Fred, thank you. Another tip offered...
When spooning stuff like spreads, and mayo, I first dunk the spreader into a glass of water laced with a few drops of bleach. Kills all virus and bacteria. Does not hurt the taste. When things get really warm the butter goes in the freezer, same with margarine. nothing like opening a tube of margarine to find slopping yellow oil...yuck. But even then, I'll "paint" liquified margarine on toast, and dribble it over potato and vegetable. All that disappeared when I got that monster Viking refrigerator for the umbilical house then clad in with 2" of rigid foam. A person is put on a fast track learning curve down in the tropics. It's really mean with the mold, mildew and food poisoning issues.
