My butter dish is currently in storage, but it will come out one day.
I can’t take a picture of it just now but it looks just like this. Plain, white Pillivuyt.
The problem with butter dishes in Australia is that they pretty much have to live in the fridge most of the year.
This makes china slippery and prone to being dropped from great heights as you bring it to the table.
Very few fridge butter compartments can hold a normal sized butter dish.
This means the butter sits on a fridge shelf, in its dish, going rock hard.
It seems to me that Tuvaluans must have the same problem, so I wonder what Blackbird does?
The best compromise I’ve found is to keep the butter in the butter compartment of the fridge and cut chunks to go on the butter dish as needed.
I don’t bother very often, hence the banishment of the butter dish to storage when we had to strip our kitchen down to essentials for the renovation.
The matching gravy boat and milk jug are there, too.
I wonder if they miss me?