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I'M 27!

Yep, it's my birthday! I am 27 years old today... Woo...

Had a nice quiet time of it. I got a lovely long lie in with Yorkie this morning, followed by a scrummy breakfast in bed (a sausage and egg butty, and a bacon and egg butty with loads of coffee! YUM!), and then we went shopping - not normally what I would like to do on my birthday but we still needed a few bits for the wedding tomorrow and I have managed a nice catch of £95 in birthday money which is burning a hole in my pocket!

I bought some DVDs (Robots, Valient, Flight of the Navigator, and There's Something About Mary) that were on special at 2 for a tenner, and a new black shirt (as John insisted that I bought some clothes with the money, and I could have bought some brown boots I had my eye on, but they had none in my size) and the rest has been put aside for now.

We spent the afternoon and early evening snuggled up together watching movies (some of the ones I'd just bought and some on Sky) munching on junk food, and then Yorkie ordered a massive Chinese meal which we couldn't finish (we'll have it for breakfast in the morning!) and now that I have checked my emails we're off for an early night (wink wink, very much like my lie in I hope!) and another movie!

I'll have to wait a while my actual gift from Yorkie though - other than the lavish attention and Chinese feast dinner - as the only thing I was desperate for isn't available until September 1st. But it is on order! So that will dofor now!

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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