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Easter & Birthday #2

It's been a week since the Easter Bunny (i.e. me and the Daddy) took a stand on the Boys behaviour and withheld most of the Easter Eggs and such. A week where their behaviour has been hugely improved! I'm not saying they have been angels. But they have at least stopped being little demons! And that was all we were asking for!

So this morning they came trotting downstairs to find the rest of their Easter Eggs waiting for them. Oh the joy on their little faces!

And today we went out on George's choice of a day trip - a session at Giggles soft play. Daddy came too. Even though he hates play areas. They have free wifi.... he took his Kindle! Easily pacified Husband. The masses of kids playing turns into white noise when you have Minecraft to play. Although Jack thought it was quite unfair that I wouldn't let him bring his Kindle too.

We hardly saw the bigger three lads while we were there. Zip... Zoom... Whoosh... They were off and playing, burning off some of that chocolate! I took Freddie into the baby area and let him have a play with the mirrors and the bubble lamp with fish in. He loves them! But he loves to snuggle more in the afternoons so after a good play he wanted to cozy up with Mummy and nibble on some snacks instead.



It's been a lovely way to spend the last day of the holidays, and hopefully the kids have learned that they get better treats when they display better behaviour (fingers crossed)



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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