I love liver! Have been eating it since childhood.

Had to look that up. I'll now be watching for kalettes in my local grocery, but pretty sure they won't be easy to find around here.

Can't wait to see the comments you get on the liver . Personally I have no problem with it and will eat it if it's served, just not something I'd choose over another cut of beef.

Well we sure as hell shouldn't be having luncheons during covid. Somebody has some splaining to do.

Tonight's dinner will be from a local Italian place. A good antipasto platter and Caesar salad to start. I will have veal scallopine as my main and a bite of ricotta cheesecake for dessert. Oh and a dry red wine of some kind. My family and I are celebrating Christmas and my birthday together as I traveled over Christmas and today is the first day I'm off isolation.

As to what to name the meal. I live in the south so it can be confusing.

Usually the midday meal is lunch and the evening meal is dinner. Unless the midday meal is the larger meal in which case that would be dinner, and the lighter evening meal would be supper.

Luncheon is something fancy you'd have with your ladies club, for example, usually at the country club. Maybe gaobest is just trying to make the midday meal special for his child.

Some people...

super delicious! Mega fun. Oh how I love and cherish salami (salumi) :-)

Maybe you could wrap some up in vegetable packaging to get it past your kid.

Mashed chicken livers was apparently something I couldn't get enough of when I was about two. I have hated the taste of organ meat since then.

Similar in the rural midwest as well, where I grew up, especially among dairy farm families who eat meals at unusual times, and sometimes 4 meals per day. Not as much these days with automation, but when I was growing up, it was not uncommon for a farmer to be up at 4 am for the first milking and finishing the last one around 9 pm. Supper always followed dinner, whether it was 3 meals or 4. Sometimes "lunch" wasn't eaten, because it was "dinner". "Luncheons" were unknown in that part of the country .

Tonight I'm making a half-arsed jambalaya. Shrimp and sausage only. We don't have green peppers but do have red. Other than that, pretty much the classic recipe. Extra hot sauce on the side.

Soy/ginger/garlic/honey glazed chicken thighs over rice. I did them in a cast iron skillet with indirect heat on the grill.

Calibur carryout for my family:
cheeseburger (no toppings)
cheeseburger with toppings
cheddar fries
chocolate milkshake

pizza with onion / mushroom / cherry tomatoes
trader Joe’s jarred green olives

Growing up, I used to eat Beef liver w/grilled onions. It was a different taste than other meat I would eat. Now, my wife has Chicken Livers once in a while as it is supposed to help her fight her Cancer, but I disliked the texture, so I usually will have something else when she decides that is what she wants. Also, she will order that more for lunch while I am working from her Filipino friend who cooks for a number of people.

Chicken liver in a pate or terrine is lovely, but I'm not keen in any other format. For me, liver in a main course has to be calves' liver but I do recognise that it's expensive. So healthy, though! And last night's was delicious even if I over-ran the 30 seconds per side and slightly over-cooked it!

I do love foie gras :-)
Glad you enjoyed your liver!!

I grew up in the rural midwest (IL) too, not on a farm but a very small town. All my farmer friends and relatives had dinner at noon (and it had to be NOON on the spot) and supper in the evening. "In town," we had breakfast, lunch and supper. Dinner was on Sunday.

I remember it was always an issue when we went to Sunday dinner at my Uncle Red's (dad's side). He was a farmer and insisted dinner waas at noon. Well, my mother had to be at church every Sunday and services weren't over until noon, so many times they had already started dinner when we arrived, even though they delayed it a bit because he liked my mother.