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At last... a few mins!

Hello all, it's been ages, I know, but I have been a busy little bee!

I went home last weekend - as back to my mums - for the SEOND time since I've been with Yorkie (for those of you that don't know, that almost 2 and a half years) and had a really nice time. John (mum's bf) took us all to Manchester on sunday to watch an IMAX film and have a drink in a really funky Irish pub. But it was a couple of days later that they called me back to tell me that they were buying me a CAR!!!!!!!!!!

I've not had a car for years, granted, I haven't actually needed one until now, and I was supposed to be getting my mum's citron AX as soon as I needed it, but they have desided to by me a Ford Mondeo! I should have it in two weeks! I can't wait!

Dad said he'd pay my car insurance on it until I'm 25 inAugust, coz it'll be cheaper for me then and I'll be able to afford it a little more comfortably than I can now. Fay's doing the research for me to find the best deal too. Do I have the best parent and step parents ever or what??

Works still going great, gonna be branching out into the Games Workshop figures soon and Glenn giving me a bit more responcibility too. Seems to be paying off too cause we're going up about 10 rating points a day and the profits are pilling in! When I have my car I'll be able to get loads more gameslisted too coz I wont have to wait for Glenn to have time to bring me some over from the shops and stalls, I can get them myself.

All good stuff!

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I need a bit of comfort food at this time of year. I really love this recipe from The Hairy Bikers:  Liver and bacon with onions and gravy  and freely admit that I have whipped this from the BBC Food website. I follow the recipe (but sometimes chuck some mushrooms in too) and split it four ways at 11 pro points per serving. It's a classic, and even my 6 year old likes liver cooked like this - the 4 & 2 year olds need a little extra ketchup to convince them. The Hairy Bikers’ traditional liver and bacon makes a simple supper packed full of flavour and bursting with vitamins and minerals Ingredients 450g/1lb lambs’  liver , sliced and fully thawed if frozen 25g/1oz  butter 2 tbsp  sunflower oil 4 tbsp  plain flour 1  onion , halved lengthways and sliced 125g/4½oz rindless streaky  bacon  rashers, each cut into 4–5 pieces 1  beef stock  cube 500ml/18fl oz  jus t-boiled water 1–2 tsp tomato  ketchup salt and freshly ground  black pepper Preparation method Rinse the liver in a cola