Apprently not.... Dinner is what normal people do, then supper is something you have at like 9 or 10pm.... I never knew before, but that's likely because I generally don't eat that late often.

Growing up, we had breakfast, lunch and supper (at 6 p.m.), unless we went "out to dinner." Dinner was Sunday after church.

Supper depends on where you are from. I've heard of it as a later, light dinner but also as an synonym for dinner for the posher/aspiring Brits, and Australians, while a dinner for the British working man was supper (vs. high tea). Term originates from the French word souper which is the evening meal, usually served with or featuring/highlighting a soup. The contemporary terms for the main meals in France (petit dejeuner, dejeuner and diner) supposedly originate from the aftermath of the French revolution where there was hunger due to collapse of food production (and distribution?) so there were only two meal pushed later and apart. In French-speaking places that predate the French revolution and were not touched by so (e.g., Belgium, Switzerland, Quebec). dejeuner, diner and souper are used.

ditto about not knowing bread in jar / can until today. Alas there are too many bakeries making fresh bread daily so no canned bread for me.

a large bowl of corn flakes, and a banana

Ground Turkey and Black Bean enchiladas

NYT Recipe cheesy pan pizza with pepperoni, hot Italian sausage, caramelized red onions, green and orange peppers with Rao�s pizza sauce.

Spoken like a true northern Italian.

It would be an interesting thread: Which region/s of Italy has the best food. I don't expect an answer to the question.

Chicken with snow peas and cashews over basmati rice.

Looks nice, Corky. Is this your own creation?

Thank you. Yes and no. I rarely follow recipes but I did run across a recipe for chicken with cashews and sugar snap peas. I used snow peas, onion, carrots, red peppers, hot sauce and cilantro. But I don't usually think of using cashews and I am really glad I did---that was from a recipe. . Sauce is kind of the old standby of soy, rice vinegar, garlic, ginger, hoisin, cornstarch, sambal olek. . I tossed the chicken in cornstarch & soy before cooking it which I also got from the recipe. I would make this again.

That would be like picking your favorite kid. Love it all.

Arthur Avenue in the boogie down Bronx, NY. Followed by Hoboken, NJ. Then Little Italy. Honorable mention: Passyunk Ave. South Philly. And some street in Boston. I was up there for a conference 6-7 years ago. Remember eating at a really good Italian restaurant. No idea as to the name or location. But I do recall numerous restaurants on this street. Most of which were Italian. Lots of wine consumed that evening.

big salad with BEC croutons & red cabbage plus Boggie dog freshly-ground pepper

dessert platter:
Harry & David pear
Harry & David raspberry galettes
whopper (Buster endorsement)
mini 3 Musketeers






or it�s like asking which Nation has the best food. We are all so lucky. It�s all so good.

one Italy question - is there chocolate cake in italy? Never found it. Budino (pudding) and gelato sure. But not cake. We couldn�t even get a chocolate wedding cake. Great italian wedding cake but not chocolate. A

Cornish game hen, Montreal seasoning, grilled
Sweet potato, baked
English peas, steamed

LOL...given so many regions on the Italian mainland with such diverse and wonderful local cuisines, it would surely be a debate that has and will endure until time immemorial, and certainly one that I'm not going to venture more than I already have on this thread.

So, I'll default to Corky's position which was very aptly put, in my view.