I’ve been wearing glasses since 1977 and have never lost a single pair. I’m one of those people who only takes them off for sleep, showers, or sex, so I always know where they are.
I thought the poll asked how often do you wear your glasses which proves that I need to wear glasses. I don’t remember ever losing them in the 5 or so years I’ve had to wear them.
If you keep your butter in the fridge, how do you spread it on your toast?
Though to be fair, in the summer I put the butter dish in the fridge after breakfast and take it out before I go to bed, so the butter is soft and spreadable in the morning.
I don’t eat toast at home, so no problem. Butter gets used in recipes and softened as needed.
Oh - the cooking butter stays in the fridge until needed.
Or in my case, I can finish that sentence with … because i have bought so many paris of reading glasses, there is a pair everywhere.
During cool weather, we leave one cube of butter out, the rest in the fridge. When it gets warmed, it is all kept in the fridge.
The butter battle has been argued here before. Some say butter left on the counter goes rancid. I leave butter in a covered dish 24/7 for spreading on whatever, and I have never had it go rancid. I wouldn’t even know what rancid butter tastes like. Perhaps I use more butter for spreading than rancid butter-avoiders, so mine never has time to go rancid. How long does that take? A stick of butter on my counter never lasts more than four days, a week at most. I guess if you left a stick of butter on the counter for weeks on end, it might taste less than fresh. I use a pound of butter in two weeks. YMMV.
We use a fake butter for spreading on toast (but even that is fairly rare). Real butter in the fridge for cooking.
The only glasses I wear are cheaters, and I have four pair in the house. Every time I need them they are not where I thought I left them and I have to go looking.
Our butter stays on the counter. Never had it go rancid. We go through a stick in about a week or so. The only caveat is when we have a summertime power outage for more that a few hours - IF we think about the butter.
Another in the “i never lose my glasses” camp. Every so often, my glasses get knocked to an unexpected place on the floor and get “lost”. But since i am totally non-functional without them, that means I’m on the floor looking until i find them. It’s never taken more than a couple of minutes, certainly never an hour. I’ve with glasses since 6th grade and never lost them for an hour.
As for butter, i mostly use butter for cooking, and only rarely for toast. And while i sometimes go through a pound in a day, half a stick of butter might linger for weeks. So no, i didn’t leave it on the counter.
The question about refrigerating food was very much an “it depends”. If it’s something that generally lives in my fridge, and I’ve run out, I’ll put it back in the fridge Even though it doesn’t need to be kept cool, because that’s where i expect it to be. But if I’ve pre-purchased, and the old one hasn’t run out yet, i probably don’t put it in the fridge until i need it. I expect one bottle of klumpic in the fridge, not two.
I keep butter in the fridge because while it doesn’t go rancid very quickly outside the fridge, I can tell if it’s sat out for more than an hour or two. It doesn’t taste as fresh. And putting it back in the fridge doesn’t “re-freshen” it. I have always had a taste for butter, and I’m very picky.
My older sister spent a little over a year in Japan when she was in college. She said they had a Ritz cracker that was miles better than the American version. And while she was living there the Japanese company was bought out by the US company and changed the recipe to the American version. She was really bummed. And didn’t eat Ritz crackers any more after that.
Slice it really thin with a knife while the toast is toasting. Or, if I’m feeling really decadent, make the toast in the toaster oven and slice the butter onto it first.
If I leave it out, the cats will get it. And I don’t usually use it fast enough to leave it out; so it’s not worth keeping it out in a cat-proof container. Most of it actually lives in the freezer. What’s in the refrigerator is a partial stick I’m slowly working on, plus another one in case I take it into my head to make pie and want one thawed. For pie crust you want the butter cold. If instead I take it into my head to make something calling for melted butter, I’ll have to melt it anyway.
That was my father’s technique.
Yeah, but this is a better butter battle.
mmm
That used to be my technique. Since my wife moved in she brought the Land O Lakes spread which is butter and canola oil.
Until it gets bitter
Then you put it in your batter
But won’t that make your batter bitter?
On the rare occasions when i use butter to spread it on bread, this is what i do. Except i slice it very thin after the bread has toasted and cooled a little, so it doesn’t melt. I love the sensory experience of a bit of butter melting in my mouth. I’m always slightly disappointed at restaurants when the butter is too soft and spreads like margarine.
Our butter is at room temperature 24/7/365. We do not have central air conditioning, so there are a handful of days each summer when the butter is too soft.