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Groggy, but good

Errrghhhh...... Do you ever get that feeling, where you're head is wide awake, but your body just wants you to sleep? That's how I feel this morning.

Yorkie isn't at work today, so at 7 this morning the alarm did NOT go off. Guess who woke up at 9 mins past 7? Yep..... ME! A real case of *PING!* - *I'M AWAKE NOW!* And I could have done with out it really. I went to the gym yesterday, and even though I didn't get on the X-Ramp, I did work hard. And my body is letting me know today. But when my head is as awake as it is this morning, I can't just linger in bed. I HAVE to get up. So I have.

Mind you, it's not all bad. I do have work to do (when I've finished messing about on here) and I do have to get my ass into town to post off some orders, do some house work, and I suppose, go food shopping at some point. Not exactly a fun packed day, but what can you do?

At some point today I should - hopefully - get some stock arriving. I've got some Viking packing stuff coming (hopefully with free stuff included.... I'll tell you more if they come) and the brand spanking new Urban War stock - and image DVD so I can make my listings look all spanky. CAN'T WAIT! Sad, I know, but if you don't love your work, it becomes a drag, right?

Well, I'll no doubt be back on later, as nothing has really happened yet today...... Oh - I might get my birthday prez from Yorks in the post today too (Weeee!!!!). Will be VERY sad if Mr Postie doesn't bring all the stuff I want today.

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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