Do you have an easy recipe of making your own mix for a gardening-beginner? Yes. I would recommend using what is known around here as 'Al's 5-1-1 mix' for annuals and perennials grown for just a year or two before being repotted. For plants that will stay in the same container/mix for more than 2 years I would recommend what is known around here as 'Al's Gritty mix'. The 5:1:1 mix is 5 parts pine bark (very small pieces), 1 part perlite and 1 part peat. The gritty mix is 1 part pine bark fines, 1 part Turface MVP and 1 part grower grit (#2 sized). For more information on this I will refer you to this thread. Don't get too hung up on specific ingredients and percentages. The principle is using ingredients that will be of a large enough size (above 1/16th inch) for as long as the plant will be in the mix. This provides superior aeration. The higher the percentage of organic matter such as peat or bark, the faster the mix breaks down and aeration suffers. The bark breaks down much slower than peat though. Anyway, read the thread and you will learn a lot. If you can't find suitable ingredients to make your own mix in time to get the season started then just get the regular MG potting mix and take until next year to learn more and locate sources for ingredients you want.

Watch out with terms- "sour soil" is normally used to refer to acidic soil (and your pH is great). OK- it smells sour after you tilled in grass clippings and leaves. My guess is about the same as kimmsr- the leaves, and grass are holding lots of moisture and creating anaerobic conditions. The wet soil, and maybe some matting of material, is limiting air to the site of composting. This is not as big an issue as you might imagine- many bury compostables and let them decompose in the bed with great results. If I was you- I'd stop tilling so much and let it do its thing. When the leaves and grass decompose and the soil dries a bit the soil will breathe a lot better. In the future- just adding that stuff mixed up and left on the surface will add all the goodies without the anaerobic decomp.

I make sweet and sour chicken in the crockpot all the time. I don't think it will necessarily be a flop. Here are some tips for success - use all thighs or a mix of breasts and thighs--not the super-size breasts. Brown the meat first before putting in the crockpot. Don't cook for 8-10 hours, cook on low for 4-5 hours. I always start the dish on high til it gets up to temp and then turn down to low. Do not put the green peppers in the crockpot, green peppers turn bitter when slow cooked. Saute the green peppers in some canola or soy oil and add them before serving the chicken. Don't add the cornstarch at the start. When the chicken is done, take it out and add the cornstarch to thicken the sauce. I usually pour all the sauce ingredients of the crockpot into my braising pan to thicken with cornstarch. Then I add the chicken back in and serve the whole dish from the braising pan--I like it for presentation. I serve over brown rice--yum! These tips work with all my crockpot chicken recipes--moroccan chicken and chicken cacciatore too. I get raves when I serve these dishes to guests, which is something I wasn't expecting for me preparing meat dishes since I am usually vegetarian when cooking for myself. The tips came from the Cooks Illustrated/America's Test Kitchen Cover and Bake Cookbook. Good luck, and report back how it worked.

No need to delete. Just don't expect significantly different responses than what you have already received. btw, no one said to repost here :-) Only that if you plan to continue with container gardening you should do some research and/or reading or studying of previous Container Gardening posts to gain some very essential insights. You are currently not going about it in a very thoughtful way.