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School Easter Egg Hunt

Aww! I love the school's Easter Egg Hunt! This is the third year we've done it, and this time it wasn't a total wash out. In fact this year it was a lovely bright sunny day. Jack and Tom got their sheets and ZOOOOOM! Off they went! Mark hurried after them to help them track down the eggs, and I went round with George and Freddie.

Me, George and Freddie finished before they did! Hahaha!

Mind you, I have the advantage to knowing that the laminated sheets with the eggs on are generally in the same places each year, and remembering where those places are! It's not as easy as it sounds though. Each egg has a letter attached and you have to pair the letter with the egg on your sheet and then crack the secret code. The message is always the same.... but the code (allegedly) changes. And that gets checked.

Every one who finishes gets a little prize - this year it was little chocolate bunnies and eggs.  The new Headmaster was giving them out and Georgie loved claiming his chocolate. He had inhailed it before his big brothers had finished. In fact we had to go and help them find the last one! Those who complete the hunt in the fastest times get a bigger prize later in the week. We wont get any of those!

Got to love Easter!



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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