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Site visits

I am SO tired!

I started training as a site visiter for LN yesterday afternoon. It's more hours and pretty flexible so I'm happy to do it. But I'm tired out!

I did 3 hours yesterday, and then my normal shift at Carnforth, and then I was working again at 6 this morning! 2 hours, and then off to the Marina for my normal 2 1/2 hours, and soon I shall have to go out again to cover 3 more sites... on my own this time! Wee bit nervouse about that. I shouldn't be, the work isn't hard, but until I am certain that I am doing it right I'm not going to be happy. On top of that I am still working on my web sites (had a gallery to make for one yesterday evening that took up a couple of hours) and my college work to do too.

I also fell guilty about being out, because tonight Yorkie leaves for his stag do and I wont see him again until Monday :(

Ijust want to curl up in my mans arms and go to sleep!

Wahhhh!

Comments

Rainypete said…
Busy busy busy! Make sure you get yourself some rest in the midst of all the mayhem. Not that it'll make you miss him less, but I'm sure Yorkie understands.

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Recipe: Pigsty Pie

This is one that we made up, although we are far from the first or only people to make a pie using pork or pork mince and call it a Pigsty Pie. So let's just say that this is our version of it. It smells great and reminds me of stuffing at Christmas, making it feel much more "naughty" than it is! This serves four people and it a nice 9 points per serving. You will need these for the mash: 400g potatoes 400g sweet potatoes 4-5 good sized carrots Salt Pepper Nutmeg Simply chop the roots, boil in salted water until tender, and mash! Add salt, pepper and nutmeg to taste. The pie filling: 10 sprays low fat cooking spray (e.g. 1 cal) 1/2 lb lean pork mince 2 onions, finely chopped 3 apples, diced 1 leek, chopped 5-6 big mushrooms 2 tbs plain flour 1 tsp sage 1 tsp parsley Salt Pepper 1 vegetable stock cube 1/2 hot water 2 tsp English mustard Fry the onions in the cooking spray until they start to soften, add the mince. Once the meat starts to colour add the apple, leek and mush