This, in turn, made me think of my conversation with Jesyca about her major butter storing decisions that she has been faced with. Always an inquiring mind I asked my girlfriends at the table how many of them stored on their butter at room temperature. Would you believe that of the 12 of us having dinner half of them keep their butter at room temperature! What? There’s a whole world of butter-on-the-counter-believers that I never knew existed.
The pros are that it would make cutting it a whole lot easier when it’s a little softer- not to mention I have this precious butter dish now. And who doesn’t like cute kitchen accessories? It’s like the perfect earrings only for the kitchen. The cons would be, well… that seems a little odd to me.
Do you store your butter at room temperature or in the fridge? Have you always done this?
Please, someone educate me.