Butter...scraped over too much bread...
When buttering toast, it's important to get an appreciable depth of butter, so meted a given amount of butter, if it's not enough to spread to the edges, I sort of adequately butter the middle and leave margins around the edges. Best, of course, is enough to spread adequate depth crust to crust. Also, if there will be honey, there must be enough butter to mingle the two. If there will be jelly (or preserves, which I prefer) there should be slightly less butter because the preserves contain enough liquid to make up for edge-to-edge butter.
PBJ sammich requires a margin of 1/16th to 1/8th inch all 'round to allow for squish and spread factor.
ETA: If I could find square butter I would leave it on the counter in the black chintzware butter dish my great-aunt left me, but regular sticks are just in a PennaDutch blue pattern on white Pyrex butter dish. Didn't we have a butter dish convo, way back in the mists of time? Crocks you fill with ice water and float a smaller crock in, kind of things?
JenP your hair is fantastic--shows off your face and makes your eyes look enormous and beautiful. I covet that hair! (I'd never wear it b/c hair on my face getitoff getitoff, but) on you it looks wonderful.