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If we're in a recession, why can't I find any staff???

This is the shoddy side of having a week off isn't it? The going back?

Aside from the fact that I'm pining for Jack the whole time after spending a whole week with him, I have come back to a nightmare! Well, ok, so that's a little unfair, but it is hectic. We have until Sunday to get this new contract up and running smoothly, and even though there is this recession on and hundreds of people out of work and on the dole we cannot find enough cleans to fill all the positions. And what's more worrying for me personally is that I am the one in charge of this site as Site Manager from SUNDAY!

This is part of my stepping back from work thing. I can't cope with being a full time worker, part time mum. I need to be a mum first! It's a bit of a pay cut, but the Ops Managers job was too much stress and too long hours for someone who has a young family at home and if I have to knock a few luxuries on the head, to be able to give my boy some quality time with his mummy while he's young enough to actually want me around, then I will. No question! Once Mark finds a new job things will be easier. If we can get by on my 4 days a week now, two part time wages or 1 part & 1 full and we'll be laughing.

That said, even though I'll only be working 3 days a week, they are going to be very stressful days for the first few months. Technically I'll only be there for the next 6 weeks, unless we're able to change the days so I'm not working weekends in which case I'll keep it for as long as. Not sure what I'll do after the 6 weeks if there's no change though. I'm sure Diane & Mike will have something in mind for me by then. It's not like we're short of new starts I can get stuck into!

Ideally I'd like to be Diane's PA! But there's "no room in the budget for that just yet, Charlie"

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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