Dave Smith wrote:

> On 2018-11-27 11:06 AM, jmcquown wrote:
> > On 11/27/2018 8:47 AM, heyjoe wrote:
>
> > > I keep the butter and margarine in the refrigerator, so it doesn't
> > > spread thinly and evenly on sandwich bread (tends to clump in
> > > chunks). Mayo, OTOH, is always ready to spread easily and
> > > evenly.Â* As l not -l, points out, the flavor profile is
> > > different, even though Mayo is mostly oil.Â* Some things need to
> > > be grilled in butter or neutral oil, eg. reubens, but grilled
> > > hamn and cheese?Â* It's Mayo for me. YMMV.
> > >
> > >
> > Hey if you like mayo, go for it. Â* You do realize you can set
> > butter out on the counter to soften, right?Â* It doesn't have to be
> > hard and clumpy.
>
> Yeah. We can do that for a couple months out of the year, or we can
> crank up the furnace. FWIW We keep our butter in a covered container
> on the kitchen counter. This morning I made some toast and when tried
> to butter it the butter was hard. I have long been in the habit of
> slicing off very thin bits of butter and playing them on the hot
> toast to soften.

Thats my method. Works here just fine.