That ham is from an uncut boar and a delicious Easter Ham he was. The first bite was mouth watering ecstasy. A true soothing of the pallet and soul as my taste buds. Introduction. General Smokin' Okie Stuff. Thanks to everyone for their help and assistance in producing the “Turkey 101” edition of my 101 series. · Prepare a brine using the ratio of two tablespoons of salt to one quart of water. If it is over 85 degrees in your kitchen, use one extra tablespoon of salt. Wine & Brine restaurant in Moira. British restaurant cuisine. See 749 visitor reviews! Rated 4.7/5 stars! Book Online at Wine & Brine with ResDiary.

Lithium X Expands Brine Field and Establishes Favourable Well Field Conditions. Lithium X develops Sal de los Angeles lithium resource with all permits in good standing, and with no well blow- outs. VANCOUVER , Sept. CNW/ - Lithium X Energy Corp. TSXV: LIX) (LIXXF) ("Lithium X" or the "Company") is pleased to announce the results of the recently completed drill program at its wholly owned Sal de los Angeles project, which covers 9. Salar de Diablillos, Salta province, Argentina .

The drill program consisted of three exploratory diamond drill holes targeting undrilled portions of the basin north of the existing brine resource, and two sonic drill holes in known areas to enhance porosity and stratigraphic data. Paul Matysek , Executive Chairman of the Board of Directors of Lithium X, commented "The positive results from our recently completed work program both expand the known brine areas to the north, past our current resource boundary, and confirm positive conditions for the establishment of a well field.

Once all samples have been received we will have all the necessary information to complete a comprehensive dynamic model of the entire basin to support a feasibility study and reserve estimates. We are very pleased to have successfully demonstrated potential resource expansion and favourable well- field conditions."Diamond drill holes DDD- 0. DDD- 1. 0Three diamond drill holes were completed to bedrock depths covering the northern basin extension defined by the previously completed seismic survey. Refer to Figure 1:  Sal de los Angeles Drill Program, which can be found on the Company's website at www. DDD- 0. 9, drilled in the center of the northern basin extension intersected 5. Li over 1. 79. 5 metres starting at 8.

The horizon is comprised of a single aquifer dominated by sands and gravels down to the basement interface at 2. Brine sampling was conducted using drive point technology to ensure in- situ sampling and corroborated using a packer system. Diamond drill holes DDD- 0. DDD- 1. 0 were drilled on the edges of the northern basin extension and intersected the same sand and gravel dominated aquifer. The drill holes intersected brine intervals of 4.

Average magnesium to lithium and sulphate to lithium ratios in the three drill holes range from 3. These drill holes successfully demonstrate brine continuity throughout the northern portion of the basin all the way to the basin margins. Drill recoveries during the program ranged from 4. Relative Brine Release Capacity ("RBRC") testing. RBRC testing provides valuable porosity data to help determine specific yield of the aquifer materials.

Sonic drill holes DSO- 0. DSO- 0. 2Two sonic drill holes were completed within known resource limits. DSO- 0. 1 was drilled just north of the salar surface where the proposed well- field is contemplated. The hole was drilled to the rig's maximum depth of 1.

The 1. 32 metres intersection averaged 5. Li with the bottom 5. Li. Magnesium to lithium and sulphate to lithium ratios averaged 3. DSO- 0. 1 intersected a single aquifer dominated by sands and gravels, lithologies typically possessing favourable pumping conditions. DSO- 0. 2 was drilled in the southern portion of the basin, with the primary purpose of providing additional stratigraphic and porosity data in order to enhance the confidence level of this area, where a large portion of the inferred resource is located. Both sonic drill holes averaged over 8. RBRC testing. Final brine sample results for DSO- 0.

RBRC results have not been received by the Company. These additional results will be released as received by the Company. Further to false rumours circulating, the Company can confirm that sustained artesian conditions resulting in well blow- outs were not encountered during this drill program nor during any other activities on the Project during Lithium X's ownership or control of SDLA, contrary to false rumours about the Company circulating online.  All permits received in regards to the completed work programs (drilling, pumping tests, and seismic surveys) and the construction of the Initial Ponding Facility are in good standing and have not been revoked, suspended or in any way materially affected by any government agency or other authority. The Company continues to develop the Project in accordance with these permits. Story Continues. The technical information contained in this news release has been reviewed and approved by William Randall , P. Geo, who is a Qualified Person as defined under NI 4.

As Vice- President Project Development of the Company, Mr. Randall is not considered independent. The drill program was jointly designed and supervised by the Company and Flo. Solutions Chile. About Lithium X Energy Corp.

Lithium X Energy Corp. The Company holds two projects in in the prolific "Lithium Triangle" in mining friendly Salta province, Argentina as well as participating in the Clayton Valley in Nevada through its ownership interest in Pure Energy Metals ("Pure Energy"). The Company's wholly- owned flagship project is the Sal de los Angeles lithium brine project.  The project consists of 8,1. Salar de Diablillos, and has a 4. The Company's second Argentinian project, the Arizaro lithium brine project, consists of 3. Salar de Azario, one of the largest known salt lakes in the world.   In Nevada, the Company consolidated its Clayton Valley holdings with those held by Pure Energy, in the process becoming Pure Energy's largest shareholder, holding 1. Pure Energy's outstanding common shares and share purchase warrants that, if exercised immediately, would increase its ownership interest to 2. Hamburger Recipe With Egg.

