Thawing the Butter to Room Temperature First

It's very important for lots of cakes and cookies to use room temperature butter, and basically impossible to speed up the melting because once it's too melted, the butter won't have the desired properties anymore. That means the butter has to sit out to become the right temperature in advance of when you start baking, but that's quite challenging if you're extremely distractable and forgetful. (👀)

This is to say that yesterday and Wednesday both I got the butter out to bake and then forgot about it until it was too late to do any baking. Today when I got up I discovered that even though my primary reason for going to the store yesterday was to get more yogurt for breakfast, I forgot to get the yogurt because I hadn't written it on the list. I unexpectedly had to have breakfast without yogurt, which was upsetting because I love my yogurt (peach or mango flavored Greek yogurt with dried fruit and baked crunchy müsli on top). I'm thinking I will therefore have to go get yogurt today, so I haven't put the butter out in case the walk somehow makes me feel unable to bake afterwards.