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Insulation Part 2

Had another chappy in today to sort out the loft! Ooooh! The house is lovely and warm now! (not that it was cold to start with, but now it's toasty!) Mark is a little worried about putting stuff BACK in the loft though because there is SO MUCH insulation in there now that you can't see the beams :oS

Mark has pulled 17 boxes of stuff and two suitcases out of the loft. And a window. No idea where the window has come from, or what it was for. It's getting tipped! As for the boxes and suitcases.... I have no idea! Some of it looks like my ex's stuff! Well that can all go, simple as. If he wanted it he would have taken with him, and I certainly don't have any use for Kylie videos or Blackburn Rovers momorabilia. I haven't dared look inside the suitcases!

In truth, most of this stuff has been there since I moved in back in June/July 2000. Some of it was already there when I moved in! If I have gone the last 9 1/2 years without giving it a second thought I imagine most of it can go. Mark found a box of plastic dinosaurs which are worth cleaning up and giving to Jack so I will have a mooch through just in case. Some of it will be old college work and school work, but it's got damp and is likely to be mouldy so I don't really want to be keeping that.

The other side to this though, is that all these boxes and things are in Jack's big boy room.... so I really need to get a move on and sift through it so that I can clear that room. I really want that room ready by his birthday.... and that's only a month (and 2 days) away!

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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