Jack's Ju Jitsu Grading! Yellow Belt

I get to be a proud mummy again today!

Ok, I'm always proud of them, but days like today give me something to show off about why I'm proud of the them. Today Jack had his second grading for Ju Jitsu and is now the owner of a smashing yellow belt!

As usual to parent ban meant I didn't get to watch, which is a real shame (especially since I don't have the car so I had to walk around Morecambe on a cold and wet Sunday morning in December looking for somewhere to get a coffee) and as usual when I asked Jack what he had done he said he didn't remember (Jack code for "can't be bothered to talk about what's done, what can I do next?") but I tell myself he wouldn't get put forward for grading if he wasn't progressing, and he wouldn't be moving up if it wasn't sinking in.

And he really enjoys it. That's what really matters.

So...

WELL DONE BIG LAD!

Love you!

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Recipe: Pigsty Pie

This is one that we made up, although we are far from the first or only people to make a pie using pork or pork mince and call it a Pigsty Pie. So let's just say that this is our version of it. It smells great and reminds me of stuffing at Christmas, making it feel much more "naughty" than it is! This serves four people and it a nice 9 points per serving. You will need these for the mash: 400g potatoes 400g sweet potatoes 4-5 good sized carrots Salt Pepper Nutmeg Simply chop the roots, boil in salted water until tender, and mash! Add salt, pepper and nutmeg to taste. The pie filling: 10 sprays low fat cooking spray (e.g. 1 cal) 1/2 lb lean pork mince 2 onions, finely chopped 3 apples, diced 1 leek, chopped 5-6 big mushrooms 2 tbs plain flour 1 tsp sage 1 tsp parsley Salt Pepper 1 vegetable stock cube 1/2 hot water 2 tsp English mustard Fry the onions in the cooking spray until they start to soften, add the mince. Once the meat starts to colour add the apple, leek and mush

CharlieBeth's "My Life As Mumma Walker"

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