Yes, you read the title correctly; margarine is not a a typo. I did not mean to say margin and get it all wrong.
We all have different ways of measuring the seasons. Me? I know that winter is here when I get out ... not the winter coat, long johns, toques, boots or wool socks ... but ... wait for it ... oh, I've really given it away by choosing that title ... The Margarine. Yes, when I opt to spread margarine on my muffins and toast, I know that Old Man Winter has truly arrived. So, I'm here to say that he arrived several weeks ago.
You see, we keep our house cold enough, particularly at night, that the butter becomes hard, too hard to spread well, and I really hate ripping up my toast with hard chunks of butter. While I might love the taste of said buttery chunks, I really feel it better to spread margarine relatively thinly (although my thin might be your thick).
I make the best choice that I can by using the good stuff, the margarine that isn't hydrogenated. However, my beloved remains skeptical of margarine of any kind. She's got a point, I'm sure. I mean, what prevents it from getting hard in cold weather? Can whatever it is be good for us? Nevertheless, I choose to revert to spreadable margarine in these colder months. I mean, butter doesn't exactly come out of the cow in solid form, and neither does animal fat come advertised as health food.
The trouble is you never know if you're doing the right thing or not, and right is constantly shifting anyway. What's right today may be wrong tomorrow, so who knows what to do? Just do your best, I suppose, and at least consider what you do and why why you do it.