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Another 2lb

*Grin* Impressed with me! I have lost another 2 pounds, and I as I am currenlty 'on' too I think that is pretty good!

Not entrirely sure how I managed to lose anything after last weekend (a night out with my maid of honour et al, and an excessive amount of wine/guinness/jagermister which left me hung over for 32 hours).

Yorkie is less impressed as he seems to be hovering around the 15 st 12 to 16 st 2 area, but he's still all wonderful and gorgeous, and snuggly too now

The last of the wedding invites will hopefully go out today. I need to get a couple more address off people (via the text) and I'm seeing a few bods before the end of the weekend so I can give some out in person too.

MUST REMEMBER TO SEND OUT THE REST OF THE HEN NIGHT INVITES TOO!

There's so much going on that I keep missing stuff out!!

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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