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I've inherited a silver-plated toast rack and several butter dishes. I rarely use them.
As for the cold butter problem: I just cut an ounce or so of cold butter, put it in a small dish and microwave it for a few seconds: not enough to melt it, but just enough to soften it slightly.
Incidentally, one good reason to attend Paris meet-ups is that you can buy Poilane bread to take home. It makes extremely good toast.
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