Chalk this up to part project inspiration, part comedy, part how my significant other imagines my first year with the new Glowforge will be like… 
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The dreamers dream. The makers make.
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This guy is one of my favorite. He’s sharp but doesn’t take himself seriously.
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“Silverware?! That is such a girl response.” (my paraphrased reply to the girlfriend when she suggested the same thing) 
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I am a girl. 
(You know, one of those sensible creatures that use the tools proven over the millennia to do the job with the least amount of fuss.)
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Luddite. 
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Not totally. We actually use one of these in the hacienda.
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Where is the fun in proven tools? Sounds like a plot to limit the number of tools.
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Careful! She’s all a part of the conspiracy!!!
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Chuckle! Point to you! 
(I guess none of us would be here if we didn’t believe in something better.)
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What conspiracy? 
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I myself am a fan of the French butter crock, using the Butter Bell here. It works perfectly.
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http://www.foodnetwork.com/recipes/food-network-kitchen/make-your-own-butter-recipe#!
Make Your Own Butter
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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine
Save Recipe Print
Make Your Own Butter
Total:15 minActive: 5 min
Level: Easy
Directions
Start with cold heavy cream and mix on high speed.
After about 3 minutes, you’ll have whipped cream; continue mixing.
After about 6 more minutes, the butter will clump and separate from the liquid. Strain and wrap the butter in cheesecloth, then squeeze out the liquid.
Tip: To make perfect rounds, shape flavored butter into a log using parchment paper; wrap and chill, then slice.
Pumpkin
Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt.
Spiced Cranberry
Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes. Discard the zest, cinnamon and clove; let cool. Pulse in a food processor with 1 stick softened butter and a pinch of salt.
Bourbon-Raisin
Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds; let cool. Pulse in a food processor with 1 stick softened butter, 1 tablespoon chopped chives and a pinch of salt.
Sage Brown Butter
Melt 1 stick butter over medium heat and cook until browned. Add 1/4 cup sage and fry 30 seconds; drain on paper towels, then chop. Let the brown butter cool; mash with 1 stick softened butter, the sage and a pinch of salt.
Photograph by Levi Brown
Recipe courtesy Food Network Magazine
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It wouldn’t be a proper Kickstarter project if it didn’t include the following sort of update…
First, I would like to apologize again for not hitting our initial ship date. As the creator, I am ultimately responsible for the finished product. That means giving updates and providing what I hope is a correct ship date. I work with a team of engineers and product managers who are constantly updating me and coordinating with the rest of the team.
…sigh…
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LOL! 
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They had me at “you can spread a stick into a ten-foot ribbon”!
If I get one of these, I can ask my wife “hey how many feet of butter do we have left?”
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