I tend to leave the butter on the counter, because when it comes out of the fridge it’s too hard.
Spreading it on bread or toast just rips up the slice.
Margarine in the tub as far as I can tell , seems to be designed for the fridge and yet be spreadable while chilled.
My wife does it the opposite way – she leaves the margarine on the counter and puts the butter in the fridge.
Am I missing some core reason why it should be that way?
