What can go wrong WILL go wrong!

Have you ever had one of those weeks where just nothing goes right? I've just had one. From the very first day back after our holiday there has been irritation after irritation.

First off Hubby gets a letter from his bosses saying that they had lost the contract. He is going to have to TUPE over to the new company if he wants to keep his job. This company only lasted on the contract for a YEAR! It's not the end of the world by any means but it is a massive hassle!

Meantime, I'm at work and there's no access to the emails. Our freelance IT guy is off doing his other job (somewhere far flung and out at sea) and does his best to resolve it but we're the best part of the day with out email which - for me and just about everyone else in our office - massively reduces the amount of work we can actually do.

On my day off I go out with the kids and meet up with some girlfriends and their kids only for one of the ADULTS to have a massive tantrum and strop off we because we didn't want to do exactly what she wanted to do. Embarrassing and a tad stressful!

Back to work and guess what... NO INTERNET! It takes till gone 1pm to get it running again and even when it does, the email has gone on the fritz again. I almost had a tantrum of my own (although mine would have been justified!)

Wishing I'd booked a weeks holiday!!!

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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

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