and it is amazing. Until I started making herbal butter infusions, I’d never heard of them.
What other little everyday miracles have we forgotten about?
Hot-water bottles. You can keep your electric heating pads and blankets and whatnot, that toasty cozy lump of heat in the bed is the best.
Ricers. I can have potatoes or chestnuts or whatever cranked through a ricer in half the time it takes to figure out where the food processor’s got to and get it set up and plugged in.
I just bought a butter bell too! Nothing to add, just a shout out of Butter Bell solidarity. 
I loves my butter bell! As far as other things, I use parchment paper for everything. I never use Pam to grease cookie sheets or pans any more. So easy.
I bought a butter bell a couple of months ago. I think I first heard of them here. I was a margarine guy up til then. Works pretty good, but every once in a while the butter will let go and plop into the water. Small price to pay.
Oh, I LOVE a parchment paper. Amazing stuff.
I just looked it up and still don’t know what it is. 
I’m also a big fan of parchment paper.
Here’s a Youtube demonstration. I’ve had one for years and I love it.
I love mine, but be sure to change the water every week.
I’ve never heard the term “butter bell”. I use “butter keeper” and here’s the one I bought on Amazon.
Essentially, it lets you keep butter out at room temperature. It’s out on your counter with butter in the smaller cup. The butter is soft and spreadable. It’s a nice convenience, but can be a pain to maintain. My house goes through butter so fast that I was re-filling it almost daily. I liked the spreadable butter part though.
I don’t use a butter bell and my butter, which I keep at room temperature, is already soft and spreadable. Is there some benefit I’m missing? Or is this a thing only for places where “room temperature” normally exceeds the melting point of butter?
I also keep butter at room temp without using a butter bell. I just keep it covered. The advantage of the a butter bell is the air-tight seal provided by the water.
It’ll stay better longer with the water seal but I never have issues with my butter going bad left out… even after a week or two.
I’ve not had it go bad, but in a bowl it melts (I keep my place quite warm for annoying medical reasons) and in the bell it doesn’t. I’ve given up on figuring that out and just assume the local faeries appreciate the effort.
I have been trying to get away from disposable stuff as much as possible, and have been using silicon mats for my cookie sheets for all but super hi-temp cooking. They are awesome! Now if only they existed for standard-size cake pans, for example…
If you’re near an Ikea, they have (or used to have) very cheap, large baking mats that you can cut into cake pan circles.
The water keeps it slightly cooler than room temperature, so it is spreadable, but not too soft.
My internet is water-cooler cups and used dental floss. Sorry, can’t see that.
$42 bucks!? My 4.99 glass covered butter dish works just fine. No melting, no going bad, no fussy workings.
Quoth MadMonk28,
“The water keeps it slightly cooler than room temperature, so it is spreadable, but not too soft.”
How does that work exactly?
.
I assume a little of the water evaporates, cooling the butter slightly.
It looks awfully fussy, and a little wasteful. You have to soften the butter, then smash it into the bell, then throw away the butter that stuck to the plate you softened it on, and to the spoon you used to transfer it. You probably lose some butter every time the butter runs out, too, as you presumably way to clean the bell from time to time.
I was thinking of getting my husband one as a gift, after seeing everyone rave about it. But watching the video and thinking about the practicality of the thing, I think he’d be happier with a heavy covered butter tray that the cats can’t open. Something shaped so it’s easy to drop a quarter-pound stick on the tray, with or without the protective paper wrapping. I bet it would keep nearly as well, too.