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I don’t even understand the butter tray in modern fridges. When I was a kid, that tray was basically in such a way that the cold didn’t really reach it so the butter didn’t get hard. These days that isn’t the case. What is the point?
I don’t even understand the butter tray in modern fridges. When I was a kid, that tray was basically in such a way that the cold didn’t really reach it so the butter didn’t get hard. These days that isn’t the case. What is the point?
What else am I going to put my extra dipping sauces from all the fast food spots?