Having to be grown up

*Sulk*

Some things about being a proper grown up.... I NO like!

Last night I took out my nipple bar for the last time. I've had that piercing for around 10 years and it's been one of my favs. But it is hardly suitable for someone who will be breastfeeding in the next few weeks. It's not safe or hygienic for baby, and will most likely get in Wiggles way when trying to feed anyway. Plus I doubt it would fit in the expressor when I come to going back to work - not without getting jammed and causing me to make an embarrassing trip to A&E...

So it's gone.

Sure... I could get it re-done once Wiggle is off the boob, but if we're going to have more children - and lets face it, we probably are - it's just a waist.

It's not really a big deal, it's only jewellery after all. But it's also one step away from the kid I was and one step closer to the responsible adult I'm going to have to be. It's taken me more than 2 weeks from being told I would have to remove it to actually getting round to doing it.

I wonder how fast it will heal? I have images in my mind of milk coming out of the sides of the nipple now better that the tip!

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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

CharlieBeth's "My Life As Mumma Walker"

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