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Yay! Loads of stuff to update you with!

I have finished sewing and stuffing my lavender bags. They still need some trim to finish them off, but that will have to wait a couple of weeks until I have some cash to spare.

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I have started to make a small bucket bag. I'd planned to finish it tonight, but badly badly burned my finger today cooking the sunday roast so sewing is out of the question until it heals. Typing is hard enough! Here it is so far:

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Hubby is steaming ahead with his quilling. Here's a few bits he's done the last couple of nights:

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Christmas Stocking

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Christmas Bell

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Garden Collection

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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