“
A variety of texture — that's what makes a good sandwich. . . . I am not a great fan of the fluffernutter. That's just mush.
”— James Spader, in the January 2010 issue of Esquire. (On an unrelated note, I dined near Spader at a restaurant in Chicago on my 21st birthday; the kitchen caught on fire, and we all had to evacuate.)
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