I'm similar to you, I won't have sausages for dinner if I've had them for breakfast, and I won't have chips twice in one day either. Chicken I will though, I like to have chicken salad, chicken roast dinner, chicken and chips, I just love chicken, I always overcook it too as I like it well done.
I'm the same regarding having chicken twice in one day. I guess I don't view it as being as "bad" for me as beef. Cooking it to death is a different matter. I don't like dry chicken. In fact, I started a thread about sous vide cooking (warm water bath cooking in a vacuum bag.) I've done chicken at 140°F/60°C and it is wonderfully moist & tender. Roasting it another matter. I noticed that suddenly roasted chicken is still bloody near the bone, even when done to 165°F/75°C. It seems that chickens are bred to be harvested at such a young age these days, their skeletal systems have not yet fully "set," causing them to seep blood. It is fully cooked and fine to eat, it's just not appetizing to those who grew up with blood as being a sign of undercooked chicken. I read that this issue gives the restaurant industry fits, as it causes patrons to send their meal back to the kitchen to "finish cooking." But if the restaurant overcooks the chicken in the first place to prevent this from happening, it becomes a dry & tough dish. I guess that's the price we pay for reasonably priced chicken...they gotta push them through the system quickly. At least, that's the case this side of the pond.
Chicken fried steak, mashed potatoes, gravy, steamed broccoli. Also a coconut custard pie for dessert later.
Pinto beans, stewed potatoes, turnip greens and cornbread. Pumpkin dump cake for later. Too bad we all don't live closer to each other- we could have some doozy eaten together
As it turns out, I just finished the categories for that one, at my job, yesterday. As for supper, last night it was lasagna.