On Thursday, December 24, 2015 at 2:38:14 AM UTC-5, MisterDiddyWahDiddy wrote:
> On Wednesday, December 23, 2015 at 8:59:26 PM UTC-6, Ed Pawlowski wrote:
> > The only disappointment is lack of a
> > place for the butter dish. Out first fridge in 1966 had a temperature
> > controlled spot for it. In spite of all the controls, no butter spot.
> >
>
> Who needs a "butter spot"? There should always be at least a half stick
> of butter kept at room temperature. It's not like butter goes rancid
> quickly, as it is mostly saturated fat.

I prefer to keep butter in the fridge for two reasons:

1. It limits my use of it. Since I'd just do stupid stuff like make toast
and butter it, cold butter keeps me out of trouble.

2. I use about 1 teaspoon (or less, I just slice off a thin shaving) per day,
in my oatmeal. At that rate, it would take me at least 12 days to go through
half a stick, and it wouldn't be nearly so easy to portion.

Cindy Hamilton