On Sunday, I made a small pot of chicken broth with some bones from the freezer. For dinner, my husband had the rest of the chicken with noodles and mushrooms. For me, I roasted my last acorn squash, then stuffed it with a filling of bulgur cooked in chicken broth, onion, garlic, and kale sauteed in olive oil, dried sage, toasted sliced almonds, and mozzarella, which I sprinkled on top. I ate one of the halves for dinner. I will warm up the other later in the week for lunch. My husband is not fond of acorn squash, but I like to have it occasionally. It works out well on such occasions as this one.

I made chicken salad had it with crackers and pickles.

Thanks, Len. I always cook the rice separately in my rice cooker, then add it and the sauteed vegetables and ham to the black-eyed peas. That way, the rice and beans have their distinct cooking times.

We plan to have more of it for dinner on Tuesday, but we have turkey in our future later this week.

Dinner tonight was cavatappi with tomato sauce, peppers, and onions. I also pulled some rye rolls from the freezer.