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"Term" today

Wow.... Squiggle is now concidered to be "Term". This means that I can safely go into labour any day from now on and baby will not be considered early as such. Much the same as Jack who was 9 days early, but still "term".

That said, there are still 3 weeks to my due date and no sign of Squiggle turning up just yet. I'm really starting to feel like I'm coming to the end though. I'm tired so much of the time. Last night my feet swelled up. They are huge and puffy and ugly. I hate it. This happened in the last couple of weeks with Jack too. The skin on my belly feels so tight it actually felt like it was burning yesterday evening, which I am assuming is the start of some nasty stretch marks - something I largely avoided with Jack. The weight I lost earlier in the week is back, I have actually gained 2 lb instead of loosing 1lb, but I suspect a lot of that is fluid given the size of my feet and ankles.

I'm back on with my sorting out of the house now as I have my health back and some pennies in the bank (all be it not many). I am on with a laundry marathon this weekend. Mark has taken Jack to Dad's Club at Lune Park (Yay!!!!) so I have the place to myself this morning which is nice. Over the next few days I have the last of the baby stuff arriving from Kiddicare, a trip to Toy-r-us lined up for Spare Splodge #2, haircuts for me and Jack and the storage boxes to pick up. I did the big food shop and B&Q shop yesterday and have given Mark my debit card to use at the butchers on his way home from Lune Park.

On Wednesday I have my (final) growth scan. At my last apointment the consultant (spit!) said this would be the day they choose which day to book my induction for..... we shall see. I still don't see why they can't just leave me and Squiggle alone...

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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