A quick post for Fay

It's been baking hot over here the last few days so our little Gonk-Boy hasn't been wearing any of the lovely coats he's been given.

Today is cooler so he's had a bit of a fashion show!

This Jack wearing a denim jacket sent by Fay. I thought the rocking chair and floral throw would be a great backdrop for this mini cowboy (since he's still a bit young for cows n horses just yet).

He's being a real mummy's boy today - which is lovely! We went for a long walk round Williamson's Park yesterday with Jen and her boys which wore him out, and after having a bath with his dad last night he slept really well! 12 hours (less night feeds and a couple of nappy changes)! And he's still drowsy now, wanted nothing more than snuggle to his mummy and snooze!

Guess the house work will have to wait a day. What a shame!!

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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

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