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Another weekend away!

I'm starting to get used to this! But I am still so tired it's painful!

We stayed at Kates again this weekend. We got to se the jacket again which is coming on in leaps and bounds! The sleaves are tacked on and the front of the lappels are on (she did tell me the proper name, but I forgot it) and the breast pocket is done! The skirt and fake pocket flaps are to go on next I think. Yorkie still looks bloody good in it too!

We had a nice time again, Rachel and her brood were over on Saturday so we got to see the kiddies and had a BBQ in the back garden. Saturday night we played 'dirty minds' which is such a funny game! I'm going to HAVE to get a box of that for nights in with friends! And I managed to consume a whole bottle of Pinot Grigio all to myself... which I loved doing but isn't something I should brag about! (Not my fault that the glass was topped up everytime I turned my head, hee hee hee, not that I am complaining at all!)

Sunday was chilled out, relaxing reading and chatting and surfing eBay for books we used to read as kids. Kate cooked us Sunday Lunch which was a fabby-dabby-tasty Pork, Roasties n Veg (YUM), and then we drove home, taking the back roads for a change and managing not to get lost!

I can forget about weekends at home for a while now. Next weekend is his stag do so he'll be away and as I hate being home alone I'll spend at least one night at Mums, weekend after we're back down to Kate's, then it's my hen do in Blackpool the weekend after... and then it's the wedding! And then the honeymoon! So that's two more weekends away, And after that is my stepdad's 60th birthday do at my Mums place!

I should get to slob about my own place for a weekend in about... August!

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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