Ah, Spring… I’d like to butter your muffin.
The best thing about Spring — aside from the fact I never know if it should have a capital letter or not — is that you can leave the butter out on the side instead of in the fridge and it spreads pretty well. Guess the same thing could be said about Autumn, but we’re not there yet.
Of course, in Winter it makes no odds if the butter’s on the side or in the fridge; it still shreds your bread. And in Summer it just melts on the side so you have to put it in the fridge at the expense of tearing holes in your bread when using it.
Thank you, Spring, for being the happy medium that you are, and allowing me to enjoy my bread-related products in their entirety.