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The first month

So Jack will be one month old tomorrow... I have no idea where this last month has gone! Hard to believe that this time a month ago (just gone 2pm) I was helping Yorkie to hang wallpaper between contractions!

Life seems to be settling into a routine now though - although it's bound to change now that I'm saying this. Jack likes his feeds about every 2 hours, he's getting used to having his nappy changed after being fed (when he's less likely to scream the place down because he's being cleaned). At night you can almost set your watch by him: 11pm, 1am, 3am, 5am for a feed and change, then back down to sleep. Apart from 5am when he wants to stay up (grr).

I'm even managing to do more through the day now. Dull stuff, but every little thing is an achievement. Like, managing to do 2 or 3 loads of washing, stack the dishwasher, cook tea... Yesterday I even had time to put some make-up on before going out with Jack for the afternoon (but no time to take it off before I fell asleep last night).

I'm getting the hang of feeding Jack in public now. Done it 4 times and don't think I have caused any major embarrassment to anyone yet. I've also expressed some bottles and Yorkie's had chance to feed Jack a few times.

One thing that does keep coming to me, though, is that I do not seem to have any topic of conversation other that my son, or children, pregnancies and babies in general... and yes I do know that's normal etc, but I NEED to have something else to talk and think about because I am boring myself!

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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