The main aim this year is working out how to butter a toasted hot bagel without loosing most of the butter through the middle hole
So the research so far in this field has given 2 solutions: 1. Injector needle 2. melt the butter and dip the bagel in it as you eat
yes Dave cream cheese is easier however we have to assume the spreader also likes butter (even an easy spread butter still causes issues) Todays problem was butter first followed by crunchy peanut butter straight out of the fridge Hindsight is wonderful but if the bagel fancy takes you unawares, the peanut butter (smooth would be slightly easier to spread) would still be frigid from the frigidaire. Brand of bagel is also in the loop ( I do not yet have data on brands which are the best spread acceptors)