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Bragging rights

I am a very very proud mum! I'm proud of all of my kids. This week Jack is really shining!

His teacher took me aside & told me they are putting him on the 'proper' reading books next week - the only one in his class of 30. They remarked on how well he managed to get changed for P.E. and I get told about funny/sweet/smart things he comes up with like today: teacher "why is granny wrinkly?" Jack - in all seriousness "she's been in the bath too long." Teacher said it was the loveliest answer she'd had.

Jack is poorly at the moment. We all are (nasty lung infection which has taken down elderly mummy & daddy but the spritly young boys are struggling through). But he is determined to keep going to school. He loves it. He can't wait till next week when he can start staying for lunch, and then for Oct 1st when he can stay all day! So grown up....

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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