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Have I sold out?

I have a bread maker *blush*

Even though I have scoffed at such things many times in the past. Even though I maintain that if you're going to make bread you should do it right and get in there with your hands....

I do still think all this.

However.... the price of bread is just STUPID now. And while I LOVE to make my own bread *properly* what I lack is the time and the space. With 2 kiddies - regardless of hubby being home or at work (yay, he's got a job again!) - I don't really have the time to mix and kneed the bread, or have anywhere I can proof it. Once upon a time I used to rest it on top of the radiator in the living room, but that meant only having home baked bread in the dead of winter. And think about it, 2 kids and a cat with bread dough sat right there in poking reach... it's not going to happen.

So I have a bread maker. It's a Christmas present from my mum. One I'm allowed to have now and use. She brought it over today. I've baked two loaves already. 1 whole wheat, 1 white. Tried the whole wheat. It's actually quite nice. Probably better than my hand made stuff. Probably......

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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