I'm No Physicist, But Where Does The Salt Go?

Okay - let's be clear - I'm no physicist.

But I do remember the law of conservation of matter, which states the following:

"in any given system that is closed to the transfer of matter (in and out), the amount of matter in the system stays constant. A concise way of expressing this law is to say that the amount of matter in a system is conserved."

Like many things they tried to convince me of in school - imaginary numbers and whatnot - this is obviously a complete crock.

I have real world, practical experience to refute it with too, revolving around salt.

Let's say you make a delicious recipe that is perfectly seasoned and delicious - like any of the recipes I've shared here. You are thrilled to look forward to leftovers over the coming days, and lovingly put it into your favorite non-Chinese glass Rubbermaid storage containers with a perfectly tight seal, and pop them in the fridge.

The next day, you warm up said deliciousness and...

ALL THE SALT IS GONE. VAMOOSED. 

DISAPPEARED. VANISHED. GONE SALT. 

This completely defies both logic and the bogus law of conservation of matter.

Where can the salt POSSIBLY go??? You heat it up when you cook and it doesn't transmogrify - you also add it to cold things, like margaritas, olives, pickles, and THEY don't get less salty. So what is it about pea soup and lasagne and enchiladas and chicken broth? Or maybe salt isn't what makes olives and pickles salty - maybe it's some futuristic chemical.

Also, I've observed the same thing with spicy food. It becomes less spicy in the fridge.

Either the inside of my fridge is coated with invisible salt and capsaicin, or physics is a lie.

How's THAT for something to ponder? Hope you don't go floating off the earth when I debunk gravity later.

Before you float off the earth, you should come play in Tabbatha's Thanks X 2 Hope You Can Cling To challenge! She challenged us to do a mixed media thank you card - using at least two mediums.

Since I had just had our W.I.N.O.S. (Women In Need of Stamps) playdate, I had these AWESOME Distress Ink leaves to use. We just smooshed the ink pads onto a piece of plastic and then smooshed the leaves into the ink. So fun. (Chriss cut the leaves so I don't know what dies these are - sorry!)

So for my second medium, I spattered Gold Smooch onto my card base before attaching the leaves and stamping the greeting from Merry Everything.

Oh - and if you truly do want a made in the USA food storage option (it is very difficult to avoid China in the kitchen, but I do it - follow me) I do love my American leftover containers, despite their theft of my salt and heat. You can read about them here.

In the meantime, I'd advise weighting yourself down with bland leftovers so that you don't float off into space.

Loveyameanitbye.