I'm making croissants. I was very apprehensive about the 'roll out the butter' step, because the last time I tried, I just could not get any leverage on the butter with my rolling pin -- it was very difficult. This time, I thought of the rolling pin that my mother's grandfather had made for his wife - two feet wide, and solid. I laid the butter down on the hardwood slab that he'd also made for her, put some waxed paper around the butter, and just rolled it right out. That extra foot or so of width let me put power into the effort, and it worked like a champ.
I like to think that he'd be pleased to know that forty years later, his gift is still working.