Skip to main content

Visiting!

One good thing about working in Leeds for a day is having a good excuse to call in at my Mums on the way home. Friday I was working in Leeds till 8pm and I really didn't want to drive all the way back to Lancaster which would mean not getting in until at least 10pm, so I stayed at Mums which meant I could be warm and cozy by 9!

YAY!

We had a good long natter about everything and nothing on Fri night - infact we were till up at 1am - and then went on a bit of a shopping jaunt on Sat morning which driffted into mid afternoon chatting before I dragged myself away. Me and Yorkie had been invited to a friends birthday lunch and while I was way to late for the food, I might just catch them up in the pub after. I didn't, as my beloved had kept his phone smothered in his jacket pocket and didn't even know I'd rung to find out what pub they were in for another 2 hours (grr) by which time I was cozied up at home... but never mind.

Sunday I had a girly day out with Jen over at Conder Green, we had a massive lunch at the Stork and I even treated myself to a whole half pint of Guinness! The Yorkishire House are having a Punk Weekend and Stefs heavily involved in sorting it out. The boys have been off looked after by various grandparents for the weekend. Adam was going to be brought into the Yorky by Stefs dad to have a little watch during the afternoon break which was going to be pretty quiet so after we'd gourged ourselves we popped along to see how it was all going. Steff was on the stage going through a few tracks with Guilty Pleasures, and Adam wanted on stage too! He had a bang of the drums, and a bit of a dance, and generally joined in! He was no impressed when it came time for grandad to take him back home again! Hee hee! I forsee Daddy-Stef booking gigs for his sons band in years ti come!

We left just after as the other set of grandparents were bringing Conner back home after a weekend with them. He's a massive kiddie! Not fat or anything like that, just big for his age (Mind you, so is Adam, at only 2 he looks more like a 3 or 4 year old). He's 6 weeks and already dowing 7 oz of milk, and wouldn't have said no to more either I bet! He could easily pass for 3 months. He seems like such a good baby too (the kind I hope ours will be), he cries if he wants food, if he wants a hug, and if he's got a wet or dirty bum. Fair enough! Other than that he's as good as gold, chatting away to himself and getting plenty of sleep. I got a lovely long cuddle with him and was sad to hand him back when it was time to go home.

Can't wait till we get to hold our own!

Comments

Popular posts from this blog

Pretty Princess 💗 No.4 son #boyswhoaregirls #girlswhoareboys

via Instagram http://bit.ly/2G4fgYQ

Wedding List.... (OMG)

A new kitchen.... Really! We need one! So I've been saying to people that we'll want either B&Q or Ikea vouchers... Only I can't say which yet because I haven't choosen which one I like best: B&Q Oak Shaker style: ( on froogle ) ( on their site ) Ikea: Tildaholm BECAUSE... our kitchen is REALLY badly laid out, the storage is dropping to bits, the seal round the sink is black and festering, the oven hasn't worked for YEARS (the hob and grill are ok though), the seal on one of thef ridge doors has gone too, and the floor... half tiled, half bare concret! But now I have to choose which one I like best, and get the measurements sorted out, and then get the prices for what I can have in the space we've got... PHEW!

Recipe Review: Hairy Bikers liver & bacon with onions & gravy

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