Oh, French butter keeper, ma cherie

Several months ago Renee posted a spreadable butter recipe, which basically obliterates any need for margarine and another purchased plastic tub in one's fridge. I never got around to making it, but instead started leaving a stick of butter out on the counter to keep it soft. I probably never had one out for more than a couple of weeks and it never went rancid, but I did worry about it a little. Renee also mentioned something I'd never heard of before: a French butter keeper. A few weeks ago I picked one up at Sur la Table and now I can't believe I've lived this long without having one.

This is how it works: you set out a stick of butter until it softens. Then you mash it all into the lid of the butter keeper, where it sticks in place. In the bowl, or the bottom of the keeper, you pour in a half inch of cold water and flip the lid over so that the butter is now safely sealed inside a cooler climate. When you need butter you just flip over the lid and use it as a butter dish. The butter is soft and spreadable and perfect. You do have to change the water every 3-4 days, which isn't a big deal. I love this! J'aime la buerre! Anyone else using one, peut-etre?