Breakfast question

As mentioned earlier, rye toast is my reason for getting up in the fall. Any other time of year, I wouldn’t even look at toast. (It’s not quite the same since they stopped making Grossinger’s Rye, either, I’ll admit.) My question is this: Does anyone else soften the butter by balancing it atop an oatmeal box, just underneath the under-the-counter toaster, while the rye is doing its thing? Gets it just the perfect amount of soft. Just call me Heloise.

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