A* Episode 32, Page 85

Re: yesterday's sad tale of a burst of seasonal humidity clogging up my salt shaker and leading silly me to a bout with dehydration, it turns out that dry grains of uncooked long grain white rice in the shaker—up to 1/3rd of its contents, maybe—will absorb the excess moisture (mine seemed to take about 5-6 hours), and then the salt will flow when shaken again. : )
Apparently this is pretty well known in areas with regular high humidity; I lived most of my life in Seattle and don't recall ever having my non-riced salt shakers going on the fritz there—Seattle doesn't actually get all that humid, generally. I *think* I recall finding rice grains in a salt shaker at a restaurant once, but I thought someone had just been messing with it. : P
Anyway, science! : D
The original 16" x 6.75" watercolor art for today's new A* page is up for auction on eBay. : )


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