Try it before you dismiss it, that’s all I’m saying!
Edit: I have found my people.
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So you’re cutting the butter with the spoon, too, I assume? Do you not refrigerate your butter?
Not being critical. Legit curious
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We mostly get spreadable butter because life’s too short. Although, when I was little I remember my grandma used to use that old-style block butter and would have to leave it sitting out at room temperature for a while before trying to use it for anything, so let’s agree that too-hard butter is an annoyance regardless of spreading implement used.
