So, my husband insists butter belongs on the counter because “that’s how his grandma did it.”
But is it safe to leave butter out like that? I can’t imagine ever using it again now that it’s been sitting there. When I first spotted the pale yellow block perched on a chipped floral dish by the toaster, it looked harmless enough.
But something about the sight of it softening into a glossy puddle under the afternoon sun made my stomach twist. My husband, Braden, was in the garage tinkering with his vintage bicycle. He’s the kind of guy who thinks most rules are more like suggestions.
When I called out, “Braden, did you leave the butter out?” he responded without even looking up: “Of course, Maribel. That’s how Grandma Selma did it. It’s perfectly fine.”
I didn’t want to argue, but I kept picturing bacteria multiplying on that butter.
I texted my friend Odessa, who always had an opinion on kitchen matters. She shot back, “Girl, I’d toss it. Salmonella is no joke.” My heart sank.
Over the next few days, every time I walked by that dish, the butter seemed more sinister. Braden kept using it for toast and even spread it on crackers one night. Meanwhile, I stuck to olive oil, trying not to gag when I watched him.
One morning, I woke up early, determined to settle this once and for all. I googled every food safety site I could find. Some said butter could stay out for a couple days if the house was cool, others insisted refrigeration was the only way to keep it safe.
Our kitchen thermometer read 78 degrees, which probably wasn’t ideal. When Braden shuffled in wearing his worn flannel robe, I showed him the articles. He sighed, running his hand through his sleep-mussed hair.
What happened next changed everything… FULL STORY on the next page.
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