Saturday was a day for multiple cooking projects. I realized that the bones from the chicken were still in the refrigerator, so I made broth. I was out of yogurt, so I made yogurt. My husband asked me not to use Great Northern Beans in the Michiana Bean Salad again; he says they affect his digestive system negatively, and he asked for black-eyed peas. However, I had no canned ones, and the local store does not carry them, so I soaked them overnight, and cooked a pound of them in the early afternoon. I am freezing some for future need. Then I made the Michiana Green Bean Salad.
Dinner was sweet corn, Michiana Green Bean Salad, rolls, some leftover roast chicken, and Sarah’s special cake.
