Last Post Before Christmas!

This is my chance to wish a Merry Christmas to anyone we wont be seeing this side of the festivities... with a bit of luck tonight (failing that, tomorrow morning) we'll be off with all the prezzies and away! The snow here is clearing. It rained last night and so far today there has only been a bit of hail - although mum called and said they were having a blizzard in Burnley!

Typically though, I'm feeling ill. My throat has been getting sore for the last few days, and today is really hurting. I'm tired too. I would have thought that the penicillin I am taking at the moment would have fought off any nasty bugs, but apparently not (either that, or I would be a lot worse without it!). I'm full of sneezes and snot too.

I think Jack might be a little off as well, he's been fighting me with his meals the last couple of days, and today all he wants to do is cuddle. It's lovely, but a little out of character. Makes me think he's feeling poorly too.

I'm supposed to be going to see Jacquie and family today in Warrington, but I'm not up to the drive, not when I have either a drive through the snow to mum's tonight, or a long drive all the way to S. Yorks tomorrow without stopping if the snow doesn't let up. I feel bad about it, but I'll just have to catch up after Christmas.

I think I'll have a long hot bath once Jack goes for his nap this afternoon, followed by a nap of my own!

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Wedding List.... (OMG)

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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

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