DEAR SARA: How do you keep your butter soft and spreadable? We’ve switched from margarine to butter. — Carol, e-mail

DEAR CAROL: I simply take it out of the refrigerator before I need it so it has a chance to soften. I’m not very picky. I’ll scrape thin layers for bread in a pinch if I have to. You can also buy a butter bell crock. Or whip your butter by adding a bit of milk (about 1/4 cup milk to 1/2 pound butter) and beat it with an electric mixer until it’s fluffy. You can also add 1 cup vegetable oil, 1 teaspoon liquid lecithin and 5 ounces of water with 1 pound of softened butter to a blender and mix until well combined. Spoon it into a container until you’re ready to use.

DEAR SARA: Do you make your own ranch dressing? I want to make my own ranch dressing, since we seem to go through so much of it. — Kim, Oklahoma