No ghosts materialize in the kitchen, not Grandma Damson, not Nonna, not anyone.
But out of the mess I make a dozen ideal shortbread wedges, perfect in shape, size and flavor. Warm and delicate. With a glass of cold milk, they are delicious. When shortbread melts on your tongue, you feel the roundness of the butter and the kiss of the sugar and then they vanish. Then you eat another, to feel it again, to get at that moment of vanishing. I eat myself sick on them.”
― Jael McHenry, The Kitchen Daughter

“Now, when I'm deciding which ingredients to put together, I like to think about the central element in the dish. What flavors would it want? So I want you to think about crabs. Close your eyes. What comes to mind?"
Claire obediently lowered her eyelids, feeling her lashes brush against her skin. She thought of the fine hairs on the sides of a crab's body, the way they moved in the water. She thought of the sharp edges of claws moving their way across the wavy sand bed of the sea, of water so pervasive it was air as well as liquid.
"Salt," she said aloud, surprising herself.
"Good, now keep going," Lillian prompted. "What might we do to contrast or bring out the flavor?"
"Garlic," added Carl, "maybe some red pepper flakes."
"And butter," said Chloe, "lots of butter.”
― Erica Bauermeister, The School of Essential Ingredients

“Cook with butter in the North, olive oil in the South.”
― Alain Bremond-Torrent, running is flying intermittently

“I flow like a butter in the nailed pan I stole. I also kept the nail, to polish and use as a means of teleportation.”
― Will Advise, Nothing is here...

“Fiona fixed a slice of bread to the toasting fork and held it out to the flames. So began the ritual. Hot butter melted off the slices of toast and dribbled onto their fingers.”
― Alex Nye, Shiver

“I put a big slab of butter into the pan. The Olekseis didn't give one damn about health, which made them refreshing to cook for, and my motto was pretty much, 'When in doubt, add butter.'
Right now, I was definitely in doubt.
I added more butter.”
― Beth Harbison, When in Doubt, Add Butter

“She thinks of Stanley's colored pencil drawings of theoretical businesses: a cafe, a bookshop, and, always, a grocery store. When she was ten and he was fourteen, he was already working as a bag boy at Publix, reading what their father called "hippie books." He talked about stuff like citrus canker, the Big Sugar mafia, and genetically modified foods and organisms. He got his store manager to order organic butter after Stanley'd read (in the 'Berkeley Wellness' newsletter) about the high concentration of pesticides in dairy. Then, for weeks, the expensive stuff (twice as much as regular) sat in the case, untouched. So Stanley used his own savings to buy the remaining inventory and stashed in his mother's cold storage. He took some butter to his school principal and spoke passionately about the health benefits of organic dairy: they bought a case for the cafeteria. He ordered more butter directly from the dairy co-operative and sold some to the Cuban-French bakery in the Gables, then sold some more from a big cooler at the Coconut Grove farmer's market. He started making a profit and people came back to him, asking for milk and ice cream. The experience changed Stanley- he was sometimes a little weird and pompous and intense before, but somehow, he began to seem cool and worldly.”
― Diana Abu-Jaber, Birds of Paradise

“I mean, he could blow old Capitalist-Stevie here away."
Felice doesn't respond. She pulls the backs of her ankles in close to her butt and rests her chin on the flat of one her knees. She thinks of Stanley's colored pencil drawings of theoretical businesses: a cafe, a bookshop, and, always, a grocery store. When she was ten and he was fourteen, he was already working as a bag boy at Publix, reading what their father called "hippie books." He talked about stuff like citrus canker, the Big Sugar mafia, and genetically modified foods and organisms. He got his store manager to order organic butter after Stanley'd read (in the 'Berkeley Wellness' newsletter) about the high concentration of pesticides in dairy. Then, for weeks, the expensive stuff (twice as much as regular) sat in the case, untouched. So Stanley used his own savings to buy the remaining inventory and stashed in his mother's cold storage. He took some butter to his school principal and spoke passionately about the health benefits of organic dairy: they bought a case for the cafeteria. He ordered more butter directly from the dairy co-operative and sold some to the Cuban-French bakery in the Gables, then sold some more from a big cooler at the Coconut Grove farmer's market. He started making a profit and people came back to him, asking for milk and ice cream. The experience changed Stanley- he was sometimes a little weird and pompous and intense before, but somehow, he began to seem cool and worldly.
Their mother, however, said she couldn't afford to use his ingredients in her business. They'd fought about it. Stanley said that Avis had never really supported him. Avis asked if it wasn't hypocritical of Stanley to talk about healthy eating while he was pushing butter. And Stanley replied that he'd learned from the master, that her entire business was based on the cultivation of expensive heart attacks.”
― Diana Abu-Jaber, Birds of Paradise

“The cakes were unanimously declared to be extremely delicious, and there was discussion about which type of icing would be more popular. Finally, agreement was reached that, while some adults might prefer the glace icing, children would probably prefer the butter icing- and that Therese could probably charge more for a cake with butter icing on it because it made the cake look a bit bigger.”
― Gaile Parkin, Baking Cakes in Kigali

“I can't understand why nobody at Safeway knew where the Lung Butter and Toe Jam were!!”
― Neil Leckman

“From time to time she tasted his food. The sausage was delicious, seasoned with ginger and spices. His sides were all buttery and rich- the mushrooms sautéed in butter, the tattie scones cooked in butter. She tried the black pudding with trepidation. It wasn't her favorite item, but it wasn't awful. It tasted a bit like liverwurst mixed with oatmeal. All of his dishes were rich and heavy. She had to lighten up their menu.
Her vegetables looked beautiful- red and yellow tomatoes, grilled Portobello mushrooms, purple potatoes. Colorful, bright, bursting with flavor. She prepared an orange marmalade, another Scottish specialty, and paired it with crispy challah toast. Cady and Em would have loved that part. The fruit salad was all citrus and lemon basil. The sauce fruity and tart.”
― Penny Watson, A Taste of Heaven