A friend asked me to make a butter bell, which is comprised of an outer jar and an inner “bell”. Smash a stick or two of butter in the bell part (most places I read said to leave 1/2″ or so of space at the bottom of the bell), and fill the outer jar with about an inch of water. When you put the bell in the jar, the water forms a seal and keeps the butter fresh, without being refrigerated. There are many opinions on the best way to “operate” a butter bell.
It’s a girl! New piggy bank special-made for little Emma.
More pictures can be found in the Piggy Banks and Serving sections!