Pure Energy's combined holdings in Clayton Valley consist of more than 1. For additional information about Lithium X Energy Corp., please visit the Company's website at www. Company's documents filed on www. Join the Company's email list at http: //lithium- x.

ON BEHALF OF THE BOARD OF DIRECTORS Paul Matysek Executive Chairman. Neither the TSX Venture Exchange nor its Regulation Services Provider (as that term is defined in the policies of the TSX Venture Exchange) accepts responsibility for the adequacy or accuracy of this news release. This news release contains certain forward- looking information and forward- looking statements within the meaning of applicable securities legislation (collectively "forward- looking statements").

Certain information contained herein constitutes "forward- looking information" under Canadian securities legislation. Generally, forward- looking information can be identified by the use of forward- looking terminology such as "expects", "believes", "aims to", "plans to" or "intends to" or variations of such words and phrases or statements that certain actions, events or results "will" occur. Such information includes, but is not limited to the use of proceeds from the Offering. Forward- looking statements are based on the opinions and estimates of management as of the date such statements are made and they are subject to known and unknown risks, uncertainties and other factors that may cause the actual results, level of activity, performance or achievements of the Company to be materially different from those expressed by such forward- looking statements or forward- looking information, including the business of the Company, the speculative nature of mineral exploration and development, fluctuating commodity prices, competitive risks, and delay, inability to complete a financing or failure to receive regulatory approvals.

Although management of the Company has attempted to identify important factors that could cause actual results to differ materially from those contained in forward- looking statements or forward- looking information, there may be other factors that cause results not to be as anticipated, estimated or intended. There can be no assurance that such statements will prove to be accurate, as actual results and future events could differ materially from those anticipated in such statements.

Make Old- Fashioned Brine Fermented Pickles Like Your Great Grandmother. I’m standing at the kitchen counter of the cabin my husband built for us when we moved off- grid. It’s over 9. 0 degrees, it’s approaching the lunch hour, and my three children, aged 1 – 6, are getting hungry. A set of red headed pigtails is at my side while I chop the mid- summer vegetables that need preserving – summer squash, cucumber, and a few green tomatoes that came off the vines too early. They’re all going into a gallon jar of pickles that will contain no vinegar, will never be heated or boiled, and will not see a lick of refrigeration. These are old- fashioned brined lacto- fermented pickles. It’s a mouthful, in more ways than one, but these are the pickles our great grandmothers made.

They keep for months, if prepared properly, I really appreciate the health benefits we enjoy from them, and though I’ve made them for years, I appreciate them even more now that we’re taking a crack at this sustainable off- grid homesteading life. Oh and they are dead easy to make.

The process of lactic acid fermentation is part art and part science. You’re probably familiar with sauerkraut and kimchi. By the same biological process we can make brine- pickled vegetables from literally whatever is in the garden. The same beneficial organisms we find in good soil are on the surface of the vegetables we pick. Those beneficial organisms feast on the carbohydrates in the vegetables and produce organic acids as well as enzymes and beneficial bacteria.

It is the acids produced – part lactic and part acetic – that form the brine that preserves the vegetables from spoilage. This process must happen anaerobically, outside of the presence of oxygen, which is why the vegetables are covered in a salt brine. This is the most critical aspect of the fermentation process: you must keep your vegetables covered in brine.

Beyond that, the process is unbelievably easy. Make Old- Fashioned Brine Fermented Pickles Like Your Great Grandmother. This is a basic formula. I have used it for cucumbers, squash, garlic, carrots, green tomatoes, radishes, asparagus, and just about any other vegetable you can eat.

It works. You can make any size batch you wish. Using mason jars is common and I have fermented in quart, half- gallon, and gallon sizes with success. Salt for brine. Seasonal garden vegetablespickling spicesleaves for crispness. Prepare a brine using the ratio of two tablespoons of salt to one quart of water.

If it is over 8. 5 degrees in your kitchen, use one extra tablespoon of salt. Stir well and set aside. Chop vegetables into sticks or bite- sized pieces. Gather flavorings – garlic, onions, fresh herbs, or your favorite pickling spices. Add garlic, herbs, and spices to the bottom of your clean quart, half- gallon, or gallon jar.

Add one of the following to keep your vegetables crisp: grape, horseradish, oak, black tea (yes the kind you drink), or mesquite leaves. Read more on why at the Cultures for Health blog. Place chopped vegetables atop flavorings, leaving at least 2 inches of headspace from the rim of the jar. Pour the brine over the vegetables so they are covered by at least one inch.

Two to four inches is even better, but hard to achieve in quart jars. Weight down your vegetables so they stay below the brine while fermenting. I have used small plates that will fit into the jar opening, inverted plastic jar lids, a large cabbage leaf, root vegetable slices, or glass weights made specifically for this purpose. Cap the jar tightly and allow to sit at 6.

The longer they ferment at room temperature, the sourer they become. Read more on how to tell when they are done HERE. During the earliest stages of fermentation carbon dioxide is released.

Check your jars once or twice a day to see if the lids are building up pressure. If you cannot press down on the canning lid as you normally would, very quickly and carefully “burp” your jar by slightly unscrewing the lid, allowing a bit of gas to escape, and screwing it back on quickly. Once completed, move to cold storage – a root cellar, a basement, a cool garage, anywhere below 6. Looking at that list of 1. I promise you that once you do this a few times and understand the process, it is the easiest way of making pickles with whatever produce you have and in whatever size batches you need. If you’re interested in more specific recipes to get started with, here are a few of my favorites: Have you tried making pickles without turning on the canner?