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Wedding Jewellery

This is another opportunity for me to get all silly and girlie and squeal... My tiara, necklace and earrings, as hand made especially for my by Sweet Chestnut Designs, has arrived!!!!

YAY!!!!

Actually, I had to go and pick them up from the sorting office, as just for once, the post arrived before midday and I was still out at work. Doh!

Naturally I HAD to try them on right away.

The earrings are so sweet! They are smaller than I had pictured in my mind, which is better because they'll look nice and match the dress without distracting from it. I was starting to worry about having massive chandeliers hanging from my ears and getting caught in my hair. But not with these. They're ideal!

The necklace looks spectacular! It's just enough decoration. Simple and clean looking, with the perfect colour match. And it's got an extension chain which means I can make it longer or shorter to suit the dress. I wont know for sure how log to wear it until I see the dress again.

And the tiara.... wow! That's the best word I have for it! It's so delicate looking. And so light. The knot itself looks brilliant. The crystals are a perfect match for the dress. I'm dying to show it off to any one and every one, but I've had to put it away safe and sound. It'll be going down to Mums at the first opportunity.

I can't wait until I can try the whole lot on together, with my hair done and everything!

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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