Friday has always felt special to me—not just because the weekend is near but because it’s my day to experiment with cooking, especially dishes that are both tasty and nutritious. One of my favorites to prepare is liver, a nutrient-rich organ meat that often gets overlooked but is packed with vitamins such as A, B12, and iron, essential for energy and overall wellness. Cooking liver might seem intimidating at first, but I find it’s all about getting the right preparation and seasoning. I usually soak the liver in milk for about an hour before cooking to reduce the strong flavor and enhance tenderness. Then, I sautée it with onions, garlic, and a pinch of salt and pepper—simple and full of flavor! Including liver in your diet can be a great way to boost iron intake, especially for those who sometimes struggle with fatigue. Plus, it’s a versatile ingredient for creating delicious meals that can be paired with rice, vegetables, or a fresh salad. I also like to share this tradition with friends during our Friday get-togethers, turning the cooking session into a fun, communal experience. Cooking liver on Fridays has become a reminder of self-care and enjoying wholesome foods, which fits perfectly with the mood and energy of winding down the week. If you’re new to cooking liver, my advice is to start slow, experiment with herbs and spices you enjoy, and don’t be discouraged if it takes a few tries to perfect. You might find this underrated ingredient becoming a delicious staple in your weekly meal plan!