We do pretty much what leckert does - marg for sandwiches and butter for everything else. When I'm baking unless the recipe specifically comments on it I use unsalted butter. I hate the thought of all the chemicals in marg, and given that most of the baking I do is for the kids (no, really it is ) and they're such scrawny little weeds I'd rather have the different/extra fat content of the butter over the nasties of the margarine.