I FOUND BUTTER ON THE COUNTER—AND IT MELTED MORE THAN I EXPECTED

I didn’t argue. But I texted Odessa, my kitchen-savvy friend.
Her reply was instant: “Girl, toss it. Salmonella is real.”

From then on, that butter dish felt like a threat. Braden kept using it—on toast, crackers, anything. I stuck to olive oil, trying not to gag.

One morning, I woke up determined to settle it. I scoured food safety sites. Some said butter could sit out for a day or two in cool temps. Others insisted on refrigeration. Our kitchen was 78°F. Not ideal.

When Braden shuffled in, robe askew, I showed him the articles.
He sighed. “Maribel, Grandma lived to 98. Maybe you’re worrying too much.”

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