All work and no play

I am worn out!!!

I still feel a little off colour, but much better than I was on monday.

Yesterday I spent the morning re-organising all my stock in the office so that now almost all of it is staked up on the shelves in a sensible way, all lunch time talking to a potential new supplier, and all afternoon building up the web site.

Today I spent an hour in the gym, an hour in the sauna, far too long in the supermarket and thankfully little time posting orders at the post office.

And all I WANT to do is finish reading Harry Potter!!!! I read it in bed at night until I can hold me eyelids up no-longer, and it isn't enough! I took it to the sauna with me today, and only went in the steam room and sauna room once, spending the rest of the time on a lounger reading!!! I only have about 1cm of pages left, and poor Harry's world has crumbled around him (I wont say more for those few of you who haven't got there yet) and I HAVE TO SEE HOW IT ENDS! Sooner rather than later.

In fact - sod this for a lark, I'm off to finish reading!

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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

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