suddenly you realize:
“Oh.
This was just my family’s way.”
The Butter Dish People Have a Point
I hate admitting this.
But I understand the appeal.
Warm, soft butter is fantastic.
There is something deeply satisfying about spreading butter onto fresh toast without destroying the toast in the process.
No scraping.
No waiting.
No chunks.
No butter knife wrestling match.
You just spread it.
Done.
Meanwhile, refrigerator-butter people are over here performing precision surgery on a piece of bread at 7:30 in the morning.
You put pressure on the butter.
The butter refuses.
You put more pressure on it.
The toast bends.
You try another angle.
The toast tears.
Now you’re angry before breakfast.
And someone else is casually eating perfect toast because their butter has been sitting in a dish at room temperature.
I don’t like how convincing their argument is.
But I Still Have Questions
How long
