You know how it is when your toast pops up and it’s perfectly crusty — not too dark, but crisp enough to crunch?

And you grab the peach jam jar with all those little bits of sweet summer swimming in the sugary gel?

And you have the knife blade in hand, about to slather that browned bread with a base-coat of butter?

And you take the dish with daubs of divine creaminess dancing around the edge?

And then you lift the lid?

You know how that is?