There Isn't a Moral At the End of This

via moi
I have now been at Clickitting for a week (give or take a few hours).  I'm not going to lie, moving at six-and-a-half months pregnant is a wearying, emotional experience, but some people have put up with worse.  After only seven days, a few of which were interrupted by workers at the house and the general unboxing late into the night, I have not cobbled together any semblance of a routine.  Poor Talldogs, which had really begun to roll during my last days staying at my parents' house, is once more sullenly waiting for me to cease feeling like an ant whose anthill has been kicked over.  Clickitting is very long: I spend a lot of time walking, walking and complaining that my back aches.  And when I do sit down at the computer, I have a roomful of unpacked boxes behind me, silently judging my immobility.  It puts a damper on creativity.
They gave me this huge kitchen, which is awesome, but I'm the member of the family which is all, "IS FLOUR THE STUFF THAT EXPLODES I CAN'T REMEMBER."
Constructively, I have been answering some very lovely questions by a handful of bloggers, which will be posted along with their participating posts in Plenilune's cover reveal (October 6th), and I have been throwing pertinent information (including my edited manuscript) at my formatters.  I've been monitoring readers' progress on Goodreads, and I must say, the enthusiasm is wonderful!  October 20th will be here before we know it!


15 ripostes:

  1. Can't wait for the cover reveal and to read Plenilune! =)

  2. I love big kitchens. Cooking is the best. And really Jenny dear you are making us all slightly insane because you know what happens in Plenilune and we don't. Maybe I should kidnap Rachel and get her to tell me.

  3. Did you get my email awhile back asking if I could help with the Plenilune cover reveal? Because I would still love to! I just don't know if you got it or... want me... or... I don't know... *is clueless about how these procedures work*

    My goodness, I'm just dying for Plenilune to be out so I can read it! *flail* Why is October 20th still not here? I can't wait to see the cover too!

    "IS FLOUR THE STUFF THAT EXPLODES I CAN'T REMEMBER." I love that. XD I'm almost that bad on the cooking front...

  4. Like any granular carbohydrate, flour will indeed explode under the right circumstances. However, said conditions are fairly unlikely to occur in your kitchen - OSHA puts the lower explosive limit at 15 g/m^3. That said, you may want to keep a fire extinguisher handy.

  5. I second the others... I have been eagerly awaiting this cover reveal, and can't wait to see what you have come up with! :) God bless as you get adjusted to the move!


  6. Flour doesn't explode. Baking soda can. (Cooking 101 with Bree Holloway, coming Theoretically Soon)
    It's all craziness and happening right now and I can't wait to see the results of all these in-the-wings. I'm so excited for you!

  7. Not to be contrary, Miss Holloway, but I'm afraid you have that backwards. Flour is of course combustible, and the dust of any combustible material (flour, sugar, sawdust, most metals) will explode if the conditions are right. The material must be dispersed in the presence of oxygen, so that the combustion reaction propagates rapidly, but also confined such that the material doesn't disperse so widely that the reaction can't propagate at all. The ratio of material to oxygen needed for this to happen is unique to each material and falls between the lower and upper explosive limits (LEL and UEL). Too little and the reaction will stall out without anything to burn; too much and there won't be enough oxygen to sustain the reaction. As noted above, it takes a fairly good amount of flour (15 g is about 1 tenth of a cup) dispersed and confined in a relatively small space (1 cubic meter is roughly the area immediately above your stovetop) to reach the LEL. That would be hard to do without consciously working at it, more than likely.

    On the other hand, baking soda is not only not combustible, but actually acts as a fire retardant. At high temperatures, sodium bicarbonate undergoes thermal decomposition into water, salt, and carbon dioxide:

    2 NaHCO3 → Na2CO3 + H2O + CO2

    Since carbon dioxide is heavier than oxygen (and nitrogen, for that matter), it will displace the air and, in high enough quantities, smother the combustion reaction. Sodium bicarb is used in "B" and "C" class fire extinguishers for exactly that reason. If you have a small grease or electrical fire in your kitchen and don't have a fire extinguisher handy (which you really should - just make sure it's all purpose or "ABC") you can dump some baking soda on there to put it out. The more you know!

  8. And my biggest concern, at the root of all this, was knowing which white powder was necessary to throw on prospective blazes (that sounds like a racehorse), and which to NOT throw on. I recall being told something about soldiers fashioning make-shift bombs out of flour - I recall that it was a bomb and not, you know, some sort of pastry for Sunday afternoon callers - so I was going to steer away from flour in any case. Things like sugar and baking soda are kept closest to my stove, so I think I am well stocked in case my new stove decides to break.

  9. And I was talking about cooking-explosions, in which just plain flour will give you a flat cake but baking powder will fluff things up. XD

  10. Prospective Blazes. Now I'd love to hear an announcer calling his trip down the homestretch.

    Baking powder does indeed fluff things up. Baking soda does not. (I learned that from a case of mistaken identity involving biscuits some years ago.) And I've always been told that salt extinguishes fires, but sugar burns. Therefore, throw salt.

  11. Yeah, I suppose that assuming that terminology would be used according to its technical definition, in a room full of writers, was rather an absurd assumption to make. Guess I've been in the lab too long.

    And yes, baking powder = baking soda (sodium bicarbonate) plus starch and some sulfate and phosphate salts. Both should fluff things up when baked due to the CO2 released during thermal decomposition as described above.

  12. Authors discussing baking powder will naturally move into the realm of discussing combustion and explosive bomb-powder! It is a simple equation.
    So, Jenny, does this mean that we'll post your answer to our specific question within our cover-reveal post? I will be emailing back soon, Lord willing!

    1. That is precisely what I was thinking, Joy! I was grinning over the above discussion and loving it too. Ahhh, the life of a Writer and the things we are allowed to discuss. ^_^

      Jenny -- I've used baking soda to put out fires in the oven twice (survived both times. o.o) and my Dad who is Knows Much says that is safest to use. Salt works too.

      And there be my two cents.