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No change again *sigh*

Getting a bit feb up now. Three weeks I have stayed at 12 stone 4 (172lb). And it''s getting me down.

I know I have not been behaving the best when it comes to food, but I am getting physical stuff in too - allegedly enough to balance it out.

Mind you, I am 'due on' next week, so maybe I'm just bloated, and I'll get a nice drop afterwards.

I'm trying my wedding dress on tomorrow. I know I am a little thicker round the middle now than I was when I had my measurements taken to have it made. If it's miles too small I'm going to cry SO much! This dress has cost a bloody FORTUNE, so not fitting in it on the big day is NOT an option!

I'm staying at Mums tonight and we're going to see the dress together tomorrow, which will be lovely, but the one and only downside to that is the amount of food Mum likes to serve!

She's a real hostess, my Mum, and everyone gets fed wonderful food until they are fit to burst. It's not that the food is unhealthy, there's just SO much of it! And my stepfather, lovely though he is too, gets a cob on if you don't clear your plate - which he loads up for you - saying that we should be greatful that Mum has gone to such lengths to provide a nice meal, so we should not insult her by not eating everything on our plates!

Which would explain my Stepdad has such a tummy on him, and why Mum too complains about being overweight. He's the one that buys the cream cakes....

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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