That's a great idea for the leftovers, when ya' got any, that is. I cooked a med-lg roast for the three of us for dinner. DS works a late shift and he did major damage to it when he got in from work so there was only enough left for sandwiches for DH & I for lunch. We're in the midst of DIY remodel and this was a perfect easy to do, no-fuss dish. I made up the marinade and marinated o/night & plopped it in the crock pot the next day. Served it w/ stir fried green beans and some leftover potatoes that I pulled out of the refrig. Oh, and I left the roast whole. The marinade permeated the roast just fine. No doubt also because you cook the roast in the [other half] marinade also. Any way, it's a great dish; wish I had about ten more so easy & delicious meals to get us through this remodel.

With the mustard solution, worms come to the surface within 15 minutes. If they don't, wait a while and try it again another day. By worms "disappearing" it means they will die and decompose. In your garden it shouldn't be a problem. But if your dead worm concentration is too high, they will make a slimy mess in the pot. If you can repot, that's what I would do. I think that should take care of most of the problem. You can always get more red worms if you want to start composting. There is a lot of stuff online about worm composting. It's easy but you do have to keep at it or the worms will die. Dryness and high or low pH are the enemy of worms. But I don't know the ideal conditions for growing lemons, you wouldn't want to hurt your tree trying to get rid of the worms. Repotting seems like the easiest thing to do, or try the mustard treatment or an electrical probe, which I had never heard of! Cooperative Extension may be able to recommend a less toxic chemical treatment, one that breaks down easily. Pyrethrum is a good insecticide in that respect, but as I copied above, apparently it doesn't kill worms. Of course that is a GOOD thing if you are using it in your garden!

I would never thought of peppermint treats Marilyn!! Well, when I phoned his partner about Bob's death, I offered to work that week. He was thrilled that I'd go in. (there were 3 of them in ownership of the 3 horses). I spoke to him about getting paid (they were paying me $75 per week so $25 each. "D" got all upset and said that Bob is the one who needed help, he didn't. Meanwhile, he only comes in on weekends, Bob was there 7 days a week, and I helped Bob 3 of those mornings. Plus Bob was going on holidays the week after he died, and I was going to work all week. Anyway, it all fell apart over $75 bucks and "D" did promise he'd pay me, but never did. Riding in with Bob, it didn't cost me anything, and he told his family how well I worked with the horses, and how much I loved them, and the horses loved me. (They'd come to me out in the paddock, where they wouldn't with other people). And what a huge help I was to Bob. (I met his sister a few times during the time of the death and he was always saying how much Bob talked about me, and cared for me. I went out one day later on and got my stuff out of the tack room, and I hugged the horses and they nickered, and the tears started all over again. So, nope not with the horses. I was talking to another girl who has her horses there, and she said that D and the new trainer were having a heck of a fight over wages and D didn't want to pay him on a regular basis. Jeesh, ya never know people, do you??

And here's the wild rice salad recipe WILD RICE SALAD 1/4 tsp salt 3/4 cup brown rice, or brown basmati rice 1/2 cup wild rice 1 can sliced water chestnuts, drained 1 red pepper, diced 1 green pepper, diced 2 stalks celery, diced 1/2 cup raisins 1/2 cup diced red onion 1/2 cup toasted almonds 1/4 chopped fresh parsley DRESSING: 1/3 cup orange juice 1 tbsp grated lemon rind 2 tbsp lemon juice 2 tbsp soy sauce 1 tbsp vegetable oil 1 large clove garlic, minced 1 tbsp rice vinegar 1/4 tsp salt In small saucepan, bring 2 1/4 cups water and the salt to a boil. Add basmati and wild rice, reduce heat, cover and simmer 45 minutes. Transfer to a large bowl. Add water chestnuts, green and red peppers, celery, raisins, almonds and parsley. Toss. In small bowl whisk dressing ingredients. Pour over salad and toss to coat. Serve at room temperature.