For most houseplants, @nelson.richard, they're fine above 50 degrees (check your forecast first).

Learned my lesson with a soupy mess last year. Now I chill the butter cubes in the FREEZER for a good 20 minutes before I even start. I use a cheese grater on the frozen butter sometimes, it makes those perfect little flakes. The big trick is using ice water and working fast to get it all wrapped up and back in the fridge. That cold butter makes all the difference for flaky layers.

Ugh, I just hide the good stuff till it's done, lol.

Seriously? Just her pet's name as a password?

Learned my lesson after my kids called my dense muffins hockey pucks from over-measuring flour.